PROJECT

CHOCOLATE
ANALYSIS
 CERTIFICATE

This is to certify that PRANJALI BAJAJ, a student

of class XI-B has successfully completed the project
report on the topic: Chocolate Analysis under the
guidance of the respective teachers.

Signature
(Subject Teacher)
ACKNOWLEGDEMENT

The project could have never been possible without

the support of various sources. It is extremely
impossible to thank every individual who has helped
me in completing this project. Some people have
helped in the basic formularization and there were
sources that helped me in giving the ideas a physical
form/shape. I am extremely grateful to my teachers
for their invaluable guidance in the project right
from the beginning. Their vital support helped the
project to take a logical and suitable shape.

I take this opportunity to thank the school authorities

for extending their full support and cooperation
in the project.

Finally, I would like to thank everyone who has

offered a helping hand when required.
CONTENTS

I. Introduction

II. Aim

III. Theory

IV. Apparatus

V. Procedure for Analysis

VI. Conclusion

VII. Bibliography
INTRODUCTION
Chocolate, the beloved treat that tantalizes our taste
buds, has a rich history dating back centuries. From
its origins as a sacred beverage among ancient
Mesoamerican civilizations to its modern-day global
popularity, chocolate has captured our hearts (and
palates). But beyond its delectable flavor lies a
fascinating world of chemistry waiting to be
explored.

The Chocolate Analysis Investigatory

Project aims to delve into the chemical composition
of chocolate. We will focus on examining various
aspects of this delightful confection such as the
presence of proteins, sugar, iron, calcium, nickel etc.
AIM
To find out the presence of
 Proteins
 Sugar
 Iron
 Calcium
 Nickel
In chocolate
THEORY
Chocolate, food product made from cocoa beans,
consumed as candy and used to make beverages and
to flavor or coat various confections and bakery
products. Ricin carbohydrates are an excellent
source of quick energy, and they also contain minute
amounts of the stimulating alkaloids
Theobromine and caffeine.

CHEMICALS REQUIRED
 Sodium hydroxide (NaOH)
 Copper sulphate (CuSO4)
 Sulphuric acid (H2SO4)
 Ammonium chloride (NH4Cl)
 Ammonium carbonate ((NH4)2CO3)
 Ammonium hydroxide (NH4OH)
 Sodium phosphate (Na3PO4)
 Moliscli’s reagent (C10H7OH)
PROCEDURE FOR ANALYSIS
Organic and Inorganic tests were done to find the
presence of the different minerals in chocolates.
Tests for identification of Calcium and Magnesium
(Good Substances) and tests for identification of
Lead and Nickel (Poisonous Substances) were also
done.

PROTEINS:
Procedure:
1.Take a small sample of dairy milk chocolate.
1.Add 5 mL of the sample to a test tube.
2.Add one pellet of sodium hydroxide (NaOH) to
the test tube.
3.Then, add 1-2 drops of copper sulfate (CuSO₄)
solution.
4.Observe the appearance of a violet color.
Observation
 The color of the solution appears violet.
Inference:
1.If the violet color appears, it indicates the
presence of proteins in the chocolate.
 SUGAR:
Procedure:
1. 5ml of each sample of chocolate taken in different
test tubes.
2. Add 1ml water to each.
3. Add a few drops of moliscli’s reagent.
4. Add conc. H2SO4 drops along inner edge of the
test tube.
Observation
 A purple ring is formed at the top.
Inference:
 The presence of sugar in the sample.

IRON:
Procedure:
1.Take another small sample of dairy milk
chocolate.
2.Dissolve the sample in dilute hydrochloric acid
(HCl).
3.Apply usual chemical tests to confirm the presence
of iron.
Observation
No brown precipitate was obtained.
o Inference: Positive results from the chemical tests
would indicate the presence of iron in the chocolate.
 CALCIUM:
o Procedure:
1.Take a weighed amount of dairy milk chocolate.
2.Add dilute hydrochloric acid (HCl) and shake until
it dissolves completely.
3.Filter the solution.
4.Add enough ammonium oxalate (NH₄₂C₂O₄)
solution.
5.Observe the formation of a white precipitate
(calcium oxalate).

o Observation
 A white precipitate was obtained.
 Brick red color flame was observed.
o Inference:
 The presence of calcium oxalate confirms the
presence of calcium in chocolate.
 NICKEL:
o Procedure:
1.Take few pieces of dairy milk chocolate in a test
tube.
2.Add dilute hydrochloric acid (HCl) to dissolve it.
3.Apply usual chemical tests (such as precipitating
Nickel Di-methyl glyoxime) to confirm the
presence of nickel.
o Observation

 No black precipitate was formed.

o Inference:
 A positive test indicates the presence of nickel in
the chocolate.
 Result/Conclusion
S.No. Substance Present/Absent

1 Proteins Present

2 Sugar Present

3 Iron Absent

4 Calcium Present

5 Nickel Absent
 Bibliography
www.foodhealthinnovation.com

www.todaysdietition.com

www.teagasc.ie/research.com

www.wikipedia.org