Abstract
Chocolate production implies an extensive post-harvest process of the cacao beans, the seeds of the tree Theobroma cacao L. All the steps from bean harvesting into the chocolate bar’s obtention (cocoa origin, composition and manufacturing procedure) will affect chocolate properties, providing to the final product unique sensory qualities that will attract consumers. Cocoa products are worldwide consumed because they are recognized as a significant source of polyphenols, molecules with essential health benefits. The current consumers’ concern about their wellness leads them to change the purchasing behavior and looking for new beneficial health-related products. In this context, and in addition to its sensorial properties chocolate rich in cacao content is an exceptional carrier to deliver bioactive compounds such as flavonoids, tannins, peptides, fiber, and some probiotics among others; making the chocolate a good healthy product. For this reason, this chapter aims to provide an update on the harvesting, post-harvest handling of cacao, chocolate manufacturing, and how each process impacts the sensorial and functional quality of chocolate.
