The invention relates to a chocolate mass suitable for producing reduced-calorie chocolate food products. The chocolate mass comprises a chocolate composition and an aqueous cocoa butter emulsion. The chocolate composition includes a crumb prepared using cocoa liquor and erythritol, cocoa liquor or cocoa butter, and dietary fibre, as well as additional ingredients depending on whether the final product is intended to be dark chocolate or milk chocolate. The emulsion contains cocoa butter and an aqueous phase. The resulting product provides improved organoleptic parameters, such as intensity of chocolate flavour, absence of off-flavours and aftertaste, natural sweetness and chocolate texture, with a reduction of energy value (calories), and also improved physical properties as viscosity, yield stress, contraction degree upon crystallization, and hardness of a final product.
