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Different formulations of tablets of bitter chocolate, white and milk, based on standard NEIAL - 6737: 2006, have been manufactured and evaluated. Hardness at 2 and 4 mm of penetration, consistency K calculated from Mottrams model, fracture stress and elastic modulus were determined. The results show that for hardness, significant differences (p ≤ 0.05) between the bitter pill and white were found. The values of consistency K were significantly different (p ≤ 0.05) indicating that there are differences in texture between the bitter chocolate bars, white and milk. For fracture, bitter and white tablets showed no significant differences (p ≤ 0.05) between them in terms of fracture stress or elastic modulus. But these, in turn, are fractured with significantly lower efforts than milk bars.

Determinación de las Propiedades de Textura de Tabletas de Chocolate Mediante Técnicas Instrumentales