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Dark chocolate presents exclusive characteristics that make it a food product with worldwide consumption and also as an ingredient in several food industries. Although chocolate is an energy-dense food, it is also rich in bioactive compounds and recent studies have demonstrated health benefits from a moderate consumption. Therefore, the quantification of the bioactive compounds of different types of cocoa, from different geographical origins, is of great importance to recognize the importance of single origin dark chocolate from the nutritional point of view. Dark chocolate produced from Amelonado variety presented higher values of hardness (5592 g), plastic viscosity (2.87 Pa.s) and yield value (12.91 Pa). Both dark chocolates from Peru, Piura Blanco and Chuncho, presented higher results in total phenolic content, total antioxidant capacity, caffeine and vitamin E. Additionally, sample Piura Blanco presented a higher content of theobromine (720.7 mg/100 g), lactic acid (1153.2 mg/100 g), succinic acid (679.4 mg/100 g) and oxalic acid (468.5 mg/100 g). On the other hand, chocolate from São Tomé presented a higher content of sucrose (38.22%) and SFA (62.38% of total fat). The results obtained demonstrate the existence of heterogeneity in cocoa varieties, supporting decision-makers in the selection of the most suitable cocoa for specific market needs. [ABSTRACT FROM AUTHOR]