The cocoa antioxidants are mainly flavan 3-ols ((+)-catechin, (-)-epicatechin) and procyanidins, which are reduced during the bean industrialization process.For this reason, there are several methods to concentrate these compounds for the enrichment of functional products.The objective of this work was to find the best technology for the extraction of cocoa phenolic compounds, mainly flavan-3-ols.For this analysis, unfermented cocoa powder was obtained and subjected to different extraction technologies: supercritical fluids, ultrasound-assisted extraction, hydrothermal treatments (Phytoclean™), high-performance purification system (Reveleris®), and solvent extraction, to obtain the highest possible content of (+)-catechin and (-)epicatechin.It was found that the best extraction was by solvent extraction as it concentrated the flavan 3-ols (20% a.c.) in a superior way compared to the initial content of these compounds in the cocoa powder.