Fruity flavored cocoa products and processes for producing such cocoa products

A method for producing a cocoa product having a fruity flavor, the method comprising:

• mixing cocoa nibs, de-shelled cocoa beans, or a combination thereof with water and an acid, wherein the acid is selected from the group consisting of gluconic delta lactone acid, phosphoric acid, ascorbic acid, sodium bisulphate acid, and combinations of any thereof;
• and
• roasting the acidified nibs, the acidified, de-shelled cocoa beans, or the combination thereof,
• wherein the roasted, acidified cocoa nibs, the roasted, acidified de-shelled cocoa beans, or the combination thereof comprise amounts of a fruity aroma compounds of at least 2.5 μg/kg of ethyl-2-methylpropanoate, at least 7.5 μg/kg of ethyl-2-methylbutanoate, at least 10 μg/kg of ethyl-3-methylbutanoate, at least 50 μg/kg of phenylacetaldehyde, at least 100 μg/kg of furaneol,
• wherein the cocoa nibs, the de-shelled cocoa beans, or the combination thereof are good fermented, and
• wherein the cocoa product selected from the group consisting of a cocoa powder, a cocoa liquor, and a cocoa butter.