PURPOSE: After unroasted cacao nibs are dried by air-flowing, the oil is expressed, the expressed nibs are treated with an alkali, roasted, crushed, thus producing said cocoa powder filled with good flavor.

CONSTITUTION: After unroasted cacao nibs are heated at a temperature at which the roast flavor is not formed, namely 50W90°C, they are expressed until the oil conent becomes 10W30wt%. The resulting expressed nibs are treated with an alkali such as potassium carbonate or sodium carbonate by a usual method, and then roasted as it is, or after at least one of monosaccharide such as glucose or fructose, at least one selected from dairy products such as defatted powder milk, casein and others and at least one of amino acid selected from glycine, alanine, valine and others are added, at 120W160°C and crushed.