The invention discloses a chocolate yoghourt block which comprises the following raw materials in percentage by mass: 48.98 to 65.49 percent of raw milk, 6.85 to 9.17 percent of cane sugar, 1.96 to 2.62 percent of arabinogalactan, 2.40 to 2.96 percent of skimmed milk powder, 1.52 to 2.03 percent of desalted whey milk powder, 0.15 to 0.32 percent of resistant starch, 0.0020 to 0.0032 percent of leavening agent, 0.08 to 0.13 percent of pectin, 15.09 to 28.41 percentof chocolate and 0 to 11.5 percent of water. The raw milk is one or two of fresh milk and whole milk powder reconstituted milk; the chocolate is liquid; wherein the leavening agent is one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus thermophilus, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus casei, bifidobacterium animalis, bifidobacterium lactis and the like. The chocolate yoghourt block disclosed by the invention is savoury, mellow and fine in mouth feel, natural in flavor, high in nutritional value and long in shelf life.