“…However, there is considerable interest in the food industry in developing foods with reduced energy density, in the case of chocolate meaning less fat and sugar, but with the same mouthfeel. There are very few published papers reporting chocolate tribology ( Lee et al., 2002 ), ( Lee et al., 2004 ), ( Masen and Cann, 2018 ), ( Rodrigues et al., 2017 ), ( Breslin, 2013 ), ( van Aken et al., 2007 ) and even fewer relating friction properties to sensory perception ( Lee et al., 2004 ), ( Masen and Cann, 2018 ). A range of tribology test methods have been used including ball-on-flat ( Lee et al., 2002 ), ( Breslin, 2013 ), ( van Aken et al., 2007 ) and modified rotational viscometer ( Lee et al., 2004 ).…”