Divya, VBaskaran, DRita, NarayananGnanalakshmi, KSTANUVAS2019-10-112019-10-112016http://krishikosh.egranth.ac.in/handle/1/5810130720TNV_TH_2016_MTM14005A study was carried out to produce chocolates from coconut variants viz, coconut oil, coconut cream and coconut milk as a substitute for cocoa butter. The chocolate prepared with 40% cocoa butter was taken as control. The preliminary trials were conducted with different composition of ingredients for the optimization of the level of substitution of coconut variants. Cocoa butter substituted with 10% coconut oil, 20% coconut cream and 30% coconut milk showed significantly higher consumer acceptance in the experimental trials conducted For organoleptic evaluation. The raw materials used in the fabrication of chocolate were found to have desirable oxidative stability.enVeterinary ScienceThesis