Abstract
In order to investigate the levels of theobromiue and caffeine, 77 samples of chocolate liquor and commercial chocolate products were ana1ysed. The samples tested included 12 samples of chocolate Iiquor, 4 samp1es of cocoa flavour and 61 samples of commercial chocolate products like sweet bar chocolate, milk beverages, biscuits, cakes, ice-cream, etc from different brands. A liquid chromatography technique was developed using a diode array detector, a C18, column and methanolwater -acetic acid (20:79: 1) as mobile phase. Quantitation was carried out by external standardization.
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