The aim of the study was to evaluate cocoa beans quality produced in Cameroon, Ecuador, Nigeria and Ghana from safety position determining heavy and trace metals concentration and evaluating the oxidative stability of confectionery products prototypes (trials) with analysing cocoa beans. For evaluation of oxidative stability of confectionery products, the main ingredients - butter and cocoa beans kernels were tested making trials as milk chocolate prototype. The composition of confectionery ingredients affects quality of products; therefore it is very important to evaluate quality of raw materials in confectionery industry, as they are purchased practically in all regions of the world. Mercury, arsenic, lead, cadmium concentration was determined in whole cocoa beans as their presence in foods have toxic effect on human beings and their concentration are strictly limited as maximum residue limits for processing. Cocoa shells can be used as additive to confectionery products recipes therefore the object of the study was cocoa beans and cocoa shells. Analyzing cocoa beans quality indices there was established that lead, cadmium, aluminium and zinc concentrations vary in cocoa beans significantly. Differences in lead concentration in cocoa beans from Ghana, Cameroon and Ecuador were significant (p < 0.05) compared with concentration of lead in cocoa beans from Nigeria (p > 0.05). Cadmium concentration in cocoa beans from Cameroon was significantly different comparing with cocoa beans from Nigeria, Ecuador and Ghana (p > 0.05). Differences in aluminium concentration in cocoa beans kernels were significant (p < 0.05) in all analyzed samples. Concentration of zinc was higher in shells of cocoa beans, especially in shells of cocoa beans from Ecuador (p < 0.05). The presence of cocoa products in milk chocolate prototypes inhibited the speed of lipid peroxidation. The different trace and heavy metals concentrations in cocoa beans should be taken into account choosing ingredients and components for confectionary products production particularly those with high content of cocoa (chocolates, sweets, cocoa fillings, cocoa creams and others) with the aim to prevent oxidation process during shelf-life of products.