1.Summary This book describes the following discoveries of hitherto unknown quality features of Her Majesty Cocoa: a.Sensory traits of fresh cocoa fruits are related to chocolate fine-flavor traits; b.Chocolate sensory traits can be modified by addition of aromatic substances to the fermentation mass ('TropMix' discovery) allowing for unlimited chocolate sensory diversity; c.Selection for fine-flavor varieties can be done simply and rapidly by evaluation of fresh-fruit flavors and aromas; d.Fresh fruit sensory surveys in Peru and Brazil revealed 43 cocoa fresh fruit flavors and aromas that are combined into 72 unique sensory profiles; e.Cocoa unveiled that all cocoa varieties, including bulk varieties, are fine-flavor varieties because all cocoa genotypes express some type of fresh fruit fine-flavor and aroma traits when fermented with adequate methods; f.Thirty-one cocoa fresh fruit sensory traits are apparently full flavors and aromas mimicking perfectly other fleshy fruit and floral plant sensory traits; g.Theobroma cacao has not developed its own specific sensory profile like all other fleshy fruits have done; h.T. cacao unveiled the following two fresh fruit product discoveries that allow for valorization of the numerous cocoa fresh fruit flavors and aromas: •CacaoNuts (2017): 100% 'Whole Fruit' product without bitterness and astringency, expressing a strong nutty flavor and fine cocoa pulp flavors and aromas, •CococaPerfume (2018): expresses cocoa fresh fruit aromas such as Jasmine, Herbal, Rose and Violet. Persistence is 8-12 hrs. as that of the Channel 5 perfume. i.Last but not least, cocoa unveiled recently a revolutionary new fermentation technology, named 'Anima' (=Soul) that transforms bulk and fine-flavor cocoas into extra-fine cocoas. The potential of Anima is to: •Boost and diversify specialty cocoa production, and to •Create worldwide large scale fine and healthycocoa bean production segments