Computer-based method for preparing a recipe for chocolate and/or a chocolate/cocoa composition from a bank of n ingredients P j, the ingredients P j referring in particular to a chocolate or a cocoa mass, characterised in that: - a scale of values E is defined making it possible to assign a numerical value v ij for the taste descriptor G i of each ingredient P j, the set of values v ij defining the taste profile of the ingredient P j, - a function f is determined, such that v ic = f(k j, v ij), f designating the set of rules used to calculate the values v ic characterising the taste of a blend C of chocolates and/or cocoa masses such that C = ∑(j= 0→n) k j P j, k j, between 0 and 1, inclusive, being a coefficient designating the proportion of ingredient P j in the blend C, - a chocolate or cocoa mass base B is selected, the values v ib of which have been defined, - the function f is used to determine the new values of the coefficients k j, v ij in the implementation of two alternative methods a and/or b, such that: a. the new value v ib ' of the taste descriptor G i to be modified in base B is selected, a conversion step is applied in which at least two coefficients k j are modified and calculated so that f(k j, v ij) reaches value v ib ', then the set of values v ib ' of taste descriptors G i is calculated, resulting from the modification of coefficients k j, b. at least two coefficients k j of base B are modified, then the set of values v ib ' of taste descriptors G i is calculated. - a scale of values E is defined making it possible to assign a numerical value v ij for the taste descriptor G i of each ingredient P j, the set of values v ij defining the taste profile of the ingredient P j, - a function f is determined, such that v ic = f(k j, v ij), f designating the set of rules used to calculate the values v ic characterising the taste of a blend C of chocolates and/or cocoa masses such that C = ∑(j= 0→n) k j P j, k j, between 0 and 1, inclusive, being a coefficient designating the proportion of ingredient P j in the blend C, - a chocolate or cocoa mass base B is selected, the values v ib of which have been defined, - the function f is used to determine the new values of the coefficients k j, v ij in the implementation of two alternative methods a and/or b, such that: a. the new value v ib ' of the taste descriptor G i to be modified in base B is selected, a conversion step is applied in which at least two coefficients k j are modified and calculated so that f(k j, v ij) reaches value v ib ', then the set of values v ib ' of taste descriptors G i is calculated, resulting from the modification of coefficients k j, b. at least two coefficients k j of base B are modified, then the set of values v ib ' of taste descriptors G i is calculated. a. the new value v ib ' of the taste descriptor G i to be modified in base B is selected, a conversion step is applied in which at least two coefficients k j are modified and calculated so that f(k j, v ij) reaches value v ib ', then the set of values v ib ' of taste descriptors G i is calculated, resulting from the modification of coefficients k j, b. at least two coefficients k j of base B are modified, then the set of values v ib ' of taste descriptors G i is calculated.