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Chocolate bar is one of secondary product of cocoa beans which are ready to consume. The aim of this research is to know the effect of shredded and dried coconut kernel addition as a filler of chocolate bar. The method of this research started from the processing of beans into fats and cocoa powder, the making of shredded and dried coconut kernel as a filler, and the making of chocolate bar. The evaluation done based on ash content, fat content, and organoleptic in terms of color, odor, taste, and texture. The design of research used was completely randomized design in 3 repetition. Sample used is shredded and dried coconut kernel (A1 = 6%, A2 = 9%, and A3 = 12%). The results shows that addition of shredded and dried coconut kernel is significant at the 5% level of ash content and fat content. While organoleptic test shows that A1 (addition of 6% shredded and dried coconut kernel) is most preferred by panellist in terms of color and texture, while A3 (addition of 12% shredded and dried coconut kernel) is most preferred by panellist in terms of aroma and taste parameter.