Objective:

Its objective is to produce a bitter-type chocolate coating from the combination of cocoa of the CCN51 and Super Tree variety.

Methodology:

The product was elaborated through an experimental, quantitative, and qualitative method.

Results:

18 experimental units were generated in the design, where 2 formulations with 2 replications were obtained, which allowed us to determine the best treatment through sensory analysis with a structured hedonic scale of acceptability (assessment from 1 to 5). The sensory evaluation was carried out with 30 untrained panelists, where they determined that T1 with 70% cocoa liquor is the most accepted, while for the trained judges there was no significant difference. The samples were subjected to bromatological analysis, obtaining as a result a moisture content of 1.59%, fat 37.86%, protein 9.26%, ash 2.04%, dry extract of defatted cocoa 99.38%, dry extract of total cocoa 98.41%, microbiological less than 100 cfu. ml-1 in total mesophiles, yeasts, and total coliforms.

Limitations:

Have pilot equipment for processing.

Conclusions:

The parameters of the best treatment T1 are framed in the NTE INEN 621: 2010 in force in Ecuador for the manufacture of chocolates.