In recent years, the creation of new foods with nutritional and health benefits has become increasingly popular. In this context, the development and evaluation of herbal chocolate as a neurotherapeutic approach offers a new idea that combines herbal-based health services with chocolate with calming and euphoric effects. Plant-based chocolate is a new approach to the confectionery industry by combining the health benefits of plants with the rich, rich taste of chocolate. The content provides an overview of the herbal chocolate production process, focusing on the integration of herbal extracts into the chocolate matrix. Research should select appropriate drugs based on their treatment and suitability for chocolate. The design process involves refining vanilla to deliver maximum health benefits without compromising the taste, texture and full acceptance of chocolate. Herbs like Tulsi (Ocimum sainttum), Ginger (Zingiber officinale) and Ashwagandha (Withania somnifera) are infused into the chocolate base. Precise control of many variables including chocolate viscosity, melting point and tempering. Sensory testing is performed by a panel of tasters to evaluate taste, texture, aroma and overall acceptance. Physicochemical analyzes were also performed to determine the nutritional content, antioxidant activity and shelf life of herbal chocolate. The study found that the herbal extract contained more antioxidants than the control, which may indicate additional health benefits.