Goat milk and its products are a nutritious source of proteins of high biological value, good digestibility and less allergenic than bovine milk. This study aimed to obtain and characterize a potentially probiotic chocolate-flavoured fermented goat milk (FGM) containing milk whey and Lactobacillus paracasei subsp. paracasei. Analyses of Salmonella, coagulase positive Staphylococcus, thermotolerant coliforms, pH, titratable acidity, proteins, reducing sugars, moisture content, lipids, ashes and calcium were performed in order to characterize the product microbiological and physical-chemically during refrigerated storage (4 ± 1ºC for 14 days). FGM presented microbiological parameters within the legislation standards and lactose, lipids, protein, moisture, ashes calcium and initial acidity of 4.75 ± 0.06%, 2.30 ± 0.01%, 2.48 ± 0.01%, 81.41 ± 0.05%, 0.88 ± 0.04%, 100.22 ± 0.06 mg/100g, 0.20 ± 0.01g / 100g, respectively. The pH and acidity levels reduced significantly during refrigerated storage (P<0.05). The levels of reducing sugars increased significantly (P <0.05), due possibly to sucrose hydrolysis included in the formulation (8g/100mL). The viability increased (P <0.05), as Lb. paracasei kept multiplying in refrigerated storage with counts of 7.90 ± 0.02 log CFU / ml and 8.48 ± 0.03 CFU / mL respectively to 1 and 14 days. In conclusion, potentially probiotic chocolate-flavoured fermented goat milk achieved good viability of the probiotic, which ensures its probiotic potential besides of being a good source of protein and calcium and, therefore, it becomes a good alternative of functional food to be industrially explored.