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Raw cocoa beans were used to produce cocoa powder and chocolate samples. The processing steps include fermentation, drying, roasting, milling, pressing and conching. The fermentation time varied from 1to 7days, represented as samples A, B, C, D, E, F and G respectively, in order to monitor the influence on the moisture content and cocoa products quality. The reconstitioncharacteristics, chemical composition and sensory quality of the cocoa powder and chocolate samples were determined. The results show that the average moisture loss in the beans after roasting was 75.13%. The reconstition properties of cocoa powders show that the dispersibility ranged from 18.10% to 60.50%, bulk density ranged from 0.69 to 0.83gcm3 and rehydration time ranged from 19 to 54 seconds. While the average proximate composition for cocoa powder and chocolate were: moisture (6.20% and 5.62%), fat (11.28% and 32.81%), protein (8.14% and 6.80%), fibre (1.80% and 2.59%), ash (5.81 and 2.15), carbohydrate (61.74% and 43.97%) and energy (498.39 Kcal) respectively. The organoleptic evaluation on the chocolate samples showed that there were significant differences (p