PURPOSE: To obtain chocolate having a mellow flavor of cacao mass not to be negated with a cocoa flavor even with a small amount of cacao mass.

CONSTITUTION: Cocoa and/or cacao mass is mixed with a sweetening component and fats and oils, melted, cooled to a given temperature to prepare chocolate dough and a fine setting material prepared by boiling down jelly syrup, cooling and solidifying is mixed and dispersed into the chocolate dough.