Importance

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Abstract

The invention relates to a process for roasting cocoa and to a process for the manufacture of cocoa liquor, cocoa powder and cocoa butter. The invention further relates to cocoa liquor, cocoa powder and cocoa butter obtained by the processes of the invention, their use in the manufacture of chocolate products, and to chocolate products made from the cocoa liquor or cocoa powder of the invention. The process for roasting cocoa comprises the steps of wetting cocoa nibs with at least 5 wt % water, grinding the wetted cocoa nibs to reduce the homogenizing particle size of the nibs to produce ground nibs, shaping the ground nibs to form shaped agglomerated cocoa particles, and roasting the shaped agglomerated cocoa particles at a temperature of between 80 and 160.degree. C. The process is economic and the roasted cocoa and the cocoa powder or cocoa liquor made therefrom have improved color and taste and also have a low acrylamide content.

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First Claim