Production and nutritional composition of non-conventional chocolate products in the tropics

Non-conventional chocolate products were produced by the inclusion of tropical crops like kolanuts, coffee beans and cashew kernel into the standard chocolate recipe. The products were named coffee chocolate, kola chocolate and cashew chocolate respectively. The nutritional composition of the non-conventional chocolate products was determined in terms of nutient composition and caloric value, and these were compared with that of conventional milk chocolate. Sensory evaluation conducted revealed that the taste, colour and sweetness of the non-conventional chocolate products were significantly different from that of standard milk chocolate, and coffee chocolate was more acceptable than the conventioanl milk chocolate at the 5 per cent probability level.