Abstract: The invention relates to a process for roasting cocoa and to a process for the manufacture of cocoa liquor, cocoa powder and cocoa butter. The invention further relates to cocoa liquor, cocoa powder and cocoa butter obtained by the processes of the invention, their use in the manufacture of chocolate products, and to chocolate products made from the cocoa liquor or cocoa powder of the invention. The process for roasting cocoa comprises the steps of wetting cocoa nibs with at least 5 wt % water, grinding the wetted cocoa nibs to reduce the homogenizing particle size of the nibs to produce ground nibs, shaping the ground nibs to form shaped agglomerated cocoa particles, and roasting the shaped agglomerated cocoa particles at a temperature of between 80 and 160° C. The process is economic and the roasted cocoa and the cocoa powder or cocoa liquor made therefrom have improved color and taste and also have a low acrylamide content.

Abstract: A method for thermally treating a product in order to have the product obtain the desired product properties, comprising the following steps: (a) determining the water activity value which, for carrying out the thermal treatment, is required to have the product obtain the desired properties; (b) contacting the product with water vapour, at an increased temperature and an associated saturated vapour pressure (p*), while the temperature on the surface of the product is 80-260° C.; (c) setting a vapour pressure (p) in step (b) such that p/p* is equal to the water activity value determined in step (a); and (d) maintaining for a time duration (t) the process conditions mentioned in steps (b) and (c) for obtaining the product with the desired product properties.