The present study aimed to benefit from carob pod powder by adding it in different amounts (25, 50, 75, and 100%) to the chocolate as a substitute for cocoa. The results observed that cocoa is higher in total oil and protein than carob, meanwhile, carob is higher in total carbohydrates, crude fiber, and ash. Total sugar, reducing, and non reducing sugar were elevated in cocoa powder more than carob. Mineral content found that good source in carob and cocoa powder. Total phenolic and total flavonoids value and their activity were elevated of carob than cocoa. Color parameters showed that all color values generally increased to a dark color with the addition of carob. The viscosity and hardness of the chocolate spread were gradually increased for the highest levels in100% carob. Cocoa spread composition showed the highest adhesiveness among all spread samples, which can be associated with its increased protein and fat content. No significant variation was observed in the sensory acceptance of cocoa, and even the 75% carob formulation score had a significantly elevated score than 100% carob formulation. Therefore, it is recommended to use carob until 75%, to be an effective way to replace cocoa seeds in chocolate product manufacture.