Summary a method is disclosed 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 to 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 polyphenolic of 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,Is added to the suspension before or during any of the steps (a), (b), (c) or (d).In addition,Disclosed are methods for Manufacturing 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.RESUMEN 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)
