A process for the production of a whole cacao bean nib derivative comprises coarse grinding cacao nibs, dry and at ambient temperature to a size range of less than 200 microns； and fine grinding the dry coarse ground nibs to a size of 30 microns. A homogeneous plastic paste which supports its own weight is produced. Also disclosed is a cacao product containing all the constituents of raw cacao nibs. The process involves a shortened period of fermentation of the cacao beans between five hours and forty eight hours, and a prolonged period of drying to condition the beans so that the shells are removable by air winnowing. The beans are not subjected to heat above 100ºC and are not treated with an alkali. The resulting cacao product has a particularly high epicatechin content.
