2.1. Materials
Dark (D), milk (M) and white (W) chocolate samples were
produced in an Italian confectionery factory by using an industrial
plant (Buhler, Malmo, Sweden) equipped to produce 6000 kg of
chocolate at every production cycle. All samples were obtained
after tempering step, at the end of three different processing cycles.
Their formulations, that are the standard recipes normally used by
chocolate factories are reported in Table 1. After processing chocolate
samples were stored in plastic bucket (1 kg capacity) at room
temperature until the analytical determinations. Before performing
each analysis the samples were melted in a microwave at 150 W for
10 min