The chocolate is one of the most popular foods all over the world, representing a highly nutritious source of energy. In this paper is proposed a way to improve the antioxidant function of chocolate by rosehip powder incorporation in the recipe. Additionally, a part of cocoa from its manufacturing recipe was replaced by carob powder. Rosehip powder brings along a high intake of vitamin C, B1, B2, K, carotenoids, pectin, carbohydrates, and also organic acids. Due to the high level of vitamin content, it is recommended the rosehips consumption in various forms. Carob flour has shown nutritional properties much better than those of cocoa, being an alternative ingredient mainly recommended in the children�s nourishment because the carob powder does not stimulate gastric acidity, has a very high antioxidant and contains no gluten or lactose. Thus, in this study were developed chocolate formulas with improved functionality versus the control prepared without any addition of rosehip and carob powder. Eight chocolate formulations were prepared in laboratory conditions. The antioxidant activity was evaluated on the base of spectrophotometric ferric reducing antioxidant power (FRAP) assay. The total phenolics (TP) content was spectrophotometrically evaluated using the Folin-Ciocalteu colorimetric method. The vitamin C (VC) content has been measured by titration with 2,6-dichlorophenolindophenol sodium salt solution. Our results are useful for food technologists to develop new value-added chocolate formulas by incorporation in the recipe of different functional ingredients.