Photo by Michele Blackwell on Unsplash

The chocolate rating dataset was scraped from flavours of cacao. The dataset comprises various chocolate bars with their ingredients. These determine the overall taste and flavour of the chocolates, which consequently affect their ratings.

The chocolate reviews are between 2006 and 2022. The dataset was last updated on June 26, 2022.

Rating Scale

The ratings are between 1 and 5 with 1 considered the lowest rating and 5 as the highest rating possible.

• 4.0 - 5.0 = Outstanding
• 3.5 - 3.9 = Highly Recommended
• 3.0 - 3.49 = Recommended
• 2.0 - 2.9 = Disappointing
• 1.0 - 1.9 = Unpleasant

Review Guide

Ratings assigned to the chocolate bars are based on the following aspects:

• Flavor is the most important component of the Flavors of Cacao ratings. Diversity, balance, intensity and purity of flavors are all considered.
• Texture has a great impact on the overall experience and it is also possible for texture-related issues to impact flavour.
• Aftermelt is the experience after the chocolate has melted. Higher quality chocolate will linger and be long-lasting and enjoyable.
• Overall Opinion is really where the ratings reflect a subjective opinion.
• Other Notes- These are topics that may be interesting to discuss but may not necessarily impact the flavour or experience. For example, appearance, snap, packaging, cost etc.

Variables

There are ten variables in the dataset as follows:

• REF (reference number). The highest REF numbers were the last entries made. They are not unique values
• Company name or manufacturer
• Company location (Country)
• Date of review of the chocolate ratings
• Origin of bean (Country)
• Specific bean origin or bar name
• Cocoa percent
• Ingredients: Represents the number of ingredients in the chocolate; B = Beans, S = Sugar, S* = Sweetener other than white cane or beet sugar, C = Cocoa Butter, V = Vanilla, L = Lecithin, Sa = Salt)
• Most memorable characteristics
• Rating