# Evaluating the Quality of Raw Chocolate as an Alternative to Commercial Products
## 3 Results and Discussion
### Sensory Evaluation  
In the sensory analysis performed with the method of preference assessment by a group of assessors, the commercial chocolate COM 50% obtained the highest rank of 9 in total, while the experimental raw chocolate and the commercial chocolate COM 64% obtained the ranks of 2 and 1, respectively (Figure 3). In the sensory analysis of the tested samples of chocolate according to the hedonic scale, the commercial chocolates obtained the highest summary values of ratings, i.e., 18 (COM 50%) and 13 (COM 64%), while the experimental raw chocolate (MAN) obtained the lowest rating of 2 (Figure 4). In the analysis conducted with the method of sequencing the discriminants of the two traits of flavour and taste, the commercial chocolates were indicated as the preferred ones in terms of flavour, with average ranks of 2.33 (COM 50%) and 2 (COM 64%), respectively, while the raw chocolate (MAN) obtained the lowest rank of 1.83. When the criterion in the evaluation was the taste, all of the tested chocolates were given similar ranks (2 and 1.95), with the commercial chocolates having a minimal advantage (Figure 5). In the next stage of the conducted sensory analysis of the chocolates, five evaluated traits were distinguished, i.e., external appearance--colour, external appearance--shape, external appearance--surface condition, fragrance, and flavour (Figure 6). Figure 3: Results of sensory analysis—method of preference evaluation. MAN—raw chocolate, COM 64%—classic bitter chocolate 64%, COM 50%—light bitter chocolate 50% (COM 50%). In the evaluation of the trait \"external appearance--colour\", the commercial chocolates obtained the highest ranks in the percentage scale, i.e., 91.67% (COM 64%) and 90% (COM 50%), while the raw chocolate (MAN) obtained the rank of 86.67%. With regard to the criteria of \"external appearance--shape\" and \"external appearance--surface condition\", the panel members gave the highest ranks to the raw chocolate (MAN), at 98.33 and 93.33%, respectively, while the ranks given to the commercial chocolates were 95 and 88.33% (COM 50%) and 93.33 and 88.33% (COM 64%), respectively. The commercial chocolates were characterised by the highest-ranked parameters, i.e., flavour and taste, and obtained the values of 81.67 and 75%, and 83.33 and 80%, for the chocolates COM 50% and COM 64%, respectively, while the rank given to the raw chocolate MAN for its flavour and taste was low at 65%. Taking into account the weight of the individual evaluated parameters, in this analysis, as can be seen in Table 1, the highest summary rank for all five of the  
Figure 4: Results of sensory analysis—hedonic method, assessor perception of the samples. MAN—raw chocolate, COM 64%—classic bitter chocolate 64%, COM 50%—light bitter chocolate 50% (COM 50%). Figure 5: Evaluation of the taste of the samples, results of sensory analysis through the sequencing method. MAN–raw chocolate, COM 64%–classic bitter chocolate 64%, COM 50%–light bitter chocolate 50% (COM 50%). evaluated discriminants was granted to the chocolate COM 50%, at 86.58%, followed by the chocolate COM 64% at84%, and the lowest rank was given to the raw chocolate MAN at 77.83%. In summary of the results of the sensory evaluation, the commercial chocolate scored 50%. The most important discriminant in the evaluation was taste (weight factor 0.3), which is affected by sweetness, which is determined by the content of carbohydrates. Figure 6: Results of five-point evaluation of the chocolates. MAN—raw chocolate, COM 64%—classic bitter chocolate 64%, COM 50%—light bitter chocolate 50% (COM 50%). The commercial chocolate COM 50% had the highest content of carbohydrates at 53.7% (Table 2). This was reflected in the highest level of sweetness in that chocolate. The chocolate COM 64% was the next-ranked chocolate in terms of taste, with 42.7% carbohydrate content, which was 11% less than the chocolate COM 50%. The experimental raw chocolate MAN had the lowest content of carbohydrates, 39.6%, and its rank for taste was also the lowest.