BRIMMING HIGH INTERNATIONAL

SCHOOL KANCHIPURAM

CHEMISTRY
PROJECT
SESSION: 2024 – 2025

A project report on

“CHOCOLATE ANALYSIS”

Submitted by HRITHICK V S under the Guidance of

Grade – XII (Maths) Ms.Latha Balakrishnan
PGT (Chemistry)

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 BRIMMING HIGH INTERNATIONAL SCHOOL
KANCHIPURAM
Certificate
This is to certify that HRITHICK V S student of class XII
(MATHS) has successfully prepared the report on the Project
entitled “CHOCOLATE ANALYSIS” under the guidance of
Ms.Latha Balakrishnan (PGT Chemistry).
The report is the result of his efforts & endeavors.
The report is found worthy of acceptance as final Project
report for the subject Chemistry of class XII (Maths)

Signature of Chemistry Teacher Signature of External Examiner

Signature of Principal

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 Declaration

I hereby declare that the project work

entitled “CHOCOLATE ANALYSIS”
submitted to Department of chemistry,
Brimming High International School Kanchipuram
is prepared by me.

HRITHICK V S
Grade – XII (MATHS)

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 Acknowledgement

I would like to express a deep sense of thanks and gratitude to

my project guide Ms.Latha Balakrishnan mam for guiding me
immensely through the course of the project. She always
evinced keen interest in my project. Her constructive advice &
constant motivation have been responsible for the successful
completion of his project.

My sincere thank goes to our principal sir for his co-

ordination in extending every possible support for the
completion of this project.

I must thanks to my classmates for their timely help and

support for completion of this project.

Last but not the least , I would like to thank all those who had
helped directly or indirectly towards the completion
of this project.

HRITHICK V S
Grade – XII (MATHS)

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 Table of Contents

 Abstract
 Introduction
 History of chocolates
 Chocolate seduces europe
 First chocolate bar
 A chocolate revolution
 Types of chocolate
 Chocolate and health
 Process of making chocolate
 Composition of chocolate
 Conclusion
 Bibliography

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 ABSTRACT

My aim in this scientific investigation is to analyze the components of chocolate

and to list out the good effects, bad effects and manufacturing of chocolates.
We will look at that information at the time of five minutes.

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 INTRODUCTION

A blend of cocoa powder, cocoa butter, and natural or synthetic sweeteners,

chocolate can be solid or liquid. Modern chocolates may additionally contain milk
solids, moderators, preservatives, and occasionally nuts. These can take the shape
of several modern day categories of syrups, bars, powders, and creams. Since
ancient times, people have enjoyed eating chocolate. Not only with ice cream and
flavour-infused milk, but also with medication, chocolate syrup's lengthy history
actually began. Throughout the most of its early history, chocolate was drank as a
bitter drink produced from fermented, roasted, and ground beans in its site of
origin, Mesoamerica, or the region of North America that encompasses modern-
day Mexico and nations to its south. Theobroma cacao, which literally translates
to "food for the gods," is the cacao tree from whose beans the main ingredient
was taken. Nowadays, the name "cacao" is used to describe the plant or its raw
beans; "cocoa" is the powdered extract of the cacao plant, and "chocolate" is
anything prepared from the beans.

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 It was frequently given for adults with wasting illness because the increased
calories helped patients gain weight and the caffeine-like ingredients energised
them. It was also thought to have aphrodisiac properties. There is proof that
cultures living in Mexico made chocolate as early as 1900 BCE. In exchange for
cacao beans, which they thought were a gift from Quetzalcoatl, the Aztec deity of
wisdom, the Aztecs traded with the Mayans. As they were aware that cacao trees
couldn't be produced in the heart of their civilization, the Aztecs, who eventually
overtook the Mayans as Mesoamerica's leading culture, continued to rely on them
for cacao seeds. In fact, people used the seeds as money since they were thought to
be so precious.

After its arrival in Europe in the sixteenth century, sugars were added to it,
which only resulted in its increased popularity. As the industrial revolution
ushered in machinery that took over the time- intensive process of turning cacao
to cocoa, the price of manufacturing dropped, the price of sugar dropped, and
then we had chocolate bars. In the twentieth century, chocolates were considered
essential ration for the US soldiers. From being considered a divine gift and a
form of The Aztecs even traded cacao as currency. After its arrival in Europe in
the sixteenth century, sugars were added to it, which only resulted in its increased
popularity. As the industrial revolution ushered in machinery that took over the
time-intensive process of turning cacao to cocoa, the price of manufacturing
dropped, the price of sugar dropped, and then we had chocolate bars. In the
twentieth century, chocolates were considered essential ration for the US soldiers.

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 There are several types of chocolate, classified according to the proportion of
cocoa used in a particular formulation. Dark and bitter chocolates usually have
high cocoa percentages ranging from 70% to 100%, while milk chocolates have
an intermediate range (30%-45%, or even less) and white chocolates have none.

With their growing popularity among people of all age groups, especially
among young children and teens, the nutritional value of chocolates becomes a
matter of concern. High fat and sugar content is a major nutritional disadvantage
of chocolates. This research was conducted to check for the presence of certain
nutrients in popular brands of different categories of chocolates and to compare
the amount of reducing sugars and fats in them.

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 HISTORY OF CHOCOLATES

WHO INVENTED CHOCOLATE?

The history of chocolate begins its 4,000 years of history in ancient

Mesoamerica, present day Mexico and the birthplace of chocolate. It’s here that
the first cacao plants, the plant which chocolate is made from, were found. The
Olmec, one of the earliest civilizations in Latin America, were the first to turn the
cacao plant into chocolate. They drank an ancient chocolate drink during rituals
and used it as medicine.

Centuries later, the Mayans praised chocolate as the drink of the gods.
Mayan chocolate was a revered brew made of roasted and ground cacao seeds
mixed with chillies, water and cornmeal. Mayans poured this mixture from one
pot to another, creating a thick foamy beverage called “xocolatl”, meaning “bitter
water.”

By the 15th century, the Aztecs used cocoa beans as currency. They
believed that chocolate was a gift from the god Quetzalcoatl, and drank it as a
refreshing beverage, an aphrodisiac, and even to prepare for war.

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WHEN DID CHOCOLATE COME TO EUROPE?

No one knows for sure when chocolate came to Europe. Legend has it that
explorer Hernán Cortés brought chocolate to his homeland of Spain in 1528.

Cortés was believed to have discovered chocolate during an expedition to the

Americas. In search of gold and riches, he instead found a cup of cocoa given to
him by the Aztec emperor.

When Cortés returned home, he introduced cocoa seeds to the Spanish.

Though still served as a drink, Spanish chocolates were mixed with sugar and
honey to sweeten the naturally bitter taste.

Chocolate quickly became popular among the rich and wealthy in Spain. Even
Catholic monks loved chocolate and drank it to aid religious practices.

CHOCOLATE SEDUCES EUROPE

The Spanish kept chocolate quiet for a very long time. It was nearly a century
before the treat reached neighbouring France, and then the rest of Europe.

In 1615, French King Louis XIII married Anne of Austria, daughter of

Spanish King Phillip III. To celebrate the union, she brought samples of chocolate
to the royal courts of France.

Following France’s lead, chocolate soon appeared in Britain at special

“chocolate houses”. As the trend spread through Europe, many nations set up
their own cacao plantations in countries along the equator.

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 THE FIRST CHOCOLATE BAR

Chocolate remained an exclusive drink until the Industrial Revolution when

several technological innovations quickly led to the development of chocolate as
we know it today. Keep reading — you'll probably recognize some of these names
from your local grocery store!

Dutch chemist C.J. Van Houten invented the hydraulic cocoa press and patented
a process for obtaining “chocolate powder” in 1828. He did this by putting
roasted and ground cocoa beans (known as cocoa mass or cocoa liquor) into the
press and squeezing out the cocoa butter, leaving behind a brittle chunk which
workers then ground into fine cocoa powder. Van Houten invented the cocoa
press because he knew the cocoa bean was more than 50% fat, and his invention
meant that now the cocoa bean could be made into two separate products: cocoa
butter and cocoa powder. Van Houten also discovered that adding an alkaline
wash of potassium carbonate to cocoa beans before processing would reduce their
acidity and bitterness and would make the resulting cocoa powder easier to mix
with liquids. This process was named “Dutching” and “Dutch-processed” cocoa
powder was born, leading to the development of delicious cocoa-based drink
mixes and desserts for the masses, not just the elite.

The bigger innovations began in 1847. Englishman Joseph Fry discovered a way
to combine cocoa butter, cocoa mass, and sugar to create the first mass-produced
solid moulded chocolate bar and in doing so, he inventing a chocolate product for
eating instead of drinking. John Cadbury refined this process and began mass-
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producing his own line of chocolate bars in 1849. Then, Switzerland’s Daniel
Peter invented sweet and creamy milk chocolate by adding dried milk powder
(invented by Henri Nestlé) to cocoa mass, cocoa butter, and sugar in 1876. By the
1900s, these innovations were used by chocolate manufacturers and confectioners
around the world to create cocoa-based treats for everyone to enjoy.

A CHOCOLATE REVOLUTION

The history of chocolate continues as the treat remained immensely popular

among European aristocracy. Royals and the upper classes consumed chocolate
for its health benefits as well as its decadence.

Chocolate in Europe was still being produced by hand, which was a slow and
laborious process. But with the Industrial Revolution around the corner, things
were about to change.

In 1828, the invention of the chocolate press revolutionized chocolate making.

This innovative device could squeeze cocoa butter from roasted cacao beans,
leaving a fine cocoa powder behind. The powder was then mixed with liquids and
poured into a mould, where it solidified into an edible bar of chocolate. And just
like that, the modern era of chocolate was born.

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 TYPES OF CHOCOLATES

WHITE CHOCOLATE:
White chocolate is easy to identify because of its cream or ivory color. It is
made by combining sugar, cocoa butter, milk, vanilla, and lecithin (an emulsifier
that helps the ingredients blend together). These ingredients give white chocolate
its sweet vanilla aroma. White chocolate often has a flavor profile that can be
described as predominately sweet, with bold notes of sweetened condensed milk
and vanilla. Good quality white chocolate will have a rich, soft, and creamy
texture — a characteristic that comes from its cocoa butter base and high sugar
and milk content.

White chocolate is unique because it does not contain any cocoa solids. The
cocoa solids are what give chocolate it’s dark brown color and chocolatey taste
that we all know and love. The U.S. Food and Drug Administration (FDA) sets
standards of classification for each kind of chocolate. According to their
definition, in order for something to be considered white chocolate it must
contain at least 20% cocoa butter and 14% milk, and no more than 55% sugar.

Many ask, “Is white chocolate, chocolate?” The answer is yes because it
contains ingredients from the cacao bean. Not to be confused with the white-
flavored or vanilla-flavored coating that is often found in sub-par products.
Cocoa butter is expensive because it is in high demand by the cosmetics industry,
for use in lotions and other beauty products. Therefore, companies often create a
compound that substitutes other vegetable fats in place of the cocoa butter. These
white chocolate-like substitutes can’t be officially called white chocolate because
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they often don’t meet the 20% cocoa butter requirement set by the FDA
definition.
White chocolate, when stored properly, has a shelf life of about four months.
While it is delicious to eat, white chocolate is also great for cooking, baking, and
decorating. The dairy-forward flavor profile adds subtle richness to any dish,
while still letting other flavors shine through. White chocolate’s color lends itself
well to decorating cookies, cakes, and confections. If it’s your first time cooking
with white chocolate, try this white chocolate and coconut ganache.

MILK CHOCOLATE:

Milk chocolate is a classic that we all know and love from childhood. With its
light brown color, creamy texture, and sweet flavor, milk chocolate is widely
regarded as the most popular type of chocolate. It is made by combining
chocolate liquor (cocoa solids and cocoa butter) with sugar, and milk. Sometimes
an emulsifier, such as soy lecithin, is added to enhance its smoothness. According
to the FDA definition, milk chocolate must contain at least 10% chocolate liquor
and 12% milk.

Break off a piece of milk chocolate and let the aroma fill the air. Enjoy the
smell of caramelized sugar, vanilla, chocolate, and dairy. Then take a bite and let
the flavor fill your mouth. Milk chocolate often has a flavor profile that can be
described as sweet and chocolatey, with notes of cooked milk and caramelized
sugar and a vanilla aftertaste.
Milk chocolate is considered to be a good middle of the road chocolate. It is
characteristically sweeter, with a softer texture than dark chocolate, but not quite
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as sweet and soft as white chocolate. When properly stored, milk chocolate has a
shelf-life of about 16 months. Milk chocolate is a great choice for when you want
a treat or chocolate gift everyone will enjoy. It can be used in baking when your
recipe requires a milder chocolate flavor, we suggest trying it in these chocolate
waffles.

DARK CHOCOLATE:

Dark chocolate, with its notable deep brown color, is the second most popular
type of chocolate. It is sometimes referred to as black or semisweet chocolate and
is noticeably less sweet than milk chocolate. In recent years, dark chocolate has
surged in popularity thanks to a number of articles being published about the
health benefits.
Dark chocolate is fairly simple in composition. It is typically made from two
ingredients — chocolate liquor and sugar. Sometimes small amounts of vanilla
and soy lecithin (an emulsifier) are added. According to the FDA definition, dark
chocolate must contain at least 15% chocolate liquor but usually contains closer
to about 50%. Most high-quality, dark chocolate does not contain added dairy
and can be a great vegan-friendly chocolate. The lack of dairy and less sugar
gives dark chocolate firmer texture than milk chocolate or white chocolate. This
is why a well-tempered piece of dark chocolate will have a nice snap when broken
in half.
The flavor profile of dark chocolate can vary widely based on the cocoa
content of the chocolate. It is often slightly-sweet and chocolatey, with notes of
baked brownie, red fruit, and brown spice (think cinnamon or allspice). Due to its

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chocolate-forward flavor profile, dark chocolate is great for baking when your
recipe needs a rich, chocolatey flavor. We recommend trying these classic
brownies or this decadent chocolate bourbon maple pecan pie. Dark chocolate's
widely-acclaimed health benefits make it a favorite snack among health-conscious
consumers. When properly stored, it has a shelf-life of about 20 months.

RUBY CHOCOLATE:

Dark chocolate, with its notable deep brown color, is the second most popular
type of chocolate. It is sometimes referred to as black or semisweet chocolate and
is noticeably less sweet than milk chocolate. In recent years, dark chocolate has
surged in popularity thanks to a number of articles being published about the
health benefits.
Dark chocolate is fairly simple in composition. It is typically made from two
ingredients — chocolate liquor and sugar. Sometimes small amounts of vanilla
and soy lecithin (an emulsifier) are added. According to the FDA definition, dark
chocolate must contain at least 15% chocolate liquor but usually contains closer
to about 50%. Most high-quality, dark chocolate does not contain added dairy
and can be a great vegan-friendly chocolate. The lack of dairy and less sugar
gives dark chocolate firmer texture than milk chocolate or white chocolate. This
is why a well-tempered piece of dark chocolate will have a nice snap when broken
in half.
The flavor profile of dark chocolate can vary widely based on the cocoa
content of the chocolate. It is often slightly-sweet and chocolatey, with notes of
baked brownie, red fruit, and brown spice (think cinnamon or allspice). Due to its

17
chocolate-forward flavor profile, dark chocolate is great for baking when your
recipe needs a rich, chocolatey flavor. We recommend trying these classic
brownies or this decadent chocolate bourbon maple pecan pie. Dark chocolate's
widely-acclaimed health benefits make it a favorite snack among health-conscious
consumers. When properly stored, it has a shelf-life of about 20 months.

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BITTERSWEET CHOCOLATE:
Bittersweet chocolate has gained a lot of traction recently as people started to
learn more about cacao and cocoa percentages. This kind of chocolate, sometimes
referred to as extra-dark chocolate, rose to popularity when people began claiming
that you should eat dark chocolate with a cocoa content of 70% or more, in order
to get the most health benefits. The recent rise in bean-to-bar chocolate makers
and craft chocolate has also lead to an increase in awareness and popularity
of higher cocoa content dark chocolate.

Semisweet and bittersweet chocolate share the same FDA definition, and must
contain more than 35% chocolate liquor, although they generally contain at least
50% cocoa liquor. Bittersweet chocolate is typically 66% cocoa content or higher
(the added sugar usually less than one-third of the total content).
Like its name indicates, bittersweet chocolate is often a little more bitter than
semisweet dark chocolate. The chocolate’s flavor profile can vary greatly,
depending on where the cacao is grown – some can be fruit-forward or have a
deep earthy flavor, while others can have flavor notes of baked brownies.
Bittersweet and semisweet are interchangeable when baking, depending on the
recipe and personal taste preferences. Substituting bittersweet chocolate will give
your recipe a deeper, less sweet chocolate flavor. We recommend trying it
in chocolate chip cookies or molten chocolate cakes. Extra-dark chocolate, when
properly stored, has a shelf-life of about 20 months.

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 CHOCOLATES AND HEALTH

The health effect of chocolates refers 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 percent 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
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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 can lead to hypertension anxiety dehydration and inability to
concentrate.

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23
COMPOSITION OF CHOCOLATES:

AIM: TO FIND OUT PRESENCE OF

 Proteins
 Fats
 Calcium
 Iron
 Magnesium
 Nickel
IN CHOCOLATES

CHEMICALS REQUIRED:

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 PROCEDURE FOR ANALYSIS

Organic and Inorganic tests were done to find the presence of the
different minerals in chocolates. Tests for identification of Calcium and
Magnesium (Good Substances) and tests for identification of Lead and
Nickel (Poisonous Substances) were also done.
(A) TEST FOR PROTEIN:
TEST FOR PROTEIN

EXPERIMENT OBSERVATION INFERENCE

1. 5 ml of sample Appearance of violet Presence of

of chocolate is coloration is observed PROTEIN in the
taken in a test sample.
tube.

Add 1 pellet of
NaOH to it.

Add 1-2 drops

of CuSO 4

RESULT : All sample studied showed that they do contain PROTEIN.

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(B) TEST FOR FATS:

TEST FOR FATS

EXPERIMENT OBSERVATION INFERENCE

1. Take a small sample of Appearance of a Presence of FAT
chocolate on a piece on a translucent spot in the sample
piece of filter paper. around the sample
which became larger
Fold and unfold the paper on heating was
to crush the sample and observed.
take it over the flame.

RESULT : All sample studied showed that they do contain FATS.

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(C) TEST FOR CALCIUM:

TEST FOR CALCIUM

EXPERIMENT OBSERVATION INFERENCE
1. Add a mixture NH4OH+ A white precipitate Presence of
(NH4)2CO3 to the was obtained. CALCIUM in
sample the sample

2. With help of a glass rod Brick red colour Presence of

a sample of chocolate flame was obtained. CALCIUM in
solution is placed on the the sample
watch glass.
Add a drop on con.HCL
and mix it well to make a
paste.
This paste is taken on the
tip of a new glass rod
and shown to the blue
flame of spirit lamp.

RESULT : All sample studied showed that they do contain CALCIUM.

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 (D) TEST FOR IRON:
TEST FOR IRON

EXPERIMENT OBSERVATION INFERENCE

1. A mixture of NH4Cl + No brown precipitate Absence of IRON in
NH4OH is made. was obtained. the sample.
This is added to a
sample of chocolate
solution taken in a test
tube.

RESULT : All sample studied showed that they do not contain IRON.

(E) TEST FOR MAGNESIUM:

TEST FOR MAGNESIUM

EXPERIMENT OBSERVATION INFERENCE

1. A mixture of No white Absence of
NH4Cl+NH4OH + precipitation was MAGNESIUM in
Na3PO4 is made. obtained. the sample.
This is added to the
sample of chocolate
solution taken in a test
tube

RESULT : All sample studied showed that they do not contain MAGNESIUM.

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29
(F) TEST FOR NICKEL:

TEST FOR NICKEL

EXPERIMENT OBSERVATION INFERENCE
1. A mixture of No black precipitate Absence of
NH4Cl+NH4OH is was obtained. MAGNESIUM in
made. the sample.
This is added to the
sample of chocolate
solution taken in test
tube.
Pass H2S gas through
the solution.

RESULT : All sample studied showed that they do not contain NICKEL.

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Conclusion:

S.NO SUBSTANCE PRESENT/ABSENT

1. PROTEINS PRESENT

2. FATS PRESENT

3. CALCIUM PRESENT

4. IRON ABSENT

5. MAGNESIUM ABSENT

6. NICKEL ABSENT

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BIBLIOGRAPHY:

 https://en.wikipedia.org/wiki/Chocolate
 https://www.sciencedirect.com/science/article/pii/S0740002022001393
 https://www.seminarsonly.com/Engineering-Projects/Chemistry/
chocolate-analysis.php
 https://biobeat.nigms.nih.gov/2020/02/the-chemistry-of-chocolate/\

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