Method for manufacturing a confectionary article having an embossed decorative element on a surface thereof, the method comprising: preparing a first chocolate or chocolate-like mass to form an embossed decorative element; heating the prepared first chocolate or chocolate-like mass to a preset temperature; feeding the heated first chocolate or chocolate-like mass into a full-scale mould having a three-dimensional embossed pattern on a lower surface of the mould in an amount sufficient to form a first decorative element; wherein the mould is heated to a temperature in the range of from 40°C to 80°C before feeding the heated mass into the mould, the prepared first chocolate or chocolate-like mass is fed into the full-scale mould in a dispersed dropping state through a nozzle at a drip rate ensuring plastic deformation of the drops, wherein, in the course of filling the mould with first chocolate or chocolate-like mass, the mould is exposed to vibration, so as to compact the heated first chocolate or chocolate-like mass in the mould; preparing a basic chocolate or chocolate-like mass to form the main body of the confectionary article; heating of the basic chocolate or chocolate-like mass to a preset temperature; feeding a batch of the heated basic chocolate or chocolate-like mass into the mould with the first embossed decorative element so as to cover the upper surface of this embossed element; the heated basic chocolate or chocolate-like mass being fed into the mould in an amount sufficient to form the main body of the confectionary article; after which the mould filled with the first chocolate or chocolate-like mass and the basic chocolate or chocolate-like mass is cooled, and the resultant confectionary article is taken off the mould; and wherein the first chocolate or chocolate-like mass and the basic chocolate or chocolate-like mass have different compositions. preparing a first chocolate or chocolate-like mass to form an embossed decorative element; heating the prepared first chocolate or chocolate-like mass to a preset temperature; feeding the heated first chocolate or chocolate-like mass into a full-scale mould having a three-dimensional embossed pattern on a lower surface of the mould in an amount sufficient to form a first decorative element; wherein the mould is heated to a temperature in the range of from 40°C to 80°C before feeding the heated mass into the mould, the prepared first chocolate or chocolate-like mass is fed into the full-scale mould in a dispersed dropping state through a nozzle at a drip rate ensuring plastic deformation of the drops, wherein, in the course of filling the mould with first chocolate or chocolate-like mass, the mould is exposed to vibration, so as to compact the heated first chocolate or chocolate-like mass in the mould; preparing a basic chocolate or chocolate-like mass to form the main body of the confectionary article; heating of the basic chocolate or chocolate-like mass to a preset temperature; feeding a batch of the heated basic chocolate or chocolate-like mass into the mould with the first embossed decorative element so as to cover the upper surface of this embossed element; the heated basic chocolate or chocolate-like mass being fed into the mould in an amount sufficient to form the main body of the confectionary article; after which the mould filled with the first chocolate or chocolate-like mass and the basic chocolate or chocolate-like mass is cooled, and the resultant confectionary article is taken off the mould; and wherein the first chocolate or chocolate-like mass and the basic chocolate or chocolate-like mass have different compositions.