This study examined the effect of black carrot extract (BCE), an important anthocyanin source, in the composition of different cocoa products (white spread and compound chocolate) with a factorial design. Water activity, moisture content, color, textural, sensory, melting, and flow behavior properties of the samples were determined. Total phenolic compounds and antioxidant capacity of samples were determined before and after in vitro digestion. Moisture content, particle size, hardness, a*, h degrees, yield stress, plastic viscosity values increased in compound chocolate samples significantly (p < .05). Particle size, a*, and h degrees values increased in spread samples, but no significant effect on sensory properties was determined. BCE in compound chocolate caused a decrease in the sensory parameters. The bioaccessibility values for total phenolic compounds and antioxidant activity in both groups were determined as 125.5%-244.4% and 118.6%-255.8%, respectively. These values show BCE may be an important phenolic delivering agent without any intolerable quality character change.