This research work aims to evaluate the effect in color, fracture strength and overall satisfaction of the dried bovine hemoglobin addition (DBH) at the 5.7% to a chocolate bar named Risitas produced by Alnut Ltda and to define the work conditions of a universal testing machine TAPlus advanced series, which results are greater repeatability in the determination of chocolate bars fracture strength. In preparing the food product was used a milk chocolate and puffed cereal formulation, marketed by Alnut Ltda. (Risitas Alnut, Colombia) to which was added dried bovine hemoglobin (DBH) to the 5.7% with an heme iron content of 2.2 mg / 100g. Was applied an analysis of variance (ANOVA) to the color, fracture strength and overall satisfaction results and to the results of the tuning method for determining fracture strength, was applied the analysis of variance (ANOVA) for 2 k designs with four factors (trigger force, speed, width of the gag bridge and displacement limit). The result was that the addition of heme iron to chocolate Risitas” significantly influenced it color and strength of fracture. However, the sensory evaluation did not report significant differences in overall satisfaction, the