Abstract: Chocolate can be described as a suspension consisting of nonfat particles( sugar,cocoa solids,and milk powder particles) dispersed in cocoa butter which act as a continuous phase. The main ingredients of chocolate such as cocoa butter,cocoa liquor or sugars impacted the rheology,texture and microstructure of molten chocolate so as to affect the quality of chocolate.Therefore,it is very important to study the impact factors on the quality of chocolate in order to optimize formula,adjust process,and improve product quality. The influences of fats,sugars,and minor components on the quality of chocolate products were summarized.It is expected to give a guidance for the industrial application.