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Abstract. Foods that are starting to have a high demand by consumers are food that not only have good appearance and taste, but also have a functional functions. One of Indonesian functional product is tumeric and tamarind extract, however, this product have low sensory reception. Dark chocolate is one of the functional foods that have a high sensory reception, these products can be combined to get functional food with good sensory reception, the author chose to made them into Belgian Praline. The purpose of this study was to analyze differences in the level of preference of Belgian Praline products with various concentrations of tumeric and tamarind filling. The study was conducted using the CRD (Complete Randomized Design) the number of treatments (t) was 3 with 2 repetitions (r). The procedures and formulas is done by prescribing the results of consultations with traditional panelists, consultation is carried out 3 times, making 3 basic formulas and procedures. ANOVA and Duncans test result show that the level of preference for the three research products showed different results. Products with the highest preverence level are products that containing 5% turmeric and tamarind extract in filling.