Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate

•In-depth study of the composition of a bulk and a fine-flavor cocoa liquor and chocolate.•Investigation of volatile (HS-SPME GC–MS) and non-volatile metabolites (UPLC-HRMS).•A wide range of non-volatile compounds, both polyphenols and non-phenolic compounds, could be identified and quantified.•Principal component analysis revealed the main distinctive (non-)volatile constituents.•The suggested approach results in a thorough comparison of cocoa samples.