CHOCOLATES

Introduction:
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 alsobe 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.
Chocolates are made from
the seeds of these trees.
There are many varieties cultivated today and this farming is highly
profitable.
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

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as chocolate milk and hot chocolate, and in some alcoholic drinks, such
as creme de cacao.
Although cocoa originated in the Americas, West African countries,
particularly Côte d'Ivoire and Ghana, are the leading producers of cocoa in
the 21st century, accounting for some 60% of the world cocoa supply.

Usually the chocolate can be charactorised into one of the following groups:

 Bitter
 Bitter sweets
 Unsweetened
 Dark sweetened
 Milk chocolates
 Cocoa powder
 Cocoa sauce or syrup

VARIETY:

Chocolate is commonly used as a

coating for various fruits such
as cherries and/or fillings, such as liqueurs
Several types of chocolate can be distinguished. Pure, unsweetened
chocolate, often called "baking chocolate", contains primarily cocoa
solids and cocoa butter in varying proportions. Much of the chocolate
consumed today is in the form of sweet chocolate, which combines
chocolate with sugar.

Milk:

Milk chocolate is sweet chocolate that also contains milk powder or

condensed milk. In the UK and Ireland, milk chocolate must contain a
minimum of 20% total dry cocoa solids; in the rest of the European
Union, the minimum is 25%.

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White

White chocolate, although similar in texture to that of milk and dark

chocolate, does not contain any cocoa solids. Because of this, many
countries do not consider white chocolate as chocolate at all.[35] "White
chocolate" contains cocoa butter, sugar, and milk, but no cocoa solids.

Dark

Dark chocolate is produced by adding fat and sugar to the cacao

mixture. The U.S. Food and Drug Administration calls this "sweet
chocolate", and requires a 15% concentration of chocolate liquor.
European rules specify a minimum of 35% cocoa solids. A higher
amount of cocoa solids indicates more bitterness. Semisweet chocolate
is a dark chocolate with a low sugar
content. Bittersweet chocolate is chocolate
liquor to which some sugar (typically a
third), more cocoa butter and vanilla are
added. It has less sugar and more liquor
than semisweet chocolate, but the two are
interchangeable in baking. It is also
known to last for two years if stored properly. As of 2017, there is no
high-quality evidence that dark chocolate affects blood pressure
significantly or provides other health benefits.

Unsweetened:

Unsweetened chocolate is pure chocolate liquor, also known as bitter or

baking chocolate. It is unadulterated chocolate: the pure, ground,
roasted chocolate beans impart a strong, deep chocolate flavor. It is
typically used in baking or other products to which sugar and other
ingredients are added. Raw chocolate, often referred to as raw cacao, is
always dark and a minimum of 75% cacao.

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 MANUFACTURE:

HISTORY:
The creation of the first modern chocolate bar is credited to Joseph Fry, who
in 1847 discovered that he could make a moldable chocolate paste by adding
melted cacao butter back into Dutch cocoa. Soon, with the backing of the
elite and nobles in Europe, chocolate became a highly valued drink. It was
only in the early 19th century did chocolate become easier to produce and by
the mid-19th century it finally could be produced in a solid form. ... Many
well known brands soon developed by the early 20th century.

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CHOCOLATES AND HEALTH:

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. 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:
 Decreases stroke risk
 Reduces the likelihood of a heart attack
 Protects against blood inflammation
 May prevent cancer
 Good for your skin
 Good for your skin
 Srengthens your brain

BAD EFFECTS:
Acne
Overall evidence is insufficient to determine the relationship between
chocolate consumption and acne. One preliminary study concluded that in
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males who are prone to acne, eating chocolate increases the severity of acne.
Various studies point not to chocolate, but to the high glycemic nature of
certain foods, like sugar, corn syrup, and other simple carbohydrates, as
potential causes of acne, along with other possible dietary factors.
Addiction
Food, including chocolate, is not typically viewed as addictive. Some people,
however, may want or crave chocolate, leading to a self-described
term, chocoholic.
Weight gain
The effect of chocolate on body weight is unclear. A concern is that
excessive consumption of chocolate may promote high calorie intake and
weight gain, a risk factor for many diseases, including cardiovascular
disease. As a consequence, consuming large quantities of dark chocolate in
an attempt to protect against cardiovascular disease is likely to add excessive
calories and induce weight gain.
Mood
By some popular myths, chocolate is considered to be a mood enhancer, such
as by increasing sex drive or stimulating cognition, but there is little scientific
evidence that such effects are consistent among all chocolate consumers. If
mood improvement from eating chocolate occurs, there is not enough
research to indicate whether it results from the favorable flavor or from
the stimulant effects of its constituents, such as caffeine, theobromine, or
their parent molecule, methylxanthine.
Heart and blood vessels
Reviews support a short-term effect of lowering blood pressure by
consuming cocoa products, but there is no evidence of long-term
cardiovascular health benefit. While daily consumption of cocoa flavanols
(minimum dose of 200 mg) appears to benefit platelet and vascular
function, there is no good evidence to support an effect on heart
attacks or strokes.

Aim:
To find out the presence of

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  Proteins
 Fats
 Sugars
 Calcium
 Iron
 Magnesium
 Nickel

Material Required:

1. Sodium hydroxide (NaOH)

2. Copper sulphate (CuSO4)
3. Moliscli’s Reagent C10H7OH)
4. Fehling’s Solution A & B
5. Sulphuric acid (H2SO4)
6. Tollen’s Reagent
7. Ammonium Chloride (NH4Cl)
8. Ammonium Hydroxide (NH4OH)
9. Sodium Phosphate (Na3PO4)

Procedure For Analysis:

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.

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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 containFAT.(Dark
chocolate…..chocolate cream…. Milky bar…... milk chocolate bar…..
Cadburys bar)

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Result:
All samples studied showed that they contain REDUCING SUGAR.(Dark
chocolate…..chocolate cream…. Milky bar…... milk chocolate bar…..
Cadburys bar)

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Result:
All samples studied showed that they contain CALCIUM.(Dark
chocolate…..chocolate cream…. Milky bar…... milk chocolate bar…..
Cadburys bar)

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Result:
All samples studied showed that they do not contain IRON. (Dark
chocolate…..chocolate cream…. Milky bar…... milk chocolate bar…..
Cadburys bar)

Result

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

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

Conclusion:

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BIBLIOGRAPHY:
 www.scribd.com
 www.wikipedia.org
 www.livestrong.com
 www.thedailybeast.com
 www.pininterest.com

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