This research aimed to create and test chocolate confectionery made with TABLEA and carabao`s milk using different sensory properties, nutritive value, cost, and acceptability. The formulations included chocolate spread, chocolate bar, and chocolate truffle. The research used an experimental design with subjects participating in the same trials. The sample included 51 respondents, which included teachers, students, chocolate producers, business owners, and purchasers. Data was collected using the 5-point Hedonic Scale and analyzed using weighted means and One-Way ANOVA. The results showed that the products were highly accepted by the respondents based on their appearance, smell, taste, and texture. The spread formulation had the highest average scores from the respondents. The nutritional analysis indicated that all formulations were caloric-dense, moderate fat, and low sugar. Shelf-life analysis showed that products were still acceptable for a period of 55 days. Statistical analysis indicated that there was no significant difference between the formulations (p > 0.05). Through this research, it was found that TABLEA and carabao’s milk could be utilized effectively to produce acceptable and nutritious chocolate confectionery. A technology package was designed to assist in the development and commercialization of the products produced.