The objective of the research study was to assess the contents of some selected elements (Ca, Mg, Cu, Fe, Mn, and Zn) in different types of chocolates. 20 chocolates were analyzed, including: white chocolates (B), milk chocolates (M), and dark chocolates (G) with various contents of cocoa mass. Based on the content of dry cocoa mass, they were grouped as follows [%]: G6: 60; G7: 70 %; G8: up to 85; G9: 90 %. The dry mass in the samples was determined using a dry oven test. The contents of Ca, Mg, Cu, Fe, Mn, and Zn were determined by a flame atomic absorption spectrophotometry (F-AAS) method using an AAS3 Carl-Zeiss spectrometer (Jena, Germany) after the “dry” method mineralization of samples in a muffle furnace. It was found that the contents of Mg, Fe, Cu, Mn, and Zn were significantly higher in the dark chocolates than in the milk and white chocolates. The content of those elements was the higher the greater the cocoa content therein was. In the dark chocolates, the content of magnesium was between 1545.40 μg/g and 2862.55 μg/g d.m. There were shown considerable contents of zinc (356.70 ÷ 511.35 μg/g d.m.) and iron (127.47 ÷ 155.74 μg/g s.m.) and lower contents of copper (16.49 ÷ 25.37 μg/g d.m.) and manganese (15.85 ÷ 21.46 μg/g s.m.). Then, calcium was prevalent in the milk and whites chocolates and its content ranged between 3396.21 μg/g d.m. and 4313.44 μg/g d.m. The dark chocolates with a higher content of dry matter can be a good source of Mg, Fe, Zn, Mn, and Cu in the diet. And white and milk chocolates can be significant carriers of calcium.