FIELD: food production technology. SUBSTANCE: this relates to chocolate dessert "a la carte" to be used preferably in high-class coffee-houses. Dessert has body of natural fruits or berries with chocolate coating produced by immersing aforesaid body in molten chocolate mass and removing it from chocolate mass. Chocolate coating can be made by at least partial and it is produced by single or multiple immersions. Device for producing chocolate dessert has container for molten chocolate mass, unit for location of cooled berries or fruits, and holders for immersion and removing berries or fruits from molten chocolate mass. Container is made in the form of internal bowl which is seated at least partly in external bowl which incorporates built-in unit of water bath. Unit for location of cooled bodies of berries or fruits is made in the form of support for external bowl. Located between support and external bowl is thermal-insulating material. Application of aforesaid embodiment of cooking device allows for production of high-quality dessert preferably made as special or "a la carte". EFFECT: higher efficiency. 12 cl, 1 dwg, 3 ex
