A chocolate construction kit comprising cocoa butter, cocoa powder, polyphenolic powder and cocoa aroma extracts obtained by a method comprising the steps of: adding water to fermented or incubated cocoa beans or nibs to form a suspension; wet grinding said suspension; subjecting said suspension to a heat treatment at a temperature of 70°C or less; separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and separately processing the three phases, which comprises: neutralizing acetic acid formed during fermentation or formed or added prior to or during an incubation of the cocoa beans in the water phase and/or removing said acetic acid from the water phase, and separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase, wherein the cocoa aroma comprises a total concentration of 2-acetylpyrazine, methylpyrazine, tetramethylpyrazine, 2,3-dimethylpyrazine, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, trimethylpyrazine, ethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,4-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-isobutyl-3-methoxypyrazine, 2-ethyl-3,4-dimethylpyrazine, 1-methyl-1H-pyrrole, ethyl-2-methyl butanoate, 3-methylbutyl acetate, 2-heptanone, hexyl acetate, linaool, benzyl alcohol, 2-phenylethanol, ethyl cinnamate, 2-phenethyl acetate, 2-phenyl-2-butenal, ethyloctanoate, 4-ethyl guaiacol, 4-vinyl guaiacol; vanillin, isobutanal, 2-methyl butanal, isovaleradehyde, acetoin, diacetyl, furfural, 2-acetylfurane, benzaldehyde, 5-methylfurfural, 2-furanmethanol, methional, phenylacetaldehyde, and 4-methylphenol of at least 800 mg/kg based on the total weight of the cocoa aroma; and wherein the cocoa aroma has a total concentration of acetic acid, propionic acid, isobutyric acid, 2-methylbutyric acid, 3-methylbutanoic acid, and pentanoic acid of less than 50 g/kg. adding water to fermented or incubated cocoa beans or nibs to form a suspension; wet grinding said suspension; subjecting said suspension to a heat treatment at a temperature of 70°C or less; separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and separately processing the three phases, which comprises: neutralizing acetic acid formed during fermentation or formed or added prior to or during an incubation of the cocoa beans in the water phase and/or removing said acetic acid from the water phase, and separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase, neutralizing acetic acid formed during fermentation or formed or added prior to or during an incubation of the cocoa beans in the water phase and/or removing said acetic acid from the water phase, and separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase, wherein the cocoa aroma comprises a total concentration of 2-acetylpyrazine, methylpyrazine, tetramethylpyrazine, 2,3-dimethylpyrazine, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, trimethylpyrazine, ethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,4-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-isobutyl-3-methoxypyrazine, 2-ethyl-3,4-dimethylpyrazine, 1-methyl-1H-pyrrole, ethyl-2-methyl butanoate, 3-methylbutyl acetate, 2-heptanone, hexyl acetate, linaool, benzyl alcohol, 2-phenylethanol, ethyl cinnamate, 2-phenethyl acetate, 2-phenyl-2-butenal, ethyloctanoate, 4-ethyl guaiacol, 4-vinyl guaiacol; vanillin, isobutanal, 2-methyl butanal, isovaleradehyde, acetoin, diacetyl, furfural, 2-acetylfurane, benzaldehyde, 5-methylfurfural, 2-furanmethanol, methional, phenylacetaldehyde, and 4-methylphenol of at least 800 mg/kg based on the total weight of the cocoa aroma; and wherein the cocoa aroma has a total concentration of acetic acid, propionic acid, isobutyric acid, 2-methylbutyric acid, 3-methylbutanoic acid, and pentanoic acid of less than 50 g/kg.