KENDRIYA VIDYALAYA PICKET

CHOCOLATE ANALYSIS

--Ch.s.c. Vaishnavi
XII - B
INDEX
•
CERTIFICAT
E
•
ACKNOWLE
DGEMENT
•
INTRODUCTI
ON
• THEORY
• PRACTICAL
•
CONCLUSIO
N
•
BIBLIOGRAP
HY
INDEX
•
CERTIFICAT
E
•
ACKNOWLE
DGEMENT
•
INTRODUCTI
ON
• THEORY
• PRACTICAL
•
CONCLUSIO
N
•
BIBLIOGRAP
HY
INDEX
•
CERTIFICAT
E
•
ACKNOWLE
DGEMENT
•
INTRODUCTI
ON
• THEORY
• PRACTICAL
•
CONCLUSIO
N
•
BIBLIOGRAP
HY
INDEX
•
CERTIFICAT
E
•
ACKNOWLE
DGEMENT
•
INTRODUCTI
ON
• THEORY
• PRACTICAL
•
CONCLUSIO
N
•
BIBLIOGRAP
HY
INDEX
•
CERTIFICAT
E
•
ACKNOWLE
DGEMENT
•
INTRODUCTI
ON
• THEORY
• PRACTICAL
•
CONCLUSIO
N
•
BIBLIOGRAP
HY
INDEX
•
CERTIFICAT
E
•
ACKNOWLE
DGEMENT
•
INTRODUCTI
ON
• THEORY
• PRACTICAL
•
CONCLUSIO
N
•
BIBLIOGRAP
HY
INDEX
•
CERTIFICAT
E
•
ACKNOWLE
DGEMENT
•
INTRODUCTI
ON
• THEORY
• PRACTICAL
•
CONCLUSIO
N
•
BIBLIOGRAP
HY
INDEX
•
CERTIFICAT
E
•
ACKNOWLE
DGEMENT
•
INTRODUCTI
ON
• THEORY
• PRACTICAL
•
CONCLUSIO
N
•
BIBLIOGRAP
HY
INDEX
• CERTIFICATE
• ACKNOWLEDGEMENT
• INTRODUCTION
• THEORY
• PRACTICAL
• CONCLUSION
• BIBLIOGRAPHY
 CERTIFICATE

This is to certify that Ms. Ch.s.c. Vaishnavi

of class 12B of Kendriya Vidyalaya Picket,
Hyderabad has completed this project
under my supervision.
She has taken keen interest and shown
utmost sincerity in completion of this
project. She has successfully completed
the ‘project work’ in Chemistry up to my
satisfaction and as per the guidelines
issued by CBSE.

Hema Chander
(Chemistry teacher)
ACKNOWLEDGEMENT

I would like to express my special thanks

of gratitude to Hema Chander sir as well
as our Principal sir who gave me this
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 would also like to thank my parents and
friends who helped me a lot in finalizing
this project within the limited time frame.

Ch.s.c. Vaishnavi
XII-B
 INTRODUCTION

What is a chocolate?
Chocolate is a food made from the seeds of a cacao
bean. It is used in many desserts like pudding, cakes,
candy And Easter eggs. It can be a solid form like a
candy bar or it can be in a liquid form like hot
chocolate.

What is the story of origin of chocolate?

In Mayan culture, it wasn’t reserved for the wealthy
and powerful but readily available to almost everyone.
The Aztecs believed cacao was given to them by their
gods. In Aztec culture, cacao beans were considered
more valuable than gold.
For much of the 19th century, chocolate was enjoyed
as a beverage; milk was often added instead of water.
In 1847, British chocolatiers J.S. Fry and Sons created
the first chocolate bar moulded from a paste made of
sugar, chocolate liquor and cocoa butter.
What are the types of chocolates?
Milk chocolate: - Solid chocolate made with milk
added in the form of powdered milk, liquid milk, or
condensed milk.

Black chocolate: - Also known as "plain chocolate" or

“dark chocolate” , is produced using a higher
percentage of cocoa with all fat content coming from
cocoa butter instead of milk, but there are also "dark
milk" chocolates and many degrees of hybrids.

White chocolate: - Is made of sugar, milk, and cocoa

butter, without the cocoa solids. It is pale ivory color,
and lacks many of the compounds found in milk and
dark chocolates. It remains solid at room temperature
as that is below the melting point of cocoa butter.

~3~
CERTIFICAT
E
This is to certify
that Ms.Gayathri
Gopakumar of
class 12-
A of Amrita
Vidyalayam,
Juinagar has
completed this
project under my
supervision .She
has taken keen
interest
and shown utmost
sincerity in
completion of this
project.
She has
successfully
completed the
‘project work’ in
Chemistry up to
my satisfaction
and as per the
guidelines
issued by CBSE.
Dr Neetu
Vijayvergiya
(Chemistry
teacher)
Principal
External
examiner
Amrita
Vidyalayam
Navi Mumbai

How is chocolate made?

Cocoa mass can be simply combined with more cocoa
butter and sweetener to make chocolate. Ingredients
used are depended on the type of chocolate made.
Dark chocolate requires only cocoa mass, cocoa butter
and sugar and adding milk powder makes milk
chocolate, white chocolate is made with cocoa butter
sugar and milk powder but no cocoa liquor, because it
does not contain cocoa mass and some do not consider
it as true chocolate

What are the advantages and disadvantages

of chocolate?
White chocolate
PROS
▪ White chocolate has a high value of odorants. When
someone cannot smell the aroma of chocolate that
means they cannot smell anymore.
▪ White chocolate contains the high source of
antioxidants to decrease the toxicity of the pollution
that enters body. So, people are not easy to get sick
and be more resistant to pollution.
▪ White chocolate is perfect for children’s dessert as it
may improve their cognitive function. This is because
chocolate stimulates the brain to provide a focal point
to assist the child in solving various problems.
▪ White chocolate contains dopamine (a
neurotransmitter which serves as a signal between
nerves); this substance has effect in controlling the
flow of electricity.
CONS
▪ White chocolate has 17 grams of sugar per ounce, so
more than 60 percent of white chocolate is actually
sugar.
▪ Good-quality white chocolate uses cocoa butter as its
main source of fat, but cheaper one can contain cheap
fats instead
▪ Cocoa can help lower high pressure, which is not
found inside white chocolate.

Milk chocolate
PROS
• Milk chocolate contains significantly more calcium
than the darker stuff. It’s also possible the calcium and
fatty acids found in milk chocolate may have an
additional heart-healthy effect.
• The consumption of milk chocolate led to
improvements in a number of cognitive functions,
including memory, problem solving, and attention
span. The researchers attributed these benefits to the
chocolate’s high levels of procyanidin (a flavonoid that
can reduce inflammation in the brain) and vitamin B1,
which has an energizing effect.

CONS
Milk chocolate has almost the same properties as
white chocolate. In the United States, manufacturers
are only permitted to put 10% pure cocoa liquor into
milk chocolate products. You’d then be left to imagine
what the other 90% of the substances are.
Just as the name implies, this sweet treat comprises a
high percentage of milk powder, condensed or liquid
milk. Luckily, all of these are non-organic. Coronary
heart disease, stroke, obesity, diabetes, and even
cancer can be caused by hydrogenated oils.
So it’s just about taste and a pleasure for a kid who
loves milk.

Dark chocolate
PROS
▪ Quality dark chocolate is rich in fibre, iron,
magnesium, copper, manganese and a few other
minerals.
▪ The bioactive compounds in cocoa may improve
blood flow in the arteries and cause a small but
statistically significant decrease in blood pressure.
▪ Dark chocolate improves several important risk
factors for disease. It lowers the susceptibility of LDL to
oxidative damage while increasing HDL and improving
insulin sensitivity.
▪ Observational studies show a drastic reduction in
heart disease risk among those who consume the most
chocolate
▪ Studies show that the flavanols from cocoa can
improve blood flow to the skin and protect it from sun
damage.
▪ Cocoa or dark chocolate may improve brain function
by increasing blood flow. It also contains stimulants like
caffeine and theorbomine.

CONS
▪ Side Effects from Caffeine: - Dark chocolate has
higher caffeine content than both milk chocolate and
white chocolate.
▪ Kidney Stones: -Dark chocolate may increase your
chances of having kidney stones. Dark chocolate has
oxalates in it. This can cause an increase in urinary
oxalate excretion. ▪
Migraine Headaches: - Dark chocolate contains a
natural chemical called tyramine. Tyramine triggers the
migraine headaches.
 OBJECTIVE
To find the presence of: -
• Proteins
• Fats
• Sugars
• Calcium
• Iron
• Magnesium
• Nickel in chocolate of three kinds.
MATERIALS REQUIRED

• Sodium Hydroxide
• Copper Sulphate
• Moliscli’s Reagent (C10H7OH)
• Fehling’s Solution A&B
• Sulphuric Acid
• Tollen’s Reagent
• Ammonium Chloride
• Ammonium Hydroxide
• Sodium Phosphate
 PROCEDURE
TEST FOR PROTIENS
EXPREIMENT OBSERVATION INFERENCE
1. 5ml of each Appearance of Presence of
sample taken in violet colour PROTIEN.
test tube. Add 1
pellet of NaOH
to each then add
1-2 drops of
CuSO4 sol.

RESULT: -
All samples contain proteins.
 TEST FOR FATS
EXPERIMENT OBSERVATION INFERENCE
1. Take a small Appearance of Presence of
sample of each translucent spot FAT in the
chocolate on around the sample.
different pieces sample which
of filter paper. became larger on
Fold and unfold heating was
the paper to observed.
crush the
sample over a
flame.

RESULT:
All the samples of
chocolate contain fats.

RESULT:
All the samples of chocolate contain fats.
 TEST FOR MAGNESIUM

RESULT:
All the sample of chocolate does not contain
magnesium.
 TEST FOR CALCIUM

RESULT:
All sample of
chocolate contain
calcium.
RESULT:
All sample of
chocolate contain
calcium.
RESULT:
All sample of chocolate contain calcium.
 TEST FOR NICKEL

RESULT:
All the sample of chocolate does not contain
nickel.
 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
caused by it.
 BIBLIOGRAPHY
• https://simple.m.wikipedia.org/wiki/Chocolate
• https://www.history.com/topics/ancient-americas/history-of-chocolate
• https://en.m.wikipedia.org/wiki/Types_of_chocolate
• https://drhealthbenefits.com/food-bevarages/snack/health-benefits-white-chocolate
• https://tcho.com/blogs/news/the-surprising-health-benefits-of-milk-chocolate
• https://www.healthline.com/nutrition/7-health-benefits-dark-chocolate#section8
• https://www.livestrong.com/article/354232-health-risks-of-dark-chocolate/
•http://healthyinfo2.blogspot.com/2014/12/advantages-and-disadvantages-of-
white.html?m=1
• http://www.fpbnyc.com/advantages-and-disadvantages-of-chocolate/
• www.todaysdietition.com
• www.teagasc.ie/research.com