Five conventional chocolates were produced with different sucrose concentrations (from 40 to 52%) in order to determine ideal sweetness by acceptance test, and it was found that 43% sucrose milk chocolate has the ideal sweetness. Sucrose was replaced by bulking agents and sucralose or stevioside in order to prepare diabetic chocolates and 11 selected and trained judges determined the temporal characteristic of sweetness of these milk chocolates. Sucralose is 700 times sweeter than sucrose in this product, and stevioside, 200 times. Considering these potencies, they presented a time-intensity profile similar to chocolate with sucrose (i.e., conventional chocolate) and ideal sweetness. There is no significant difference between diabetic and conventional chocolates concerning the following physicochemical analyses: moisture content, medium particle size and Casson yield value.30610561067