Abstract: To elucidate the effects of tiger nut oil-based cocoa butter equivalent (CBE) on chocolate quality and assess its viability as a chocolate fat, this study formulated chocolate samples by partially or fully replacing natural cocoa butter (CB) with tiger nut oil-based CBE, combined with cocoa powder, sugar, and other ingredients, followed by mixing, grinding, tempering, and molding. Sample quality was evaluated by characterizing crystal morphology via X-ray diffraction (XRD), analyzing thermal properties using differential scanning calorimetry (DSC), determining rheological behavior with a rotational rheometer, assessing storage stability through a cyclic temperature storage test, and scoring sensory attributes by a 20-member professional panel according to established criteria. XRD and DSC results indicated that chocolates containing pure CB, 5% tiger nut oil-based CBE + 95% CB, and pure tiger nut oil-based CBE all predominantly formed the stable β-V crystal form, exhibiting a single endothermic peak in DSC with a melting temperature range of 33-34 °C. Rheological tests revealed that all samples exhibited pseudoplastic fluid behavior. After 56 days of cyclic temperature storage, the pure tiger nut oil-based CBE chocolate exhibited less bloom than natural cocoa butter chocolate. Hardness gradually increased during storage, peaking around day 49; although slightly reduced by day 56, it remained significantly higher than the initial value. Sensory evaluation revealed no significant differences between pure tiger nut oil-based CBE chocolate and CB chocolate in core attributes-including color, gloss, smoothness, and waxy texture-with both receiving favorable overall acceptance. In summary, tiger nut oil-based CBE demonstrates potential for application as a cocoa butter alternative in chocolate.