Divya, VBaskaran, DTANUVAS2020-09-082020-09-082020-06https://krishikosh.egranth.ac.in/handle/1/5810151012TNV_AJDFR_2020_39(2)153-158A 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. Cocoa butter substituted at the levels of 10%, 20% and 30% by coconut oil, coconut cream and coconut milk respectively were optimized based on the consumer acceptance. The fatty acid profile of the developed chocolate novelties were analysed using GC-MS and the lauric acid content was elevated to 1.92%, 1.04% and 1.17% in coconut oil, coconut cream and coconut milk chocolates respectively from 0.02% in control. The thermal behavior of the developed chocolate novelties were analyzed by using Differential Scanning Calorimetry which exhibited harmonious distinct endothermic transitions between 28C and 53C. The developed chocolate novelties exhibited stable melting ranges in comparison with control.enVeterinary ScienceArticle