Certificate

This is to certify that U.Mohamed Shameem of Class XII has

prepared a project entitled “Chocolate Analysis “. This report is

the result of his efforts and endeavours. He has prepared the

report under the guidance of Mr.N.Nanthakumar during the

year 2022-2023 in partial fulfilment of chemistry practical

examination conducted by AISSCE, New Delhi.

External Examiner Internal Examiner

Principal

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 Acknowledgement
I express my profound gratitude to God almighty for enabling me
and strengthening me to complete this work.

I would like to express my special thanks of gratitude to my

chemistry teacher, Mr.N.Nanthakumar for his kind help during
the course of this study as well as our principal Mrs. Judy
Priyadarshini, Principal of Rose Mary Public School,
V.M.Chatram who gave me the golden opportunity to do this
wonderful project on the topic “Chocolate Analysis” which also
helped me in doing a lot of Research and I came to know about so
many new things I am really thankful to them.

They have been a constant source of encouragement and support

for the progression of my work.

My heartful thanks to my family members and friends for their

constant encouragement and prayers.

U.Mohamed Shameem

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CHOCOLATE ANALYSIS
 INDEX

1. INTRODUCTION 1

2. AIM 7

3. CHEMICALS REQUIRED 8

4. PROCEDURE 9

5. CONCLUSION 16

6. BIBLIOGRAPHY 17

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 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 have become traditional on certain
festivals and occasions.

Chocolates are made from the seeds of COCOA trees. Spanish mythology
considers these trees were grown in the garden of the PARADISE and
believed that the chocolates drink was Divine. The cocoa trees are 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 worlds
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.

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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

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VARIETIES
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 the two mentioned already. Trinitario combines both flavor
and hardness. More hybrids are being developed worldwide to improve the
quality of the bean, the yield increase and also resist to disease.

MANUFACTURE
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.

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HISTORY

The stories 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.

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 CHOCOLATE AND ITS HEALTH

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.

Good effects
Chocolate may be mild stimulant to humans cocoa has antioxidant activity.
Antioxidants help 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.

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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 concentrat

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 AIM

To find out the presence of

 Proteins

 Fats

 Sugars

 Calcium

 Iron

 Magnesium

 Nickel

In chocolates.

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 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)
9. Sodium Phosphate (Na3PO4)

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 PROCEDURE FOR ANALYSIS
Organic tests and 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.

EXPERIMENT – 1

TEST FOR PROTEIN

EXPIRIMENT OBSERVATION INFERENCE
1. 5ml of each sample if Appearance of violet Presence of
chocolate taken in coloration observed PROTEIN in
different test tube. the sample
Add 1 pellet of NaOH to
each
Add 1-2 drops of CuSO4
solution to each

RESULT
All samples studied showed that they contain PROTEIN.(dark
chocolate…..chocolate cream…. Milky bar…... milk chocolate bar…..
Cadburys bar)

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 EXPERIMENT – 2

TEST FOR FAT

EXPIRIMENT OBSERVATION INFERENCE
1. Take a small sample of Appearance of Presence of
each chocolate on translucent spot FAT in the
different pieces of filter around the sample sample
paper. which became larger
Fold and unfold the paper on heating was
to crush the sample over observed
a flame

RESULT
All samples studied showed that they contain FAT. (Dark chocolate…..chocolate
cream…. Milky bar…... milk chocolate bar…..Cadburys bar)

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 EXPERIMENT – 3
TEST FOR SUGAR
EXPIRIMENT OBSERVATION INFERENCE
1. 5ml of each sample if A purple ring is Presence of
chocolate taken in formed at the top. SUGAR in
different test tube. the sample
Add 1ml water to each
then add 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 & Red-brown precipitate Presence of

B in different test tubes. was obtained. SUGAR in
Add a pinch of the the sample
chocolate into the each
test tube
Then the solution in the
water bath.
3. 2ml of Tollen’s Reagent A silver mirror Presence of
was taken in different tes surface is formed. SUGAR in
tube. the sample
Add a pinch of the
chocolate into the 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…... milk chocolate bar
Cadburys bar)

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 ANALYSIS OF IONS

TEST FOR CALCIUM

EXPIRIMENT OBSERVATION INFERENCE
1. A mixture of NH4Cl + A white precipitate Presence of
NH4OH+(NH4)2CO3 was obtained. CALCIUM in
the sample

2. With help of a glass rod Brick red colour flame Presence of

each sample of chocolate was obtained. CALCIUM in
solution placed on the sample
different watch glass.
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…... milk chocolate
bar….. Cadburys bar)

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 TEST FOR IRON
EXPIRIMENT OBSERVATION INFERENCE
1. A mixture of NH4Cl + No brown precipitate Absence of
NH4OH is made. was obtained. IRON the
This is added to each sample
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…... milk chocolate
bar….. Cadburys bar

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 TEST FOR MAGNESIUM
EXPIRIMENT OBSERVATION INFERENCE
1. A mixture of NH4Cl + No white precipitate Absence of
NH4OH +Na3PO4 is was obtained. MAGNESIU
made. M
This is added to each the sample
sample of chocolate
solution taken in
different
test tubes.

RESULT
All samples studied showed that they do not contain MAGNESIUM.
(Dark chocolate…..chocolate cream…. Milky bar…... milk chocolate
bar….. Cadburys bar).

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 TEST FOR NICKEL
EXPIRIMENT OBSERVATION INFERENCE
1. A mixture of NH4Cl + No black precipitate Absence of
NH4OH is made. was obtained. NICKEL the
This is added to each sample.
sample of 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).

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 CONCLUSION

S.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

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 BIBLIOGRPAHY

 www.foodhealthinnovation.com
 www.todaysdietition.com
 www.teagasc.ie/research.com

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