Fecha de publicación: 15/01/2014 Fuente: WIPO "royal jelly" A method for producing chocolate containing royal jelly and a royal jelly containing chocolate produced by the same are provided. A method for producing chocolate containing royal jelly according to an embodiment of the present invention includes a step of producing a cacao mixture by mixing 30-60 wt% of cacao mass, 10-30 wt% of sugar, and 10-20 wt% of cocoa butter; a step of primarily melting the produced cacao mixture at 50-70°C; a step of inputting a royal jelly mixture composed of 50 wt% of a royal jelly and 50 wt% of milk to the molten cacao mixture and stirring; a step of secondarily melting the stirred mixture at 30-40°C; and a step of cooling the molten mixture. The present invention divides a melting process essentially required for a chocolate producing process into the two steps and inputs a royal jelly at the low-temperature melting step generating no bubbles, thereby maintaining an excellent health assisting function of a royal jelly even inside chocolate. COPYRIGHT KIPO 2014 [Reference numerals] (AA) Producing a cacao mixture by mixing 30-60 wt% of cacao mass, 10-30 wt% of sugar, and 10-20 wt% of cocoa butter; (BB) Primarily melting the produced cacao mixture at 50-70°C; (CC) Inputting a royal jelly mixture composed of 50 wt% of a royal jelly and 50 wt% of milk to the molten cacao mixture and stirring; (DD) Secondarily melting the stirred mixture at 30-40°C; (EE) Cooling the molten mixture