Cocoa butter substitute (CBS) base compound chocolate presents outstanding problems associated with a poor tolerance between CBS and cocoa butter (CB). This study focuses on the determination of the best blend (CBS: CB) of compound milk chocolate which has a similar characteristic as pure milk chocolate. The analysis includes color (Hunter Lab), fatty acid content (gas chromatography/GC), melting properties (Differential Scanning Calorimetry/DSC) and texture. Color (L value) of the compound chocolate (ratio of 20:80) was significantly (p<0.05) darker (25.50±0.20) than pure milk chocolate (27.22±0.32). GC analysis shows decreased of total lauric acid (41.17, 36.49, 23.77, 26.43, 2.88 and 2.12 respectively) with the increased of CB (0% to 100%) and decreased of CBS (100% to 0%). DSC analysis also shows increased of CB addition (100:0, 60:40 and 40: 60) in compound milk chocolate caused significant (p<0.05) reduction of T peak value (35.37°C±0.05, 33.90°C±0.00 and 30.24°C±0.13 respectively) compared to pure milk chocolate (29.96°C±0.00). The ratio 20:80 of compound milk chocolate shows similar quality characteristic as pure milk chocolate in terms of fatty acid composition (lauric acid 2.88%) and hardness (2832.3±8.88). This finding highlights the application of CB and CBS blend in compound milk chocolate which may provide the best alternatives to the chocolate producer. First, all of the ingredients for making the chocolates were mixed. The mixture of sugar, cocoa mass and cocoa butter need to be refined to a particle size of less than 30µm. After refining, the mixture was transferred to the conche (Pascal Engineering, England) for conching process and then manually tempered. It is important to temper the pure milk chocolate before moulding. However, the compound chocolate does not require tempering process. Approximately 2000g of chocolate was produced at every production cycle. The compound and pure milk chocolate were stored at a chill temperature (±16°C) for four weeks until further analysis. Before performing the analysis, the chocolates were melted in an oven (Memmert, Germany) at 45°C. Keywords 7 Analysis of chocolates Texture analysisHardness or degree of chocolate softening was measured by determining the maximum penetration force. A Texture Analyser Model TA-XT2I (UK) was used to measure the depth of penetration of samples using the following parameters: Product height=10mm, penetration depth=6mm; probe needle PN2, temperature 20°C, prespeed 1.0mm/s, test speed=1.1mm/s, post speed=10.0mm/s and the duration time of the test took approximately 1 to 2min. Color analysisHunter Lab Miniscan TM XE Colorimeter Model 45/0LAV (Hunter Associates Inc., Reston, VA) calibrated with white ceramic reference standard was used to compare the color between chocolate sample. Color images of the chocolate surfaces were converted into XYZ tristimulus values, which were further converted to CIELAB system: The L* values represent lightness of color from 0 (black) to 100 (white), a* values represent the degree of redne...