It relates to a method for processing cacao fruits,It comprises the steps of: (a) the cocoa beans Add Water to form a suspension (b) in wet grinding the suspension (c) subjecting the suspension to a heat treatment at a temThe 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 which the cocoa beans are not despulpan or in the Pulp of CACAO contained in cacao Fruits from cocoa beans in a stage of Pulping are processed separately from cocoa beans and, subsequently,The suspension is added before or during any of the steps (a), (b), (d) or (e).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 refiere a un metodo para el procesamiento de frutos de cacao, que comprende las etapas de: (a) anadir agua a los granos de cacao 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 tre
