Invention herewith described refers to the probiotic bacteria added to the melted chocolate mass at a temperature below 49º C and in a quantity that will help to achieve the concentration of cells higher than 106 per gramme of the chocolate in order to achieve the health effect on consumers. To confirm functionality and produce a probiotic chocolate, it is necessary to control the number of the present probiotics during the storage of the chocolates thus determining their shelf life as a functional probiotic product through which there will be obtained a positive health effect on consumers.
