Indonesia is the third largest cocoa producer and exporter after Ghana and Ivory Coast. Indonesian cocoa variety has an advantage of not melting easily. Cocoa is processed using a chocolate dough mixer (melanger). Chocolate processing is divided into 3 (three) processes, namely the process of mixing, refining and conching. Further processing of yields into shape and taste can increase added value to cocoa and increase the amount of chocolate consumption in the country. However, in chocolate processing, there is no time limit for stirring the chocolate. And the capacity offered is not too large. The aims of this study is to modify the chocolate dough mixer machine. The modified design of the chocolate dough mixer machine uses Benchmarking, Reverse Engineering, and VDI 2221 methods. With the aim of improving the performance of the machine. There are 3 (three) machines that are used as benchmarking. The Premier Tilting Chocolate Refiner machine was chosen as the machine to be modified. Reverse Engineering serves to modify a new product that is superior to an existing product. VDI 2221 itself is used to meet the aspects of comfort, ease of use, maintenance, repair, security and safety. Components that are improved and added to the machine are the storage tube with an increase in tube capacity by 40%, the dimensions of the stone holder, the addition of a timer function, and the addition of a lever function. The engine performance after modification, namely the resulting mixture of particle textures is quite consistent. The results of testing data processing with the DOE (Design of Experiment) method are F0A>FTabel, F0B>FTabel, and F0AB>FTabel. So it can be concluded that there is an influence between temperature and time on the mixture of particle texture.