In this study, it was searched whether the use of the pomegranate whose popularity has increased atlast years is appropriate for chocolate production. By conducting various preliminary experiments on thepurpose determining the type of chocolate which will be produced and the amount pomegranate andjelly that will be added. It was searched whether chocolate with pomegranate which was producedthrough emotional and objective assesments will be acceptable for consumers, during 3 months forstoring in certain periods. According to consumer surveys, and the sensory assessments by consumers ofpomegranate chocolate with a product that can be accepted is concluded. Also, 17.5% pomegranate and32.3% pomegranate jelly added chocolate was preferred by consumers.