Disclosed is a method for processing cocoa fruits, comprising the steps of: (a) adding water to cocoa beans to form a suspension； (b) wet grinding said suspension； (c) subjecting said suspension to a heat treatment at a temperature of 70°C or less； (d) separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water； and (e) separately processing the three phases, which optionally comprises: separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase； wherein the cocoa beans are non-depulped； or wherein cocoa pulp contained in cocoa fruits are separated from the cocoa beans in a depulping step, processed separately from the cocoa beans, and subsequently added to the suspension before or during any of steps (a), (b), (c), or (d). Further disclosed are methods of manufacturing of a cocoa product construction kit and chocolate or chocolate-like, products comprising high amounts of nutritionally beneficial and useful components of the cocoa fruit, such as e.g. polyphenols, antioxidants, vitamins and/or sugars, making use of the above technique.Se desvela un método para el procesamiento de frutos de cacao, que comprende las etapas de: (a) añadir agua a los granos 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) y una fase sólida, comprendiendo dicha fase grasa manteca de cacao como componente principal y sólidos y/o agua como componentes secundarios y comprendiendo dicha fase sólida polvo y agua； y (e) procesar por separado las tres fases, que comprende opci
