Patent ID: 8715766

Claim:
A process for the manufacture of roasted cocoa beans or nibs, the process comprising: heating cocoa beans or cocoa nibs having a moisture content of from 15 to 30 wt. % to a first holding temperature in the range of from 85 to 95° C., maintaining the cocoa beans or nibs at the first holding temperature for a period of 10 minutes or more and at least until the moisture content of the cocoa beans or nibs is less than 15 wt. %, heating the cocoa beans or nibs from the first holding temperature to a second holding temperature in the range of from 130 to 140° C. at a rate of not more than 1° C./minute, and maintaining the cocoa beans or nibs at the second holding temperature for a period of from 5 to 20 minutes, wherein the cocoa beans or nibs are kept in the temperature range of 115° C. and above for a total period of at least 35 minutes to provide roasted cocoa beans or roasted cocoa nibs, wherein the total period from the heating of the cocoa beans or nibs to the first holding temperature to the end of the second holding temperature is in the range of from 100 to 150 minutes.