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La presente invención se refiere a un método para mejorar el sabor del cacao obtenido de granos de la planta de cocoa Theobroma Cacao, en el cual los granos son al menos parcialmente pelados antes del procedimiento del secado.The present invention relates to a method for improving the taste of cocoa obtained from beans of the Theobroma Cacao cocoa plant, in which the beans are at least partially peeled before the drying process.