Digera muricata (Kondhra) green leaves, various biochemical characteristics were estimated Sonal and Dr Nutan (2022). Leaves were converted to powder by standard method and supplemented to chocolate to further study the biochemical changes in the chocolate. The experiment was plan with four combinations namely control, 2.5g, 5g, 7.5g in chocolate and the analysis was carried out with sensory evaluation on a 9 point-hedonic scale and necessary and sufficient statistical analysis was done. The correlation analysis was carried out for different attributes of chocolate containing Digera muricata (Kondhra) leaves powder and presented as a correlation matrix. The analysis was carried out for selected parameters of chocolate viz., protein, fat, iron. The supplementation of 2.5g powder was most suitable and accordingly Shelf life was estimated to be 65 days.