CHEMISTRY PROJECT REPORT

Submitted for AISSCE 2022-2023

CHOCOLATE ANALYSIS

Done by:

Bhavadarshini R.G

XII C

Submitted to the department of Chemistry

 project
Bhavadarshini R.G

XII-C

2022 -2023

ALL INDIA SENIOR SCHOOL CERTIFICATE

ST. JOHN’S PUBLIC SCHOOL, CHENNAI - 600100

INDEX:

Sr. TOPIC Page no.

No
1 Acknowledgements 1
2 Introduction 2
3 History of chocolate 3
4 Components of Chocolate 7
5 Varieties of chocolate 11
6 Preparation of chocolate 15
7 Benefits and ill-effects of chocolates 18
8 Experiment 21
9 Bibliography 22
ACKNOWLEDGEMENT:

I would like to thank the school that has given me this opportunity to carry out this project.
Special thanks to the Correspondent Dr. R Kishore Kumar, the Principal Mrs. Shanti Samuel,
the Vice Principal Mrs. Anglelin christopher who have given the golden opportunity for this
project.

My utmost gratitude to the subject teacher Dr. Arvind kalyani for their guidance and aid in the
completion of the project.

I would also like to thank my family and friends who have shown their support and guidance
during this project. At last, but not the least, I thank the Almighty for the strength He has given
me to carry out the work.
INTRODUCTION:

Chocolates, without doubt, can be named as a classic dessert and has been a part of many
cultures since its discovery. The scientific name for the tree that chocolate comes from is called
Theobroma cacao, which means food of the goods. In fact, the Aztec civilization used cacao
beans as currency and they guarded the recipe for xocolatl (hot chocolate) fiercely.

Surprisingly, chocolates are complicated food items that are so fascinatingly strange. For
example, dark chocolates actually prevent tooth decay and help in reducing weight as they are
packed with monounsaturated fatty acids that improve metabolism.

Also chocolates are great relievers of stress and could lift your spirits as they are rich in cacao
which have chemicals that activate endorphins. At the same time, chocolate is poisonous to
dogs as it contains a chemical named theobromine.

In this experiment, the different components, the structure, the history of chocolate, the benefits
and risks of chocolates will be studied.
HISTORY OF CHOCOLATE:

The history of chocolate began in

Mesoamerica. Fermented beverages made
from chocolate date back to 450 BC. The
Mexica believed that cacao seeds were the
gift of Quetzalcoatl, the god of wisdom, and
the seeds once had so much value that they
were used as a form of currency. Originally
prepared only as a drink, chocolate was served as a bitter liquid, mixed with spices or corn
puree. It was believed to be an aphrodisiac and to give the drinker strength. Today, such drinks
are also known as "Chilate" and are made by locals in the south of Mexico and the north triangle
of Central America (El Salvador, Guatemala and Honduras). After its arrival to Europe in the
sixteenth century, sugar was added to it and it became popular throughout society, first among
the ruling classes and then among the common people. In the 20th century, chocolate was
considered essential in the rations of United States soldiers during war.

The word "chocolate" comes from the Classical Nahuatl word xocolatl, of uncertain
etymology, and entered the English language from the Spanish language.

Cultivation, consumption, and cultural use of cacao were extensive in Mesoamerica where the
cacao tree is native. When pollinated, the seed of the cacao tree eventually forms a kind of
sheath, or ear, 20" long, hanging from the tree trunk itself. Within the sheath are 30 to 40
brownish-red almond-shaped beans embedded in a sweet viscous pulp. While the beans
themselves are bitter due to the alkaloids within them, the sweet pulp may have been the first
element consumed by humans.

Cacao pods grow in a wide range of colors, from pale yellow to bright green, all the way to
dark purple or crimson. The skin can also vary greatly - some are sculpted with craters or warts,
while others are completely smooth. This wide range in type of pods is unique to cacaos in that
their color and texture does not necessarily determine the ripeness or taste of the beans inside.
Evidence suggests that it may have been fermented and served as an alcoholic beverage as
early as 1400 BC.

Cultivation of the cacao was not an easy process. Part of this was because cacao trees in their
natural environment grow to 60 feet tall or more. When the trees were grown in a plantation;
however, they grew to around 20 feet tall.

While researchers do not agree on which Mesoamerican culture first domesticated the cacao
tree, the use of the fermented bean in a drink seems to have arisen in North America
(Mesoamerica—Central America and Mexico). Scientists have been able to confirm its
presence in vessels around the world by evaluating the "chemical footprint" detectable in the
micro samples of contents that remain. Ceramic vessel with residues from the preparation of
chocolate beverages have been found at archaeological sites dating back to the Early
Formative (1900–900 BC) period. For example, one such vessel found at
an Olmec archaeological site on the Gulf Coast of Veracruz, Mexico dates chocolate's
preparation by pre-Olmec peoples as early as 1750 BC. On the Pacific coast
of Chiapas, Mexico, a Mokayanan archaeological site provides evidence of cacao beverages
dating even earlier, to 1900 BC.

A study, published online in Nature Ecology and Evolution, suggests that cacao—the plant
from which chocolate is made—was domesticated, or grown by people for food, around 1,500
years earlier than previously thought. In addition, the researchers found cacao was originally
domesticated in South America, rather than in Central America. “This new study shows us that
people in the upper reaches of the Amazon basin, extending up into the foothills of the Andes
in south-eastern Ecuador, were harvesting and consuming cacao that appears to be a close
relative of the type of cacao later used in Mexico—and they were doing these 1,500 years
earlier,” said Michael Blake, study co-author and professor in the University of British
Columbia department of anthropology. The researchers used three lines of evidence to show
that the Mayo-Chinchipe culture used cacao between 5,300 and 2,100 years ago: the presence
of starch grains specific to the cacao tree inside ceramic vessels and broken pieces of pottery;
residues of theobromine, a bitter alkaloid found in the cacao tree but not its wild relatives; and
fragments of ancient DNA with sequences unique to the cacao tree.
Pueblo people, who lived in an area that is now the U.S. Southwest, imported cacao from
Mesoamerican cultures in southern Mexico between 900 and 1400. They used it in a common
beverage consumed by everyone in their society.

Until the 16th century, the cacao tree was wholly unknown to Europeans.

Christopher Columbus encountered the cacao bean on his fourth mission to the Americas on
August 15, 1502, when he and his crew seized a large native canoe that proved to contain
among other goods for trade, cacao beans. His son Ferdinand commented that the natives
greatly valued the beans, which he termed almonds, "for when they were brought on board ship
together with their goods, I observed that when any of these almonds fell, they all stooped to
pick it up, as if an eye had fallen." But while Columbus took cacao beans with him back to
Spain, it made no impact until Spanish friars introduced chocolate to the Spanish court.

Spanish conquistador Hernan Cortes may have been the first

European to encounter chocolate when he observed it in the court
of Montezuma in 1519. In 1568, Bernal Díaz, who accompanied
Cortés in the conquest of Mexico, wrote of this encounter which he
witnessed:

From time to time they served him [Montezuma] in cups of pure gold
a certain drink made from cacao. It was said that it gave one power
over women, but this I never saw. I did see them bring in more than
fifty large pitchers of cacao with froth in it, and he drank some of it,
the women serving with great reverence.

José de Acosta, a Spanish Jesuit missionary who lived in Peru and

then Mexico in the later 16th century, described its use more generally:

Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant
taste. Yet it is a drink very much esteemed among the Indians, wherewith they feast noble men
who pass through their country. The Spaniards, both men and women that are accustomed to
the country are very greedy of this chocolate. They say they make diverse sorts of it, some hot,
some cold, and some temperate, and put therein much of that "chili"; yea, they make paste
thereof, the which they say is good for the stomach and against the catarrh.

After the Spanish conquest of the Aztecs, chocolate was imported to Europe. In the beginning,
Spaniards would use it as a medicine to treat illnesses such as abdominal pain because it had a
bitterness to it. Once sweetened, it transformed. It quickly became a court favorite. It was still
served as a beverage, but the addition of sugar or honey counteracted the natural bitterness. The
Spaniards initially intended to recreate the original taste of the Mesoamerican chocolate by
adding similar spices, but this habit had faded away by the end of the eighteenth
century. Within about a hundred years, chocolate established a foothold throughout Europe.
COMPONENT OF CHOCOLATE

A basic definition of the structure of chocolate would be a fat-continuous matrix within which
are particles of cocoa powder, sugar, and, in the case of milk chocolate, milk powder. In terms
of the fats, cocoa butter is the one constant in that this is present in the fat phase, whatever the
type of chocolate. In dark or plain chocolates, cocoa butter is usually the only fat that is present.
Chocolates also contain some form of emulsifier and that could be considered to be a part of
the lipid phase of the chocolate. The cocoa components used in chocolate are cocoa butter,
cocoa powder, or cocoa mass, which is the combination of both cocoa powder and cocoa butter
found naturally in the cocoa bean. Chocolate processing involves a number of stages that can
be summarized as: refining, conching, tempering, molding or enrobing, cooling, and packing.

The main components in chocolate are cocoa solids: cocoa butter, cocoa liquor, cocoa powder;
mils solids: milk fat, milk powders; soy lecithin, vanillin, butyric acid and sugar. Using these
ingredients together in different combinations produce different types of chocolate.

Soy lecithin:

Soy lecithin is a mixture of phospholipids and oils derived from soybean oil, phosphytidyle
choline, phospholipids and glycolipids. Lecithin is naturally found in soybeans although it is
often extracted using harsh chemical solvents.

Soy lecithin is an emulsifier added to chocolate to help bind the cocoa

solids, sugar and milk so they stick to the cocoa butter. The addition
of a small amount of lecithin keeps the water from causing problems
such as seizing or thickening the chocolate. This improves the
viscosity (“flowability”) of the chocolate when it is melted. Soy
lecithin also improves the shelf life of a chocolate product, increasing
its profitability, and improves sugar crystallization, keeping the chocolate from blooming too
easily.
The body uses lecithin in the metabolic process and to move fats. Lecithin turns into choline in
the body. They help make the neurotransmitter acetylcholine. Without proper amounts of
choline, people can experience organ dysfunction, fatty liver, and muscle damage.

Vanillin:

It is an organic compound that is taken from the extract of

vanilla bean. Its functional groups contain ether, aldehyde and
hydroxyl. It is of molecular formula C8H8O3. It is used
in flavourings, foods, perfumes, and pharmaceuticals. It is used
as an intermediate in various other products. In chocolate, it is
used as a food additive.

Butyric acid:

Butyric acid is well-known to support digestive health, reduce

inflammation and lowers the risk of diseases and promote
overall health. It holds a significant role in providing colon cells
with the needed energy to carry out its normal functions and also
regulates blood sugar and cholesterol levels. Butyric acid has a
formula of C4H8O2 It is an oily, colourless liquid with an
unpleasant odour. Isobutyric acid is an isomer. Salts and esters
of butyric acid are known as butyrates or butanoates. In milk chocolate, it prevents the milk
from further fermentation.

Cocoa butter:

Cocoa butter has a cocoa flavour and aroma. It is also called

theobroma oil. It is high in oleic acid and stearic acid. It has
a pale yellow colour and is obtained from cocoa plant. It is
used to make chocolate, as well as some ointments,
toiletries, and pharmaceuticals. Its melting point is just
below human body (93 F) temperature, therefore chocolate
melts instantly in your mouth. It is often used in beauty products as they nourish and smooth
the skin and hair.

Cocoa liquor:

After roasting and hulling the cacao bean, the resulting nibs of the beans are ground into a dark
paste called chocolate liquor. It is used to make all kinds of chocolate products. It's also the
base for both milk and dark chocolate; when the cocoa solids are removed, the cocoa fat is used
to make white chocolate. Chocolate liquor contains roughly 53 percent cocoa butter (fat),
about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent
theobromine.

Milk:

Milk is a colloid that is rich in nutrients.

The pH of milk at 25C, normally varies within a
relatively narrow range of 6.5 to 6.7. It is rich in
cobalamin, calcium, carbohydrates, potassium,
cholesterol, fat, magnesium, protein, sodium and
sugar.

How to find the components of chocolate?:

Protein: Add 1 pellet of NaOH to a test tube containing chocolate then add 1-2 drops of
CuSO4. If the sample turns violet, it indicated protein is present in the sample.

Fat: When the sample is crushed and held over a open flame inside a piece of paper, if there is
an appearance of translucent spot on the paper, it indicates the presence of fat in the sample.

Sugar: Mix 2mL of Fehling’s reagent in a test tube with chocolate. Then keep the solution in
a water bath. If a reddish-brown precipitate is obtained, then it indicates the presence of starch.
Since Fehling’s reagent experiences colour change, it is a reducing sugar.

Calcium: Add a mixture of NH4Cl, NH4OH and (NH4)2CO3 to a test tube with chocolate. If
a white precipitate is formed, then it indicates the presence of calcium.
Iron: When a mixture of NH4Cl and NH40H is added to a sample of chocolate, if there is no
formation of brown precipitate, then it indicates absence of iron sample.

Magnesium: A mixture of NH4Cl, NH4OH and Na3PO4 is added to chocolate sample. If no

white precipitate is found, then it indicates absence of magnesium.

Nickel: A mixture of NH4Cl and NH40H is made. If there is no formation of black precipitate,
then it indicates absence of nickel.

When the tests were conducted, it was shown that chocolates had calcium, sugar, protein and
fats.
VARIETY OF CHOCOLATES:

1) Semisweet Chocolate: Semisweet chocolate contains at least 35 percent cocoa solids,

but there are no official guidelines that govern what can be called “semisweet.”
Semisweet chocolate falls somewhere between bittersweet chocolate and sweet dark
chocolate. This type of chocolate is most commonly used for baking, but it’s important
to follow the recipe to determine whether it calls for semisweet, bittersweet, or baking
chocolate.
2) Bittersweet Chocolate: Bittersweet chocolate must contain at least 35 percent cocoa
according to the FDA, but most bittersweet bars contain 50 percent, with others having
as much as 80 percent cocoa. This type of chocolate often has a deeper, more bitter
flavour than other types of chocolate.
3) Unsweetened Chocolate (or Baking Chocolate): Unsweetened chocolate is just like
its name implies. It’s pure chocolate liquor, made of simply of ground cocoa beans. It’s
also known as baking chocolate, because it’s not meant for consumption on its own.
Instead, it’s best when used in baking or cooking and combined with other ingredients
to make it taste better. Contrary to popular belief, pure chocolate doesn’t taste very
good. However, it lends a deep, rich chocolate flavour to recipes and is the base of most
of the other types of chocolate.
4) Cocoa Powder: Cocoa powder is also comprised of 100 percent cacao with no sugar,
but has had the cocoa butter extracted out. Cocoa powder is also very bitter, but is
 commonly used in recipes. It’s a helpful ingredient because it easily mixes in with
doughs and batters without having to melt and monitor the chocolate.
5) Sweet German Chocolate: Sweet German chocolate is a dark baking chocolate
created by a man named Samuel German, who gave it its name. He created this
chocolate to be convenient for bakers and added sugar directly to it. Therefore, it’s
sweeter than semisweet chocolate.
6) Couverture Chocolate: Couverture chocolate is an expensive type of chocolate that
contains a higher percentage of cocoa butter than other varieties. The high cocoa butter
content helps it melt quickly and evenly, making it perfect for tempering and making
candies.
7) Ruby Chocolate: Ruby chocolate is the newest variety around and was first formulated
in China in September 2017. It is made from ruby cocoa beans naturally found in
Ecuador, Brazil, which give the chocolate its rosy hue. It is said to taste a combination
of white chocolate and berries, even though there aren’t any berries in the recipe.

Out of these, the main three types of chocolates are dark chocolate, milk chocolate, and white
chocolate.

DARK CHOCOLATE

Dark chocolate contains 50-90% cocoa solids, cocoa butter, and sugar. Though dark chocolate
should not contain milk, there may be traces of milk from cross-contamination during
processing, as the same machinery is often used to produce milk and dark chocolate. Lower
quality chocolates may also add butter fat, vegetable oils, or artificial colors or flavors. Dark
chocolate contains up to 2-3 times more flavanol-rich cocoa solids than milk chocolate. Dark
chocolate is high in calories (150-170 calories per ounce).Dark chocolate is rich in: Iron,
Copper, Magnesium, Zinc, Phosphorous, Flavanols.

Generally, a 101-g bar of dark chocolate with 70–85 percent cocoa solids provides:
 • 604 calories

• 7.87 g of protein

• 43.06 g of fat

• 46.36 g of carbohydrates

• 11.00 g of dietary fiber

• 24.23 g of sugar

• 12.02 milligrams (mg) of iron

• 230.00 mg of magnesium

• 3.34 mg of zinc

MILK CHOCOLATE

Milk chocolate is the same as dark chocolate, but with milk solids
and fat replacing some of the cocoa liquor. Legislation is very strict
about how much cocoa liquor and milk must be present. In some
countries a high level of milk content must be labelled as household
milk chocolate or its equivalent.
When using chocolate crumb, the milk, sugar and most, if not all the
cocoa liquor are already together as a single ingredient, which only needs grinding, followed
by the addition of cocoa butter and emulsifiers at the conching stage.
 WHITE CHOCOLATE

White chocolate is made with a blend of sugar, cocoa butter, milk

products, vanilla, and a fatty substance called lecithin. Technically,
white chocolate is not a chocolate—and it doesn't really taste like
one—because it doesn't contain chocolate solids. When cocoa beans
are removed from their pods, fermented, dried, roasted, cracked
open, and their shells discarded, what results is a nib. Chocolate nibs
are ground into a paste called chocolate liquor. Chocolate liquor can be separated into cocoa
solids, which provide the flavor, and cocoa butter, which is the fat. Though white chocolate
contains extracted cocoa butter, it lacks the component that defines real chocolate.
PREPARATION OF CHOCOLATE:

1. Cacao Cultivation:

Chocolate begins with the cacao tree (Theobroma cacao), which grows within 20°
north and south of the Equator and thrives on a mix of hot temperatures, rain, and
shade. Each tree bears oval fruits, or pods, which are about 5 –12 inches long. Each
pod contains 30–50 seeds, and it’s these seeds the world knows as cacao (or cocoa)
beans.

2. Harvesting:

Cacao pods are ripe when they turn a vibrant yellow/orange color. Hanging from
the trunk and largest branches on small stems, the ripening pods are typically
harvested twice per year, though they can be harvested continually. After being
chopped off, the pods are opened and their seeds are removed. Each seed is about
the size of an olive. The seeds grow in five columns surrounded by a white pulp
or pith. In Latin America this pulp, called baba, was used to make a fermented
cacao wine as early as 3,000 years ago.

3. Fermentation:

Beans are cleaned by hand, with the baba left on to help develop flavor. Exposed
to light, the cream-colored beans turn a purplish color. Then they’re ready for
fermentation via one of two ways: the “heap method” is popular in Africa, where
beans are heaped in piles on the ground; and in Latin America, a system of
cascading boxes is favoured. In both methods, beans are covered with banana
leaves. During the 2–9 days of fermentation, beans begin to take on color and some
of the flavours you would recognize as “chocolate.”

4. Drying & Shipping:

Fermented beans must be carefully dried. They are placed either on wooden boards
or bamboo mats for anywhere from 7 to 14 days under the hot sun, and are
continually raked and turned over for consistent drying. Once dried, the beans are
graded, packed into sacks, bundled, and checked for quality. They are then shipped
and traded on the international market.

5. Preparing Cocoa Mass :

Once received by the processor, beans may be blended with other origins and
estates for desired characteristics. Beans are cleaned, then roasted at low
temperatures to develop flavour. Shells are separated from the nibs by a process
called winnowing. Nibs are finely ground into cocoa mass (a.k.a. cocoa liquor),
which is solid at room temperature. Placed under extremely high pressure, this
paste yields two products: cocoa powder and butter.

6. Producing Chocolate:

Cocoa mass can simply be combined with more cocoa butter and sweetener to make
chocolate. The first steps are to mix, grind, and knead the var ious raw ingredients
into a paste. The ingredients used are dependent on the type of chocolate being
made. Dark chocolate requires only cocoa mass, cocoa butter, and sugar. Adding
milk powder makes milk chocolate. White chocolate is made with cocoa butter,
sugar, and milk powder. Because it contains no cocoa mass, some do not consider
it a true chocolate.
7. Conching:

Conching is a careful process of rolling, kneading, heating, and aeration. A conche

is a large agitator that stirs and smooths the mixture u nder heat. This is an
important step in the process of producing consistent, pure, and delicious gourmet
chocolate and it is here that the final aroma and flavor are defined. At this point,
soy lecithin and cocoa butter may be added for required fluidity. Chocolate is then
refined until smooth (and the longer a chocolate is conched, the smoother it will
be).

8. Tempering & Moulding:

The chocolate is now finished and ready for final processing. To be delivered to
a chocolatier, it must first be put into blocks or drops. This method requires
tempering whereby chocolate is slowly brought to a certain temperature. During
the tempering process, the cocoa butter reaches its most stable form; this gives well-
tempered chocolate its snap, shiny surface, and smoothness.
HEALTH BENEFITS OF CHOCOLATES:

The protein, calcium, and vitamin D in chocolate milk, as well as other minerals and electrolytes,
provide important nutritional benefits. Bone health. Milk is naturally rich in calcium, an essential
nutrient for your bones and teeth. In addition, most of the milk available in the U.S. and many other
countries is fortified with vitamin D.

This combination of nutrients makes milk a bone-health powerhouse. U.S. dairy producers began
adding vitamin D to milk in the 1930s to help eliminate rickets, a bone-weakening disease. Rickets,
which at the time was common in children, is caused by vitamin D deficiency and makes bones
softer and weaker than they should be.

In adults, vitamin D deficiency can lead to osteomalacia, a softening of the bones that increases
the risk of fractures. Both diseases can be prevented by eating foods high in vitamin D — and
that’s where milk, including chocolate milk, comes in. Muscle mass and endurance. Chocolate
milk is rich in protein, which helps build muscle mass.

Several studies have also found that drinking chocolate milk significantly increases endurance,
which helps you keep exercising longer. As a result, chocolate milk can help you build muscle
mass directly, by providing protein, and indirectly, by enabling you to exercise longer. Some
evidence also suggests that it may be even more effective than sports drinks for increasing
endurance and reducing post-workout exhaustion.

Weight management. Unlike other sugar-rich drinks such as juice and soda, chocolate milk is
high in protein, and the non-skim versions also contain fat. Some evidence shows that protein
and fat both help you feel full, and that feeling full can help you eat less. Research shows that
a diet high in protein with enough vitamin D and lower calories may help you lose. Older adults
with obesity who increased their protein intake maintained more muscle mass and lost more
weight than those who didn’t add protein to their diets.

GOOD EFFECTS OF CHOCOLATE ON HEALTH:

 • Chocolate is known to brighten up our mood
• Can help against mental issues
• Chocolate can reduce our stress levels
• Dark chocolate can reduce the risk for cardiovascular issues
• Lower blood pressure
• Plenty of antioxidants
• Moderate chocolate consumption can be healthy
• May be better for you than other sweets
• You may get a power boost
• Chocolate can help you to focus
• Chocolate can improve vision
• Chocolate consumption can be good for our memory

BAD EFFECTS OF CHOCOLATE ON HEALTH:

• Contains plenty of sugar

• Plenty of fats
• Chocolate is rich in calories
• Can lead to obesity
• Too much of it is harmful to our health
• People even get addicted to chocolate
• Some chocolates contain significant amounts of caffeine
• Some chocolates are much unhealthier than others
• You may experience sleeping problems
• Can be bad for your teeth
EXPERIMENT:

COMPONENTS EXPERIMENT OBSERVATION

Protein Add 1 pellet of NaOH to a Sample turns violet
test tube containing
chocolate then add 1-2 drops
of CuSO4

Fat the sample is crushed and Appearance of translucent

held over a open flame spot on the paper.
inside a piece of paper

Sugar Mix 2mL of Fehling’s A reddish-brown precipitate is

reagent in a test tube with obtained
chocolate. Then keep the
solution in a water bath.

Calcium Add a mixture of NH4Cl, A white precipitate is formed.

NH4OH and (NH4)2CO3 to
a test tube with chocolate.
 Iron A mixture of NH4Cl and No change in the sample
NH40H is added to a sample
of chocolate
Magnesium A mixture of NH4Cl, No change in the sample.
NH4OH and Na3PO4 is
added to chocolate sample
Nickel A mixture of NH4Cl and No change in the sample
NH40H is made

Inference:

Chocolate contains calcium, proteins, fats and sugar.

BIBLIOGRAPHY:

www.sciencedirect.com

www.seminarsonly.com

www.wikihow.com

www.britannica.com

www.sfu.ca

www.lakechamplainchocolate.com

www.ebi.ac.uk