Innovative utilization of waste chocolate condensate as cocoa powder

Abstract

Abstract The chocolate condensate, a side product of the roasting process in chocolate production, contains mostly volatiles and liquid chemical compounds similar to the cocoa beans. Currently, it is only considered as waste, although some valuable chemicals could be obtained by extraction. This study purposes of extracting valuables chemicals, such as pyrazine that has a strong aroma to chocolate, from chocolate condensate using three different solvents, i.e., n-hexane, toluene, and ethanol. Later, cocoa powder production from chocolate condensate was developed comparing two different drying methods (spray dryer and tray dryer) and analyzed using FTNIR, FTIR, and GC-MS.