A.Brushing Part: Surface of product is brushed into different patterns, enhancing sense of color and arrangement in the surface of product. B.Pouring Part: Synchronous tracing. Pour certain amount of chocolate pasty to stipulated points in surface of processed product and thus improve taste of product and reinforce properties of product. C.Temperature Preserving Supply Barrel: Water in interlayer of barrel is used keep the barrel in certain temperature. The temperature can be preset. Once temperature has been preset, temperature will be preserved automatically. Temperature of chocolate is under stable and constant control. Pump of pasty ingredient is speed regulated by variable speed modulation. Dimension of pasty ingredient can be regulated automatically