The aim of this study was to determine the influence of milling on the rheological parameters of cocoa liquor 2 varieties (Criollo and CCN-51), the equipment used for the experiments was the concentric cylinder Brookfield rheometer DV - Ultra 111 and Rheocalc software for data collection. Finally for data analysis and statistical analysis the Origin 5.0 and Statistica 7.0 software were used respectively. The variables analyzed were: grinding time (1 to 10 hours) and temperaturas of 30 to 80ºC, and the response variables were viscosity, shear stress and shear rate. The method used was a rheological analysis to determine the rheological properties, rheological models then were used to characterize these properties (Casson, HerschelBulkley and Power Law). For statistical analysis a complete randomized factorial design (10x6) two factors (milling time and test temperatura), with two replica...