Cocoa bean processing methods and techniques

摘要

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.

主权项

1. A method for processing cocoa beans comprising:
adding water to a plurality of cocoa beans to form a suspension; wet grinding said cocoa bean water suspension in a first grinding step in a first mill; wet grinding said cocoa bean water suspension from the first grinding step in a second grinding step in a second mill; heating said cocoa bean water suspension, which was wet grinded in the first and second grinding steps, to a temperature of approximately 70 degrees Celsius or less; and decanting said cocoa bean water suspension, which was heated, such that said suspension is separated into three phases comprising a water phase, a fat phase, and solids.