An experimental study on the production of artizan chocolate with filling: The use of geographically marked foodstuffs with a high antioxidant content

In this study, it was aimed to develop chocolate with high antioxidant value by combining the products with geographical indication in the production of dark filled artisanal chocolate with chocolate filling material (ganache). The powdered form of geographical indication products (Yalova aronia fruit, Denizli Kale pepper and Malatya Arapgir Purple basil) was used. Another aim is to ensure that geographically indicated products gain added value and find a place in local and international markets. In the study, the appropriate proportions of geographically indicated products to be added to the chocolate filling were determined in the presence of train panelists. The total phenolic content of the selected products was analyzed. CUPRAC and DPPH analysis methods were used for antioxidant capacity. According to the results of CUPRAC and DPPH antioxidant capacity analysis, a significant result was found in both. According to the CUPRAC antioxidant capacity result, the ratio of Kale pepper filled chocolate and the DPPH antioxidant analysis result, the ratio of aronia filled chocolate was higher than the other chocolate types. As a result of the analysis of total phenolic content, base chocolate was found to be significantly higher than other types of chocolate. In order to determine the consumability and purchasing intentions of the selected samples, the samples were presented to the taste of 85 consumers, and at the end, significant relationships were determined. According to the consumer's taste, dark chocolate with aronia filling was preferred more than the others.