The present invention relates to a method for flavouring cocoa beans, and
to flavoured cocoa beans thereby obtained. In particular, the present
invention provides a method for flavouring cocoa beans comprising the
step of contacting dried cocoa beans with unroasted, natural flavouring
plant material. Said unroasted, natural flavouring plant material
preferably includes fruit and/or non-fruit plant material selected from
the group comprising herbs, spices, leaves, grasses, flowers and any
combinations thereof. The invention further relates to the use of
flavoured cocoa beans in food products, and in particular in chocolate
products.