Abstract: The invention is a chocolate confectionery preparation method improving with good taste and texture, and chocolate confectionery. The method comprises steps of: molding chocolate balls; forming a first coating layer by coating the chocolate balls with a first coating solution, and sprinkling weak flour on the same; drying the first coating layer; forming a second coating layer by coating the first coating layer with a second coating solution, and mixing and sprinkling weak flour and pregelatinized starch; forming a third coating layer by coating the second coating layer with a third coating solution, and mixing and sprinkling weak flour and pregelatinized starch; forming a fourth coating layer by coating the third coating layer with the sugar liquor and sprinkling weak flour on the same; roasting a half-finished product having the fourth coating layer; and sweetening the roasted half-finished product.

Abstract: The invention is a chocolate confectionery preparation method improving with good taste and texture, and chocolate confectionery. The method comprises steps of: molding chocolate balls; forming a first coating layer by coating the chocolate balls with a first coating solution, and sprinkling weak flour on the same; drying the first coating layer; forming a second coating layer by coating the first coating layer with a second coating solution, and mixing and sprinkling weak flour and pregelatinized starch; forming a third coating layer by coating the second coating layer with a third coating solution, and mixing and sprinkling weak flour and pregelatinized starch; forming a fourth coating layer by coating the third coating layer with the sugar liquor and sprinkling weak flour on the same; roasting a half-finished product having the fourth coating layer; and sweetening the roasted half-finished product.