Sucrose-free milk chocolates sweetened with Stevia and containing different types of commercial inulin or polydextrose as bulking agents, were examined in relation to their physico-chemical, rheological and sensory properties. Compared with chocolate sweetened with sucrose, noticeable differences in lightness (L* values) were observed for sucrose-free chocolates and attributed to changes in surface roughness. Chocolate containing inulin with a higher degree of polymerisation (DP) had higher melting points, greater plastic viscosity and an increased flow behaviour index. The Herschel-Bulkley mathematical model most closely fitted to the rheological data. Chocolate containing the highest DP inulin was found to be very similar to control in tested sensory attributes (appearance, firmness, smoothness, mouth feel, flavour ⁄ taste and overall acceptance) when assessed by a consumer panel. These data indicate that it is possible to manufacture sucrose-free chocolate using high DP inulin without adversely affecting its important physico-chemical properties and sensory acceptance.