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In recent times, research in the development of foods containing probiotic is growing. One of them is research in the incorporation of probiotic in chocolate. Nevertheless, the quality attributes of the probiotic-enriched chocolate have not been fully explored. This work investigated the impact of ingredients proportion on the quality attributes of probiotic milk chocolates, more specifically moisture content, appearance, hardness, rheological behaviour and microstructural characteristics. In this study, 3 different proportions of probiotic powder were used as ingredient for Milk Chocolate (MC) 1, MC 2 and MC 3. Aside from these samples, a milk chocolate, as reference (CREF), was also produced without probiotic powder. The result showed that the chocolates containing probiotic powder (MC1, MC2, MC3) tended to have higher Casson Yield Value and Casson Viscosity than chocolate without probiotic powder. Whereas MC3 and MC4 exhibited a lower hardness, CREF and MC1 had a higher hardness value. With regard to the appearance and moisture content, all chocolates exhibited comparable values. Microstructural visualisation showed that the chocolates containing probiotic powder exhibited a higher particle size.