Effect of the temperature on the kinetics of cocoa bean shell fat extraction using pressurized ethanol and evaluation of the lipid fraction and defatted meal

•CS fat has a lipid profile similar to that of cocoa butter but with a better nutritional value.•CS fat has a high tocopherol content, with γ-tocopherol as the major component.•PLE was efficient at obtaining CS fat, affording a high extraction yield in a short extraction time.•PLE at 90 °C had a negative effect on the protein solubility of the defatted meal.•The mathematical model applied showed good agreement with the experimental data.