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Pralinky a variabilita jejich výroby
 Pešák, Michal
In a first part of the bachelor's thesis is a research of literature concerning history of chocolate itself, legislative requirements, differentiating of a cocoa tree on particular breeds and processing of cocoa beans. In addition to that are mentioned technological steps of creating chocolate matter, its most common defects. The conclusion is dedicated to dessert candies – pralines. Within a practical part were created pralines with three different surface adjustments and three different fillings. As fillings were used peppermint, a passion fruit and salty caramel. Surface adjustments were done by food colours. Created pralines were silver-plated and marbled and compared with pralines with no surface adjustments. A sensory analysis was undertook and from results of sensory questionaries was created a sensory profile for each kind including statistical evaluation. Products were evaluated positively by evaluators, all were characterized by very good quality and execution, therefore no statistically great differences were noticed.
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2 Pešák, Milan
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