Abstract: A crystalline pumpable confection mass for obtaining a chewy confectionery product is provided by preparing a sugar-containing liquid medium, concentrating the medium, cooling the concentrated medium to a temperature below its sugar saturation point and kneading to induce sugar crystal nucleation, and then, the medium in which sugar crystallization was induced is heated to obtain a product which is pumpable and so that sugar crystal nucleates are retained in the heated product. To obtain a solidified product, the heated product is cooled, and additionally, the cooling and kneading and heating may be carried out in an extruder.

Abstract: Fresh cocoa beans to be fermented are treated by removing and separating the pulp content from the beans in an amount of from 10% to 30% by weight based upon the weight of the fresh beans. The pulp content may be removed and separated from the fresh means by passing the fresh beans dynamically through a depulper apparatus, which may be followed by drying of the depulped beans, or with a hydraulic press followed by drying of the pressed beans, or with a combination of a press and a depulper apparatus.