Abstract
The present utility model provides processing and producing spicy cacao chocolate balls made from fermented cacao. This is the following steps in producing and processing of spicy cacao balls: (1) preparing of roasted beans; (2) grinding of cacao beans; (3) refining of grind cacao beans using melanger ; (4) add chili powder, sugar and salt; (5) moulding and cooling; (6) wrap the cacao balls using the foil; (7) packaging. The products can be described as sweetened spicy chocolate brown in color, with distinct chocolate aroma.