Cocoa beans contain huge sources of phytochemicals that act as both flavor agents and bioactiove compounds. Care must be taken in the processing of coccoa into chopcolate in order to maintain cocoa's natural health benefits while enhancing flavor to create the sweet treat we know and love. The Journey from Cocoa to Chocolate: Preserving Flavor and Bioactive Compounds provides an end-to-end review of different pre-processing and processing methods their effects on the nutritional, physiochemical, sensorial properties, and health benefits of the cocoa. Readers will explore the journey from cocoa beans to chocolate in depth, including recent advances in processing techniques, and the utilization of cocoa by-products for improved sustainability and waste reduction. The Journey from Cocoa to Chocolate: Preserving Flavor and Bioactive Compounds is an exciting new resource the emphasizes the untapped potential of cocoa and it's beneficial components, as well as processing techniques to retain them without sacrificing sensorial properties. Readers from academia, research, food science, and the chocloate industry will benefit from this new resource.

• Describes the nutritional and pharmacological benefits of cocoa
• Details the processing of cocoa beans and the development of cocoa products, chocolate and its flavors
• Covers the utilization of by-products during cocoa bean processing