Products and methods for processing cocoa to produce liquid chocolate without fat content or pH manipulation of the cocoa liquor ingredient. The methods include the steps of heating and mixing between about 16.5% to 20% by weight non-alkalized cocoa liquor, between about 55% to 80% by weight water, and between about 0% to 25% by weight sweetener to a homogenous mixture, UHT processing of the homogenous mixture at selected minimum temperature and exposure time, downstream homogenization at a selected minimum processing pressure, and further cooling for aseptic packaging.
