Abstarct: The goal of food technology is to produce products with higher quality and more nutritional value. In recent years, the production of probiotic foods has attracted a lot of attention due to its health-giving effects. Chocolate is a non-dairy food that has shown good protective properties for probiotic species. In this study, first, some probiotic cocoa cream containing Lactobacillus acidophilus and Bacillus coagulans was produced, and the physicochemical factors including total solids, aw, acidity, pH, yeast mold and total form, ash and rheological factors including texture hardness and the characteristic organoleptic and sensory properties of the product as well as the survival of Lactobacillus acidophilus and Bacillus coagulans during 90 days of storage at 22 degrees Celsius in cocoa cream Probiotic M. Red was studied. By examining the physicochemical, rheological and organoleptic characteristics, it was found that there is no significant difference between the control and probiotic cocoa cream samples during 90 days of storage at room temperature. The only significant difference in the parameters of water activity, acidity and ash, baxsed on the obtained results, was higher in the probiotic cocoa cream than in the control cocoa cream . Also, the storage time did not have a significant effect on any of the properties of the probiotic cocoa cream And the pH value was lower than the control cocoa cream. Therefore, the addition of Lactobacillus acidophilus and Bacillus coagulans to cocoa cream does not affect its physicochemical, rheological and organoleptic characteristics after production and during storage. The count of Lactobacillus acidophilus and Bacillus coagulans was more than the recommended limit of 6 logarithmic units per gram of cocoa cream in all samples of probiotic cocoa cream during the storage period for 90 days. The survival rate of Bacillus coagulans was higher than that of Lactobacillus acidophilus both after the cocoa cream production process and at the end of the storage period at room temperature. . Considering that a high proportion of probiotic microorganisms were able to survive in the produced cocoa cream for a long period, therefore it has a high potential to be used as a beneficial food, as well as the production of probiotic cocoa cream on an industrial scale, without the need to change The production process did not have an adverse effect on the customer friendliness of the product and can cause the distribution of probiotics among consumers. Faculty of Agriculture M.Sc. Thesis in Food Industry