FIELD: food industry. SUBSTANCE: method of treatment of fermented cacao beans involves preparation of less acetous cacao beans without shell and reduced content of 2-methoxy-isopropylpyrazine. The method involves treatment of cacao beans with steam at temperature from 100 to 140 C for 10-120 min. Cacao beans treated by proposed method is used for production of chocolate with higher palatability. EFFECT: higher efficiency. 7 cl, 3 dwg, 10 ex
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