This research work proposes an industrial altemative for cultivation of taperiba (Spondias dulcis P) by determining the suitable technological parameters of dry bars processing from taperiba pulp, in such way fits to desired characteristics for its use in stuffed chocolate; it was evaluated its organoleptical characteristics, proximate chemical analysis; as well as, pulp/chocolate relationship, from taperiba bars obtained with pulp of: 15ºBrix (in addition of sugar 0%), standardized on 25ºBrix, and 35ºBrix, they have presented moistures of 20%, 25% and 30%. To determine the drying temperature, that was realized out a preliminary test comparing taperiba bars elaborated with pulp without addition of sugar obtained with dried temperatures of: 40ºC, 45ºC and 50ºC until moisture 30%, being taperiba bar obtained with a dried temperature of 40ºC, which presented best general appearance; ...