The present utility model relates to a method of producing unsweetened Philippine cocoa liquor/tablea made from dried fermented cacao beans from any one of commercially available cacao varieties, processed by following these sequential steps: (1) Sorting dried cacao beans (2) Pre-roasting the sorted dried beans (3) Deshelling/Winnowing the pre-roasted beans (4) Nib roasting the deshelled beans (5) Grinding the roasted nibs to form cocoa liquor (6) Refining the cocoa liquor (7) Cooling the refined cocoa liquor and (8) Moulding the cooled cocoa liquor. The resultant products can be described as unsweetened, pure, chocolate brown in color, with distinct chocolate aroma and flavour and a bitter taste with a smooth texture/mouthfeel.
