White chocolate lacks cocoa mass, resulting in a deficiency of polyphenol compounds, which function as antioxidants. Pot Marigold (Calendula officinalis L.), rich in antioxidants and bioactive compounds like carotenoids, flavonoids, and terpenoids, was incorporated into white compound chocolate to enhance its antioxidant properties. The study also adjusted refining duration to address potential texture changes. The goal was to develop white compound chocolate with improved health benefits and sensory qualities. The study involved physical, chemical, and sensory analyses. Physical analysis included color and hardness, while chemical analysis covered moisture content, total phenolic content, total flavonoid content, and antioxidant activity. Sensory analysis used hedonic, emo-sensory, collative perception, and difference tests to assess consumer acceptance and perceived characteristics. Results indicated that pot marigold significantly impacted the color, hardness, moisture content, phenolic and flavonoid compounds, and antioxidant activity of the white compound chocolate. Refining duration affected most parameters, except yellowness, chroma, moisture content, and antioxidant activity. Higher pot marigold concentrations, especially 7%, were less favored by panelists. Pearson correlation test was conducted to examine the relationships between the various physical and chemical parameters. The test revealed significant correlations, providing a deeper understanding of how these factors interact and influence the overall quality of the product. These findings suggest that incorporating C. officinalis can improve the antioxidant properties of white compound chocolate. However, further physical and sensory profiling analyses are recommended to gain a more comprehensive understanding.