Release of phenolic compounds from fermented cocoa powder during fast heating in a novel hot plate reactor

•Fast heating is a strategy allowing the release of polyphenols from cocoa.•Condensing of compounds by cooling is an alternative to capture the chemical compounds released from cocoa during heating.•The analysis of condensable chemical compounds showed the presence of total polyphenols.•Both atmosphere and the temperature affect the release of the catechin from cocoa during heating.