AbstrThe effect of the addition of dried Indian cherry (Cordia dichotoma) fruit pulp on the colour, texture and sensory attributes of compound chocolate was evaluated. The obtained results revealed that the dried Indian cherry fruit pulps contained 12.60% moisture, 68.28% carbohydrate, 4.07% crude protein, 6.19% crude fiber, 4.27% fat and 2.32% ash. The addition of dried Indian cherry fruit pulp increased the firmness of the resultant products. On the other hand, the three CIE values L*, a* and b* reflected a good colour for the resultant chocolate. Moreover, There were no significant differences (p < 0.05) for colour, odour, flavour, sweetness, texture, melting quality and global quality for all studied chocolate samples, only astringency had a significant differences (p < 0.05). It could be concluded that the addition of dried Indian cherry fruit pulp (up to 40%) to compound chocolate manufacturing produced a new flavored chocolate with a good sensory attributes.