Aflatoxins (AFs) are toxic secondary metabolites for all living creatures, mainly from the fungi Aspergillus flavus, A. parasiticus and A. nomius. They cause mutations, immunosuppression, liver damage, are proven carcinogens and cause death. The 4 basic AFs (AFB1, AFB2, AFG1 and AFG2) and four hydroxylated metabolites (AFM1, AFM2, AFP1 and aflatoxicol) were purified via immunoaffinity columns and quantified by liquid chromatography, in 80 samples of artisanal cocoa and chocolate products which had at least one type of AF. The statistical analysis included Kruskal-Wallis and Wilcoxon tests. AFs contaminated the cocoa (Theobroma cacao L.) in the field and industrialized samples with the following averages percentage and ranges (ng g-1): 63% of AFB1 (0.12-522), 21% of AFB2 (0.2-54), 29% of AFG1 (1.0-665), 33% of AFG2 (0.2-74), 16% of AFM1 (0.2-118), 18% of AFM2 (1.0-33), 36% of AFP1 (0.02-679), and 58% of aflatoxicol (0.3- 531.1). The average of total aflatoxins in artisanal chocolate derivatives were 161 ng g-1, concentrations that surpassed the international tolerance levels of the Codex Alimentarius (10 ng g-1) in food for humans so they can be considered a health risk The most contaminated samples were grains, shells, and chocolate, and the least were cocoa butter and beverages.