The present invention relates to a method for manufacturing chocolate which comprises: a step for preparing a predefined quantity of cocoa butter (21) and a predefined quantity of sugar (22) as well as other ingredients depending on the type of chocolate to be produced, such as cocoa powder or paste (23), milk or powder milk (35) and various flavourings (24). The method envisages a step for refining the sugar (22) which is carried out on the latter without involving in any way the other starting ingredients (21, 23, 24, 35). Refinement of the sugar (22) is performed continuously before performing mixing thereof with the other ingredients (21, 23, 24, 35). Once the sugar (22) has been refined, it is mixed with the other ingredients (21, 23, 24, 35) in order to produce a mixture which undergoes a subsequent kneading step with the addition of further ingredients, such as cocoa butter and lecithin which have the function of fluidifying and homogenizing the product. Finally this is followed by a tempering step where the crystals of cocoa butter are stabilized and a solidification step where the chocolate is solidified in the desired form.
