Taking into account the increasing popularity of functional food, as well as regular consumption of confectionery products, especially chocolate, the aim of this dissertation is formulating innovative chocolates, enriched with polyphenolic extracts of traditionally used medicinal plants. The bioactive composition and biological activity of plant materials and chocolates were characterized using spectrophotometric and HPLC methods. Three types of chocolates with different cocoa content (30%, 38% and 72%), were enriched with yarrow, nettle and raspberry leaf extracts, implemented in chocolates in the forms of aqueous concentrated extracts, microcapsules (obtained using electrostatic extrusion) and lyophilizates. The physical properties and stability of bioactive composition and sensory characteristics during the shelf life of newly created chocolates were determined. The addition of all three types of plant extracts resulted with an increase of polyphenolic content in comparison to plain chocolates. Plant species did not influence the content of polyphenols but rather their composition. Yarrow extracts enriched the chocolates with hydroxycinnamic acid, as well as flavone and flavonol derivatives, nettle extracts with chlorogenic and caffeic acids and raspberry leaf extracts with ellagic acid derivatives. The dosage form and content (1% and 3%) of plant extracts exhibited a major impact on the evaluated quality aspects of chocolates. The addition of 3% of concentrated or lyophilized extracts resulted with the highest increase of polyphenolic compounds, but also caused adverse effects on physical and sensory properties of chocolates. Chocolates enriched with lyophilized extracts exhibited the best sensory acceptance.