The subject of this paper is the sensory evaluation of different types of chocolates. By grading individual samples of each type of chocolate, we have obtained certain results thanks to which we could easily make correct assessements. A total of five kinds of chocolates were analyzed by 11 evaluators. The chocolates that were selected for the evaluation all come from different manufacturers, but all of them had to be milk chocolates. All chocolates were tested individually and the grading is based on each evaluator's perception. The characteristics that were being evaluated are color and appearance, solubility, odor, taste and finally the general impression. Each of these elements was given a specific numeric value, and it is used to grade the chocolate after the tasting. After the evaluation has been carried out, the grades are added together, and that's how we get a final result, the total average of a certain chocolate - it's quality.