White chocolate lacks cocoa mass, resulting in the lowest antioxidant activity among chocolate types. Enhancing the antioxidant properties of white compound chocolate is crucial. Acai berry powder, known for its significant antioxidant activity, was incorporated into white compound chocolate to improve its characteristics. However, the addition of acai berry powder affected the gritty mouthfeel, necessitating a reduction in particle size through refining with a melanger. This research aimed to determine the impact of varying concentrations of acai berry powder and refining time on the physical, chemical, and sensory characteristics of white compound chocolate. A Completely Randomized Design was employed with three factors: acai berry powder concentration (5%, 10%, and 15%) and refining time (2.5 h, 5 h, and 7.5 h). ANOVA was used for analyzing physical and chemical characteristics, while sensory analysis utilized CATA and Friedman tests. Results indicated that adding acai berry powder significantly increased hardness, moisture content, viscosity, a*, chroma, ΔE, flavonoid content, total phenolic content, and antioxidant activity (FRAP and DPPH). Refining time had minimal impact but generally reduced hardness, moisture content, total phenolic content, flavonoids, and antioxidant activity, showing fluctuations in other attributes without significant differences. Lower concentrations led to simpler collative perceptions and positive emo-sensory. The sample with 15?ai berry powder and 7.5 h refining time was perceived as the grittiest, while the control and the sample with 5% powder and 5 h refining time were the most preferred.