CHOCOLATE

ANAYLSIS
XII C (RJ)
Mazin Saiyed
INDEX
• INTRODUCTION TO CHOCOLATE
• VARITIES OF CHOCOLATES:
• MANUFACTURE
• HISTORY
• CHOCOLATE AND HEALTH:
-BENEFITS
-DRAWBACKS
• AIM:-
• TO FIND OUT THE PRESENCE OF
1. PROTEINS
2. FATS
3. CALCIUM
4. IRON
5. MAGNESIUM
6. NICKEL
• BIBLIOGRAPHY
INTRODUCTION
TO CHOCOLATE:
• 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
molded 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 tree is 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 commercialized
and money making program. In the
modern factories tons of bitter cocoa
beans are turned into one of the world’s
favourite 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.

• Usually the chocolates can be categorized

into the following group:-
1. Bitter
2. Bitter sweets
3. Unsweetened
4. Dark sweetened
5. Milk chocolates
6. Cocoa powder
7. Cocoa sauce/syrup
VARITIES OF CHOCOLATES:
• There are three basic varieties of cocoa.
• Criollo, which has the best but the mildest powder;
• Forastero, which is hardier plant; and
Trinitario, which is a natural hybrid of the two
mentioned already. Trinitario combines both
flavour and hardness. More hybrids are developed
world wide 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 be
ans 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 of120˚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
HISTORY
• The story of the chocolate spans more
than 2000 years. Chocolate was 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.
• The Olmecs used it for religious rituals
or as a medicinal drink, with no recipes
for personal use. Little evidence
remains of how the beverage was
processed.
CHOCOLATE AND
HEALTH:
BENEFITS:
1.Increases heart health: The antioxidants in
dark chocolate have been shown to lower
blood pressure, reduce the risk of clotting
and increase blood circulation to the heart,
thus lowering the risks of stroke, coronary
heart disease and death from heart disease.
2.Balances the immune system: Flavonols
prevent the immune system from going into
overdrive and reduce oxidative stress,
which is an imbalance caused by cells
fighting against free radicals and a common
cause of many diseases.
3.Combats diabetes: Epicatechin protects
cells, makes them stronger and supports
the processes that help the body to use
insulin better, which might prevent or
combat diabetes.
4.Improves brain function: Flavonols in dark
chocolate have a positive impact on brain
function, including better reaction time,
visual-spatial awareness and stronger
memory. Though research is ongoing, one
reason for this may be that flavonols
increase blood flow to the brain.
5.Boosts athletic performance: The
epicatechin in dark chocolate increases the
production of nitric oxide in the blood, which
supports circulation and reduces the amount
of oxygen an athlete uses while engaged in
moderately intense exercise. This allows the
athlete to maintain workout intensity for
longer.
6.Reduces stress: People who ate dark
chocolate reported that they felt less
stressed, and researchers confirmed that
after eating dark chocolate, there were
reduced levels of the stress hormone
cortisol. This may be related to dark
chocolate’s effects on heart health, since
stress is a risk factor for cardiovascular
disease.
DRAWBACKS:
• While chocolates have many good effects on
consuming, it also has many negative side
effects. Chocolate receives a lot of bad
press because of its high fat and sugar
content. Its consumption could be
associated with acne, obesity, high blood
pressure, coronary artery disease, and
diabetes.
• Keep in mind that cocoa contains caffeine
and related chemicals. Eating large
amounts might cause caffeine-related side
effects such as nervousness, increased
urination, sleeplessness, and a fast
heartbeat. Cocoa can cause allergic skin
reactions, constipation and might trigger
migraine headaches.
• 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 can lead to hypertension,
anxiety dehydration and inability to
concentrate.
AIM:-
TO FIND OUT THE
PRESENCE OF...
1. PROTEINS
2. FATS
3. CALCIUM
4. IRON
5. MAGNESIUM
6. NICKEL

CHEMICAL 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 (AgO)
7. Ammonium Chloride (NH4Cl)
8. Ammonium Hydroxide (NH4OH)
9. Sodium Phosphate (Na3PO4)
Procedure For Analysis
CONCLUSION :-
BIBLIOGRAPHY:-

- WIKIPEDIA
- HOPKINSMEDICINES
- FOODHEALTHINNOVATION
- TODAYSDIETION