Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties

► Raspberry leaf extracts (concentrated-CE, freeze dried-FD) were added to chocolates. ► Adding 3% of CE reduced the particle size distribution but increased viscosity. ► FD extract increased the particle size distribution of milk and dark chocolates. ► Chocolates with 3% of CE exhibited the highest polyphenols and antioxidant capacity. ► Chocolates with FD extract were the best and with 3% of CE least sensory acceptable.