ABSTRACT
This chapter deals with the following question: is it possible to rank chocolates with different degrees of fat bloom (i.e., a white-grayish layer or white spots on their surface because of fat recrystallization) without the need of an expert panel? For this purpose, models coming from the field of the spatial decision aiding theory can be used. More precisely, models that were initially developed to help a decision maker to express his or her preference over geographic maps representing the state of a given territory at different times are applied.
