From cocoa almonds, fermented and dried (or un fermented) by-products and final products are obtained through industrial processes. This research aimed to improve the quality characteristics of national cocoa almonds (Theobroma Cacao L.) for chocolate processing, through the biochemical modification of cocoa tiledon in the post-box stage, thus improving reactions occurring within the cotiledon in almonds with the addition of yeasts (Saccharomyces cerevisiae) in the post-box stage, undergoing fermentation with yeast in two times 3 and 4 days of fermentation, which helped to modify biochemical within the cotiledon of cocoa almonds, improving their physical, chemical characteristics and organoleptic attributes. The results obtained from the experimental design with the addition of yeast (Saccharomyces cerevisiae), have shown the improvement of physical, chemical characteristics and their organoleptic attributes compared to the witness. Because favorable results were obtained in T4 treatments (0.125% yeast x with lylasses) and T6 (0.250 % of yeasts with mingle) in terms of physical and chemical analyses such as: moisture, cutting test and acidity; and in turn higher quality score on its organoleptic attributes.