Chocolate

By: Rubisel Bastar, Geovany

Pea,
Daniel Vela, and Magaly
Martnez
CHEM 1211 P04 - General
Chemistry I
For: Mr. Joe Studer
South Texas College
Fall 2014

Outline:
The history of Chocolate:
South america, Hernan Cortez, and Mayans.

Types of Chocolate
Milk Chocolate, white chocolate, baking
chocolate, semi sweet chocolate, sweet
chocolate, dark bittersweet chocolatre

Chemicals in Chocolate
Phenylethylamine, tyramine, theobromine,
flavanols, caffeine,

Benefits of Chocolate:
Blood pressure, overweight, lower body mass
index

Chocolates History
Chocolate has been around close to 3000 years ago.
It originated in Pre-Columbian Central and South America.
Pre- Columbian Civilizations created the first form of chocolate by
the use of cacao beans to create a spicy chocolate beverage.
Aztecs acquired cacao beans by trading. The name of the
chocolate beverage was xocolatl (bitter water).
Cacao beans were very important in Pre-Columbian History
being used as a form of goods and trades.

Chocolates History
Spanish Conquistador Hernan Cortez was the
one in charge to bring the chocolate drink to
Europe.
In Europe the chocolate drink was sweetened to
attract peoples taste buds .
The drink spread from Spain to other European
countries very quickly.

It was then that chocolate powder was invented

which later on led to the creation of a solid

chocolate.
In 1847, the Fry's chocolate factory, located in Union
Street, Bristol, England, molded the first ever
chocolate bar suitable for widespread consumption.

How Chocolate is Made

1. Cocoa pods found
in trees are first
harvested
2. Then the Pods are
crushed.
3. Now the Cocoa
beans can be taken
out of the pods and
be dried.
4. Beans are roasted
and graded.
5. Then the beans are
grinded.

6. Process creates
chocolate liquor,
cocoa powder, and
cocoa butter.
7. Ingredients are
blended back
together to create
different kinds of
chocolates.

Types of Chocolate
Milk Chocolate
Contains milk and
sugar, which differs
from bittersweet and
semisweet chocolate.
Cannot contain less
than 12% milk and
cannot contain less
than 10% chocolate
liquor.
White Chocolate
Contains no chocolate
liquor, which is one of
the main ingredients in
chocolate.
Its made of cocoa
butter, milk, and sugar.

Types of Chocolate
Baking Chocolate
Contains no
sweeteners and no
milk.

Semi Sweet
Chocolate
Similar to dark
bittersweet
chocolate

Types of Chocolate
Sweet Chocolate
Contains no milk
Dark Bittersweet
solids
Chocolate
Cannot contain less
Contains the
than 15% chocolate
liquor
most chocolate
liquor.
It is sweet
chocolate that
cannot contain
less than 35%
chocolate
liquor.

Chemicals in Chocolate
Chocolate contains more than 300 known chemicals:

Theobromine
Flavanols
Caffeine
Phenyletylamine
Tyramine
Anandamide

These chemical substances have a profound effect

on the brain and demonstrate that chocolate has a
definite physiological effect on the body.

Chemicals in Chocolate
Theobromine- CHNO
primary methylxanthine found in products of the
cocoa tree.
alkaloid molecules known as methylxanthines.
Methylxanthines naturally occur in as many as
sixty different plant species and include caffeine
and theophylline.
http://youtu.be/bt7tzEzEg5o?t=1m40s

Flavonoids - C15H14O2
Phytochemicals that have antioxidant abilities.
Cocoa beans are good sources of flavonoids,
but not all chocolate retains much of the cocoa bean.
If it is not dark chocolate, it may be a source of calories and
sugar.

Chemicals in Chocolate
Phenylethylamine
is an amine, consisting a
benzene ring and an aminoethyl
group.
feelings of infatuation,
limerence, or romantic love,
when it stimulates the release of
greater amounts of dopamine
and norepinephrine.
Dopamine is strongly tied to
sexual drive, feelings of
pleasure, and the brain's reward
system.
Norepinephrine causes
heightened attention and
increased heart rate.

Chemicals in Chocolate
Tyramine - C8H11NO
is a naturally occurring monoamine
compound and trace amine derived from
the amino acid tyrosine. Tyramine acts
as a catecholamine releasing agent.
it is unable to cross the blood-brain
barrier, resulting in only
nonpsychoactive peripheral
sympathomimetic effects.

Caffeine - C8H10N4O2
Caffeine is a bitter, white crystalline
xanthine alkaloid found in various seeds.
it functions as a central nervous system
stimulant, temporarily warding off
drowsiness and restoring alertness

Health Effects
Is Chocolate Good for Your Health?
-Positive
Cocoa or dark chocolate may positively affect
the circulatory system
Eatng Chocolate can help reduce blood
pressure in both overweight and normal
adults
Dark Chocolate may lower Cholesterol levels
in adults
Chocolate may boost cognitive abilities
Chocolate consumption correlates with lower
body mass index.
Antioxidants in the chocolate help to prevent
cancer.
Other effects are brain similutor, and cough
preventor

Some Facts about

Chocolate
Eating dark chocolate every day reduces the risk of
heart disease by 1/3.
The smell of chocolate increases theta brain waves,
which trigger relaxation.
Chocolate can cause headaches and is not
recommended in large doses for people who suffer from
migraines or chronic headaches.
Because chocolate contains high doses of caffeine and
sugar, chocolate products are largely to blame for ADHD
in children.
In 2010 1.8 million children ages 5 to 17 were forced
laborers on cocoa farms across the Ivory Coast and
Ghana 40% were not enrolled in school and only 5% of
them were paid to work. UNICEF projects that 35,000 of
these children are victims of trafficking.

Resources:
https://www.exploratorium.edu/exploring/explorin
g_chocolate/choc_8.html
http://science.howstuffworks.com/life/chocolatehigh1.htm
https://www.dosomething.org/facts/11-factsabout-chocolatehttp://www.wisegeek.com/what-isphenylethylamine.htm
http://www.livestrong.com/article/288379-doesdark-chocolate-contain-caffeine/
http://antoine.frostburg.edu/chem/senese/101/fea
tures/anandamide.shtml
http://www.zhion.com/Supplements/Phenylethyla
mine.html