Abstract: The present invention relates to methods for the preparation of cocoa- or chocolate-based beverages with excellent, rich taste, favorable organoleptic properties and high contents of nutritionally beneficial components, wherein the method comprises the steps of: a) adding water to cocoa beans or nibs to form a suspension; b) wet grinding said suspension; c) subjecting said suspension to a heat treatment at a temperature of 70° C. or less; d) separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; e) separating at least cocoa powder from the solid phase, and a step of mixing the thus produced cocoa powder or chocolate products obtained therefrom with a water source to provide the cocoa- or chocolate-based beverage.

Abstract: Disclosed is a method for processing cocoa beans or nibs comprising the steps of: (a) adding water to cocoa beans or nibs to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70° C.

Abstract: Described are improved methods of manufacturing cocoa-flavored frozen desserts, comprising the steps of: a) adding water to cocoa beans or nibs to form a suspension; b) wet grinding said suspension; c) subjecting said suspension to a heat treatment at a temperature of 70° C. or less; d) separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and e) subjecting a mixture comprising a natural or artificial sweetener to pasteurization, homogenisation and freezing to obtain the cocoa-flavored frozen dessert; wherein the non-dried solid phase obtained in step d) is added to the mixture before or during step e).

Abstract: Described are improved methods and/or techniques for processing and/or extracting materials from cocoa beans using organic solvents, either alone or in combination with water, including a step of separating the suspension into a first liquid phase, a second liquid phase and a solid phase, said second liquid phase comprising cocoa butter as a major component and solids and/or first extraction agent as minor components and said solid phase comprising cocoa powder and first extraction agent. The disclosed methods enable production of cocoa extracts and products with increased yield of cocoa butter, antioxidants and/or vitamins.

Abstract: Improved methods and/or techniques for processing and/or extracting materials from cocoa beans. In certain embodiments, cocoa bean processing methods (e.g., using unfermented or fermented or roasted or non-roasted beans) which result in cocoa products with improved taste characteristics and/or increased levels of anti-oxidants and/or vitamins.