The present invention is directed to a method of processing a fat-containing
bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or
fat-containing products, comprising extracting the fat to produce solids and fat-containing
products. Additionally, the inventive methods also provides cocoa compositions
comprising at least one active polyphenol, wherein the concentration of the polyphenol(s)
with respect to the nonfat solids is conserved with respect to the concentration
of the active polyphenol(s) in the bean from which the compositions are derived.
