La investigación tuvo como objetivo la evaluación sensorial del chocolate de taza derivado de dos variedades y tres clones de cacao (Theobroma cacao L.), fermentados durante 5, 6, 7 y 8 días. Se analizaron los parámetros de fermentación (Brix y pH) y se llevó a cabo una evaluación sensorial por un panel de 10 jueces semi-entrenados, abarcando aspectos como sabor a cacao, acidez, astringencia, amargor, notas frutales, florales, a nueces, panela/malta, crudo/habas verdes y otros sabores. Los resultados revelaron una temperatura máxima de fermentación de 51°C, disminuyendo a 38°C al octavo día; un pH inicial de 4.6 que finalizó en 4.15 el día ocho, y un Brix inicial de 11, descendiendo a 9.6 en el octavo día. Se observaron notables diferencias en los atributos de sabor a cacao y acidez del chocolate de taza de la variedad Criollo en diferentes períodos de fermentación, mien...

In local cup chocolate production, the influence of cocoa varieties and fermentation conditions on its sensory characteristics are overlooked. The objective of the study was to sensorially evaluate chocolate made from two varieties and three clones of cocoa (Theobroma cacao L.) fermented for 5, 6, 7 and 8 days. Brix degrees and pH were recorded. Sensory evaluation was carried out with a panel of 10 judges. The research was experimental. Friedman's test and its multiple comparisons test were used. The maximum fermentation temperature reached was 51°C, decreasing to 38°C towards the end of the process. Both pH and initial brix degrees decreased from 4.6 to 4.15 and from 11 to 9.6, respectively. Differences were observed in the cocoa flavor and acidity attributes of Criollo cup chocolate at different fermentation periods. The 5-day fermentation was the one with the highest total score, f...