> Turns out 80% of the chocolate flavor comes from the processing, including fermentation and roasting and not from the plant

As someone who has roasted cacao beans and made their own chocolate, I feel slightly offended by this... yet, I have to concede that roasted beans share a lot of qualities. Cheap coffee used to have (maybe still has?) roasted garbanzo beans as filler, and it wasn't that bad. Old-style roasteries used to roast peanuts the same way they roasted coffee: a very tasty snack, and as aromatic as the coffee beans.