Methods using infrared spectroscopy associated with multivariate analysis methods have made great strides with several applications in food analysis and are considered as alternatives to conventional physico-chemical analyzes of quality control of foods. In order to add value and conquer new markets, cocoa producers are investing in monoclonal cocoa plantations for the production of gourmet chocolate and thus generate economic opportunity for the best commercialization, since each variety has a sensorial and physico-chemical profile one of a kind. Thus, the objective of this work was to evaluate, through multivariate statistics, the separation in groups by similarity through the FTIR spectra performed in the samples. A PerkinElmer Spectrum Two spectrophotometer was used, where all readings were performed in a dry atmosphere at room temperature (20 ± 0.5 ºC). Approximately 1g of five-variety chocolate were placed in contact with the ATR. All spectra were recorded in the range of 4000-400 cm-1 with 4 cm-1 resolution and 64 scans. A stretching at 1750 cm-1 was observed being higher in the PH16 variety attributing this to the associated carbonyl (C=O) vibration for the ester group in triglycerides. It is reported in the literature the association of these bands in the region of aliphatic esters (1755-1740cm-1) and 1654cm-1 is associated with caffeine absorption. The wave number range 1400-1900 cm-1 is characterized by vibrations of various types of bands, including C-H, C-O, C-N and P-O, where carbohydrates are characterized by absorption in that region. In the bands 3000-3500cm-1, 1500-1700cm-1 and 500-700cm-1 the varieties presented wavelengths with distinct tendencies, being the PH16 variety that was the most differentiated. In the analysis of the main components, it was observed a separation of the varieties in four groups, and the variety PH16 and TSH1188 presented similar behaviors, and this formation of the groups was confirmed from the dendogram.