The effect of different composition of dark, milk and white chocolate samples on their thermal and textural characteristics was investigated. Thermal behaviour was evaluated by means of differential scanning calorimetry (DSC) and thermogravimetry (TG). The research included melting characteristic of chocolates and fats extracted from chocolates. Additionally, TG and DTG curves of tested samples have been analysed. Mechanical texture parameters (hardness and work) have been determined on the basis of a penetration test by strength machine (ZWICK). The melting characteristics determined for cocoa butter and milk fat before the addition to chocolate and after extraction from chocolate was very similar. The course of DSC melting curves of chocolates depend on numerous factors such as the presence and quality of fat, addition of sugar and/or emulsifiers and particle size distribution of chocolate. White chocolate was characterized by mechanical parameters significantly lower than milk and dark chocolate.