The present invention relates to methods of producing dark cocoa products involving steeping steps and reducing the need for alkalization, to the cocoa products obtainable or obtained by these methods, whereby the products have improved sensory profiles, in particular relating to color and taste, and to food and beverage compositions comprising them.

A system for heating an object includes an electromagnetic radiation source emitting electromagnetic radiation, a first stage, a second stage, and a third stage. The object is placed into the first stage where it is struck by electromagnetic radiation to thereby heat the object. The object is then transported to the second stage which has a cooling fluid flowing therein. The object moves through the second stage to cool down subsequent to being struck by the electromagnetic radiation. Air and any particulate matter produced by the electromagnetic radiation striking the object in the first stage is transported to the third stage. In the third stage, electromagnetic radiation is used to incinerate some of the particulate matter. The air in the third stage is vented out of the third stage through a filter.

The present invention relates to relates to a non-alkalized, boiled and roasted cocoa solids comprising below 0.14 wt. % of caffeine and below 1.2 wt. % theobromine, preferably below 0.9 wt. % theobromine. The invention also relates to cocoa beverage liquid and powder with these characteristics. Furthermore, the invention relates to a method of making non-alkalized, boiled and roasted cocoa solids, the method comprising: providing cocoa nibs, boiling the cocoa nibs under pressure at a pressure of 1.5-4 bar for a period of 10-60 min, filtering the boiled cocoa nibs to a moisture content of 30-80 wt. %, preferably 50-75 wt. %, roasting the boiled nibs to a moisture content below 4 wt. % and grinding the roasted nibs to provide cocoa liquor, pressing to obtain a cocoa cake, preferably having a fat level 10-12 wt. % or 20-22 wt. % fat, and grinding the cocoa cake to cocoa solid.

The present disclosure relates to an extracted cocoa material that has less bitter flavor and a sweeter flavor compared to an equivalent non-extracted cocoa material. The present disclosure also relates to a use of the extracted cocoa material to prepare a sugar-reduced or sugar-free food or beverage product. A method of preparing an extracted cocoa material is also described herein.

A method and processing technology for preparing baked products from raw materials is disclosed. The method includes at least one baking or roasting step in which the raw materials are processed in the absence of atmospheric air, achieved through a vacuum, vacuum-compensated, or pressurethe latter two employing an inert atmosphere. A sealed rotary roasting drum (or processing compartment) is supplied with pre-heated inert gas while heating and rotating the raw materials, and the inert gas is optionally recycled for reuse. Additional unit operations such as milling, cooling, spraying, extraction, and storage are also performed in the absence of atmospheric air, to preserve product quality and prevent oxidation. Optional steps include cryogenic pre-milling, sweetener addition to generating a torrefacto effect, and supercritical fluid extraction of oils for later incorporation into the baked products. The disclosed technology enables continuous production of baked products with improved aroma, stability, and self-life, by maintaining an oxygen-free environment throughout processing.