Cocoa Tree (Theobroma cacao L). grows mainly in the tropical regions 20º north and south of the equator. The cacao fruit is relatively large, whole edible and full of precious seeds. Raw cocoa beans are the best source of antioxidants in the world, containing more than 300 chemicals with a positive health effect. Cocoa beans are dried, fermented and heated. Heat separates fat from the dry part and is a key part of the processing. Thermal processing loses certain nutritional properties of cocoa beans This paper presents the results of changes in the functional, nutritional properties of cocoa beans of two varieties, (BIO cocoa beans - Jamaica) and (conventionally cocoa beans - Peru). The collected cocoa bean samples determined the chemical composition and physical properties before and after the treatment process. The treatment process involves conductive drying at three temperatures (110 ° C, 135 ° C and 150 ° C) over a 5 minute interval. After heat treatment, each sample was assigned a moisture content, ash, starch, fat, protein and grain size physical properties, which for natural samples were BIO cocoa beans - Jamaica: (length 11.598 mm, width 20.130 mm, and thickness 7.836 for cocoa beans - Peru: (length 12.727 mm, width 20.774 mm and thickness 7.590 mm).