Astaxanthin is a carotenoid belonging to the family of xanthophylls, its use has spread in the pharmaceutical, cosmetics, and food industries due to its high antioxidant capacity and the benefit it means for human health. The work aimed to develop a Pigmented Chocolate Bonbon (PCB) prototype with the addition of astaxanthin oleoresin (AO), providing antioxidant properties. To determine the interaction of astaxanthin in the texture of PCB, simple penetration, and cut tests were performed. Antioxidant properties of PCB were determined according to the FRAP method and total polyphenols (TPP). In the beginning, antioxidant capacity determined presented values of 12,044 mu mol TE/100 g sample, and the TPP reached values of 6.04 mg GAE/100 g sample. 112 consumers participated in the sensory evaluation test, 21.4%, 43.8%, and 29.5% chose the options "Very much liked," "Like a lot" and "Like moderately," respectively. Only 5.3% selected the term "Neither like nor dislike."