Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments

The processing of chocolate bars is influenced by cocoa beans used. Chocolate bar one the downstream products with a simple process. taste and aroma in candy comes from bars. Fermentation an important activity formation flavour. This study aims to determine panellists’ acceptance produced various fermentation treatments sun-dried beans. materials used this were varieties Lindak. variation consisted two treatments, namely, addition inoculum gradually (A1) simultaneously at beginning (A2). inocula added Sacharomyces cerevisiae (FNCC 3056), Lactococcus lactis (FNC 0086) Acetobacter aceti 0016). control treatment was dry without (A0). time 120 h, then fermented processed into resulting subjected sensory analysis including evaluation sepia, bitter, sour test polyphenol content results showed that there decrease septic, bitter A0, A2 A1, respectively. highest A2, Panellists stated preferred made A1 treatment.