Process for producing red or purple cocoa-derived material
The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.
1. A process for producing red or purple cocoa-derived material, comprising the step of: treating cocoa-derived material obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid for a sufficient time to produce red or purple cocoa-derived material, wherein the process is non-enzymatic and wherein the red or purple cocoa-derived material comprises at least 20 mg/g of polyphenols, wherein the cocoa-derived material is cocoa liquor, unfermented or underfermented, acidified directly in the conche.
2. The process according to claim 1 wherein the cocoa-derived material produced is red.
3. The process according to claim 1 , wherein the cocoa-derived material is not treated with alkali prior to acid treatment.
4. The process according to claim 1 , wherein the acid does not comprise an alcohol.