The increasing consumer awareness of healthier food choices with low calories and high fiber content has driven the development of sucrose-free dark compound chocolate enriched with dietary fiber. Therefore, this study aimed to determine the effect of adding dietary fiber-low digestible carbohydrate (LDC) polymer on the moisture sorption behavior and thermal properties of a sucrose replacer mixture. Duo-trio and acceptance tests were also conducted to identify the relative sweetness of sucrose replacer compared to that of sucrose. Among these samples, erythritol-polydextrose mixture and tagatose-inulin mixture have similar sweetness levels as sucrose at P ≥ 0.05. Most sucrose replacer mixtures were well-accepted by panelists, except the trehalose-polydextrose mixture. Moisture content, hygroscopicity, and thermal properties of the sucrose replacer mixture were also studied. The result showed that all sucrose replacer mixtures had significantly (P