In Colombia, the National Government has raised cacao production in economic terms; the Ministry of Agriculture and Rural Development (MADR) estimates that by 2020, it will have increased its sowing areas. Only the seed, which represents about 10% of the fruit's weight, is used in the cocoa harvest. The residues generated are constituted by the shell, a focus for the propagation of Phytophora spp., the main cause of economic loss of cocoa activity (Lopez et al., 1984). The research aims to take advantage of the cocoa shell (Theobroma caca L.) variety CCN-51, to obtain a flour from this shell. First, a process for the preparation of the flour was standardized where two (2) treatments (T) of drying were carried out; T1 natural drying (sunlight) for 5 (five) days and a T2 treatment in a dryer using trays. The obtained flour was submitted to physicochemical and microbiological tests. In the results the microbiological analyzes which were compared with the NTC 267 of the wheat flour determined that the dried flour in the T1 does not comply, in contrast to the flour of the T2 that does comply with the current norm. For this reason, A Functional tests and a sensory analysis were carried out to evaluate the quality of the flour. Keywords: Exploitation, natural drying, quality, Theobroma cacao L., tray dryer.