Journal of Food Science and Engineering 9 (2019) 217-224 doi: 10.17265/2159-5828/2019.06.004 Development of Bitter Chocolate Bonbon Stuffed with Almond (Prunus amygdalus var. dulcis) and Its Physicochemical Evaluation and Sensory Acceptance Jacqueline Rodríguez-Rodríguez and Esther Albarrán-Rodríguez Department of Public Health, University Center of Biological and Agricultural Sciences, University of Guadalajara, Camino Ing. Ramón Padilla Sánchez No. 2100, Ejido de Nextipac, Zapopan 45110, Jalisco, México Abstract: Objective: Develop and evaluate bitter chocolate bonbons filled with granulated flour/almond cream, cinnamon powder and decaffeinated coffee essence. Methodology: Two formulations of bitter chocolate bonbons (73% cocoa) stuffed with granulated flour (F1) almond cream (F2), cinnamon powder, and coffee essence were made; no sweeteners. Physicochemical analyses of protein, fat, ash, dry matter, moisture and pH were performed. The nutritional content was estimated according to the regulations. In addition, an evaluation of subjective sensory acceptance was performed with 5-point hedonic scale, with 100 untrained judges who rated the attributes of aroma, texture, taste and color, a descriptive and inferential statistical analysis of the sum of ranges Mann-Whitney (Sigma Stat 4.0). Results: A bonbon with a characteristic chocolate color was obtained as a final product, with a firm texture. The interior obtained a soft beige color with creamy texture and almond pieces. The aroma was chocolate and coffee. The bonbon was characterized by the fat content (67 g) and protein content (21.9 g). Sensory evaluation favored F2 with 89% acceptance, the range of values found for the different attributes of the two formulations was 4 to 4.4, and there was no statistical difference (p > 0.05). Conclusions: We obtained a bitter chocolate bonbon (73% cocoa) without sweetener, it was characterized nutritionally, and both formulations obtained an important acceptance. Key words: Chocolate bonbon, almond, functionality, acceptance evaluation. 1. Introduction It is denominated chocolate to the homogeneous product made from the mixture of two or more of the following ingredients: cocoa paste, cocoa butter, sweetened cocoa, regardless of whether they use ingredients such as dairy and food additives [1]. There are different types of chocolate, among which the bitter chocolate must contain ≥ 22% of cocoa butter, ≥ 18% of defatted cocoa, ≤ 40% of total cocoa solids and ≤ 5% of vegetable fat different from the cocoa butter [1]. The content of sugars should be less than 40% [1, 2]. Bitter chocolate contributes 449-534 kcal per 100 g Corresponding author: Jacqueline Rodríguez-Rodríguez, undergraduate student in food science, research field: food science. of product, it is rich in minerals such as calcium and phosphorus and vitamins of the B complex [3]. In addition, it provides nervous system stimulating substances such as caffeine, anandamide, theobromine, phenylalanine and serotonin and polyphenols such as flavonols [4]. In Europe, chocolate consumption ranges between 10 and 7 kg per capita per year, with Switzerland standing at an annual consumption of 8.9 kg, while in Mexico consumption ranges between 600 g and 700 g per capita [5]. In Mexico, 16.5 thousand tons of table chocolate, 64 thousand of chocolate candies and 49.9 thousand of chocolate powder are sold [6]. Most sweets and powders do not meet the percentage of cocoa solids indicated in NOM-186-SSA1/SCFI-2013 to be considered chocolate [1]. D DAVID PUBLISHING