In recent years, special scientific interest has been directed towards natural antioxidants and their role in the protection of the human health. Chocolate is, according to the many researches, rich with active compounds, particularly polyphenols and methylxanthine. The aim of this study was to determine the proportion of polyphenols and methylxanthine in a variety of cocoa products and compare the effectiveness of solvents (water and 70% equity methanol) for extraction of the tested bioactive ingredients. The share of total phenol, total flavonoids, total flavan-3-ol and total proanthocyanidins were determined according to spectrophotometric methods, while the share of individual polyphenols and methylxanthine was determined by using high performance liquid chromatography (HPLC). With the help of spectrophotometric method was determined the total dry non-fat cocoa solids in tested cocoa products. The extracts were screened for their potential antioxidant capacity using two different radical scavenging methods: reactions with 1,1-diphenyl-2-picrylhydrazyl radical (DPPH assay) and with 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS assay). The largest share of total phenols, flavonoids, flavan 3-ols and proanthocyanidins was determined in cocoa mass while in other cocoa products, shares of phenolic compounds reduce proportionately the share of cocoa solids. Higher share of total phenols and total flavonoids was determined in methanol extracts. Water extracts were richer in flavan-3-ols and proanthocyanidins. Higher antioxidant capacity characterised methanol extracts.