The invention relates to a chocolate construction kit comprising cocoa butter, cocoa powder, polyphenolic powder and cocoa aroma extracts obtained by a method comprising the steps of: adding water to fermented or incubated cocoa beans or nibs to form a suspension； wet grinding said suspension； subjecting said suspension to a heat treatment at a temperature of 70°C or less； separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water； and separately processing the three phases, which comprises: neutralizing and/or removing acetic acid formed during fermentation or formed or added prior to or during an incubation of the cocoa beans via the water phase, and optionally separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase. Chocolate or chocolate-like products prepared by using the aforementioned extracts are likewise disclosed.
