The qualitative tests performed on different chocolate samples were for the following nutrients: proteins, fats and reducing sugars. A reducing sugar is a sugar that acts as a reducing agent, specifically, a type of carbohydrate that contains a free aldehyde or ketone group. Reducing sugars are important in food items because they can react with other parts of the food, like amino acids, to change the colour or taste of the food. The browning of food occurs due to the Maillard reaction, a process that occurs when a reducing sugar reacts with an amine group. This reaction usually occurs when food is heated or left at room temperature for a long period of time. The Maillard reaction adds to the flavour and aroma of many food items, such as coffee, chocolate and baked breads. The minerals for which analysis was carried out were calcium, magnesium and iron. Quantitative analysis was performed in the chocolate samples for glucose, total reducing sugars and total fats. Glucose, physiologically known as blood sugar, is essential for brain function and physical energy.