Herbal‐based chocolate consists of micro‐nutrients and spices, which can be consumed in infinite combinations. This research examines the combination of Centella asiatica, Abelmoschus esculentus, and Psidium guajava in the process of chocolate formulation. The concentration of the product was optimized based on taste, flavor, texture, and stability. The optimized concentration was subjected to Nutritional, Stability, Sensory, Anti‐oxidant, Antimicrobial, and shelf life analysis. The Nutritional analysis shows an increased level of calcium (67.8 mg), iron (2.34 mg), and sodium (355 mg) per 100 g in the formulated chocolate in comparison to the conventionally available chocolates. The antioxidant activity was determined to be 52.15% by DPPH assay. The product has antimicrobial activity against tooth decaying organisms, Streptococcus mutans and Lactobacillus acidophilus. The shelf life of the product was found to be around thirty days. The observations made from various analyses conclude that the formulated product Phytolate has enriched micronutrients and medicinal value. Practical applications The novel product synergizes phytomedicine and chocolate. Increase in the vital nutrients such as calcium, sodium and iron was observed. Antimicrobial activity of novel chocolate towards organisms responsible for tooth decay.