Purge and trap (P&T) was used to extract volatile compounds in Ghana cocoa butter and cocoa mass and gas chromatography-mass spectrometry (GC-MS) was used to identify volatile compounds. Fifty compounds were identified, which were aldehydes, acids, alcohols, esters, pyrazines, ketones, thioethers, olefinic aldehydes, furans,pyrroles, and so on. Cocoa butter had 44 compounds while cocoa mass had 40 compounds. The volatile compounds contents in cocoa butter and cocoa mass were analyzed using the semi-quantitative method by adding the internal standard. The results showed that most compounds had higher levels in the cocoa butter, while the contents of acids(acetic acid,3-methylbutanoic acid), aldehydes (2-methylpropanal,3-methylbutanal ), and aldehydespyrazines (trimethylpyrazine, tetramethylpyrazine, 2,5/6-dimethylpyrazine) were particularly prominent.