Global cocoa production faces significant challenges, including supply chain instability, climate change impacts, disease susceptibility, and inconsistent quality due to variable traditional fermentation processes. Cupuassu (Theobroma grandiflorum), native to the Amazon and a close relative of cacao, presents a promising alternative for the cocoa industry with chocolate-like product (cupulate) production, offering diversification and sustainability benefits. However, cupuassu fermentation also suffers from quality inconsistencies and pulp dependency. This project proposes an innovative approach to standardize the post-harvest processing of both cacao and cupuassu seeds by developing and optimizing fermentation-like incubation (FLI) protocols. Moving beyond traditional spontaneous microbial fermentation, FLI utilizes controlled acidic conditions to mimic key biochemical transformations, potentially enhanced by tailored enzyme cocktails. The expected outcome is a faster, simpler, more reproducible, and microorganisms and pulp-independent method for generating cocoa and cupuassu beans with consistent, high-quality flavor precursors. This biomimetic technology aims to improve the quality and economic viability of both traditional cocoa and emerging cupuassu-based products, contributing to a more resilient and sustainable supply chain for chocolate-like commodities.