<；p>； The present invention relates to the technical field of cocoa processing and chocolate production. The method claimed for the processing of unfermented cocoa beans comprises the steps of: (a) adding water to said unfermented cocoa beans to form a suspension； (b) wet crushing said suspension； (c) subjecting said suspension to a heat treatment at a temperature of 70 ° C or lower； (d) separating the suspension in an aqueous phase (heavy phase),1. Fat stage (light stage) and export stage, including cocoa butter fat stage as main and solid components and / or water as secondary components, including dust and water in this stage； and (E) separate treatment of these three stages, optionally including: separation of cocoa butter and fat stage, separation of cocoa butter and fat stage The output stage of cocoa powder and the separation of cocoa fragrance and polyphenol powder from at least water phase； lt； br / gt； in addition,Spread the production methods of cocoa products and chocolate products or similar chocolate products, which contain a large number of nutritionally beneficial and useful cocoa fruit components, such as polyphenols, antioxidants, vitamins and / or sugars, which are used lt； / P gt；<；p>；La presente invención se refiere al campo técnico del procesamiento de cacao y producción de chocolate. El método reivindicado para el procesamiento de los granos de cacao no fermentados, comprende las etapas de: (a) añadir agua a dichos granos de cacao no fermentados para formar una suspensión； (b) triturar en húmedo dicha suspensión； (c) someter dicha suspensión a un tratamiento térmico a una temperatura de 70 °C o inferior； (d) separar Ia suspensión en una fase acuosa (fase pesada), una fase grasa (fase ligera) y una fase salida, comprendiendo dicha fase grasa manteca de cacao como componente principal y sólidos y/o agua como componentes secundarios y comprendiendo dicha fase salida polvo y agua； y (e) procesar par separado las tres fases, que com
