INVESTIGATORY PROJECT

REPORT
Chocolate Analysis
In partial fulfillment of AISSCE 2023-24
Chemistry practical

Prepared By
Tarika Shree
Class -XII-
B 2023-24
 CERTIFICATE
This is to certify that the work presented in this grade XII Chocolate
Analysis has been carried out under my supervision and is the Bonafide
work of Tarika Shree. This work is original and has not been submitted
for any other purpose.

INTERNAL EXAMINER

EXTERNAL EXAMINER

DATE:

PLACE:
 ACKNOWLEDGEMENT
I would like to express my special gratitude to my
Chemistry Teacher Mr.Proteek Chatterjee as well
as our Head of School Ms. Swati Soni who gave
me the golden opportunity to do this wonderful
project which also helped me to do a lot of
research work. I came to know about so many new
things. I am really thankful to them.
 INDEX

Sl.No Topic Page No

1
1 Aim

1-2
2 INTRODUCTION

2-3
3 THEORY

3-4
4 APPARATUS

4
5 PROCEDURE

4-8
6 OBSERVATIONS

9-10
7 PRECAUTIONS

10
8 SOURCES OF ERROR

9
9 CONCLUSION

10
10 BIBLIOGRAPHY
AIM:
To find out the presence of

• Fats
• Calcium
• Iron
• Magnesium
• Nickel
• Proteins

INTRODUCTION:
Analyzing chocolate involves a detailed examination of various
factors, from its taste profile and texture to its chemical
composition and production process. Chocolate analysis
encompasses a range of scientific and sensory evaluations that
aim to understand and improve the quality, flavor, and
characteristics of chocolate products.

This analysis often includes sensory testing by trained

individuals to assess the chocolate's taste, aroma, mouthfeel,
and appearance. It also involves laboratory techniques to
analyze the chemical components such as cocoa solids, cocoa
butter, sugar content, and other additives. Techniques like
chromatography, spectroscopy, and microscopy are commonly
employed to understand the composition and quality of
chocolate.

Additionally, chocolate analysis can delve into the sustainability

and ethical aspects of chocolate production, examining factors
like the sourcing of cocoa beans, fair trade practices,
environmental impact, and social responsibility within the
industry.

Overall, chocolate analysis is a multidisciplinary field that

combines sensory evaluation, scientific methodologies, and
ethical considerations to better understand, improve, and enjoy
one of the world's most beloved treats.

THEORY:
Chocolate analysis involves several theories and methodologies
across various aspects, encompassing both scientific and
sensory perspectives. Here are a few theories relevant to
chocolate analysis:

1. Cocoa Bean Composition:

Fats and Solids: The fundamental components of chocolate are

cocoa solids and cocoa butter. Analyzing the ratio between these
two elements affects the texture, mouthfeel, and overall quality of
the chocolate. The fat content, specifically cocoa butter,
significantly impacts the melting properties and shelf stability of
chocolate products.
2. Flavor Chemistry:

Volatile Compounds: Chocolate's complex flavor profile arises

from a myriad of volatile compounds. The Maillard reaction and
fermentation processes during cocoa bean preparation
contribute to the development of flavors. Analyzing these
compounds aids in understanding the formation of chocolate's
characteristic aromas and tastes.
3. Quality Evaluation:

Sensory Analysis: Subjective evaluations through sensory

analysis play a crucial role. Trained panelists assess chocolates
based on taste, aroma, texture, and appearance, using
methodologies like descriptive analysis or preference mapping to
quantify sensory attributes.
4. Chemical Analysis:

Chromatography and Spectroscopy: Techniques like gas

chromatography, liquid chromatography, and mass spectrometry
are utilized to identify and quantify specific compounds in
chocolate. This includes analyzing the presence and levels of
flavonoids, polyphenols, alkaloids (like theobromine and
caffeine), and contaminants.
5. Physical Properties:

Rheology and Texture Analysis: Understanding chocolate's

rheological properties (flow behavior) and texture involves
assessing factors like viscosity, yield stress, and hardness.
These properties significantly impact the sensory experience and
can be analyzed using instruments such as rheometers and
texture analyzers.
6. Production Techniques:

Bean-to-Bar Analysis: Examining the entire chocolate-making

process, from bean sourcing and fermentation to roasting,
refining, conching, and tempering. Each step influences the final
product's characteristics, and analyzing these stages can
optimize the process for desired flavor profiles and quality.
7. Sustainability and Ethics:

Supply Chain Analysis: Evaluating ethical considerations and

sustainability aspects within the cocoa supply chain. This
involves assessing farming practices, fair trade policies,
environmental impact, and social responsibility to ensure a more
sustainable and ethical chocolate production process.
These theories and methodologies intersect to provide a
comprehensive understanding of chocolate, enabling producers
to enhance quality, flavor, and sustainability while offering
consumers a delightful and ethically produced product.
CHEMICALS REQUIRED:
• Sodium Hydroxide (NaOH)
• Copper Sulfate (CuSO4)
• Fehling's Solution A & B
• Sulphuric acid(H2SO4)
• Tollens Reagent
• Ammonium Chloride(NH4Cl)
• Ammonium Hydroxide(NH4OH)
 • Sodium Phosphate(Na3PO4)

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

RESULT :
All samples studied showed that they contain Protein. TEST

FOR FAT :
RESULT :
All samples studied showed that they contain Fat.
RESULT :
All samples studied showed that they contain reducingSugar.

RESULT :
All samples studied showed that they do not contain Iron.
RESULT :
All samples studied showed that they contain Calcium.
RESULT :
All samples studied showed that they do not containMagnesium.

RESULT :
All samples studied showed that they do not containNickel.

PICTURES:

CONCLUSION:
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 causedby it.

Precautions:
• Sample Preparation:
 • Precaution: Ensuring proper sample preparation is crucial.
Homogenizing and accurately weighing the sample are critical steps.
Contamination from equipment or improper handling can skew results.
•
• Mitigation: Use clean, calibrated equipment and follow
standardized protocols for sample preparation. Minimize exposure
to external factors that could alter the sample's composition or
introduce contaminants.
SOURCES OF ERROR:
• Calibration and Instrument Accuracy:
• Precaution: Instrument calibration and accuracy play a
pivotal role in obtaining reliable data. Inaccurate calibration or
instrument malfunction can lead to erroneous readings.
• Mitigation: Regularly calibrate analytical instruments using
appropriate standards. Perform validation checks and quality control
procedures to ensure instruments are functioning correctly. Employ
duplicate analyses or multiple instrument readings to verify results
BIBLIOGRAPHY:
https://nir-for-food.com/cocoa-chocolate-analysis/
https://www.rapidmicrobiology.com/news/your-chocolate-
analyses-improved
https://www.malvernpanalytical.com/en/industries/food-
and-drinks/chocolate