The purpose of a study was to compare the water activity of selected chocolate assortments stored at different temperatures, in order to determine if the factor analyzed affects the microbiological stability of the products. The experiment was performed on six chocolate assortments obtained directly form the commercial production line. The products were stored for 7 months at three different temperatures: 2-4, 20 and 30 ºC. Their water activities and microbiological parameters were monitored in course of the experiment. Significant, proportional to the storage temperature, decrease of water activity was noted in course of the study. At the end of experiment however, all the products followed the legislated microbiological criteria and did not contained the detectable levels of microorganisms. The results suggest that suitable level of water activity has higher impact on microbiological stability of the chocolate products than as potent extrinsic factor as temperature of storage.

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