Fig. 1
From: Assessing the effect of shape on the evaluation of expected and actual chocolate flavour
![Fig. 1](http://media.springernature.com/full/springer-static/image/art%3A10.1186%2Fs13411-017-0052-1/MediaObjects/13411_2017_52_Fig1_HTML.gif)
Two shapes of chocolates used during the study. The round shape was hemispherical while the angular shape was a seven-sided prism. Note that the 71 and 80% cacao chocolates appear to have the same colour