Water and Polyglycerolpolyricinoleate (PGPR) contents were varied to investigate theeffects of these parameters on the textural properties, surface color and sensory qualities of compound chocolates.Respectively, the content levels of water and PGPR were manipulated between 3-10% and 0.3-3.3%by weight of finished product.Simultaneous variations in water and PGPR levels, especially in high ratios, resulted in a drastic reduction in the hardness values (P<0.001), darker color (P<0.01) and an unusual taste (P<0.05) but the effect of water addition was more pronounced thanPGPR.It was observed that compound chocolates with 3% water content were not dissimilar from the control with respect to all properties. In the samples of the same water content, the effect of PGPR addition was nearlyinsignificant.For these confectionaries, the best proportion of ingredients for producing water-containing compound chocolate was considered the one which has the least negative effects on bloom surface area and the texture.

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