The present invention relates to: a novel method for making chocolate confectionery in which the taste of chocolate does not change by heat or water in the process of making the chocolate confectionery and flavoring is easy and chocolate confectionery made thereby in which the flavor of chocolate can be experienced as it is and the chocolate confectionery looks nice. The method comprises the steps of: forming a chocolate ball (10) with chocolate coating the surface of the chocolate ball (10) with a sugar solution forming a first coating layer (12) by sprinkling starch onto the sugar solution forming a shellac layer (14) by coating shellac on the surface of the first coating layer (12) coating the surface of the shellac layer (14) with a sugar solution mixed with a blowing agent forming a second coating layer (20) by sprinkling weak flour and α-starch onto the sugar solution aging a half-finished product having the second coating layer (20) making the second coating layer (20) into a snack portion by roasting the aged half-finished product forming a cooking oil and fat layer (30) by coating the surface of the snack portion with a cooking oil and fat and sprinkling a sweetener powder (40) onto the cooking oil and fat layer (30).La présente invention concerne : un nouveau procédé pour fabriquer une confiserie en chocolat, dans laquelle le goût du chocolat ne change pas sous leffet de la chaleur ou de leau dans le processus de fabrication de la confiserie en chocolat, et laromatisation est aisée et une confiserie en chocolat faite à partir de celui-ci, dans laquelle larôme de chocolat peut être ressenti tel quel et la confiserie en chocolat a un visuel agréable. Le procédé comprend les étapes consistant à : former une boule de chocolat (10) avec du chocolat recouvrir la surface de la boule de chocolat (10) par une solution de sucre former une première couche de revêtement (12) par aspersion damidon sur la solution de sucre former une couche de gomme laque (14) par a
