Abstract: A roasted cocoa mass or blend is produced in a continuous process by crushing raw cocoa beans after dehulling to form a more or less liquid mass which is moved as a thin layer over and in contact with a smooth roasting surface heated to between 110.degree.C and 150.degree.C under atmospheric or reduced pressure. The thin layer liquid cocoa mass is moved over said roasting surface for not more than 12 minutes and preferably for a shorter time, whereupon it is rapidly cooled, preferably also in a thin layer form, to 80.degree.C or less. The smooth surface is preferably the inner surface of a hollow cylinder, especially of a so called thin layer vaporizer. Prior and preferably also during the roasting the cocoa mass is subjected to a degassification in a flow of air or water vapor, preferably a counter-current flow. The first degassing takes place at a temperature of 95.degree.C at the most and at a reduced pressure of 0.5 kg/cm.sup.2 at the most. A homogenizing step may precede the roasting step.