A method of processing cocoa beans for producing a chocolate that is high in antioxidant content, and chocolate obtained from the processed cocoa beans

A method of processing cocoa beans for producing a chocolate that is high in antioxidant content, which method comprises the steps of:

• a) selecting a genetic variety of raw fermented cocoa bean having a natural high content of antioxidants,
• b) selecting a specific cocoa bean antioxidant-preserving and/or antioxidant-producing roasting profile according to said genetic variety of raw fermented cocoa bean, wherein at least a cocoa bean end temperature and a roasting period is established and selected, and wherein the cocoa bean end temperature is the maximum temperature that the genetic variety of raw fermented cocoa beans reach during roasting according to said specific cocoa bean antioxidant-preserving and/or antioxidant-producing roasting profile, and
• c) roasting the genetic variety of raw fermented cocoa bean according to the selected specific cocoa bean antioxidant-preserving and/or antioxidant-producing roasting profile.