The invention provides caramel baysalt-flavored chocolate. The chocolate is mainly prepared from the following components by weight: 25-35 parts of cocoa butter, 10-20 parts of white granulated sugar,10-18 parts of caramel, 15-25 parts of milk powder, 8-10 parts of cocoa powder, 8-12 parts of cocoa mass, 0.4-0.6 part of baysalt, 0.2-0.3 part of phospholipid and 0.04-0.1 part of vanillin. A preparation method is as follows: material preparation; fine grinding: mixing the weighed white granulated sugar, cocoa butter and cocoa mass, respectively putting the obtained mixture into a fine grindingmachine, conducting fine grinding for 50-70 min, then sequentially adding the caramel, the milk powder, the cocoa powder, the baysalt, the phospholipid and the vanillin into the fine grinding machine,and conducting fine grinding for 20-26h so as to obtain a chocolate sauce with a particle size of 25 microns or below, wherein the fine grinding temperature is 30-55 DEG C and the heat insulation temperature is 35-55 DEG C; and conducting cooling, hardening, dicing and packaging. The chocolate is good in taste, rich in nutrients, good in stability and simple to process, and can meet market demand.