A method is disclosed for processing the unfermented cocoa beans,It comprises the steps of: (a) add water to such unfermented cocoa beans to form a suspension (b) in wet grinding the suspension (c) to submit such a suspension TreatmentHEAT to a temperature of 70 degrees Celsius or lower (d) separating the suspension in an aqueous Phase (Phase Phase FAT (Heavy), a Light Phase and a solid phase.Understanding this phase Fat cocoa butter as main component and solids and \/ or water as Secondary Components and understanding such Solid Phase Powder and Water and (e) processing separately LAs three phases, comprising optionally: separate the cocoa butter Fat phaseSeparate the cocoa powder of the solid phase and separating the aroma of Cocoa Powder and since at least the aqueous phase.In addition,Methods are disclosed for the manufacture of a Construction Kit of cocoa products and chocolate products or similar to Chocolate containing High amounts of components nutricionalmentAnd beneficial and useful of the cacao Fruit, such as, for example, polyphenols, antioxidants, vitamins and \/ or Sugars, that make use of the previous Technique.Se desvela un metodo para el procesamiento de los granos de cacao no fermentados, que comprende las etapas de: (a) anadir agua a dichos granos de cacao no fermentados 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) y una fase solida, comprendiendo dicha fase grasa manteca de cacao como componente principal y solidos y/o agua como componentes secundarios y comprendiendo dicha fase solida polvo y agua y (e) procesar por separado las tres fases, que comprende opcionalmente: separar la manteca de cacao de la fase grasa, separar el polvo de cacao de la fase solida y separar el aroma de cacao y un polvo polifenolico de al menos la fase acuosa. Adicionalm
