FIELD: food-processing industry. SUBSTANCE: method involves supplying chocolate or fat-containing material of confectionery material into auger-type extruder+ADs- creating pressure, which is selected such that it causes solid chocolate or semisolid unsteady formulation thereof to advance forward to narrowing flow part. Temperature in auger is selected within the range of from 10 to 35 C, temperature of auger chamber wall of from -50 C to +20 C, with auger temperature being 5-50 C higher than that of auger chamber wall. Method further involves rotating auger at rotational speed of from 1 rev/min to 500 rev/min. Auger screws have diameter and pitch providing auger compression coefficient of from 1:1 to 5:1. Extruded product has section of profile similar to that of discharge opening of extruder head and is capable of retaining its shape. Product has temporary flexibility or plasticity allowing it to be handled, cut or plastically deformed before it loses its flexibility or plasticity. EFFECT: increased efficiency by providing continuous extrusion of chocolate or fat- containing confectionery material. 16 cl, 1 dwg
