PURPOSE: To provide the subject method capable of shortening the time until completing chocolate molding and also of securing markedly higher accuracy than the case with highly skillful workers even in terms of product uniformity.

CONSTITUTION: Many chocolates 1 molded to appropriate shapes each with one side as flat surface 1b and the other side curved surface 1a are put into a tilted rotary kettle, which is then rotated, and hot air is blown against the chocolates to such an extent that they are softened but not deformed while rolling them, and while they are being rolled, the flat surfaces 1b are brought into mutual contact with each other into integration, and at a point when the joint areas are sufficiently bonded to each other, the hot air blowing is switched into cold air blowing or being left to cool to effect solidification of the respective softened portions of the chocolates.