The aim of this thesis was to examine the properties of dark chocolates with the addition of freeze-dried honey. Black locust honey was used, which was freeze-dried with two carriers, maltodextrin and casein. Freeze-dried honey was added to the chocolate in proportions of 5, 10 and 15%. Dark chocolate without the addition of honey and dark chocolates with different proportions of honey and different carriers were produced in a laboratory ball mill. After production, the following parameters were determined: colour, water activity, protein, carbohydrates, fiber and total polyphenol content. Colour and water activity were monitored during storage of chocolates. The total colour change in chocolates with the addition of freeze-dried honey was higher than in chocolate without the addition of freeze-dried honey. Water activity increased with time in all analyzed samples. The proportion of total polyphenols decreased and then increased in chocolates where the carrier casein was used, and in chocolates where the carrier maltodextin was used it decreased. An increase in the proportion of protein was observed in chocolates with both carriers, but the increase was slightly greater in those with a casein carrier. Examining the amount of carbohydrates in the samples showed an increase in glucose and fructose contents, and a decrease in sucrose content with an increase of honey content. The proportion of total fibers was higher in all samples with the addition of freeze-dried honey compared to chocolate without the addition of honey, except for the sample with 15% honey in which the carrier was casein.