Tema ovog rada je senzorsko ocjenjivanje raznih vrsta čokolada. Ocjenjivanjem pojedinačnih uzoraka svake vrste čokolade, dobiveni su rezultati pomoću kojih smo mogli sa lakoćom donijeti ispravne ocjene. Analizirano je pet vrsta čokolada od strane 11 ocjenjivača. Čokolade koje su izabrane za ocjenjivanje su od različitih proizvođača, ali je za sve bilo bitno da su mliječne, te se svaka od njih pojedino ispituje i na temelju vlastite percepcije daju ocjene. Kod čokolada se ocjenjivalo boja i izgled, topivost, miris, okus te na kraju opći utisak. Svaki od ovih elemenata ima određenu brojčanu vrijednost, i prema njemu se daju ocjene nakon kušanja svake čokolade. Nakon svih provedenih ocjenjivanja, ocjene se zbrajaju, te se tako dobije rezultat koji nam daje konačan, ukupni prosjek pojedine čokolade, odnosno njezinu kvalitetu.

The subject of this paper is the sensory evaluation of different types of chocolates. By grading individual samples of each type of chocolate, we have obtained certain results thanks to which we could easily make correct assessements. A total of five kinds of chocolates were analyzed by 11 evaluators. The chocolates that were selected for the evaluation all come from different manufacturers, but all of them had to be milk chocolates. All chocolates were tested individually and the grading is based on each evaluator's perception. The characteristics that were being evaluated are color and appearance, solubility, odor, taste and finally the general impression. Each of these elements was given a specific numeric value, and it is used to grade the chocolate after the tasting. After the evaluation has been carried out, the grades are added together, and that's how we get a final result, the total average of a certain chocolate - it's quality.