FIELD: food industry.SUBSTANCE: invention relates to the food industry. Method of treating fermented or incubated cocoa beans or grit includes the steps of adding water to fermented or incubated cocoa beans or grit to produce a suspension, wet grinding of said suspension, thermal treatment of said suspension at temperature of 70 °C or lower. Suspension is separated into an aqueous phase (a heavy phase), a fat phase (light phase) and a solid phase. Said water phase contains cocoa aromatic substances and polyphenols. Said fat phase contains cocoa butter as main component and solid substances and/or water as secondary components. Said solid phase contains cocoa powder and water. Then, three phases are treated separately. Separate treatment of three phases includes neutralization of acetic acid formed during fermentation or formed or added before or during incubation of cocoa beans in an aqueous phase, and/or removal of acetic acid from the aqueous phase, separation of cocoa butter from the fat phase, separation of cocoa powder from the solid phase and separation of cocoa aroma substances and polyphenol powder from at least an aqueous phase. Also disclosed are a set for chocolate production, a method for production of chocolate or chocolate products and chocolate or chocolate product produced by this method.EFFECT: invention allows to produce chocolate products with more pronounced cacao aroma.15 cl, 4 dwg, 2 tblИзобретение относится к пищевой промышленности. Способ обработки ферментированных или подвергнутых инкубированию какао-бобов или крупки включает стадии добавления воды к ферментированным или подвергнутым инкубированию какао-бобам или крупке с получением суспензии, мокрого измельчения указанной суспензии, термической обработки указанной суспензии при температуре 70°C или ниже. Суспензию разделяют на водную фазу (тяжелую фазу), жировую фазу (легкую фазу) и твердую фазу. Причем указанная водная фаза содержит ароматические вещества какао и полифенолы. Указанная жиро
