<； p >； The presente u00a0 Invention relates to the technical field of the u00a0fabricaci u00f3n u00a0y u00a0procesamiento Cocoa chocolate.<； / p >； <； p >； the claimed method for processing Fruits u00a0de CocoaIt includes the following steps: (a) u00a0 cocoa beans Add Water to form a suspension； (b) u00a0triturar wet the suspension； (c) to submit such a suspension tratamiento u00a0t u00e9rmico a temperaTure Of 70 degrees Celsius or lower； (d) separating the suspension in a fase u00a0acuosa (Heavy Phase (Oil Phase), a Light Phase and a Solid Phase)Comprendiendo u00a0dicha Phase Fat cocoa butter as main component and solid Components and / or agua u00a0como side and comprising such Solid Phase Powder and Water； and (e) u00a0procesar separately LAs three phases, which optionally includes: separating the ia u00a0manteca Cocoa Fat phaseSeparate the cocoa powder of the solid phase y u00a0separar aroma of Cocoa Powder and polyphenolic of at least the aqueous Phase； in the que u00a0dichos cocoa beans se u00a0despulpan or not； in the Pulp of CACAO contained en u00a0los cacao Fruits from cocoa beans in a stage of Pulping, se u00a0procesa separately of the cocoa beans and, subsequently,Added to ia u00a0suspensi u00f3n before or during any of the steps (a), (b), (c) or (d).In addition,Methods are disclosed for the manufacture of a Construction Kit de u00a0cacao products and chocolate products including chocolate altas u00a0cantidades or similar Components nutricionalmentAnd beneficial and useful of the cacao Fruit, u00a0tales as, for example, polyphenols, antioxidants, vitamins and / or Sugars, that hacen u00a0uso the previous Technique. <； / p >；<；p>；La presente invención se refiere al campo técnico del procesamiento de cacao y la fabricación de chocolate.<；/p>； <；p>；El método reivindicado para el procesamiento de frutos de cacao, comprende las etapas de: (a) añadir agua a los granos de cacao para formar una suspensión； (b) tritura
