Cocoa (Theobroma cacao L.) is a tropical fruit used in chocolate production, with a huge portion of its byproducts, such as cocoa honey, being discarded, contributing to the over 52,000 tons of waste generated by the cocoa chain. Cocoa honey is a yellow liquid that drips from cocoa beans, rich in sugars, organic acids, vitamins, and minerals, making it highly susceptible to microbial fermentation. This study aims to provide a comprehensive analysis of cocoa honey's integrated profile, evaluating its antioxidant properties, bioactive compounds, vitamins, minerals, microbiological conditions, and physicochemical characteristics, while integrating a discussion on its potential food-related applications. Advanced analytical techniques, including high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), nuclear magnetic resonance (NMR), flame atomic absorption spectrophotometry (FAAS), and thermal analysis methods (differential scanning calorimetry and thermogravimetry, DSC/TGA), were employed to identify bioactive and nutritional compounds in this by-product and explore correlations between different identification instruments. The analytical techniques, combined with physicochemical analysis, revealed a sugar content of 17.68 g 100 mL