Recently, several studies have been carried out with the objective of valuing certain agricultural by-products. Residues generated from cocoa have received special attention due to the possibilities of applications as ingredient and/or supplement in food products. Thus, this study aimed at determine the physicochemical parameters of residues from the production of chocolate for use in new products. All analysis were performed on the residue, almond, bark and nibs samples, in triplicate. The physicochemical analysis of water and pH activity showed that the almond had 0.4±0.00 and 4.8±0.00, bark 0.13±0.01 and 4.77±0.05, nibs 0.11±0.01 and 4.5±0.00, and the residue 0.18±0.01 and 4.8±0.00, respectively. The results of centesimal composition (g/100g) for volatile substances at 105 ºC and for fixed mineral residue were as follows: 6.52±0.08 and 3.4±0.00 in the almond, 4.15±0.07 and 6.81±0.00 in the bark; 1.34±0.04 in nibs and 2.58±0.00, and 3.86±0.18 and 6.2±0.00 in the residue, respectively. The amount of lipids and total carbohydrates found in the almond were 44.87±0.67 and 30.21±0.02, bark of 17.85±0.07 and 52.02±0.70, nibs of 34.19±0.49 and 49.42±0.45, and residue of 29.02±0.65 and 40.2±1.38, respectively. In the almond and nibs, the protein content was 14.22±0.03 and 12.47 ±0.03, respectively. The highest values (P <0.01) were found in the by-products, bark (20.08±0.69) and processing residue (20.71±0.82). However, the results demonstrated that by-products (bark and residue) from chocolate processing have favorable nutritional attributes for applications in the food industry, especially those related to protein utilization.