Chocolate spread is often considered as an unhealthy product with low antioxidant activity and phenolic content since it does not contain cocoa liquor. This research aimed to investigate the potential on the physicochemical composition and antioxidant activity of jackfruit (Artocarpus heterophyllus) flour and red palm olein in the chocolate spread formulations. The effect of the jack fruit and red palm olein incorporation on the quality attributes and high nutritional value of chocolate spread was also examined. Physicochemical properties of the fortified chocolate spread, as well as the evaluation of physical parameters in the chocolate spread, were investigated. Melting points were analyzed by DSC (Differential scanning calorimeter) method, colour lightness was analyzed by chromameter hunter method, profile bioactive compound was analyzed by gas chromatography-mass spectrometry (GC-MS), and whilst for viscosity by Brookfield Viscometer method. The analysis results obtained that the sample code F5 (10% jackfruit flour: 26% sugar) contains of 43.47% fat, 0,88% free fatty acids, polyphenol 127 mg/g, 160.16 mg/g carotenoids, 42.75 μg/mL antioxidant activity IC50, and 6.19 degree of acidity per 100 g chocolate spreads and high panelists preference. However, the fortified chocolate spread had different characteristics from each other either in the chemical, physical or sensory properties. The best formulation code is F5 with 10% jackfruit flour, fortification significantly increased the antioxidant activity, carotenoid, polyphenols, viscosity, colour and melting points. Additionally, chocolate spread with 10% of jackfruit flour by-product presented the highest-ranking test rate of the three sensory attributes of aroma, taste and texture. Therefore, the use of jackfruit by-products in the development of chocolate spread is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry.