The present invention relates to a method for preparing a flavor composition, a flavor composition obtainable by said method, a food product containing the flavor composition, and the use of the flavor composition. The present invention further relates to a method for preparing a conched confectionery product and a conched confectionery product obtained by said method.

The present invention relates to a method for preparing a flavor composition, a flavor composition obtainable by said method, a food product containing the flavor composition, and the use of the flavor composition. The present invention further relates to a method for preparing a conched confectionery product and a conched confectionery product obtained by said method.

Materials and methods for producing chocolate replicas from individual components are provided herein.

Materials and methods for producing chocolate replicas from individual components are provided herein.

The current invention relates to a free-flowing cacao pulp powder obtainable from cacao pulp material, wherein said cacao pulp material is fresh cacao pulp, cacao pulp juice, cacao pulp concentrate or any mixture thereof, characterized by a moisture content less than 8 wt %, preferably less than 5 wt %, most preferably less than 3 wt %. The invention relates to a cacao pulp juice, obtainable from fresh cacao pulp substantially devoid from cacao pod husks and cacao beans, characterized by a Brix value of 10-35. The invention relates to a method for producing cacao pulp juice, from fresh cacao pulp substantially devoid from cacao pod husks and cacao beans. In another aspect, the invention relates to a method for obtaining a free-flowing cacao pulp derived powder from cacao pulp material.

Materials and methods for producing chocolate replicas from individual components are provided herein.

Materials and methods for producing chocolate replicas from individual components are provided herein.