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Relationship between perception and hedonic rating for organoleptic properties for dark chocolate. Source: Manoury-Tomas (34).

Relationship between perception and hedonic rating for organoleptic properties for dark chocolate. Source: Manoury-Tomas (34).

between the two series of scores. We know from previous studies (19) that acceptance of a product requires its 'hedonization': the higher this score, the more the product is accepted and consumed. This is the case here.

The analysis of the ideational questionnaire was carried out making a distinction between three main topics, consumption, health and product image.

The study of ideal consumption preferences for dark chocolate, which is more bitter than other varieties, reveals in particular the very great range of situations and persons who may consume this chocolate (Fig. 22.2). Practically everybody, except babies and to some extent, the sick, showed a marked preference against eating it warm. This is logical since it is supplied as chocolate bars. Finally, it is not considered as a food for feasts, probably for the same reason.

The topic of health reveals the existence of opinions which may appear to be contradictory and which are expressed with equal force; but they do not prevent the consumer from greatly appreciating the product (Fig. 22.3). This dark chocolate is therefore considered to be full of calories, rich in fat, inducing weight gain and not beautifying the person who eats it. But these are the same people who consider it as useful to the body, good for health, fortifying and very energy-giving. The only reservation concerns the vitamin intake, on which opinions are divided3. This shows, if such a demonstration were needed, that contradictory

3 This product contains no vitamin or other nutrient supplements, in accordance with French law.

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