Processing cacao to produce a product containing all the constituents of raw cacao nibs is disclosed. The process involves:(i) a shortened period of fermentation of the cacao beans between five hours and forty eight hours.(ii) a prolonged period of drying to condition the beans so that the shells are removable by air winnowing.(iii) a two stage grinding process in which the raw (unroasted) nibs are ground, without forming or at least separating into a liquor, to a mesh size of 60 μm.
