<；p>； The present invention relates to the technical field of cocoa processing and chocolate manufacturing. <；/p>； <；p>； A method for processing cocoa bean chips or chips is disclosed, comprising the steps of: ( a) add water to the cocoa bean chips or shavings to form a suspension； (b) wet crushing said suspension； (c) subjecting said suspension to a heat treatment at a temperature of 70 ° C or lower； (d) separating the suspension into: an aqueous phase (heavy phase),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 in stage (d) for producing cocoa fragrance and cocoa powder are separated manually； 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 for the steam phase composed of cocoa fragrance；end plates that close the tubular body at its opposite ends； a coaxial jacket that heats or cools the inner wall of the tubular body at a temperature of 55 ° C to 150 ° C； and a rotor with blades, which is supported for rotation in the tubular body, its blades being arranged as a propeller and oriented to centrifuge the solid phase that is processed and transported simultaneously towards the outlet opening. <；/p>；<；p>；La presente invención se refiere al campo técnico del procesamiento del cacao y la fabricación de chocolate.<；/p>； <；p>；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 Ia suspensión en: una fase acuosa (fase pesada), una fase grasa (fase ligera) que comprende manteca d
