The present invention relates to a method for producing a liquid aromatised with aroma compounds from chocolate, wherein a gas comprising aroma derived from cocoa or a cocoa-based product and water is condensed to provide a liquid aqueous phase and a gas phase； and the gas phase is subjected to pressurisation in the presence of an absorption liquid. The resulting liquid can then be further treated and used to modify and improve the aroma profile of liquid chocolate, liquid chocolate compounds or any chocolate-flavoured products or products where the intention is to impart chocolate aroma (e.g. packaging).
