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Cindy Zhang, Moyi Tian, Songhao Zhu, Yulin Guo


Chocolate popularity over the world never decreases. More and more fancy and novel chocolates are coming to the market. We want to find out what factors affect the rating of certain chocolate and provide chocolate manufacturers with this information to help them determine what type of chocolate to produce in the future; we also want to predict chocolate ratings using these features and help consumers to pick their favorite chocolates.

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