Preparation of a cocoa substitute from yeast

摘要: A roasted yeast product having the characteristic texture, color, flavor, aroma and mouth-feel of cocoa powder is produced by roasting a food under conditions producing temperature about 175° C. to 225° for sufficient amount time develop flavor characteristics natural powder. The may be used as flavoring agent generally particularly extender, substitute or replacer in foodstuffs employing and/or chocolate.