Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives

•Cocoa based beverages (CBB) can be found as instant, ready-to-drink and chocolate beverages.•Most common hydrocolloids used in production of CBB are carrageenan, CMC, different types of gum, etc.•Parameters that determine quality of CBB are viscosity, colour, nutritional value and sensory properties.•Problems that can occur during production of CBB are sedimentation, layer formation, marbling, curdling, etc.