# Evaluating the Quality of Raw Chocolate as an Alternative to Commercial Products
## 3 Results and Discussion  
### Chemical Composition and Visual Assessment  
A bar of raw chocolate obtained in the experiment was characterised by a dark brown colour and a perfectly smooth surface (Figure 2). \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Quality** & **Importance** & \multicolumn{4}{c}{**Point Values**} \\ \cline{3-6}  & **Coefficient** & **5** & **4** & **3** & **2** & **1** \\ \hline External & & dark brown to & dark brown to & Brown, slightly & too light or too & wrong with a grey tint with \\ appearance—colour & 0.15 & light brown, clear, very uniform & clean, uniform & unharmonized & dark, uneven & spots \\ \hline External & & correct for a given & & & & \\ appearance—shape & 0.10 & forn, no signs of & normal & slightly distorted & distorted & clearly distorted \\  & & damage & & & & \\ \hline External & & the upper & one—smooth, with a clear & upper—smooth with an imprint & upper—regularities, deformations, significant cracks, & \\ External & & one—perfectly smooth, with a clear form & form and gloss, & slightly matte, & pattern, no gloss, & dull, lower—very \\ appearance—surface condition & 0.15 & compression and gloss, the lower & the lower & small cracks, & few matte spots, & uneven, cracked \\  & & one—perfectly smooth matte & one—smooth & lower—slightly uneven, matte & lower—uneven, with spots & with a grey coating \\ \hline Fracture & 0.10 & fine-grained, very uniform & fine-grained, uniform & fine-grained with individual air & coarse with air bubbles & wrong, uneven, with numerous air bubbles \\ \hline Fragrance & 0.20 & & intense, very & & quite pleasant, & \\  & pleasant, chocolate, & intense, pleasant & but too weak, not very harmonized & weak or unclean & stale or foreign \\ \hline Flavour & 0.30 & & very pleasant, clear chocolate & pleasant, clear & & \\  & flavour with a clean filling, & chocolate flavour & white clean & quite pleasant, & not very clear, not & stale, foreign, \\  & & clean filling, & filling, & clear, harmonized & harmonized & sour ran \\  & & perfectly harmonized & harmonized & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Definitions of product quality for the five-point sensory assessment. The raw chocolate was characterised by the highest fat content (33.4%), compared to the commercial chocolates COM 50% and COM 64% (28.0 and 32.0%, respectively). In the case of the content of carbohydrates, the lowest level of those components was noted in the experimental product, at 39.6%, while in the case of the commercial products, the corresponding values were 53.7% and 42.7%, respectively. The nutritional composition determined the energy value of the products, and the raw chocolate was characterised by a calorific value (495 kcal) that was similar to those of the commercial chocolates (491 kcal and 494 kcal, respectively). Chocolate and chocolate products are characterised by a high nutritional and calorific value (above 3000 kcal/kg). A notable part of that high energy value results from the content of fat and carbohydrates. The literature data indicate that dark chocolate and milk chocolate are characterised by the following nutritional compositions: carbohydrate amounts of 49.7 and 50.5%, fat amounts of 33.6 and 36.3%, protein amounts of 6.6 and 7.3%, crude fibre amounts of 8 and 3.2%, and calorific values of 515 and 545 kcal, respectively [12]. Similar values of the nutritional composition of chocolate were described by [PERSON] and [PERSON] [37], i.e., the compositions for dark and milk chocolate were, respectively: carbohydrate amounts of 55 and 57%, fat amounts of 32 and 33%, protein