Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture

► There was a widespread and low contamination of cocoa products by ochratoxin A. ► Tendency of higher amounts of ochratoxin A with higher cocoa solids content. ► Shelling was the main process responsible for OTA reduction in chocolate processing. ► About 93.6% of the ochratoxin A was reduced during the chocolate making process.