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.L'invention concerne un procédé de traitement de cabosses comprenant les étapes suivantes : (a) ajouter de l'eau à des fèves de cacao afin de former une suspension ； (b) broyer par voie humide ladite suspension ； (c) soumettre ladite suspension à un traitement thermique à une température de 70 °C ou moins ； (d) séparer la suspension en une phase aqueuse (phase lourde), une phase huileuse (phase légère) et une phase solide, ladite phase huileuse comprenant du beurre de cacao comme composant principal et des solides et/ou de l'eau comme constituants mineurs et ladite phase solide comprenant de la poudre de cacao et de l'eau ；
