Milling dry extracts containing cocoa polyphenols (CPs) to reduce the
particle size improves the flavor of edible products (e.g., foods,
medical foods, nutritional supplements, and pharmaceuticals) or additives
containing the milled cocoa extracts. The products, e.g., chocolates, are
less astringent and less bitter. The mean particle size after milling is
less than about 15 microns, preferably less than about 10 microns, and
most preferably less than about 5 microns. The total CP content of the
milled extracts is at least about 300 milligrams and preferably about 300
to about 700 milligrams per gram of milled extract. The additives consist
essentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g.,
cocoa butter), an oil (e.g., vegetable oil), or a syrup (e.g., corn
syrup).