"The processing method of cocoa fruit shall be delighted, including the following stages: (a) adding water to cocoa beans to form suspension； (b) wet crushing suspension； (c) heat treatment of suspension at 70 ℃ or lower； (d) The suspension is divided into water phase (heavy phase),1. Fat stage (light stage) and solid stage, including cocoa butter grade as main and solid components and / or water as secondary components, and including dust and water in this solid state； and (E) treat these three stages separately, including options: separating cocoa oil from fat； 1. Separate cocoa powder from solid state, and separate cocoa aroma and polyphenol powder from water at least； in this case, cocoa bean will not fade； or cocoa powder contained in cocoa fruit will be separated from cocoa bean in desulfurization stage and processed separately；Thereafter, prior to or during any phase, the application of paragraph (a) shall be suspended.(b)it is life. In addition, the production methods of cocoa products, chocolate products or similar chocolate products are promoted, which contain a large number of nutritious and useful cocoa product components, such as polyphenol, antioxidant, vitamin, etc."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 opcionalmente: separar la manteca de cacao de la fase grasa, separar el polvo de cacao de la fase sólida y separar el aroma de cacao y un polvo polifenólico de al menos la f
