CHOCOLATE ANALYSIS
PREPARED BY: - DHRUV MALVIYA
CLASS: -11TH A
ROLL NO.: -7
ACADEMIC YEAR: -2023-24
CERTIFICATE
This is to certify that Dhruv Malviya student of class
11-A has successfully completed the research on the
below mentioned project under the guidance of Mrs.
Sony Bhattacharjee during the academic year 2023-24
in partial fulfilment of AISSCE practical examination
conducted by CBSE, New Delhi.
Certified by:
(Internal Examiner)
Mrs. Sony Bhattacharjee Mrs. Sunita Sehgal
(Chemistry Teacher)
ACKNOWLEDGEMENT
I would like to express my gratitude to all the people who
have helped me to successfully complete my project on
the topic “CHOCOLATE ANALYSIS”. I would like to
express my special thanks to our school ‘NIRMA
VIDYAVIHAR’, Respected Principal Ma’am Mrs. Sunita
Sehgal, to the management team of our school who gave
me the golden opportunity to do this wonderful project.
Secondly, I would like to thank my Chemistry teacher,
Mrs. Sony Bhattacharjee, who helped me in every single
aspect during the preparation of this project and giving
her wonderful support and motivation to complete the
project successfully. Lastly, I would like to thank my
parents and my colleagues who were supportive to me
during the whole time finishing the project within the
allotted time.
NAME: -DHRUV MALVIYA ROLL NO.: -7
CLASS: -11TH SCIENCE
ACADEMIC YEAR: -2023-24
INDEX
• CERTIFICATE
• ACKNOWLEDGEMENT
• INTRODUCTION
• THEORY
• CONCLUSION
• BIBLIOGRAPHY
INTRODUCTION
What is chocolate?
Chocolate is a food made from the seeds of a cacao bean. It is
used in many desserts like pudding, cakes, candy And Easter
eggs. It can be in a solid form like a candy bar, or it can be in a
liquid form like hot chocolate.
What is the story of the origin of chocolate?
In Mayan culture, it wasn't reserved for the wealthy and
powerful but readily available to almost everyone. The Aztecs'
believed cacao was given to them by their gods. In Aztec
culture, cacao beans were considered more valuable than gold.
For much of the 19th century, chocolate was enjoyed as a
beverage; milk was often added instead of water. In 1847,
British chocolatiers J.S. Fry and Sons created the first chocolate
bar molded from a paste made of sugar, chocolate liquor and
cocoa butter.
What are the types of chocolates?
Milk chocolate: - Solid chocolate made with milk added in the
form of powdered milk, liquid milk, or condensed milk.
Dark chocolate: - Also known as "plain chocolate", is produced
using a higher percentage of cocoa with all fat content coming
from cocoa butter instead of milk, but there are also "dark
milk" chocolates and many degrees of hybrids.
White chocolate: -Is made of sugar, milk, and cocoa butter,
without the cocoa solids. It is pale ivory color, and lacks many
of the compounds found in milk and dark chocolates. It remains
solid at room temperature as that is below the melting point of
cocoa butter.
How is chocolate made?
Cocoa mass can be simply combined with more cocoa butter
and sweetener to make chocolate. Ingredients used depend on
the type of chocolate made. Dark chocolate requires only cocoa
mass, cocoa butter and sugar and adding milk powder makes
milk chocolate, white chocolate is made with cocoa butter
sugar and milk powder but no cocoa liquor. Because it does not
contain cocoa mass, and some do not consider it as true
chocolate.
What are the advantages and disadvantages of
chocolate?
White chocolate
PROS
▪ White chocolate has a high value odorant. When someone
cannot smell the aroma of chocolate that means they
cannot smell anymore.
▪ White chocolate contains a high source of antioxidants to
decrease the toxicity of the pollution that enters the body.
So, people do not easily get sick and are more resistant to
pollution.
▪ White chocolate is perfect for children's dessert as it may
improve their cognitive function. This is because chocolate
stimulates the brain to provide a focal point to assist the
child in solving various problems.
▪ White chocolate contains dopamine (a neurotransmitter
which serves as a signal between nerves); this substance
has an effect in controlling the flow of electricity.
CONS
▪ White chocolate has 17 grams of sugar per ounce, so more
than 60 percent of white chocolate is actually sugar.
▪ Good-quality white chocolate uses cocoa butter as its main
source of fat, but cheaper ones can contain cheap fats
instead.
▪ Cocoa can help lower high pressure, which is not found
inside white chocolate.
Milk chocolate
PROS
• Milk chocolate contains significantly more calcium than the
darker stuff. It's also possible the calcium and fatty acids found
in milk chocolate may have an additional heart- healthy effect.
• The consumption of milk chocolate led to improvements in a
number of cognitive functions, including memory, problem
solving, and attention span. The researchers attributed these
benefits to the chocolate's high levels of procyanidin (a
flavonoid that can reduce inflammation in the brain) and
vitamin B1, which has an energizing effect.
CONS
Milk chocolate has almost the same properties as white
chocolate. In the United States, manufacturers are only
permitted to put 10% pure cocoa liquor into milk chocolate
products. You'd then be left to imagine what the other 90% of
the substances are.
Just as the name implies, this sweet treat comprises a high
percentage of milk powder, condensed or liquid milk. Luckily,
all of these are non-organic. Coronary heart disease, stroke,
obesity, diabetes, and even cancer can be caused by
hydrogenated oils.
So, it's just about taste and pleasure for a kid who loves milk.
Dark chocolate
PROS
• Quality dark chocolate is rich in fiber, iron, magnesium,
copper, manganese and a few other minerals.
• The bioactive compounds in cocoa may improve blood
flow in the arteries and cause a small but statistically
significant decrease in blood pressure.
• Dark chocolate improves several important risk factors for
disease. It lowers the susceptibility of LDL to oxidative
damage while increasing HDL and improving insulin
sensitivity.
• Observational studies show a drastic reduction in heart
disease risk among those who consume the most
chocolate
• Studies show that the flavanols from cocoa can improve
blood flow to the skin and protect it from sun damage.
• Cocoa or dark chocolate may improve brain function by
increasing blood flow. It also contains stimulants like
caffeine and theobromine.
CONS
▪ Side Effects from Caffeine: -dark chocolate has higher
caffeine content than both milk chocolate and white
chocolate. Consuming large amounts of dark chocolate can
lead to an increased heart rate, diarrhea, anxiety,
irritability, nervousness, and dehydration.
▪ Kidney Stones: -Dark chocolate may increase your chances
of having kidney stones. Dark chocolate has oxalates in it.
This can cause an increase in urinary oxalate excretion.
▪ Migraine Headaches: -Dark chocolate contains a natural
chemical called tyramine. Tyramine triggers migraine
headaches.
OBJECTIVE / THEORY
To find the presence of: -
• Proteins
• Fats
• Sugars
• Calcium
• Iron
• Magnesium
• Nickel
MATERIALS REQUIRED
• Sodium Hydroxide
• Copper Sulphate
• Moliscli's Reagent (C10H7OH)
• Fehling's Solution A&B
• Sulphuric Acid
• Tollen's Reagent
• Ammonium Chloride
• Ammonium Hydroxide
• Sodium Phosphate
PROCEDURE
TEST FOR PROTEINS
EXPERIMENT OBSERVATION INFERENCE
1. 5ml of each Appearance of Presence of
sample taken violet color PROTIEN.
in test tube.
Add 1 pellet of
NaOH to each
then add 1-2
drops of
CuSO4 sol.
RESULTS:
All samples contain proteins.
TEST FOR FATS
TEST FOR FAT
EXPERIMENT OBSERVATION INFERENCE
1.
Take a small sample of Appearance of Presence of
each chocolate on translucent spot FAT in the
different pieces of filter around the sample
paper. sample which
Fold and unfold the became larger on
paper to crush the heating was
sample over a flame observed
RESULT:
All the samples of chocolate contain fats.
TEST FOR SUGAR
TEST FOR SUGAR
EXPERIMENT OBSERVATION INFERENCE
1 5ml of each sample of A purple ring is Presence of
. chocolate taken in different formed at the top. SUGAR in the
test tube. sample
Add 1ml water to each then
add a few drops of moliscli's
reagent (alpha naphthol in
alcohol.)
Then add con. H₂SO₄ drops
along inner edge of the test
tube.
2 Mix 2ml of Fehling's A & B in Red-brown Presence of
. different test tubes. precipitate was SUGAR in the
Add a pinch of the chocolate obtained. sample
into each test tube Then the
solution in the water bath.
3 2ml of Tollen's Reagent was A silver mirror Presence of
. taken in different testube. surface is formed. SUGAR in the
Add a pinch of the sample
chocolate into each test
tube. Then the solution is in
the water bath.
RESULT:
All the sample of chocolate contains sugar.
TEST FOR IRON
TEST FOR IRON
EXPERIMENT OBSERVATION INFERENCE
1. A mixture of NH4Cl + No brown Absence of
NH4OH is made. This precipitate was IRON in the
is added to each obtained. sample
sample of chocolate
solution taken in
different test tubes.
RESULT:
The sample of chocolate does not contain iron.
TEST FOR MAGNESIUM
TEST FOR MAGNESIUM
EXPERIMENT OBSERVATION INFERENCE
1. A mixture of NH4Cl + No white Absence of
NH4OH +Na₃PO₄ is precipitate was MAGNESIUM
made. This is added to obtained. in
each sample of the sample
chocolate solution
taken in different test
tubes.
RESULT:
The sample of chocolate does not contain magnesium.
TEST FOR CALCIUM
TEST FOR CALCIUM
EXPIRIMENT OBSERVATION INFERENCE
1. A mixture of NH4Cl + A white Presence of
NH4OH+(NH4)2CO3 precipitate was CALCIUM in
obtained. the sample
2. With help of a glass rod Brick red color Presence of
each sample of flame was CALCIUM in
chocolate solution obtained the sample
placed on different
watch glass. Add a drop
of con.HCI and a paste is
made on each sample.
This paste from each
sample is taken on the
tip of a new glass rod
and shown to the blue
flame of spirit lamp.
RESULT:
All samples of chocolate contain calcium.
TEST FOR NICKEL
TEST FOR NICKEL
EXPIRIMENT OBSERVATION INFERENCE
1 A mixture of NH4Cl + No black Absence of
. NH4OH is made. precipitate NICKEL in
This is added to each was obtained. the sample.
sample of chocolate
solution taken in
different test tubes.
Pass H₂S gas through
the solution.
RESULT:
All the sample of chocolate does not contain nickel.
CONCLUSION
Chocolate of all three types contain proteins, fats, sugars,
and calcium. It doesn't contain nickel, iron, or
magnesium. Any food product taken in moderation is
good, similarly chocolate has lots of health benefits along
with a remarkable taste. It also has numerous side-
effects.
Therefore, chocolate can be consumed in moderation to
enjoy its benefits and to prevent any health complication
caused by it.
BIBLIOGRAPHY
• https://simple.m.wikipedia.org/wiki/Chocolate
• https://www.history.com/topics/ancient-americas/history-of-
chocolate
• https://en.m.wikipedia.org/wiki/Types_of_chocolate
• https://drhealthbenefits.com/food-bevarages/snack/health-benefits-
white- chocolate
• https://tcho.com/blogs/news/the-surprising-health-benefits-of-milk-
chocolate
• https://www.healthline.com/nutrition/7-health-benefits-dark-
chocolate#section8
• https://www.livestrong.com/article/354232-health-risks-of-dark-
chocolate/
• http://healthyinfo2.blogspot.com/2014/12/advantages-and-
disadvantages- of-white.html?m=1
• http://www.fpbnyc.com/advantages-and-disadvantages-of-chocolate/
• www.todaysdietition.com
• www.teagasc.ie/research.com
THANK
YOU
