Seaweeds of marine origin are a renewable resource that is significant in the case of Galicia due to the specific characteristics of its estuaries and the local and sustainable exploitation that regulates the government of this region located in the northwest of Spain. The objective of this research is to obtain food products with high nutritional value based on chocolates with high cocoa content and which allow the valorization of edible marine macro algae. The inclusion in the chocolate formulation of unconventional ingredients, such as edible seaweed, can allow the development of new foods enriched with a source of vegetable protein, minerals, vitamins and trace elements. Based on this, two species of edible algae (Undaria pinnatifida and Himanthalia elongata) were selected, and the benefits provided by these seaweeds and the variables that influence the processing techniques involved were studied. Food processing tests were carried out and finally, new foods with different formats and textures were obtained, which were evaluated at the level of appearance, texture, taste and smell. These food products based on cocoa derivatives with a high nutritional value could constitute a valuable alternative in our diet, while promoting the local economy and blue economy that are associated, since it is based on sustainable exploitation and the valorization of edible algae from the Galician coast. For its marketing, it is necessary to design an attractive package which allows the consumer to have, not only the regulatory information but also information about the extensive nutritional benefits of eating this type of food and which explains its organoleptic properties, as well as the gain that its consumption entails for the promotion of the local economy. Likewise, in the future, it would be interesting to delve into the study of formulations with other available edible algae.