Momordica charantia, commonly referred to as bitter melon or bitter gourd, is known for its therapeutic and nutritious qualities and has a long history of use as an alternative medicine. Its distinct bitterness is attributable to the non-toxic glycoside momordicine. Bitter gourd oil contains antioxidants, this assists the body in combating free radicals, and other oxidative stress elements. The aim of this research was to develop a stevia-based chocolate using bitter gourd oil which may help in reducing glycaemic index in diabetic rats. The bitter gourd oil (BGO) was extracted and subjected to physicochemical analysis, GC-FID for proper characterization. The extracted components were used in varied ratios for the development of bitter gourd chocolate along with replacement of sugar with natural sweetener stevia that further underwent sensory, physicochemical and storage. As a whole, findings showed that BG chocolate with T3 treatment (30% BGO 70% coconut oil) was stable in a variety of physicochemical and sensory evaluation. As a result, the relatively best treatment with respect to storage stability i.e., T3 with a 30% BGO and 70% coconut oil. The findings revealed that chocolate made from bitter gourd oil can be served as a better confectioner product. If developed on a larger scale and commercialized, this product may benefit people effected by diabetes.