Abstract: Chocolate is a potential source of phenolic compounds, however, the processing of cocoa to obtain these products may affect the concentration of polyphenols due to a variety of biological conditions that occur primarily during fermentation and drying. Thus, this work aimed at identify the fermentation period that presents higher phenolic contents for the elaboration of chocolate with functional characteristics, without interference in flavor. Samples were collected every 12 hours from the start of the fermentation (until 144 h), which were dried in the sun for a period of 15 days. Cocoa beans were triturated and deffated with petroleum ether in the ratio of 1:2. To obtain the phenolic extract, the solvent used was 80% methanol:water. Quantification was performed by the Folin-Ciocalteu. The samples were read on a UV/VIS spectrophotometer at 760 nm. Results were expressed as epicatechin equivalents (mgEPI/g). The total phenolic content in cocoa beans ranged from 91,27 to 14,05 mgEPI.g-1, from 0 to 144 hours respectively. Up to 48 h after the start of fermentation the polyphenol content is relatively high, 67 mgEPI.g-1, not statistically varying from 12 to 36 h. In 60h there is a reduction of about 50% of this value, reaching 28.68 mgEPI.g-1 in 72 h. This happens because during the first and third day of fermentation the embryo death occurs due to the decomposition of cellulose by microorganisms. Thus, the polyphenols come into contact with the enzymes present in the seed, leading to the reduction of these compounds and consequently creating an environment that allows the formation of cocoa flavor precursors. After this period there is an increase in the content of phenolic compounds, reaching 40.84 mgEPI.g-1 in 96 h. Therefore, the best phases for a unfermented and fermented blend of cocoa beans would be those of 48 and 96 hours.