Chocolate Analysis

CHOCOLATE ANLYSIS
Abstract
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 world’s
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.
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
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 flavour 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.
History
The story of the chocolates span more than 2000 years .chocolates 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.
Chocolates and 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 per cent of at least 74%,
significantly improves the blood flow which were tested on smokers. Some
studies have 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.
 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 leads to hypertension anxiety dehydration and
inability to concentrate.
Aim
To find out the presence of
 Proteins
 Fats
 Sugars
 Calcium
 Iron
 Magnesium
 Nickel
Material 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)
Procedure for Analysis

Organic tests and Inorganic tests are done to find the presence of the different
type of inorganic substances 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.
TEST - 1
Result
All samples studied showed that they contain PROTEIN.
(Dark chocolate…..chocolate cream…. Milky bar…... milk chocolate bar…..
Cadburys bar)
TEST - 2
Result
All samples studied showed that they contain FAT. (Dark
chocolate…..chocolate cream…. Milky bar…... milk chocolate bar…..
Cadburys bar)
TEST - 3
Result
All samples studied showed that they contain REDUCING SUGAR. (Dark
Cadburys bar)
TEST - 4
Result
All samples studied showed that they contain CALCIUM. (Dark
Cadburys bar)
TEST - 5
Result
All samples studied showed that they do not contain IRON. (Dark
Cadburys bar)
TEST - 6
Result
All samples studied showed that they do not contain MAGNESIUM. (Dark
Cadburys bar).
TEST - 7
Result
All samples studied showed that they do not contain NICKEL (Dark
Cadburys bar).
Conclusion

Chocolate Analysis

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CHOCOLATE ANLYSIS

Chocolates is a highly commercialised and money making programme. In the

Chocolates and Health

Unconstrained consumption of large quantity of any energy-rich food, such as

Procedure for Analysis

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