1. The method for removing the processed cocoa bean or cocoa bean chips includes the following steps: (a) adding water to the cocoa bean or cocoa bean chips to form a suspension； (b) wet cutting the suspension； (c) heat treating the suspension at 70 ℃ or lower； (d) The suspension is divided into: water stage (heavy stage),1. Fat stage (light stage) with cocoa oil and solid stage with cocoa powder and liquid components； (e) By providing a solid-state flow to a mixing device, the solid-state liquid components obtained for producing cocoa fragrance and cocoa powder in stage (d) are continuously separated； The mixing device includes: a cylindrical and tubular object, the transverse axis of which has a solid inlet opening, a solid drying outlet opening, and an optional outlet opening including the cocoa flavor steam phase；Limit plate, which seals both ends of the tubular body； a coaxial shirt, which heats or cools the inner wall of the tubular body at 55 ℃ to 150 ℃； a rotor with a shovel, which can support the rotation of the tubular body, The shovel is treated as a propeller and turned into a centrifugally treated solid and transported to the outlet opening.Se desvela un método para el procesamiento de granos o virutas de semillas de cacao que comprende las etapas de: (a) añadir agua a los granos o virutas de semillas de cacao 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 la suspensión en: una fase acuosa (fase pesada), una fase grasa (fase ligera) que comprende manteca de cacao y una fase sólida que comprende polvo de cacao y componentes fluidos； (e) separar continuamente los componentes fluidos de la fase sólida obtenida en la etapa (d) para obtener aroma de cacao y polvo de cacao mediante el suministro de un flujo de dicha fase sólida a un dispositivo de mezclado； en el que el dispositivo de mezclado comprende: un cuerpo cilíndrico y tubular
