INDEX
o INTRODUCTION
 Origin of chocolate
 Types of Chocolate
o Benefits of Eating Chocolate
o EXPERIMENT

Aim
 MATERIALS REQUIRED
 PROCEDURE FOR ANALYSIS
o CONCLUSION
o BIBLIOGRAPHY
INTRODUCTION
Chocolate is a food made from roasted and ground
cacao seed kernels that are available as a liquid, solid,
or paste, either on its own or as a flavouring agent in
other foods. Cacao has been consumed in some form
since at least the Olmec civilization (19th-11th century
BCE) and the majority of Mesoamerican people ─
including the Maya and Aztecs ─ made chocolate
Origin of chocolate
The term " cacao " refers to the plant or its beans
before processing, while the term "chocolate" refers
to anything made from the beans, " cacao " generally
refers to chocolate in a powdered form, although it
can also be a British form of "cacao."
Etymologists trace the origin of the word "chocolate"
to the Aztec word "xocoatl," which referred to a
bitter drink brewed from cacao beans. The Latin
name for the cacao tree, Theobroma cacao, means
"food of the gods."
Many modern historians have estimated that
chocolate has been around for about 2000 years, but
recent research suggests that it may be even older.
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 moulded from a paste
made of sugar, chocolate liquor and cocoa butter.
Types of Chocolate
 Milk chocolate:
Solid chocolate made with milk added in the form of
liquid [condensed] with cocoa powder.
 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 colour, 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.
Cocoa mass can be simply combined with more cocoa
butter and sweetener to make chocolate. Ingredients
used are depended 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.
Benefits of Eating Chocolate
 White chocolate:
 White chocolate contains the high source of
antioxidants to decrease the toxicity of the
pollution that enters body. So people are not easy
to get sick and be more resistant to pollution.
 White chocolate may improve Childs 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 effect in
controlling the flow of electricity.
 Milk chocolate:
 significantly more calcium Milk chocolate contains
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, So it’s just about taste and a pleasure for
a kid who loves milk.
 Dark chocolate:
 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.
EXPERIMENT
Aim:
To find the presence of: i. Proteins
ii. Fats
iii. Sugars
iv. Calcium
v. Iron
vi. Magnesium
vii. Nickel
In chocolate of three kinds – Milk, White and
Dark chocolates
MATERIALS REQUIRED
• Sodium Hydroxide
• Copper Sulphate
• Moliscli’sReagent (C10H 7OH)
• Fehling’s Solution A&B
• Sulphuric Acid
• Tollen’s Reagent
• Ammonium Chloride
• Ammonium Hydroxide
• Sodium Phosphate
PROCEDURE for analysis
i.
Test for Proteins:
RESULTS:
All samples contain proteins.
ii.
Test for Fat:
RESULT:
All the samples of chocolate contain fats.
iii.
Test for Sugar:
RESULT:
All the sample of chocolate contains sugar.
iv.
Test for Iron:
RESULT:
All the sample of chocolate does not
contain iron.
v.
Test for Magnesium:
RESULT:
All the sample of chocolate does not
contain magnesium.
vi.
Test for calcium:
RESULT:
All sample of chocolate contain calcium.
vii.
Test for Nickel:
RESULT:
All the sample of chocolate does not
contain nickel.
CONCLUSION
Chocolate of all the three types contain
proteins, fats, sugars, and calcium. It
doesn’t contain nickel, iron, or magnesium
.
BIBLIOGRAPHY
 https://simple.m.wikipedia.org/wiki/Chocolate
 https://www.indiatimes.com/health/buzz/health-benefits-of-cocoabeans-242096.html
 https://www.smithsonianmag.com/arts-culture/a-brief-history-ofchocolate-21860917/
 https://www.confectionerynews.com/Article/2016/01/27/Cocoafermentation-in-airtight-bags-ups-chocolate-flavor-Mars-patent
 https://en.m.wikipedia.org/wiki/Types_of_chocolate
 https://drhealthbenefits.com/food-bevarages/snack/health-benefitswhite-chocolate
 https://tcho.com/blogs/news/the-surprising-health-benefits-of-milkchocolate
 https://www.healthline.com/nutrition/7-health-benefits-darkchocolate#section8
 http://healthyinfo2.blogspot.com/2014/12/advantages-anddisadvantages-of-white.html?m=1