A method for producing chocolate, comprising: a filling step of filling liquid chocolate into a mold; a sprinkling step of sprinkling an edible solid ingredient onto the chocolate in the mold; a first attaching step of attaching a specific ingredient in the edible solid ingredient sprinkled onto the chocolate in the mold to the chocolate by vibrating the mold; a second attaching step of pressing the edible solid ingredient sprinkled onto the chocolate by using a pressing surface corresponding to a planar shape of chocolate to be produced to attach the edible solid ingredient to the chocolate; and a step of cooling the chocolate along with the mold and solidifying the chocolate in the mold and removing from the mold the solidified chocolate to which the edible solid ingredient is attached, characterized in that the edible solid ingredient includes a first edible solid ingredient having a light specific gravity and a second edible solid ingredient having a heavy specific gravity, the first edible solid ingredient having the light specific gravity and the second edible solid ingredient having the heavy specific gravity are separately sprinkled, the specific ingredient attached to the chocolate at the first attaching step includes the second edible solid ingredient having a heavy specific gravity, the edible solid ingredient attached to the chocolate at the second attaching step mainly includes the first edible solid ingredient having the light specific gravity, the light specific gravity of the first edible solid ingredient is 0.05 to 0.35 when that of water of 4°C is 1, and the heavy specific gravity of the second edible solid ingredient is 0.35 to 1.50 when that of water of 4°C is 1, a removing step of sucking and removing an excessive edible solid ingredient which is sprinkled onto the chocolate in the mold and is not attached to the chocolate after the second attaching step. a filling step of filling liquid chocolate into a mold; a sprinkling step of sprinkling an edible solid ingredient onto the chocolate in the mold; a first attaching step of attaching a specific ingredient in the edible solid ingredient sprinkled onto the chocolate in the mold to the chocolate by vibrating the mold; a second attaching step of pressing the edible solid ingredient sprinkled onto the chocolate by using a pressing surface corresponding to a planar shape of chocolate to be produced to attach the edible solid ingredient to the chocolate; and a step of cooling the chocolate along with the mold and solidifying the chocolate in the mold and removing from the mold the solidified chocolate to which the edible solid ingredient is attached, characterized in that the edible solid ingredient includes a first edible solid ingredient having a light specific gravity and a second edible solid ingredient having a heavy specific gravity, the first edible solid ingredient having the light specific gravity and the second edible solid ingredient having the heavy specific gravity are separately sprinkled, the specific ingredient attached to the chocolate at the first attaching step includes the second edible solid ingredient having a heavy specific gravity, the edible solid ingredient attached to the chocolate at the second attaching step mainly includes the first edible solid ingredient having the light specific gravity, the light specific gravity of the first edible solid ingredient is 0.05 to 0.35 when that of water of 4°C is 1, and the heavy specific gravity of the second edible solid ingredient is 0.35 to 1.50 when that of water of 4°C is 1, a removing step of sucking and removing an excessive edible solid ingredient which is sprinkled onto the chocolate in the mold and is not attached to the chocolate after the second attaching step. <EOS>