Therefore, the objective of this work is to determine the content of the total phenols, flavonoids, flavan-3-ols and procyanidins as well as antioxidant capacityof three types of chocolate (various content of cocoa solids) enriched with the extract of raspberry. The concentration of total phenols and flavonoids was determined by using a reaction with the Folin-Ciocalteau reagent, while the content of flavan-3-ols was determined by using vanilin and p-dimethylaminocinamaldehyde (p-DAC) and the content of total procyanidins acid hydrolysis with hydrochloric acid. Antioxidant capacity was determined by using reactiona with iron (III)-tripyridyiltirazine (FRAP) and radicals 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). The highest content of total phenols was determined in chocolate with 72% of cocoa solids with the addition of 1% freeze-dried extract of raspberry, and the lowest in chocolate with 30% of cocoa solids with the addition of 1% freeze-dried extract of raspberry. The highest content of flavonoids was detected in chocolate with 38% of cocoa solids with the addition of 3% of raspberry leaves, and the lowest in chocolate with 30% of cocoa solids with the addition of 1% of raspberry leaves. The highest content of flavan-3-ols, detected the method with vanilla, was determined in chocolate with 72% of cocoa solids enrichedwith 3% concentrated extract of raspberry, and the lowest in chocolate with 30% of cocoa solids enriched with 1% raspberry leaves. Presence of additives in all types of chocolate significantly affects their antioxidant capacity. The addition of raspberry extract contribute to the higher antioxidant capacity of all types of chocolate. The most effective is freeze-dried extract of raspberry added in the content of 3% to the all kinds of chocolate.