Flavor is the most important constituent in chocolate and cocoa-based products where its precursors are developed mainly during fermentation of the bean. Research has demonstrated that unfermented cocoa bean does not develop any chocolate flavor when roasted and is excessively astringent due to its high polyphenol and limited quantity aroma precursors. On the other hand, recently cocoa polyphenols have received much attention owing to their antioxidant property and possible beneficial implication in human health. A contraction situation where the expectation on the advantageous will be compensated with lowering its product quality. Through depth researches experiments, the author found that cocoa polyphenols play important role in the development flavor. Underfermented cocoa bean which accepted as “bad bean” by cocoa and chocolate manufactures actually store a “bio engine” in form of remaining key enzyme activity which could be reactivated to produce good quality product. This book is the answer for everyone who interested in cocoa industry, students, lectures and scientists who learn flavor and enzyme reactivation, and whoever inquisitive in the science and technology development.

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