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Copyright of Revista Colombiana de Investigaciones Agroindustriales is the property of Revista Colombiana de Investigaciones Agroindustriales del Centro Agropecuario Sena Buga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Colombiana de Investigaciones Agroindustriales is the property of Revista Colombiana de Investigaciones Agroindustriales del Centro Agropecuario Sena Buga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this research is to evaluate the chemical and organoleptic properties of chocolate from seven interclonal cocoa crosses (Theobroma cacao L.) selected in the Experimental Farm "La Represa", of the State Technical University of Quevedo. A completely randomized design (DCA) was used with seven treatments and three repetitions and the means were compared through the Tukey test (p≤0.05). he chemical properties (fat, acidity and energy) and the organoleptic qualities (generalities, basic flavors, specific flavors, defects) were determined using a descriptive test of dark chocolate tasted by a panel of 10 semi-trained judges. An economic analysis was carried out which varied between treatments due to the formulations used. For the fat variable the best treatment was the DICYT-H 258 (37.83), the acidity with lower value was obtained by the CCN-51 (2.04) statistically different from the DICYT-H 259 (8.79), for energy there were no significant statistical differences, a general average of 607 Kcal was obtained. For the organoleptic variables, the DICYT-H 262 obtained a floral profile (Flavor Above). The highest cost was for the CCN-51 treatment with USD 51.20, the lowest cost was the DICYT-H 258 with USD 40.20 since more additives were used than in the other treatments. [ABSTRACT FROM AUTHOR]