Chocolate drink powders are a type of food very popular throughout the world. In Brazil, the most popular way to consume is its addition to the milk, but it is also common its utilization in culinary preparations due to the high price of baking chocolate. Despite its large consumption, information about the elemental composition of chocolate drink powders is still scarce on the literature, especially regarding metallic elements. Based on that, the techniques of Inductively Optical Emission Spectrometry (ICP OES) and Graphite Furnace Atomic Absorption Spectrometry (GF AAS) were applied to the determination of Al, Ba, Cd, Cr, Cu, Fe, Mg, Mn, P and Zn in 15 samples of chocolate drink powder (n=3), including conventional, light, diet, organic and soy-based products available on the Brazilian market. The samples were submitted to a microwave treatment for the elimination of the organic content and the instrumental conditions were previously optimized for this type of sample. The range concentrations found (µg/g) of each element in the samples analyzed were: Al (2.3–100), Ba (1.3–8.9), Cd (0.018–0.12), Cr (0.13–3.42), Cu (1.6–17), Fe (6.1–535), Mg (64–2847), Mn (3.7–24), P (90–7630) and Zn (0.77–163). The concentrations found varied greatly among the samples analyzed, but the highest concentrations of the majority of the elements were found in a diet sample. The use of ICP OES and GF AAS after a microwave treatment showed to be suitable methods for the monitoring of 10 elements in samples of chocolate drink powder.