Bioaccessibility of bioactive amines in dark chocolates made with different proportions of under-fermented and fermented cocoa beans

•Addition of ≤20 % under-fermented to fully fermented cocoa did not affect amines profile in chocolate.•Serotonin, tyramine, agmatine and phenylethylamine were higher in chocolate with ≤ 20 % under-fermented cocoa.•Histamine and spermidine levels were not affected by addition of under-fermented cocoa to chocolate.•Serotonin and agmatine were not detected after in vitro digestion of chocolate with ≥ 35 % under-fermented cocoa.•Histamine can be released from chocolate during in vitro intestinal digestion.