A method is disclosed for processing of cocoa beans Beans or chips which comprises the steps of: (a) add water to the Beans or chips of Cocoa Seeds to form a suspension(b) in wet grinding such suspension the suspension (c) subjecting to a heat treatment at a temperature of 70 degrees Celsius or lower (d) separating the suspension in an aqueous Phase (Heavy Phase),A Fatty Phase (Light Phase) that comprises Cocoa Butter and Cocoa Powder which comprises solid phase and Fluid Components (e) continuously separating the Fluid Components of the solid phase orBtenida In Step (d) for aroma of Cocoa and Cocoa Powder through a Flow of the solid phase to a mixing device, and the device includes mixingE: a tubular and Cylindrical body with a horizontal axis which has an Inlet opening for the solid phaseAn outlet opening for the dried solid phase and an outlet Opening optional for Vapor Phase comprising Cocoa aroma end plates on the tubular body at its endS opposite a coaxial Shirt that heats or Cools the Inner Wall of the tubular body at a temperature of 55 degrees to 150 degrees and a rotor with BladesIt is supported for rotation in the tubular body.Available as a Propeller Blades and moved to Centrifuge The Solid Phase which is processed and transported simultaneously towards the Outlet opening.Se desvela un metodo para el procesamiento de granos o virutas de semillas de cacao que comprende las etapas de: (a) anadir agua a los granos o virutas de semillas de cacao para formar una suspension (b) triturar en humedo dicha suspension (c) someter dicha suspension a un tratamiento termico a una temperatura de 70 °C o inferior (d) separar la suspension en: una fase acuosa (fase pesada), una fase grasa (fase ligera) que comprende manteca de cacao y una fase solida que comprende polvo de cacao y componentes fluidos (e) separar continuamente los componentes fluidos de la fase solida obtenida en la etapa (d) para obtener aroma de cacao y polvo de cacao mediante el suministro de un flujo
