Recent legalisation of recreational Cannabis sativa L. (cannabis) use in Canada and many states in the USA has diversified routes of administration including the consumption of edible products. As users are increasingly willing to try edible cannabis, the market of these products is expected to surpass oils and tinctures. In Canada, baked goods (e.g. brownies and cookies) and candies (e.g. chocolate, hard candy, and gummies) are the most commonly purchased. Dose control is essential for edible products due to delayed onset of intoxication and accidental consumption hazards for users. The popularity of chocolate-based cannabis edibles makes this a critical matrix for cannabis product analysis, underscored by an AOAC International's call for analytical methods for cannabis-infused chocolates in 2017. Here we report single-laboratory validation data in support of the quantitation of 14 phytocannabinoids in edible chocolates. Phytocannabinoids were extracted using heated ultrasonic extraction into acetonitrile, followed by cold stabilisation to remove co-extracted waxes. Method performance metrics for 14 phytocannabinoids, including recovery (76–123%), repeatability (5.5–9.5%) and intermediate precision (4.7–16.9%) were evaluated in milk, white and dark chocolate matrices. The developed extraction procedure is amenable to optical or mass spectrometry-based detectors.