The demand for functional foods, particularly those enhancing cognitive function, has spurred interest in developing innovative products. The formulation integrates carefully selected herbs known for their cognitive-enhancing properties, aiming to create a palatable and efficacious product.The formulation process involved selecting herbs based on their neuroprotective and cognitive-enhancing properties, including ginkgo biloba, bacopa Monnier, and green tea extract. These herbs were incorporated into a chocolate base using optimized techniques to ensure maximum bioavailability and sensory appeal.The evaluation of the brain-boosting herbal chocolate encompassed several aspects. Physicochemical analysis assessed the chocolates stability, texture, and sensory attributes. Additionally, the bioactive compounds retention and release profiles were examined to determine the products efficacy in delivering the intended health benefits. Furthermore, the study included in vitro and in vivo assessments of the chocolates neuroprotective and cognitive-enhancing effects. Cell culture studies provided insights into the chocolates ability to protect neuronal cells from oxidative stress, while animal studies evaluated its impact on cognitive function and memory retention. The results demonstrated the successful formulation of a brain-boosting herbal chocolate with desirable sensory attributes and significant neuroprotective and cognitive-enhancing effects. This study contributes to the growing field of functional foods by offering a promising product that combines indulgence with cognitive support, catering to consumers seeking holistic approaches to brain health and well-being. The rising frequency of dementia and neurological illnesses needs the development of new dietary supplements to promote brain health. This study focuses on the development and testing of a brainboosting herbal chocolates that takes use of the neuroprotective qualities of specific medicinal herbs