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,ῌ2ῌ+ Mejirodai, Bunkyo-Ku, Tokyo ++,ῌ202+ ῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍To study the palatability of chocolate, chocolates formulated from cacao beans from di#erent countries were investigated by sensory evaluation and instrumental analysis. We conducted binary sensory evaluations with trained panels (n̮,*) for a descriptive analysis test and untrained student panels (n̮/*) for a preference test based on a seven-point scale using the Accra (Ghana) sample as a reference. For statistical analysis, ANOVA and Tukey tests were performed using SPSS (ver.

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