Biogenic amines as bioactive substances are produced as a result of natural metabolism activity in plants, animals and microorganisms and are synthesized in fermented, matured as well as spoiled food. Cocoa shows a significant proportion of tyramine, ?-phenylethylamine and tryptamine. Nuts are important sources containing amounts of serotonin and spermine. The objective of this study was to get a basic overview about the concentration profile of biogenic amines in the industrial cocoa and chocolate production. The work also focussed on typical nuts of consumption like walnuts, hazelnuts, cashew nuts, peanuts, brazil nuts and almonds, determining the concentrations. Different methods were used for sample preparation and the analysis was carried out by using a derivatization process with dansyl chloride and HPLC-FLD. Tyramine, ?-phenylethylamine, serotonin, histamine and spermine were of interest. Tyramine seems to be the most abundant biogenic amine in cocoa. Preroasting and roasting showed positive as well as negative effects on the concentrations. Microbial decarboxylations during fermentation and thermal as well as chemical decarboxylations in roasting and preroasting lead to the formation. Conversion products are the reason for a decrease in the concentration during roasting process. Arriba, cocoa originated from South America, is one of the fine cocoas and showed differences compared with African cocoa. In walnuts, serotonin was determined in high concentrations. Spermine is an important biogenic amine in nuts. Fruit development, maturation and stress resistance are functions of polyamines in plants. For the analysis of cocoa and nuts as a complex matrix, the methods for sample preparation had to be optimized. In most cases the method including a degreasing with hexane before extraction with trichloroacetic acid yielded higher outputs. Therefore a degreasing step seems to have an important effect on the extraction and further analysis of fat-containing food.