ANALYSIS OF CHOCOLATE 

 
SUBMITTED TO : MRs. POONAM TANEJA

SUBMITTED BY : DHANISTH SARAWAGI

CLASS : XII A/B

ROLL No. : 6
Acknowledgement
We owe a great many thanks to many people who helped and
supported us during the completion of this project.
First of all, we would like to thank to Ms . Poonam her
guidance throughout this project. She has taken pain to go
through the project and make necessary corrections as and
when required.
We express our thanks to Principal, S.D JAIN MODERN
school for extending his support
We would also thank our institution and our faculty members
without whom this project would have been a distant reality.
We also extend my heartfelt gratitude to my family and
well-wisher.
Last but not the least; we would like to thank GOD Almighty,
without whose invaluable support this project would not have
been materialized.
INDEX
➢ Introduction
➢ Chocolate and Health
Good effects
Bad effects
➢ Aim
➢ Material Required
➢ Procedure for analysis
Protein test
Fat test
Sugar test
Iron test
Calcium test
Magnesium test
Nickel test
➢ Conclusion
➢ Bibliography
INTRODUCTION
Chocolate is one of the most popular food
types and flavors in the world, and many
foodstuffs involving chocolate exist,
particularly desserts, including cakes,
pudding, mousse, chocolate brownies,
and chocolate chip cookies. Many candies
are filled with or coated with sweetened
chocolate. Chocolate bars, either made of
solid chocolate or other ingredients coated
in chocolate, are eaten as snacks. Gifts of
chocolate molded into different shapes
(such as eggs, hearts, coins) are
traditional on certain Western holidays,
including Christmas, Easter, Valentine's
Day, and Hanukkah. Chocolate is also
used in cold and hot beverages, such as
chocolate milk and hot chocolate, and in
some alcoholic drinks, such as creme de
cacao.
Chocolate​ is a usually sweet, brown food
preparation of roasted and ground cacao
seeds that is made in the form of a liquid,
paste, or in a block, or used as a flavoring
ingredient in other foods. The earliest
evidence of use traces to the Olmecs
(modern day Mexico), with evidence of
chocolate beverages dating to 1900 BC.
The majority of Mesoamerican people
made chocolate beverages, including the
Maya and Aztecs. The word "chocolate" is
derived from the Classical Nahuatl word
chocolātl.​
The seeds of the cacao tree have an
intense bitter taste and must be fermented
to develop the flavor. After fermentation,
the beans are dried, cleaned, and roasted.
The shell is removed to produce cacao
nibs, which are then ground to cocoa
mass, unadulterated chocolate in rough
form. Once the cocoa mass is liquefied by
heating, it is called chocolate liquor. The
liquor also may be cooled and processed
into its two components: cocoa solids and
cocoa butter. Baking chocolate, also
called bitter chocolate, contains cocoa
solids and cocoa butter in varying
proportions, without any added sugar.
Powdered baking cocoa, which contains
more fiber than it contains cocoa butter,
can be processed with alkali to produce
dutch cocoa. Much of the chocolate
consumed today is in the form of sweet
chocolate, a combination of cocoa solids,
cocoa butter or added vegetable oils, and
sugar. Milk chocolate is sweet chocolate
that additionally contains milk powder or
condensed milk.
USUALLY CHOCOLATE CAN
BE CLASSIFIED INTO
FOLLOWING TYPES

➔ BITTER

➔ BITTER SWEETS

➔ UNSWEETENED

➔ MILK CHOCOLATES

➔ COCOA POWDER

➔ COCOA SAUCE
CHOCOLATES

AND

HEALTH
Chocolate receives a lot of bad press because of
its high fat and sugar content. Its consumption has
been associated with acne, obesity, high blood
pressure, coronary artery disease, and diabetes.

However, according to a review of chocolate's

health effects published in the ​Netherlands Journal
of Medicine,​ it's not all bad news. The authors
point to the discovery that cocoa, the key
ingredient in chocolate, contains biologically active
phenolic compounds. This has changed people's
views on chocolate, and it has stimulated research
into how it might impact aging, and conditions such
as oxidative stress, blood pressure regulation, and
atherosclerosis.

However over consumption of any form of energy

can lead to many health problems like obesity,
heart problems, addiction etc.
GOOD EFFECTS
Chocolate's antioxidant potential may have a range of health benefits. The
higher the cocoa content, as in dark chocolate, the more benefits there are.
Dark chocolate may also contain less fat and sugar.

Eating chocolate may have the following benefits:

● lowering cholesterol levels

● preventing cognitive decline
● reducing the risk of cardiovascular problems

1) Cholesterol

One study, suggests that chocolate consumption might help reduce

low-density lipoprotein (LDL) cholesterol levels, also known as "bad
cholesterol." The authors concluded: "Regular consumption of chocolate
bars containing PS and CF, as part of a low-fat diet, may support
cardiovascular health by lowering cholesterol and improving blood
pressure."

2) Cognitive function

Scientists at Harvard Medical School have suggested that drinking two

cups of hot chocolate a day could help keep the brain healthy and reduce
memory decline in older people.The researchers found that hot chocolate
helped improve blood flow to parts of the brain where it was needed.

Results of a lab experiment, published in 2014, indicated that a cocoa

extract, called lavado, might reduce or prevent damage to nerve pathways
found in patients with Alzheimer's disease. This extract could help slow
symptoms such as cognitive decline.

3) Heart disease

Research published in ​The BMJ​, suggests that consuming chocolate could

help lower the risk of developing heart disease by one-third.

Based on their observations, the authors concluded that higher levels of

chocolate consumption could be linked to a lower risk of cardiometabolic
disorders.

4) Stroke

Canadian scientists, in a study, found that people who ate one serving of
chocolate were 22 percent less likely to experience a stroke than those
who did not. Also, those who had about two ounces of chocolate a week
were 46 percent less likely to die from a stroke.
6) Athletic performance

Chocolate may help athletes cover more distance while using less oxygen.

Findings published in ​The Journal of the International Society of Sports

Nutrition​ suggest that a little dark chocolate might boost oxygen availability
during fitness training.

Researchers who studied cyclists doing time trials in the United Kingdom
found that "After eating dark chocolate, the riders used less oxygen when
cycling at a moderate pace and also covered more distance in a
two-minute flat-out time trial."
BAD EFFECTS
Chocolate may have health benefits, but it can have some negative effects,
too.

Weight gain​: Some studies suggest that chocolate consumption is linked

to lower body mass index and central body fat. However, chocolate can
have a high calorie count due to its sugar and fat content. Anyone who is
trying to slim down or maintain their weight should limit their chocolate
consumption and check the label of their favorite product.

Sugar content​: The high sugar content of most chocolate can also be a
cause of tooth decay.

Migraine risk​: Some people may experience an increase in migraines

when eating chocolate regularly due to cocoa's tyramine, histamine, and
phenylalanine content. However, research is mixed.

Bone health​: There is some evidence that chocolate might cause poor
bone structure and osteoporosis. The results of one study, found that older
women who consumed chocolate every day had lower bone density and
strength.

Heavy metals​: Some cocoa powders, chocolate bars, and cacao nibs may
contain high levels of cadmium and lead, which are toxic to the kidneys,
bones, and other body tissues. ​All in all, eating chocolate can have both
health benefits and risks. As ever, moderation is key.
AIM ​: ​To Find Presence
of

❖ PROTEINS

❖ FATS

❖ SUGAR

❖ CALCIUM

❖ IRON

❖ MAGNESIUM

❖ NICKEL
MATERIALS REQUIRED

1. SODIUM HYDROXIDE​(NaOH)
2. COPPER SULPHATE​(CuSO​4​)
3. MOLISCLI’s REAGENT​(C​7​H​10​OH)
4. SULPHURIC ACID ​(H​2​SO​4​)
5. FEHLING’S SOLUTION
6. TOLLEN’S REAGENT
7. AMMONIUM CHLORIDE​(NH​4​Cl)
8. AMMONIUM HYDROXIDE​(NH​4​OH)
9. SODIUM PHOSPHATE​(Na​3​PO​4​)
PROCEDURE FOR ANALYSIS

Organic tests and Inorganic tests done to find

the presents of the different 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 FOR PROTEIN

EXPERIMENT OBSERVATION INFERENCE

1. 5ml of each sample if Appearance of violet Presence of

chocolate taken in coloration observed PROTEIN in the
different test tube. sample
Add 1 pellet of NaOH
to each Add 1-2 drops
of CuSO​4​ solution to
each

RESULT
All samples studied showed that they contain PROTEIN.
(dark chocolate…..chocolate cream…. Milky bar…... milk
chocolate bar….. Cadburys bar)
TEST FOR FAT

EXPERIMENT OBSERVATION INFERENCE

1. Take a small sample Appearance of Presence of FAT

of each chocolate on translucent spot in the sample .
different pieces of around the sample
filter paper. which became larger
Fold and unfold the on heating was
paper to crush the observed.
sample over a
flame.

RESULT
All samples studied showed that they contain FAT. (Dark
chocolate…..chocolate cream…. Milky bar…... milk
chocolate bar….. Cadburys bar)
TEST FOR SUGAR

EXPERIMENT OBSERVATIO INFERENCE

N

1. 5ml of each sample if A purple ring is Presence of

chocolate taken in formed at the top. SUGAR in the
different test tube. Add sample
1ml water to each then
add a few drops of
moliscli’s reagent (alpha
naphthol in alcohol.)
Then add conc. H​2​SO​4
drops along the inner
edge of the test tube.

2. Mix 2ml of Fehling’s A Red-brown Presence of

& B in different test precipitate was SUGAR in the
tubes. Add a pinch of the obtained. sample
chocolate into each test
tube Then the solution in
the water bath.

3. 2ml of Tollen’s Reagent A silver mirror Presence of

was taken in different test surface is formed. SUGAR in the
tube. Add a pinch of the sample
chocolate into each test
tube. Then the solution in
the water bath.
RESULT
All samples studied showed that they contain REDUCING
SUGAR.
(Dark chocolate…..chocolate cream…. Milky bar…... milk
chocolate bar….. Cadburys bar)
TEST FOR CALCIUM

EXPERIMENT OBSERVATIO INFERENCE

N

1. A mixture of NH​4​Cl + A white Presence of

NH​4​OH+(NH​4​)​2​CO​3 precipitate was CALCIUM in
obtained. the sample

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

rod each sample of flame was CALCIUM in
chocolate solution placed obtained. the sample
on different watch glass.
Add a drop of con.HCl
and a paste is made on
each sample. This paste
from each sample is taken
on the tip of new glass
rod and shown to blue
flame of spirit lamp.

RESULT
All samples studied showed that they contain CALCIUM.
(Dark chocolate…..chocolate cream…. Milky bar…... milk
chocolate bar….. Cadburys bar)
TEST FOR IRON

EXPERIMENT OBSERVATIO INFERENCE

N
A mixture of NH​4​Cl + No brown Absence of
1. NH​4​OH is made. This is precipitate was IRON the
added to each sample of obtained. sample
chocolate solution taken
in different test tubes.

RESULT
All samples studied showed that they do not contain
CALCIUM.
(Dark chocolate…..chocolate cream…. Milky bar…... milk
chocolate bar….. Cadburys bar)
 TEST FOR MAGNESIUM

EXPERIMENT OBSERVATIO INFERENCE

N
A mixture of NH​4​Cl + No white Absence of
1. NH​4​OH +Na​3​PO​4​ is precipitate was MAGNESIUM
made. This is added to obtained. the sample
each sample of chocolate
solution taken in
different test tubes.

RESULT
All samples studied showed that they do not contain
MAGNESIUM.
(Dark chocolate…..chocolate cream…. Milky bar…... milk
chocolate bar….. Cadburys bar).
TEST FOR NICKEL

EXPERIMENT OBSERVATIO INFERENCE

N
A mixture of NH​4​Cl + No black Absence of
1. NH​4​OH is made. This is precipitate was NICKEL the
added to each sample of obtained. sample.
chocolate solution taken
in different test tubes.
Pass H​2​S gas through the
solution.

RESULT
All samples studied showed that they do not contain NICKEL
(Dark chocolate…..chocolate cream…. Milky bar…... milk
chocolate bar….. Cadburys bar).
SI.NO Substance Present/Absent
1. Proteins Present
2. Fats Present
3. Sugars Present
4. Calcium Present
5. Iron Absent
6. Magnesium Absent
7. Nickel Absent

​BIBLIOGRAPHY

www.foodhealthinnovation.com
www.todaysdietition.com
www.teagasc.ie/research.com
NCERT Book