Due to absence of cocoa mass in white chocolate formulation, the phenolic compound of white chocolate exhibited lower phenolic compound. Edible flowers are potential ingredients to improve the bioactive properties of white chocolate as they are rich in phenolic compounds. In this Initiative Research Project, Ms. Fathyah Hanum P, S.TP., M.Sc. leads a project to produce Bichoa – chocolate enriched with local and tropical edible flowers like kecombrang and telang.