VELAMMAL VIDHYASHRAM

SURAPET

CHEMISTRY INVESTIGATORY PROJECT

ON

CHOCOLATE ANALYSIS

NAME: Tharun Solanki.P

CLASS: 12 A2
REGISTER NUMBER:

SSCE -2024 -2025

 CERTIFICATE

This is to certify that this CHEMISTRY investigatory project on the topic

CHOCOLATE ANALAYSIS has been successfully completed by
P.THARUN SOLANKI a student of class 12A2 in partial fulfillment
of SSCE, CBSE, New Delhi for the academic year
2024 – 2025.

Teacher in charge Signature of External Examiner

Signature of Internal Examiner Signature of the Principal

 ACKNOWLEDGEMENT

In the accomplishment of this project successfully, many people have

best owned upon me their blessings and the heart pledged support. So
I am utilizing this opportunity to thank all the people who have been
concerned with my project.

Primarily I would like to thank God almighty for giving me the

strength, knowledge and good health to complete this project with
success.

Then I would like to thank our Principal for continuous support and
our Chemistry teacher Mrs.Banupriya whose whole hearted
guidance helped me to patch this project and make it full proof
success. The suggestions and instructions given by them served as the
major contribution to the completion of this project.

Then I would like to thank my parents and friends who have helped
me with their valuable suggestions and guidance, which has been
helpful in various phases of the completion of this project.
Last but not the least I would like to thank my classmates who have
helped me a lot.
 Certificate

 Acknowledgment

 Declaration

 Objective

 Introduction

 Experiments
 Aim
 Materials required
 Procedure
 Result

 Conclusion

 Bibliography
To find out the presence of

Proteins

Fats

Sugars

Calcium

Iron

Magnesium

Nickel

In chocolate of three kinds

 INTRODUCTION

Chocolates have become one of the most popular

flavours in the world of today. They form the basics
ingredient in very many pastries and cake. Chocolates can
also be used as hot and Cold Beverages. Each manufacture
combines secret formulas of the different varieties of the coca
sweets to develop exclusive chocolates and try to make the
exotic teat. Gifts of chocolates moulded to different shapes
has become traditional on certain festivals and occasions.
Chocolates are made from the seeds of COCOA trees.
Spanish mythology consider these trees were grown in the
garden of the PARADISE and believed that the chocolates
drink was Divine. The cocoa trees is a tropical plant,
sometimes living and producing for more than 200 years.
Chocolates are made from the seeds of these trees. There are
many varieties cultivated today and this farming is highly
profitable.
Chocolates is a highly commercialised and money
making programme. In the modern factories tons of bitter
cocoa beans are turned into one of the world’s favourite’s
confectionary. Today chocolates are made available to us
much guarded secret formula involving varying seeds,
different ingredients, combinations of fermentation-roasting
timings-temperature etc.
Flavours such as mint, coffee, orange, strawberry etc. Are some
of the add ones. Also today the chocolates can contain
ingredients as peanut, different types of walnuts, dry fruits,
caramels, crisped rice etc.

Usually the chocolates can be categorized into one the

following group.

1. Bitter

2. Bitter sweets

3. Unsweetened

4. Dark sweetened

5. Milk chocolates

6. Cocoa powder

7. Cocoa sauce/syrup
There are three basic varieties of coca. Criolo which has the
best but the mildest powder forester which is hardier plant and
trinitario which is a natural hybrid of two mentioned already.
Trinitario combines both flavour and hardness. More hybrids
are being developed worldwide to improve the quality of the
bean, the yield increase and also resist to disease.

Pod pickers using long handled knives cut the ripe pods
which grow on the both branches of the coca trees. The pulp
and beans are stalked into piles or boxes of large trays. They
are covered with banana leaves and left for fermentation over
next 7 days.
 Fermentation happens in a temperature of 120 degree F
and hence the beans begin to develop the characteristic colour
and aroma. After 7 days fermentation beans are transferred to
be dried either in the sunlight or artificially lightened rooms.
The ultimate brown colours of the beans indicate that they are
finished for being processed.
Now the good beans are collected for shipping immediately to
various manufactures to avoid any damages by heat or
moisture

1. Plucking and opening the Pods

2 .Fermenting the cocoa seeds

3. Drying the cocoa seeds

 The first thing that chocolate manufacturers do with
cocoa beans is roast them. This develops the colour and flavour
of the beans into what our modern palates expect from fine
chocolate. The outer shell of the beans is removed, and the
inner cocoa bean meat is broken into small pieces called "cocoa
nibs."
The roasting process makes the shells of the cocoa
brittle, and cocoa nibs pass through a series of sieves, which
strain and sort the nibs according to size in a process called
winnowing.

Grinding is the process by which cocoa nibs are ground

into " cocoa liquor", which is also known as unsweetened
chocolate or cocoa mass. The grinding process generates heat
and the dry granular consistency of the cocoa nib is then turned
into a liquid as the high amount of fat contained in the nib
melts. The cocoa liquor is mixed with cocoa butter and sugar. In
the case of milk chocolate, fresh, sweetened condensed or
roller-dry low-heat powdered whole milk is added, depending
on the individual manufacturer's formula and manufacturing
methods.
 After the mixing process, the blend is further
refined to bring the particle size of the added milk and sugar
down to the desired fineness. The Cocoa powder or 'mass' is
blended back with the butter and liquor in varying quantities to
make different types of chocolate or couverture. The basic
blends with ingredients roughly in order of highest quantity
first are as follows:

: sugar, milk or milk powder, cocoa

powder, cocoa liquor, cocoa butter, Lethicin and Vanilla.
: sugar, milk or milk powder, cocoa
liquor, cocoa butter, Lethicin and Vanilla.
: cocoa powder, cocoa liquor, cocoa
butter, sugar, Lethicin and Vanilla.

After blending is complete, molding is the final procedure

for chocolate processing. This step allows cocoa liquor to cool
and harden into different shapes depending on the mold.
Finally the chocolate is packaged and distributed around the
world.
 The story of the chocolates span more than 2000 years.
Chocolates were first drunk rather than being eaten. Though
started in the tropical rainforest of central and South America
were cocoa was first grown, the tales of chocolate cultivation
now circles the world.

The earliest usage of chocolates dates back before

Olmec. The oldest known cultivation and usage of cocoa was
in Puerto Escondido Honduras as the history data between
1100 BC and 1400 BC.

In Mayan culture, it wasn’t reserved for the wealthy and

powerful but readily available to almost everyone.
The Aztecs believed cacao was given to them by their gods. In
Aztec culture, cacao beans were considered more valuable
than gold.
 The health effect of chocolates refer to the possible
beneficial or detrimental, physiological effects of eating
chocolates mainly for pleasure. For example, cocoa and
chocolates may support cardiovascular health. Other effects
under preliminary research includes reduce risk of cancer,
coughing and heart disease .

One interpretation on the potential health effect of

dietary chocolates are may be lower blood pressure improved
vascular function and energetic metabolism, and reduced
platelets and aggregation and adhesion.

Unconstrained consumption of large quantity of any

energy-rich food, such as chocolates, without a corresponding
increase in activity, increases the risk obesity. Raw chocolates
is high in cocoa butter, a fat removed during chocolate
refining, then added back in varying proportions during
manufacturing. Manufactures may add other fats, sugar and
powder milk as well.
 Chocolate may be mild stimulant to humans cocoa
has antioxidant activity. Antioxidants helps to free your
body of free radicals which cause oxidative damage to the
cell. Small but regular amounts of dark chocolates are
associated with lower risk of heart attack. Dark chocolates
contain THEOBROMINE ,which has been shown to harden
tooth enamel. Cocoa percent of at least 74%, significantly
improves the blood flow which were tested on smokers.
Some studies has also observed a modest reduction in the
blood pressure and flow mediated dilation after consuming
dark chocolates daily. Eating dark chocolates may also
prevent arteriosclerosis (Harding of the arteritis ). Thus the
best type of chocolates that is benefit for you is dark
chocolates.

While chocolates have many good effects on

consuming, it also has many negative side effects. It
contains too many bad ingredients including, milk fats and
saturated fats caffeine, oxalates and stearic acid. And while
sugar may give energy, too much of it can cause tooth
decay and gum disease if eating without regular and
proper teeth brushing.
 ▪ White chocolate has a high value of odorants. When
someone cannot smell the aroma of chocolate that means they
cannot smell anymore.
▪ White chocolate contains the high source of antioxidants
to decrease the toxicity of the pollution that enters body. So
people are not easy to get sick and be more resistant to
pollution.
▪ White chocolate is perfect for children’s dessert as it may
improve their cognitive function. This is because chocolate
stimulates the brain to provide a focal point to assist the child
in solving various problems.
▪ White chocolate contains dopamine (a neurotransmitter
which serves as a signal between nerves); this substance has
effect in controlling the flow of electricity.

▪ White chocolate has 17 grams of sugar per ounce, so

more than 60 percent of white chocolate is actually sugar.
▪ Good-quality white chocolate uses cocoa butter as its
main source of fat, but cheaper one can contain cheap fats
instead.
▪ Cocoa can help lower high pressure, which is not found
inside white chocolate.
 • Milk chocolate contains significantly more calcium
than the darker stuff. It’s also possible the calcium and fatty
acids found in milk chocolate may have an additional heart-
healthy effect.
• The consumption of milk chocolate led to improvements
in a number of cognitive functions, including memory, problem
solving, and attention span. The researchers attributed these
benefits to the chocolate’s high levels of procyanidin (a
flavonoid that can reduce inflammation in the brain) and
vitamin B1, which has an energizing effect.

• Milk chocolate has almost the same properties as white

chocolate. In the United States, manufacturers are only
permitted to put 10% pure cocoa liquor into milk chocolate
products. You’d then be left to imagine what the other 90% of
the substances are.
• Just as the name implies, this sweet treat comprises a
high percentage of milk powder, condensed or liquid milk.
Luckily, all of these are non-organic. Coronary heart disease,
stroke, obesity, diabetes, and even cancer can be caused by
hydrogenated oils.
So it’s just about taste and a pleasure for a kid who loves
milk.
 ▪ Quality dark chocolate is rich in fiber, iron,
magnesium, copper, manganese and a few other minerals.
▪ The bioactive compounds in cocoa may improve
blood flow in the arteries and cause a small but statistically
significant decrease in blood pressure.
▪ Dark chocolate improves several important risk
factors for disease. It lowers the susceptibility of LDL to
oxidative damage while increasing HDL and improving
insulin sensitivity.
▪ Observational studies show a drastic reduction in
heart disease risk among those who consume the most
chocolate
▪ Studies show that the flavours from cocoa can
improve blood flow to the skin and protect it from sun
damage.
▪ Cocoa or dark chocolate may improve brain function
by increasing blood flow. It also contains stimulants like
caffeine and the bromine.
▪
Dark chocolate has higher caffeine content than both
milk chocolate and white chocolate. Consuming large amounts
of dark chocolate can lead to an increased heart rate, diarrhea,
anxiety, irritability, nervousness, and dehydration.

▪
Dark chocolate may increase your chances of having
kidney stones. Dark chocolate has oxalates in it. This can cause
an increase in urinary oxalate excretion.

▪
Dark chocolate contains a natural chemical called
tyramine. Tyramine triggers the migraine headaches.
1. Sodium hydroxide (NaOH)

2. Copper sulphate (CuSO4)

3. Moliscli’s Reagent C10H7OH)

4. Fehling’s Solution A & B

5. Sulphuric acid (H2SO4)

6. Tollen’s Reagent

7. Ammonium Chloride (NH4Cl)

8. Ammonium Hydroxide (NH4OH)

9. Sodium Phosphate (Na3PO4)

 Organic test sand Inorganic tests done to find the
presents of the different in chocolates. Tests for identification of
Calcium and Magnesium (Good Substances) and also tests for
identification of Lead and Nickel (Poisonous Substances) were
also done. Identification of Lead and Nickel (Poisonous
Substances) were also done.

All samples studied showed that they contain Protein.

All samples studied showed that they contain Fat.
 All samples studied showed that they contain reducing
Sugar.
All samples studied showed that they do not contain Iron.
All samples studied showed that they contain Calcium.
 All samples studied showed that they do not contain
Nickel.
 Chocolate of all the three types contain proteins, fats,
sugars, and calcium. It doesn’t contain nickel, iron, or
magnesium. Any food product taken in moderation is good,
similarly chocolate has a lots of health benefits along with
a remarkable taste. It also has numerous side-effects.
Therefore chocolate can be consumed in moderation to
enjoy its benefits and to prevent any health complication
caused by it.
https://simple.m.wikipedia.org/wiki/Chocolate
www.history.com/topics/ancient americas/history-of-
chocolate
https://en.m.wikipedia.org/wiki/Types_of_chocolate
 https://drhealthbenefits.com/food-
bevarages/snack/health-benefits-white-chocolate
www.teagasc.ie/research.com