Sugar is an infallible food ingredient, however the exaggerated usage of latter causes numerous harmful effects for the organism, such as obesity, caries appearance, diabetes etc. Sucrose has been always known as the most used sugar in domestic and industry activities. However, nowadays people and industry take alternative species of natural and artificial sugars because of better technologic properties and less nutritious and calorie value. In the crowd of additives that can be used, sweeteners have great importance, which are primarily unavoidable in production of soft drinks and confectionary product. Sweeteners are substances which provide a sweet taste, which is why they are added to food and drinks as a sugar substitutes. In general, they contain significantly less food energy than sugar i.e. sucrose, less sweetness and better nutritional value. Sweeteners are generally divided in artificial and natural, but better classification is the one in nutritive and non-nutritive sweeteners. One of the favorite foods of the confectionery industry among consumers is definitely chocolate. Chocolate is a highly valuable food, which in addition to basic nutrients also contains a range of bioactive compounds, which exert positive health effects. However, due to the abundant number of different chocolate products on the market, a need has arised for development of innovative, attractive chocolate products with novel, functional properties and using different types of sweetener as a substitute for sugar. The aim of this thesis was to give overview of sweeteners most commonly used in production of these sweet product.