Name:- Moksh S Solanki

th
Class:- 12 Div:- B
Roll No. :- 25
I am highly indebted to my Chemistry
Teacher

Mrs. Kanchan Mam , under guidance, I

could perform the project successfully. Her
support, motivation and concern has been a
guiding force me. Also, I would thank our
lab asistant Mr. Ingle for his support. I have
no words to thank my family who hve been
inspirartion for me and have been ever
willing to encourage me by their unfailing
constant care. I am thankfull to my
classmates who extended their helping hand
to preparetis project in a presentable from
SR.NO. CONTENT
1. Introduction
❖ Variety
❖ Manufacture
❖ History
2. Chocolate & Health
❖Good Effect
❖Bad Effect
3. Aim
4. Chemicls Required
5. Procedure for Analysis

6. Conclusion
7. Refrences
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 has become traditional on
certain festivals and occasions.
Chocolates are made from the seeds of COCOA
trees. Spanish mythology consider these trees
were grown in the garden of the PARADISE and
believed that the chocolates drink was Divine. The
cocoa trees is a tropical plant, sometimes living
and producing for more than 200 years. 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.
varieties
There are three basic varieties of coca. Criollo which
has the best but the mildest powder forester which
is hardier plant and trinitarian which is natural
hybrid of the two mentioned already. Trinitarian
combines both flavuor and hardness. More
hybrids are being developed worldwide to improve
the quality of 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 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 1200 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
 The story of the chocolates span more
than 2000 years .chocolates were
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.
 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.
Chocolate may be mild stimulant to humans
cocoa has antioxidant activity. Antioxidants
helps 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 THE OBROMINE,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
has 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.
 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 lead to hypertension anxiety
dehydration and inability to concentrate.
 Tofind out the presense of
following in chocolates:-

1. Protiens
2. Sugars
3. Calcium
4. Iron
5. Magnesium
6. Nickel
1. Sodium Hydroxide (NaOH)
2. Copper Sulpahte (CuSO4 )
3. Moliscli’s Reagent (C10H7OH)
4. Fehlings Solution A & B
5. Sulphuric Acid (H2SO4)
6. Tollen’s Reagent
7. Ammonium Chloride (NH4Cl)
8. Ammonium Hydroxide (NH4OH)
9. Sodium Sulphate (Na3PO4)
 Organic testsand 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.
1. Test for protein

Result
All samples studied showed that they contain PROTEIN.
(darkchocolate…..chocolate cream…. Milky bar…... milk
chocolate bar….. Cadburys bar)
Result
All samples studied showed that they contain
FAT.
(darkchocolate…..chocolate cream…. Milky
bar…... milk chocolate bar….. Cadburys bar)
 Result
All samples studied showed that they contain
CALCIUM.
(darkchocolate…..chocolate cream…. Milky bar…...
milk chocolate bar….. Cadburys bar)
 Result
All samples studied showed that they donot
contain IRON.
(darkchocolate…..chocolate cream…. Milky bar…...
milk chocolate bar….. Cadburys bar)
 Result
All samples studied showed that they donot
contain MAGNESIUM.
(darkchocolate…..chocolate cream…. Milky bar…...
milk chocolate bar….. Cadburys bar)
 Result
All samples studied showed that they donot
contain NIKEL.
(darkchocolate…..chocolate cream…. Milky bar…...
milk chocolate bar….. Cadburys bar)
SR. 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
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 Class 12th chemistry ncert book