THE SOUTH INDIAN CULTURAL ASSOSIATION

SENIOR SECONDARY SCHOOL

Scheme No. 78

(SESSION 2019-20)

CHEMISTRY PROJECT
CHOCOLATE ANALYSIS

Submitted by: Guided by:

Ishan Rai Mrs. Yojana Jain
Roll no.
 ACKNOWLEDGEMENT

I take this opportunity to express my profound gratitude

and deep regards to my guide Mrs. Yojana Jain for his
exemplary guidance, monitoring and constant
encouragement throughout the session. The blessing, help
and guidance given by him time to time shall carry me a
long way in the journey of life on which I am about to
embark.

I also take this opportunity to express a deep sense of

gratitude to Mrs. Sanghmitra Sharma, Mrs. Kiran Yadav,
and Mrs. Prasanna Nair for his cordial support, valuable
information and guidance, which helped me in completing
this task through various stages.
 CERTIFICATE

This is to certify that ISHAN RAI student of class XII ‘C’

have duly completed his investigatory project named
“CHOCOLATE ANALYSIS”, as a part of fulfilment of his
chemistry practical examination, conducted by C.B.S.E.
during academic session 2019-20, under guidance of
chemistry faculty.

The project has fulfilled all the conditions to the best of

my knowledge and information. This project is absolutely
genuine and does not indulge in plagiarism of any kind.
The project contains and encloses his original work.

TEACHER INCHARGE

___________________
Mr. YOJANA JAIN
(H.O.D. CHEMISTRY)

S.L.GORYA ___________________
(PRINCIPAL) (EXTERNAL EXAMINER)
 INDEX
Sr. No. Title Page no.
Chapter – 1
1. Introduction
1.1 Definition
1.2 History
1.3 Type of chocolate
1.4 Chocolate processing
1.6 Chocolate processing
1.7 Standards of chocolate
1.8 Nutritional value
1.9 Health benefits
1.10 Side effects
Chapter-2
2. CHEMICAL ANALYSIS
2.1 Aim
2.2 Chemicals required
2.3 Protein test
2.4 Fat test
2.5 Sugar test
2.6 Calcium and iron test
2.7 Magnesium and nickel test
2.8 CONCLUSION
3. BIBLIOGRAPHY
 1. INTRODUCTION:

1.1 DEFINITION:

Chocolate is a product of the cacao (also known as cacao

bean) which grows in pod like fruits on tropical cacao
trees”.

Ground up and roasted, cacao beans are the all-natural

raw material for the chocolate we love. Most of the
chocolate we eat has its roots in Africa, which generates
about 70% of world cacao beans.

The word chocolate entered English language from

Spanish. ‘Chocolate comes from “Nahuatl”, the language of
Aztecs from the word “xocolatl” made up from Aztecs,
meaning word “xocolatl” meaning sour or bitter, and “alt”
meaning water or drink.
1.2 A BRIEF ACCOUNT OF HISTORY OF
CHOCOLATE:

We tend to think of chocolate as a sweet candy

created during modern times. But actually, chocolate
dates back to the ancient peoples of Mesoamerica
who drank chocolate as a bitter beverage.
For these people chocolate wasn’t just a favourite food
but it also played an important role in their religious
and social lives.
Cacao tree was originated in the amazon basin of
Brazil, Orinoco valley of Venezuela and native to
Central America.
The first people clearly known to have discovered the
secret of cacao were the classic period Maya (250-
900 A.D.). The Maya and their ancestors in
Mesoamerica took the tree from the rainforest and
grew it in their own backyards, where they harvested,
fermented, roasted and ground the seeds into paste.
When mixed with water, chilli peppers, cornmeal, and
other ingredients the paste made a frothy, spicy
chocolate drink.
By 1400, the Aztec empire dominated a sizeable
segment of Mesoamerica. The Aztecs traded with
Maya and other people for cacao and often required
citizens that conquered people pay their tribute in
cacao seeds a form of Aztec money.
Like the earlier Maya, the Aztec also consumed the
bitter chocolate drink bitter with spices- sugar was an
agricultural product unavailable to ancient
Mesoamericans. Drinking chocolate was an important
part of Maya and Aztec life. Chocolate beverage was
particularly favoured beverage for royalty. It played
important role in religious and royal events. Priests
presented cacao seeds as offerings of the god and
served chocolate drinks during sacred ceremonies.
Until 1500, no one in Europe knew anything at all
about the delicious chocolate drink that would later
become a huge hit worldwide. Spain’s search for a
route to riches let it explorers to the Americas and
introduced them to chocolate’s delicious flavours.
For hundreds of years the chocolate making process
remain unaltered. But by mid-1700 the blossoming of
industrial revolution saw the emergence of innovation
that changed the future of chocolate. A steady streams
of new inventions and advertising helped set the stage
for solid chocolate candy to become the globally
favourite it is today.
1.3 TYPES OF CHOCOLATES:
DARK CHOCOLATE: dark chocolates have no milk
solids added to them. They contain chocolate liquor,
cacao butter, vanilla, sugar and emulsifier added lecithin.
The content of cacao in the dark chocolate ranges from
30% to 40% for sweet dark chocolates and 70 % to
80% for extremely dark chocolates which include semi
sweet and bittersweet chocolates.

UNSWEETENED CHOCOLATE: It is also known as

baking chocolate, it is made of ground cacao beans.
This chocolate is unfit for consumption on its own, but
when mixed with sugar makes it palatable, it can be
used in cooking. It gives deep chocolate flavour to baked
goods like cakes, pastries, and cookies etc. it is used
as a base for all type of chocolate, except white
chocolate.

BITTERSWEET CHOCOLATE: It has a bitter and

deeper flavour than sweet dark or semi-sweet chocolates
the amount of chocolate liquor varies with each
manufacturer with most of the bittersweet chocolate bars
containing 50% chocolate liquor, while some have a
higher content of chocolate liquor up to 70-80% .
SWEET DARK CHOCOLATE: it do not contain milk
solids but have a high percentage of sugar and are
much sweeter unlike other types of dark chocolates.
Many brand of sweet dark chocolate contain only 20-
40% of cocoa solids.

SEMI-SWEET CHOCOLATE: It is assumed to be darker

than sweet dark chocolate, but comparatively sweeter
than bittersweet chocolates. These chocolates contain
35-40% of cocoa solids.

MILK CHOCOLATE: It is made from condensed milk or

dry milk solids. They have a less pronounced taste of
chocolate, are sweeter than dark chocolate and have
lighter colour. It contains 3.40% butter fat, 10% chocolate
liquor and 12 % milk solids.

WHITE CHOCOLATE: It does not contain chocolate

liquor or any other cocoa products and is mainly made
of cocoa butter. It tastes like vanilla and other added
flavourings and has no pronounced chocolate taste.
1.4 PROCESS LINE OF CHOCOLATE:

Chocolate is made from cocoa beans, which grow

on cocoa trees and require a tropical humid climate
for its growth. There are three major varieties of
cocoa beans that are cultivated throughout the
world.
They are criollo, trinitario and forastero, of which
forastero is most widely cultivated. The cocoa beans
are first crushed and then fermented for about a
week, outdoors. After the fermentation process the
beans are dried in the sun for a week and then it
is roasted in huge revolving drums at a temperature
at above350 degree centigrade. Thereafter, the
outer shells of the beans are removed. The inner
nib is heated, melting the cocoa butter, which is
then ground to a smooth paste called chocolate
liquor.
1.5 STANDARDS OF CHOCOLATE :

CHOCOLATE STANDARDS-ESSENTIALS:
 Only cocoa butter and butter oil permitted fats.
 Chocolate flavour from chocolate liquor only
 Only “nutritive carbohydrate sweeteners”
permitted
 No flavours stimulating chocolate of diary
permitted

MILK CHOCOLATE:

 Chocolate liquor 10% minimum

 Milk 12% minimum
 Milk fat 3.39% minimum

DARK CHOCOLATE:

 Chocolate liquor 35% maximum

 Milk 12% maximum
 No maximum liquor level
 Cacao fat 20%
1.6 NUTRITIONAL VALUE OF CHOCOLATE:

COMPONENT PLAIN CHOCOLATE

NUTRIENTS
Proteins 3.2g
Lipids 33.5g
Carbohydrates 60.3g
Pure lecithin 0.3g
Theobromine 0.6g
MINREAL SUBSTANCES
Calcium 20mg
Magnesium 80mg
Phosphorus 130mg
Iron 2mg
Copper 0.7mg
VITAMINS
A 40IU
B1 0.06mg
B2 0.06mg
C 1.104mg
D 50IU
E 2.4mg
AVAILABLE ENERGY
Kilojoules 2080
Kilocalories 495
1.7 HEALTH BENEFITS:

 HEALTHY HEART: Recent research has

shown various nutritional values of dark
chocolate the most important of which is related
to cardiovascular health. It contains antioxidants
flavonoids which are also found in some fruits
and vegetables like berries, they deactivate free
radicals which lead to bad cholesterol in blood,
hence blocking arteries.
 REDUCING HIGH BLOOD PRESURE: It
stimulate production of nitric oxide which helps
in dilating and relaxing blood vessels.
 REDUCING BLOOD SUGAR LEVEL: it has
low glycaemic index i.e. it causes slow release
of blood sugar in blood stream and prevent
build-up of plaque in arteries.
 FEEL GOOD FACTOR: compounds like
theobromine which is natural stimulant milder
than caffeine. It contain antidepressant and
promotes production of endorphins in brain.
1.8 SIDE EFFECTS:

 Consuming large amount of chocolate can lead

to increased heart rate, anxiety, irritability,
nervousness, dehydration and kidney stones.