Chocolate Bar Ratings

**Context**
Chocolate is one of the most popular candies in the world. Each year, residents of the United States collectively eat more than 2.8 billions pounds. However, not all chocolate bars are created equal! This dataset contains expert ratings of over 1,700 individual chocolate bars, along with information on their regional origin, percentage of cocoa, the variety of chocolate bean used and where the beans were grown.

**Content**
- 5 = Elite (Transcending beyond the ordinary limits)
- 4 = Premium (Superior flavor development, character and style)
- 3 = Satisfactory(3.0) to praiseworthy(3.75) (well made with special qualities)
- 2 = Disappointing (Passable but contains at least one significant flaw)
- 1 = Unpleasant (mostly unpalatable)

Each chocolate is evaluated from a combination of both objective qualities and subjective interpretation. A rating here only represents an experience with one bar from one batch. Batch numbers, vintages and review dates are included in the database when known.

The database is narrowly focused on plain dark chocolate with an aim of appreciating the flavors of the cacao when made into chocolate. The ratings do not reflect health benefits, social missions, or organic status.

**Flavor** is the most important component of the Flavors of Cacao ratings. Diversity, balance, intensity and purity of flavors are all considered. It is possible for a straight forward single note chocolate to rate as high as a complex flavor profile that changes throughout. Genetics, terroir, post harvest techniques, processing and storage can all be discussed when considering the flavor component.

**Texture** has a great impact on the overall experience and it is also possible for texture related issues to impact flavor. It is a good way to evaluate the makers vision, attention to detail and level of proficiency.

**Aftermelt** is the experience after the chocolate has melted. Higher quality chocolate will linger and be long lasting and enjoyable. Since the aftermelt is the last impression you get from the chocolate, it receives equal importance in the overall rating.

**Overall** Opinion is really where the ratings reflect a subjective opinion. Ideally it is my evaluation of whether or not the components above worked together and an opinion on the flavor development, character and style. It is also here where each chocolate can usually be summarized by the most prominent impressions that you would remember about each chocolate.

**Acknowledgements**
These ratings were compiled by Brady Brelinski, Founding Member of the Manhattan Chocolate Society. For up-to-date information, as well as additional content (including interviews with craft chocolate makers), please see his website: [Flavors of Cacao](http://flavorsofcacao.com/index.html)

**Source**
[Chocolate Bar Ratings at Kaggle](https://www.kaggle.com/rtatman/chocolate-bar-ratings)

**背景**
巧克力是全球最受欢迎的糖果品类之一。美国民众每年的总消费量超过28亿磅。然而，并非所有巧克力棒的品质都处于同一水平！本数据集涵盖1700余款独立巧克力棒的专家评级，同时附带其区域产地、可可含量、所用可可豆品种以及可可豆种植地等相关信息。

**数据内容**
- 5分 = 臻品（超越常规品质上限）
- 4分 = 优品（风味表现、特质与风格均属上乘）
- 3分 = 合格（3.0分）至 值得称道（3.75分）（制作精良且具备独特品质）
- 2分 = 欠佳（尚可入口，但存在至少一处明显缺陷）
- 1分 = 难咽（多数情况下口感不适）

每款巧克力均结合客观品质与主观品鉴视角进行评分。此处的评分仅代表对单一批次单支巧克力的单次品鉴体验。若可获取批次编号、生产年份与品鉴日期，相关信息亦会纳入数据库。

本数据集聚焦纯黑巧克力，旨在凸显可可原料制成巧克力后的本真风味。评分未考量健康效益、公益理念或有机认证属性。

**风味**
风味是可可风味（Flavors of Cacao）评级体系中最为核心的评价维度。品鉴时需综合考量风味的多样性、平衡性、浓郁度与纯净度。即便风格直白的单一口感巧克力，亦可与风味层次丰富且富于变化的产品获得同等高分。在评估风味维度时，可可品种、种植风土、采后处理工艺、加工流程与储存条件均为可探讨的影响因素。

**质地**
质地对整体品鉴体验影响显著，且质地相关问题亦可能波及风味表现。该维度亦是评判制作者理念、细节把控能力与专业熟练度的良好标尺。

**融后余韵**
融后余韵指巧克力完全融化后的后续品鉴体验。高品质巧克力的融后余韵会持久萦绕，回味悠长且怡人。由于融后余韵是品尝巧克力时获得的最终印象，其在整体评级中与其他维度享有同等权重。

**整体评价**
整体评价则完全体现主观品鉴意见。理想状态下，该维度用于评判前述各维度是否协同契合，并对风味表现、特质与风格给出综合评价。此外，此处亦可概括每款巧克力最令人印象深刻的核心特质，方便品鉴者记忆。

**致谢**
本评级由曼哈顿巧克力协会创始成员Brady Brelinski汇编整理。如需获取最新信息及额外内容（包括与手工巧克力制作者的访谈），请访问其个人网站：[Flavors of Cacao（可可风味）](http://flavorsofcacao.com/index.html)

**数据来源**
[Kaggle平台巧克力棒评级数据集](https://www.kaggle.com/rtatman/chocolate-bar-ratings)