## 1 Introduction  
Chocolate is a source of non-nutrient bioactive polyphenols with possible health benefits, including prebiotic activity and decreased risk of cardiovascular disease. The high phenolic capacity of cocoa contributes to the in vitro antioxidant activity compared to tea or red wine, which are generally described as polyphenol-rich products. However, comparing different studies and potential health benefits is difficult for the reason that not all polyphenols have the same bioactivity in vivo [1]. Chocolate is commonly prepared using a mix of cacao beans of different origins. However, single-origin chocolates are becoming continuously more popular and are frequently marketed as luxurious products, which arouses interest in the impact of cacao origin on the quality and food safety of the final product [2]. Single-origin chocolates are made from cocoa beans from selected crops, from a single plantation or farmer, or a given region. They are characterized by unique flavor and aroma derived from the cocoa beans used that are mainly determined by the geographical location of the plantation [3]. Various methods have been intensively studied to determine the antioxidant activities of samples. These methods differ in terms of their analysis principle and experimental conditions. Most of them are based on the investigation of a reaction in which a free radical is formed and how this reaction is inhibited by the addition of the sample extract [4]. The antioxidant capacity of foods can be evaluated by several available methods, the most prevalent being 2,2\({}^{\prime}\)-azino-bis(3-ethylbenzothazoline-6-sulphonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. ABTS method was described as more sensitive to phenolic compounds and generally gives a lower analytical error than DPPH [5]. The antioxidant activity of cocoa beans varies depending on their origin [6]. Although chocolate is rich in polyphenols and other bioactive compounds, it also contains several minerals, specifically magnesium, potassium, copper, and iron [7]--in a wide range of concentrations. The content of minerals in chocolate depends on the amount of cocoa solids in the chocolate. Dark chocolate usually contains more minerals than milk chocolate due to the higher cocoa content in the composition [8]. Cocoa is a good source of magnesium, which is essential in catalyzing many biological reactions. It takes part in the synthesis of proteins, conduction of nerve impulses, muscle relaxation, and energy production [9]. Potassium, on the other hand, is essential for maintaining cell osmolarity and cell membrane potentials, but also plays a role in various biochemical pathways related to the proper functioning of the circulatory system and in controlling blood glucose levels as well [10]. The copper present in chocolate is involved in many enzymatic reactions, including the synthesis of collagen and neurotransmitters, as well as other trace minerals. Copper deficiencies in early development have been shown to cause cardiovascular disorders, but it is also indicated that too little dietary copper intake may contribute to vascular disease later in life [11]. Because metals can have both positive and negative roles in the human body, it is important to identify them in foodstuffs to understand their impact on human health [12]. Cocoa bean and chocolate quality are made up not only from mentioned attributes, but also the flavor volatiles are one of the most important components affecting cocoa bean and chocolate acceptability [13]. Raw cocoa beans exhibit an unpleasant tartness and bitterness. The desired cocoa flavor profile develops in the post-harvest stages of processing the beans, which mainly include fermentation, drying, and roasting [14]. Due to the many factors affecting the cocoa beans during processing, it is possible to impart a variety of flavor and quality to the cocoa obtained [15; 16].