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Artisan Chocolate Rating Data
Product Reviews & Feedback
Tags and Keywords
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About
Expert ratings for over 2,500 chocolate bars are provided, gathered between 2006 and 2022, with the last update on 26 June 2022. This data originates from reviews scraped from the Flavours of Cacao website. It details various chocolate bars, their ingredients, and other characteristics that influence taste and flavour, which in turn affect their assigned ratings. Ratings are on a scale of 1 to 5, where 1 signifies an unpleasant experience and 5 represents an outstanding one. The review process considers aspects such as flavour, texture, aftermelt, overall opinion, and other notes like appearance or packaging.
Columns
- REF: A reference number for each entry. Higher numbers indicate later additions, though these are not unique identifiers.
- Company (Manufacturer): The name of the chocolate manufacturing company.
- Company Location: The country where the manufacturing company is based.
- Review Date: The year in which the chocolate bar review was conducted.
- Country of Bean Origin: The country where the cocoa beans for the chocolate originated.
- Specific Bean Origin or Bar Name: The particular region of bean origin or the specific name of the chocolate bar.
- Cocoa Percent: The percentage of cocoa content in the chocolate bar.
- Ingredients: A representation of the ingredients in the chocolate, using abbreviations such as B (Beans), S (Sugar), S* (Sweetener), C (Cocoa Butter), V (Vanilla), L (Lecithin), and Sa (Salt).
- Most Memorable Characteristics: A textual description of the reported notable characteristics of the chocolate bar.
- Rating: The assigned expert rating for the chocolate bar, on a scale from 1 to 5.
Distribution
The data contains information on over 2,500 distinct chocolate bars, with ten variables for each entry. It is provided in a CSV format, with a file size of approximately 267.35 kB. There are 2588 valid records across most columns, detailing a substantial number of chocolate ratings. The 'Ingredients' column has 2501 valid records out of 2588, with 87 missing entries.
Usage
This data is suitable for:
- Analysing trends in chocolate manufacturing and ingredient usage.
- Researching consumer preferences and expert opinions on chocolate.
- Developing new chocolate products by understanding highly-rated characteristics.
- Educational purposes in data science, food science, or market research.
- Understanding the impact of different ingredients and origins on chocolate quality.
Coverage
The data spans chocolate bar reviews conducted between 2006 and 2022. It covers manufacturers and bean origins from numerous countries globally, with notable concentrations from locations such as the U.S.A. (for manufacturers) and Venezuela or Peru (for bean origins). There is no specific demographic scope provided beyond the expert nature of the ratings.
License
CC0: Public Domain
Who Can Use It
- Food Scientists: To study the correlation between ingredients, origin, and sensory characteristics.
- Market Researchers: To identify market trends, popular flavours, and successful product attributes.
- Chocolate Manufacturers: To gain insights into what makes a highly-rated chocolate bar.
- Data Analysts: For practising data cleaning, analysis, and visualisation techniques on real-world data.
- Chocolate Enthusiasts: To explore and compare different chocolate bars based on expert reviews.
Dataset Name Suggestions
- Global Chocolate Ratings 2006-2022
- Expert Chocolate Bar Reviews
- Cacao Flavour Analysis Data
- Worldwide Chocolate Quality Rankings
- Artisan Chocolate Rating Data
Attributes
Original Data Source:Artisan Chocolate Rating Data
QUALITY