Chocolates are considered functional foods and are consumed worldwide. The objective was to evaluate the effect of particle size and the inclusion of Physalis peruviana L (Goldenberry) and Vaccinium spp (Andean blueberry) on sensory attributes, color, total phenols, and anthocyanins in dark and milk chocolate. The attributes of gloss, surface, breakage, melting, grittiness, odor, fruit scents, aftertaste, sweetness, mouthfeel, bitterness, and astringency were evaluated for sensory evaluation. To measure color, the CIELAB system was used. Phenols were evaluated using spectrophotometry and anthocyanins using the pH differential method. According to principal components analysis (PCA), dark chocolates with the inclusion of goldenberries had the best sensory scores (Øp =10-20 µm); the results for the correlations were 0.97 for surface and melting, 0.98 for surface and aftertaste, 1.0 for aftertaste and astringency, and -0.92 melting and odor. Milk chocolate with the inclusion of goldenberries (Øp =10- 20 µm) was superior in attributes such as fruit scents, sweetness, grittiness, gloss, odor, aftertaste, and mouthfeel. At the same time, there was a correlation between melting and aftertaste of -0.92 and between melting and mouthfeel of -0.94, odor with fruit scents and sweetness were 0.96 and 0.98, and fruit scents with aftertaste and sweetness were 0.94 and 0.99. Dark and milk chocolates with the inclusion of goldenberries (Øp =10-15 µm) were slightly superior in the phenol content, while chocolates with the inclusion of Andean blueberries (Øp =10-20 µm) had greater anthocyanin contents.