G.K.

SHETTY VIVEKANANDA VIDYALAYA

JUNIOR COLLEGE,
AMBATTUR, CHENNAI – 53.

CHEMISTRY PROJECT

CHOCOLATE ANALYSIS
YEAR : 2019-2020

NAME : THIRUMALAI SRINIVASAN .G

CLASS : XII - A
EXAM NO :
C
CHOCOLATE ANALYSIS
Thesis presented by
SAI SUBASH CHANDRA.P
THIRUMALAI SRINIVASAN.G
 Abstract
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
 VARIETIES
Several types of chocolate can be distinguished. Pure, unsweetened chocolate, often called "baking
chocolate", contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate
consumed today is in the form of sweet chocolate, which combines chocolate with sugar.

Milk
Milk chocolate is sweet chocolate that also contains milk powder or condensed milk. In the UK and Ireland,
milk chocolate must contain a minimum of 20% total dry cocoa solids; in the rest of the European Union,
the minimum is 25%.

White
White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa
solids. Because of this, many countries do not consider white chocolate as chocolate at all.[35] "White
chocolate" contains cocoa butter, sugar, and milk, but no cocoa solids.

Dark
Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Food and Drug
Administration calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European
rules specify a minimum of 35% cocoa solids. A higher amount of cocoa solids indicates more bitterness.
Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor
to which some sugar (typically a third), more cocoa butter and vanilla are added. It has less sugar and more
liquor than semisweet chocolate, but the two are interchangeable in baking. It is also known to last for two
years if stored properly. As of 2017, there is no high-quality evidence that dark chocolate affects blood
pressure significantly or provides other health benefits.

Unsweetened
Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated
chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor. It is typically
used in baking or other products to which sugar and other ingredients are added. Raw chocolate, often
referred to as raw cacao, is always dark and a minimum of 75% cacao.
Poorly tempered or untempered chocolate may have whitish spots on the dark chocolate part,
called chocolate bloom; it is an indication that sugar or fat has separated due to poor storage. It is not toxic
and can be safely consumed.

MANUFACTURE
Roughly two-thirds of the entire world's cocoa is produced in West Africa, with 43% sourced
from Côte d'Ivoire, where, as of 2007, child labor is a common practice to obtain the

product. According to the World Cocoa Foundation, in 2007 some 50 million people around
the world depended on cocoa as a source of livelihood. As of 2007 in the UK, most chocolatiers

purchase their chocolate from them, to melt, mold and package to their own design. According
to the WCF's 2012 report, the Ivory Coast is the largest producer of cocoa in the world. The

two main jobs associated with creating chocolate candy are chocolate makers and chocolatiers.
Chocolate makers use harvested cacao beans and other ingredients to produce couverture

chocolate (covering). Chocolatiers use the finished couverture to make chocolate candies
(bars, truffles, etc.)

Production costs can be decreased by reducing cocoa solids content or by substituting cocoa
butter with another fat. Cocoa growers object to allowing the resulting food to be called

"chocolate", due to the risk of lower demand for their crops

Genome

The sequencing in 2010 of the genome of the cacao tree may allow yields to be improved. Due

to concerns about global warming effects on lowland climate in the narrow band of latitudes
where cacao is grown (20 degrees north and south of the equator), the commercial

company Mars, Incorporated and the University of California, Berkeley are conducting
genomic research in 2017–18 to improve the survivability of cacao plants in hot climates.
Cacao varieties

Chocolate is made from cocoa beans, the dried and fermented seeds of the cacao tree
(Theobroma cacao), a small, 4–8 m tall (15–26 ft tall) evergreen tree native to the deep tropical

region of the Americas. Recent genetic studies suggest the most common genotype of the
plant originated in the Amazon basin and was gradually transported by humans throughout

South and Central America. Early forms of another genotype have also been found in what is
now Venezuela. The scientific name, Theobroma, means "food of the gods". The fruit, called a

cacao pod, is ovoid, 15–30 cm (6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to
orange, and weighing about 500 g (1.1 lb) when ripe.

Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow
within 20° of either side of the equator because they need about 2000 mm of rainfall a year,

and temperatures in the range of 21 to 32 °C (70 to 90 °F). Cacao trees cannot tolerate a
temperature lower than 15 °C (59 °F). The three main varieties of cacao beans used in

chocolate are criollo, forastero, and trinitario.

Criollo

Representing only 5% of all cocoa beans grown as of 2008, criollo is the rarest and most
expensive cocoa on the market, and is native to Central America, the Caribbean islands and
the northern tier of South American states. The genetic purity of cocoas sold today as criollo is
disputed, as most populations have been exposed to the genetic influence of other varieties.

Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental
threats and produce low yields of cocoa per tree. The flavor of criollo is described as delicate

yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration.

Forastero

The most commonly grown bean is forastero, a large group of wild and cultivated cacaos, most
likely native to the Amazon basin. The African cocoa crop is entirely of the forastero variety.
They are significantly hardier and of higher yield than criollo. The source of most chocolate

marketed, forastero cocoas are typically strong in classic "chocolate" flavor, but have a short
duration and are unsupported by secondary flavors, producing "quite bland" chocolate.

Trinitario is a natural hybrid of criollo and forastero. Trinitario originated in Trinidad after an
introduction of forastero to the local criollo crop. Nearly all cacao produced over the past five

decades is of the forastero or lower-grade trinitario varieties.

Processing

Cacao pods are harvested by cutting them from the tree using a machete, or by knocking them
off the tree using a stick. The beans with their surrounding pulp are removed from the pods

and placed in piles or bins, allowing access to micro-organisms so fermentation of the pectin-
containing material can begin. Yeasts produce ethanol, lactic acid bacteria produce lactic acid,

and acetic acid bacteria produce acetic acid. The fermentation process, which takes up to
seven days, also produces several flavor precursors, eventually resulting in the familiar

chocolate taste.

It is important to harvest the pods when they are fully ripe, because if the pod is unripe, the

beans will have a low cocoa butter content, or sugars in the white pulp will be insufficient for
fermentation, resulting in a weak flavor. After fermentation, the beans must be quickly dried to
prevent mold growth. Climate and weather permitting, this is done by spreading the beans out
in the sun from five to seven days.

The dried beans are then transported to a chocolate manufacturing facility. The beans are
cleaned (removing twigs, stones, and other debris), roasted, and graded. Next, the shell of each

bean is removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure
chocolate in fluid form: chocolate liquor. The liquor can be further processed into two

components: cocoa solids and cocoa butter.

 HISTORY
Chocolate has been prepared as a drink for nearly all of its history. For example, one vessel

found at an Olmec archaeological site on the Gulf Coast of Veracruz, Mexico, dates chocolate's
preparation by pre-Olmec peoples as early as 1750BC.

On the Pacific coast of Chiapas, Mexico, a Mokaya archaeological site provides evidence of
cacao beverages dating even earlier, to 1900 BC.

The residues and the kind of vessel in which they were found indicate the initial use of cacao
was not simply as a beverage, but the white pulp around the cacao beans was likely used as a

source of fermentable sugars for an alcoholic drink

An early Classic-period (460–480 AD) Mayan tomb from the site in Rio Azul had vessels with

the Maya glyph for cacao on them with residue of a chocolate drink, suggests the Maya were
drinking chocolate around 400 AD. Documents in Maya hieroglyphs stated chocolate was used

for ceremonial purposes, in addition to everyday life.] The Maya grew cacao trees in their
backyards. and used the cacao seeds the trees produced to make a frothy, bitter drink.

By the 15th century, the Aztecs gained control of a large part of Mesoamerica and adopted
cacao into their culture. They associated chocolate with Quetzalcoatl, who, according to one
legend, was cast away by the other gods for sharing chocolate with humans, and identified its
extrication from the pod with the removal of the human heart in sacrifice. In contrast to the

Maya, who liked their chocolate warm, the Aztecs drank it cold, seasoning it with a broad
variety of additives, including the petals of the Cymbopetalum penduliflorum tree, chile

pepper, allspice, vanilla, and honey.

The Aztecs were not able to grow cacao themselves, as their home in the Mexican highlands

was unsuitable for it, so chocolate was a luxury imported into the empire. [ Those who lived in
areas ruled by the Aztecs were required to offer cacao seeds in payment of the tax they
deemed "tribute".Cocoa beans were often used as currency. For example, the Aztecs used a

system in which one turkey cost 100 cacao beans and one fresh avocado was worth three
beans.

The Maya and Aztecs associated cacao with human sacrifice, and chocolate drinks specifically
with sacrificial human blood. The Spanish royal chronicler Gonzalo Fernández de

Oviedo described a chocolate drink he had seen in Nicaragua in 1528, mixed with achiote:
"because those people are fond of drinking human blood, to make this beverage seem like

blood, they add a little achiote, so that it then turns red. ... and part of that foam is left on the
lips and around the mouth, and when it is red for having achiote, it seems a horrific thing,

because it seems like blood itself.

 CHOCOLATES AND HEALTH
Chocolate may be a factor for heartburn in some people because one of its

constituents, theobromine, may affect the esophageal sphincter muscle in a way that permits
stomach acids to enter the esophagus. Theobromine poisoning is an overdosage reaction to

the bitter alkaloid, which happens more frequently in domestic animals than humans. However,
daily intake of 50–100 g cocoa (0.8–1.5 g theobromine) by humans has been associated with

sweating, trembling and severe headache. Chocolate contains alkaloids such

as theobromine and phenethylamine, which have physiological effects in humans, but the

presence of theobromine renders it toxic to some animals, such as dogs and cats.

Chocolate and cocoa contain moderate to high amounts of oxalate, which may increase

someone's risk for kidney stones. During cultivation and production, chocolate may absorb the
heavy metal lead from the environment, but the total amounts typically eaten are less than the

tolerable daily limit for lead consumption, according to a World Health Organization report
from 2010. However, reports from 2014 indicate that "chocolate might be a significant source"

of lead ingestion for children if consumption is high, and "one 10 g cube of dark chocolate may
contain as much as 20% of the daily lead oral limit."

A few studies have documented allergic reactions from chocolate in children. Other research
has shown that dark chocolate can aggravate acne in men who are prone to it. Research has

also shown that consuming dark chocolate does not substantially affect blood
pressure. Chocolate and cocoa are under preliminary research to determine if consumption

affects the risk of certain cardiovascular diseases or cognitive abilities.

A one-tablespoon (5 grams) serving of dry unsweetened cocoa powder has 12.1 mg

of caffeine and a 25-g single serving of dark chocolate has 22.4 mg of caffeine. Although a
single 7 oz. serving of coffee may contain 80–175 mg, studies have shown psychoactive effects
in caffeine doses as low as 9 mg, and a dose as low as 12.5 mg was shown to have effects on

cognitive performance.

Excessive consumption of large quantities of any energy-rich food, such as chocolate, without

a corresponding increase in activity to expend the associated calories, can cause weight gain
and possibly lead to obesity. Raw chocolate is high in cocoa butter, a fat which is removed

during chocolate refining and then added back in varying proportions during the
manufacturing process. Manufacturers may add other fats, sugars, and milk, all of which

increase the caloric content of chocolate.

Phytochemicals

Cocoa contains certain phytochemicals. Cocoa solids are a source of flavonoids and alkaloids,
such as theobromine, phenethylamine, and caffeine.

 Good effects
Chocolate may be mild stimulant to human 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.
 Bad effects
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.
Sugar plays a harmful role in tooth decay by providing bacteria in your mouth with energy.
Bacteria begin to multiply faster, and plague begins to grow in size and thickness on your teeth.
Bacteria can also use sugar as a glue to cling to your teeth, making it difficult to get rid of just
a tooth brush. Dark chocolates contain a higher amount of caffeine than milk chocolates and
this can affect your health. Too much caffeine lead to hypertension anxiety dehydration and
inability to concentrate.
Aim :
To find out the presence of

 Proteins
 Fats

 Sugars
 Calcium

 Iron
 Nickel

Chemicals Required :

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

We have used chocolates of following brands:

 Milky bar (Nestle)

 Diary milk(Cadbury)
 Organic dark chocolate(Home made)
 Chococream(Harshey’s)
What these Brands proclaim?
I have attached some pictures of the ingredients report printed behind the wrappers, snapped on my
phone .This is what the claim to have in their chocolate, we are here to ensure it.

NO.1 :- MILKY BAR

NO.2 :- DIARY MILK

NO.3 :- DARK CHOCOLATE (RECIPE SUGGESTER’S INGREDIENTS)

NO.3 :- CHOCOCREAM

Organic tests and Inorganic tests done to find the presents of the different in chocolates.

Presence of proteins, calcium, sugars ,fats was ensured.

Tests for identification of Calcium and Magnesium (Good Substances) and also tests for

identification of Lead and Nickel (Poisonous Substances) were also done.

 PROCEDURE FOR ANALYSIS

TEST FOR PROTEIN

Experiment Observation Inference

1. 5 ml of each sample if chocolate Appearance violet Presence of

taken in different test tube. coloration observed PROTEIN in the

Add 1 pellet of NaOH to each sample.

Add 1-2 drops of CuSO4 solution

each

Result
All samples studied showed that they contain PROTEIN.
(Dark chocolate,chocolate cream,Milky bar, Cadbury’s bar).
 TEST FOR FAT
Experiment Observation Inference

1. Take a small sample of each Appearance translucent Presence of FAT

chocolate on different pieces of spot around the sample in the sample.

filter paper. which became larger on

Fold and unfold the paper to crush heating was observed

the sample over a flame

Result
All samples studied showed that they contain FAT.
(Dark chocolate,chocolate cream,Milky bar, Cadburys bar).
 TEST FOR SUGAR
Experiment Observation Inference

1. 5ml of each sample of chocolate A purple ring is formed at Presence of

taken in different test tube. the top. SUGAR in the

Add 1 ml water to each then add sample.

few drops of moliscli;s reagent

(alpha naphthol in alcohol.)

Then add con. H2SO4 drops along

inner edge of the test tube,

2. Mix 2ml of Fehling’s A & B in Red-Brown precipitate was Presence of

different test tubes. obtained SUGAR in the

Add a pinch of the chocolate into sample.

the each test tube.

Then the solution in the water bath

3. 2 ml of Tollen’s Reagent was taken A Silver mirror surface is Presence of

in different test tube, formed. SUGAR in the

Add a pinch of the chocolate into sample.
each test tube,
Then the solution in the water bath

Result
All samples studied showed that they contain REDUCING SUGAR
(Dark chocolate,chocolate cream,Milky bar, Cadburys bar).
 TEST FOR CALCIUM
Experiment Observation Inference

1. A mixture of NH4Cl + NH4OH A white precipitate was Presence of

+(NH4)2CO3 obtained CALCIUM in the

sample.

2. With help of glass rod each sample Brick red colour flame was Presence of

of chocolate solution placed on obtained. CALCIUM in the

different watch glass. sample.

Add a drop of con. HCl and a paste

is made on each sample.

This paste from each sample is

taken on the tip of new glass rod

and shown to blue flame of spirit

lamp.

Result
All samples studied showed that they contain CALCIUM. (Dark chocolate,chocolate cream,Milky

bar, Cadburys bar).

 TEST FOR IRON
Experiment Observation Inference

1. A mixture of NH4Cl + NH4OH is No brown precipitate was Absence of IRON

made. obtained in the sample.

This is added to each sample of

chocolate solution taken in

different test tubes,

Result
All samples studied showed that they do not contain IRON. (Dark chocolate,chocolate
cream,Milky bar, Cadburys bar).
 TEST FOR MAGNESIUM
Experiment Observation Inference

1. With the sample add solid NH4OH No white precipitate was Absence of
in excess then ammonium obtained MAGNESIUM
phosphate and rub the sides of the in the sample.
test tube,

2. In the filter paper strip take the No pink mass Absence of

mixture of the sample and drop of MAGNESIUM

cobalt nitrate solution and in the sample.
introduce the strip into the flame

Result

All samples studied showed that they do not contain Magnesium. (Dark chocolate, chocolate

cream, Milky bar, Cadburys bar).

 TEST FOR NICKEL
Experiment Observation Inference

1. A mixture of NH4Cl + NH4OH is No black precipitate was Absence of

made. obtained NICKEL in the

This is added to each sample of sample.

chocolate solution taken in

different test tubes,

Pass H2S gas through the solution.

Result
All samples studied showed that they do not contain NICKEL (Dark chocolate…..chocolate

cream…. Milky bar…... milk chocolate bar….. Cadburys bar).

 CONCLUSION

Sl. No, Substance Present / Absent

1. Proteins Present

2. Fats Present

3. Sugars Present

4. Calcium Present

5. Iron Absent

6. Magnesium Absent

7. Nickel Absent

Therefore: The above tested chocolates are safe to eat and holds the good name of slightly being
healthy too, So, enjoy your chocolates (Provided that they are of above mentioned brands).