*2.5.5 Tools*

Cardboard secondary packaging boxes and colourful aluminium foils.

### *2.5.6 Procedure*

The chocolates were wrapped using the primary packaging material which were colourful foils assigned according to their sample codes, such as T1 for red foil,

T2 for yellow foil, and T3 for blue foil with proper hygiene (**Figure 8**). After that, it was placed in the secondary packaging material (cardboard boxes) and were weighed 100gm each per boxes. The sensory evaluation for this study was done in the Department of Food and Nutrition of BBAU Lucknow, by the efficiently trained faculty members and the technique used was Hedonic Scale [26].
