PURPOSE: A manufacturing method of fermented chocolate is provided to offer the good taste, flavor, eating texture, and useful effects of polyphenol and microorganisms in the chocolate using a fermented product fermented by yeast, a rice-wine starter, and/or acetic acid bacteria. CONSTITUTION: A fermented chocolate composition comprises fermented grains and cocoa. The fermented grains are fermented by using yeast, a rice-wine starter, and acetic acid bacteria. The cocoa comprises 5-10 parts by weight of one or more cocoa mass or cocoa powder corresponded to the fermented grains. A manufacturing method of the fermented grains comprises the following step: producing a first microorganism by adding 3-9 weight% of Saccharomyces cerevisiae into water with 0.1-1 weight% of table salt, and culturing at 40-36 deg. C for 60 hours； preparing a second microorganism by adding 0.1-0.5 weight% of rice wine starter to the first microorganism, and culturing at 35-38 deg. C for 48-80 hours； adding 5-20 weight% of grain powder to the second microorganism, and culturing at 35-38 deg. C for 36-60 hours； and adding 0.1-0.3 weight% of acetic acid bacteria to the cultured medium having the grains, and culturing at 20-30 deg. C for 36-80 hours.본원은 발효 초콜릿 조성물, 이를 이용하여 제조된 초콜릿제품 및 그 제조방법에 관한 것이다. 본원의 초콜릿 조성물은 효모, 누룩 및 초산균을 이용하여 발효된 발효물을 포함하는 것으로 이를 이용하여 숙성된 발효 초콜릿 제품은 발효 미생물에 의한 유익한 효과는 물론, 맛, 향기, 식감 및 기호도 등에서 기존의 제품과 비교하여 월등한 효과를 가진다.
