Comparative Analysis of Chick Pea Dairy Milk Chocolate on

Commercially production & its Shelf Life Development

Anis Alam Siddiqui

Project Report by:

Supervisor

Md. Mahmudul Hasan

Head

ID: UG11-18-11-003

Department of Food Engineering & Technology

Naushin Tabassum

State University of Bangladesh

ID: UG11-18-11-008

Fatema Akter
ID: UG11-18-11

Acknowledgement
At first we are proud to expressing our heartiest gratitude and indebtedness to
almighty ALLAH who creates all things both visible and invisible of the universal
and give us an opportunity to study in this Department and this University.
We would like to express our deepest sense of appreciation, gratitude and
indebtedness to our respected Head of the department Anis Alam Siddiqui for his
tremendous help, Constructive suggestions, invaluable assistance and criticism
throughout the period of research work as well as in the preparation of the
manuscript.
We would like to expand our gratitude and appreciation to our respected Mr.
Shafiur Rahman, Assistant Professor. Mr. Nurul Abadin Chowdhury, Lecturer. Md.
Esdani, Lecturer and all of the Teachers and Madam of Food Engineering &
Technology Department, State University of Bangladesh, for their sincere
cooperation and valuable suggestions for carrying out the research work and
improving the thesis.
At last, we profoundly acknowledgement gratefulness to our loving parents,
brother and sisters who has inspired and sacrifice a lot during my Study period.

Dedicated to Our Loving Parents

&
All Teachers

Abstract
An analytical approach for the detection and quantification of cocoa powder
equivalents in chickpea dairy milk chocolate is presented. It is based on (i) a
comprehensive standardized database covering the triacylglycerol composition of a
wide range of authentic milk fat , cocoa powder, and samples and 947
gravimetrically prepared mixtures thereof, (ii) the availability of a certified cocoa
powder reference material (IRMM-801) for calibration, (iii) an evaluation
algorithm, which allows a reliable quantification of the milk fat content in
chocolate fats using a simple linear regression model, (iv) a subsequent correction
of triacylglycerols deriving from milk fat, (v) mathematical expressions to detect
the presence of in chickpea dairy milk chocolate, and (vi) a multivariate statistical
formula to quantify the amount of in chickpea dairy milk chocolate. The detection
limit was 1% CBE in chocolate fat (0.3% in chickpea dairy milk chocolate, having
a fat content of 10-15%). For quantification, the average error for prediction was
1.2% in chocolate fat, corresponding to 0.4% in chickpea dairy milk chocolate (fat
content, 10-15%).

Chapter-I
Introduction
Chocolate is a processed, typically sweetened food produced from the seed of the tropical
Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central
America and Northern South America. Its earliest documented use is around 1100 BC. The
majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who
made it into a beverage known as xocoltl a Nahuatl word meaning "bitter water". 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, then cleaned, and then roasted, and the shell is removed
to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form.
Because this cocoa mass usually is liquefied then molded with or without other ingredients, it is
called chocolate liquor. The liquor also may be processed into two components: cocoa solids and
cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids
and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of
sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is
sweet chocolate that additionally contains milk powder or condensed milk. White chocolate
contains cocoa butter, sugar, and milk but no cocoa solids.
Cocoa solids contain alkaloids such as theobromine, phenethylamine and caffeine. These have
physiological effects on the body and are linked to serotonin levels in the brain. Some research
found that chocolate, eaten in moderation, can lower blood pressure. The presence of
theobromine renders chocolate toxic to some animals, especially dogs and cats.
Chocolate has become one of the most popular food types and flavors in the world, and a vast
number of foodstuffs involving chocolate have been created. Chocolate chip cookies have
become very common, and very popular, in most parts of Europe and North America. Gifts of
chocolate molded into different shapes have become traditional on certain holidays. Chocolate is
also used in cold and hot beverages, to produce chocolate milk and hot chocolate.
Cocoa mass was used originally in Mesoamerica both as a beverage and as an ingredient in
foods. Chocolate played a special role in both Maya and Aztec royal and religious events. Priests
presented cacao seeds as offerings to the deities and served chocolate drinks during sacred
ceremonies. All the cacao-bean-growing areas conquered by the Aztecs were ordered to pay the
beans as a tax, or as the Aztecs called it, a "tribute".
The Europeans sweetened and fattened it by adding refined sugar and milk, two ingredients
unknown to the Mexicans. By contrast, the Europeans never infused it into their general diet, but
have compartmentalized its use to sweets and desserts. In the 19th century, Briton John Cadbury

developed an emulsification process to make solid chocolate, creating the modern chocolate bar.
Although cocoa is originally from the Americas, today Western Africa produces almost twothirds of the world's cocoa, with Cte d'Ivoire growing almost half of it. This Chick pea Dairy
milk chocolate is Gluten free Natural, Chemical free organic Chocolate and it is rich in very
much nutrients like Carbohydrate, Glucose, Fructose, Vitamin A, E, C, Iron etc. (Justin Kerr.
"Chocolate: A Mesoamerican Luxury 12001521 Obtaining Cacao". Field Museum.
Retrieved 23 November 2011.

Chocolate at a Glance
What to Do
Chop chocolate into small pieces
before melting it.
Melt chocolate over very low heat,
warm not boiling water, or in the
microwave.
Stir chocolate as it melts.
Use at least 1 tablespoon of liquid for every 2
ounces of 55% chocolate.
Use 1 1/2 tablespoons for each ounce of 60%
to 70% chocolates and 2 tablespoons of liquid
for unsweetened chocolate.
Avoid getting even a drop of water or
steam into melted chocolate.
A small amount of water causes dry
particles in chocolate to stick
together and seize.
Add water to seized chocolate to
bring it back to a liquid state.

Do not mix warm melted chocolate

into ice cold ingredients.

Why
For quicker and more even melting as
chocolate may burn before large
lumps
If chocolate is heated beyond
120F/49 C it separates and burns.
To keep the temperature even.
The minimum of liquid necessary to
prevent the dry particles from
sticking together (seizing).

A small amount of water causes dry

particles in chocolate to stick
together and seize.
Adding adequate liquid at the
beginning of melting prevents
seizing.
Sufficient liquid wets all the particles
so they no longer stick together, but
the chocolate is not suitable for all
uses.
Cold ingredients cause the cocoa
butter to harden immediately.

Etymology
The word "chocolate" entered the English language from Spanish.[5] How the word came into
Spanish is less certain, and there are competing explanations. Perhaps the most cited explanation
is that "chocolate" comes from Nahuatl, the language of the Aztecs, from the word chocoltl,

which many sources derived from xocoltl from xococ 'sour' or 'bitter', and tl 'water' or 'drink'.
However, as William Bright noted,[6] the word "chocolatl" does not occur in central Mexican
colonial sources, making this an unlikely derivation. Santamaria gives a derivation from the
Yucatec Maya word "chokol" meaning 'hot', and the Nahuatl "atl" meaning 'water'. Sophie and
Michael D. Coe agree with this etymology.
Pointing to various sources dating from the time of the Spanish conquest, they identify cacahuatl
("cacao water") as the original Nahuatl word for the cold beverage consumed by the Aztecs.
Noting that using a word with caca in it to describe a thick brown beverage would not have gone
over well with most speakers of Spanish because "caca" means 'faeces' in Spanish, the Coes
suggest that the Spanish colonisers combined the Nahuatl atl with the Yucatec Maya chocol, for,
unlike the Aztec, the Maya tended to drink chocolate heated. The Spanish preferred the warm
Mayan preparation of the beverage to the cold Aztec one, and so the colonisers substituted
chocol in place of the culturally unacceptable caca.
More recently, Dakin and Wichmann derive it from another Nahuatl term, "chicolatl" from
eastern Nahuatl, meaning "beaten drink". They derive this term from the word for the frothing
stick, "chicoli". However, the Coes write that xicalli referred to the gourd out of which the
beverage was consumed and that the use of a frothing stick (known as a molinollo) was a product
of creolisation between the Spanish and Aztec; the original frothing method used by the
indigenous people was simply pouring the drink from a height into another vessel.("Caffeine".
New South Wales Government. Retrieved 2 May 2013.)

History
Mesoamerica history

A Mayan chief forbids a person to touch a jar of chocolate

Chocolate has been used as a drink for nearly all of its history. The earliest record of using
chocolate dates of the Olmecs. In November 2007, archaeologists reported finding evidence of
the oldest known cultivation and use of cacao in Central America at a site in Puerto Escondido,
Honduras, dating from about 1100 to 1400 BC. The residues found and the kind of vessel they
were found in indicate the initial use of cacao was not simply as a beverage, but the white pulp

around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink.
The Maya civilization grew cacao trees in their backyards, and used the cacao seeds the trees
produced to make a frothy, bitter drink. Documents in Maya hieroglyphs stated chocolate was
used for ceremonial purposes, in addition to everyday life. The chocolate residue found in an
early ancient Maya pot in Ro Azul, Guatemala, suggests the Maya were drinking chocolate
around 400 AD. (Taubert, Dirk; Renate Roesen, Clara Lehmann, Norma Jung, Edgar Schmig (4
July 2007). "Effects of Low Habitual Cocoa Intake on Blood Pressure and Bioactive Nitric
Oxide". The Journal of the American Medical Association 298 (1): 4960.
doi:10.1001/jama.298.1.49. PMID 17609490. Retrieved 12 January 2010.)
European adaptation

Chocolate soon became a fashionable drink of the nobility after the discovery of the Americas. The
morning chocolate by Pietro Longhi; Venice, 17751780.

The first European contact with chocolate came when Montezuma (then tlatoani of Tenochtitlan)
introduced Hernn Corts, a Spanish conquistador, to xocolatl in the 16th century. Antonio de
Sols, Philip IV's official Chronicler of the Indies, described Montezuma customarily taking a
chocolate beverage after meals, as part of a sumptuous daily ritual.

Literature Review
Objective of the Product
Chemicals Free Natural Organic Chocolate Production Commercially.
Try to study of the Hygiene Maintenance by this Chocolate production.
Microorganisms Free Chocolate production.

 Try to study of Proper Application of the milk to Produce Milk Derive Products.
Try to Approach Different type of Chocolate Production by the Chick Pea.
Shelf Life Development is one of the Main Objective of this Project/ Thesis.

Materials/ Ingredients (Trail No. 1st)

Sugar

Milk (Condensed)

: 250gm

Cocoa Powder

: 55gm

Chick Pea

: 50gm

Almond

: 25gm

Glucose (Solid)

: 75gm

Fat (Milk Butter)

: 15gm

Flavor

: -

Salt

: 5gm

Water

: (Half of the sugar)

: 500gm

Materials/ Ingredients (Trail No. 2nd)

Sugar

Milk (Condensed)

: 150gm

Cocoa Powder

: 50gm

Chick Pea

: 25gm

Almond

: 15gm

: 500gm

Glucose (Solid)

: 125gm

Fat (Milk Butter)

: 50gm

Flavor (Chocolate )

: 1.00gm

Salt

: 5gm

Water

: (Half of the sugar)

Materials/ Ingredients (Trail No. 3rd)

Sugar

Milk (Condensed)

: 150gm

Cocoa Powder

: 50gm

Chick Pea

: 25gm

Almond

: 15gm

Glucose (Solid)

: 100gm

Fat (Milk Butter)

: 60gm

Flavor (Chocolate )

: 1.00gm

Salt

: 5gm

Water

: (Half of the sugar)

: 500gm

Sugar
Sugar is the generalized name for a class of chemically-related sweet-flavored substances, most
of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen.
There are various types of sugar derived from different sources. Simple sugars are called
monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table
or granulated sugar most customarily used as food is sucrose, a disaccharide (in the body,

sucrose hydrolyses into fructose and glucose). Other disaccharides include maltose and lactose.
Chemically-different substances may also have a sweet taste, but are not classified as sugars.
Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
Sugars are found in the tissues of most plants, but are only present in sufficient concentrations
for efficient extraction in sugarcane and sugar beet. Sugarcane is a giant grass and has been
cultivated in tropical climates in the Far East since ancient times. A great expansion in its
production took place in the 18th century with the lay out of sugar plantations in the West Indies
and Americas. This was the first time that sugar became available to the common people who
previously had to rely on honey to sweeten foods. Sugar beet is a root crop, is cultivated in
cooler climates, and became a major source of sugar in the 19th century when methods for
extracting the sugar became available. Sugar production and trade have changed the course of
human history in many ways. It influenced the formation of colonies, the perpetuation of slavery,
the transition to indentured labour, the migration of peoples, wars between sugar tradecontrolling nations in the 19th century, and the ethnic composition and political structure of the
new world.
The world produced about 168 million tonnes of sugar in 2011. The average person consumes
about 24 kilograms of sugar each year (33.1 kg in industrialised countries), equivalent to over
260 food calories per person, per day.

Nutritional value per 100 g (3.5 oz)

Carbohydrates
Water
Thiamine (vit. B1)
Riboflavin (vit. B2)
Calcium
Iron
Magnesium
Phosphorus
Sodium
Zinc

97.33 g
1.77 g
0.008 mg (1%)
0.007 mg (1%)
85 mg (9%)
1.91 mg (15%)
29 mg (8%)
22 mg (3%)
39 mg (3%)
0.18 mg (2%)

Milk
Product

Milk Fat

Milk Solids

Milk Protein in milk

SNF

Sweetened condensed
milk

Not less than 9.0

percent m/m

Not less than 31.0

percent

Not less than 34.0

percent

m/m

m/m

Cocoa
Roughly two-thirds of the entire world's cocoa is produced in West Africa, with 43% sourced
from Cte d'Ivoire, where child labor is a common practice to obtain the product. According to
the World Cocoa Foundation, some 50 million people around the world depend on cocoa as a
source of livelihood. In the UK, most chocolatiers purchase their chocolate from them, to melt,
mold and package to their own design.
Production costs can be decreased by reducing cocoa solid content or by substituting cocoa
butter with another fat. Cocoa growers object to allowing the resulting food to be called
"chocolate", due to the risk of lower demand for their crops. [4 The sequencing in 2010 of genome
of the cacao tree may allow yields to be improved.
There are two main jobs associated with creating chocolate candy, chocolate makers and
chocolatiers. Chocolate makers use harvested cacao beans and other ingredients to produce
couverture chocolate (covering). Chocolatiers use the finished couverture to make chocolate
candies (bars, truffles, etc.).

Why Cocoa?
With industrialization in 19th century Europe and increasing commercialization of chocolate
production came the "democratization" of chocolate. The mechanization of chocolate production
became possible in the 19th century, beginning with the invention of new cocoa presses (by the
Dutch in 1828, the British in 1866). This made chocolate in its various forms more affordable,
and the emergence in Britain of Quaker companies Fry's, Cadbury's and later Rowntrees expanded the demand for West African cocoa. So, too, did the establishment of Hersheys in
North America by 1900. The late 19 th century and early 20th century saw Swiss chocolate
manufacturers (such as Callier, Kohler and Nestl) dominating the market after the invention in
1876 of milk chocolate by Daniel Peter (Gordon in Grivetti & Shapiro (eds.) 2009a: 576; 2009b:
587-591).

Nutritional Properties of Cocoa: Cocoa as a Food Source

Nutrient or
Component
RDA

Amount per
100 grams (Dry
Powder)

Percentage of
U.S. (grams
per 100 grams
Dry Powder)

Protein (g)

18 19

Fat (g)
Carbohydrate (g)
Fiber (g)
Minerals
Calcium
Iron
Vitamin A
Vitamin E

20 25
45 55
25 35
5 6
100 180 mg
10 15 mg
10 20 RE ( g)
0.1 0.2 mg as

10 20
60 80
<1
<5

Chick pea
The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its
seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have
been found in the Middle East.[1]
Other common names for the species include garbanzo bean, ceci bean, sanagalu, channa and
Bengal gram. (Philologos (October 21, 2005). "Chickpeas On Language". Jewish Daily
Forward. Retrieved 2009-03-28.)

Nutrition
Chickpeas are an excellent source of the essential nutrients, iron, folate, phosphorus, protein and
dietary fiber (USDA nutrient table). Chickpeas are low in fat and most of this is polyunsaturated.
The nutrient profile of the smaller variety appears to be different, especially for fiber content
which is higher than in the larger light colored variety.
One hundred grams of mature boiled chickpeas contain 164 calories, 2.6 grams of fat (of which
only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also
provide several essential nutrients in moderate amounts of 10-19% of the Daily Value (table).
Possibly resulting from this nutrient richness, preliminary research has shown that chickpea
consumption may lower blood cholesterol. (Garbanzo, dictionary.reference.com, retrieved 31
January 2008)

Why Chick Pea?

Chick pea is one of the most common Agricultural commodity, and it is available everywhere,
chickpea consumption may lower blood cholesterol, and it is a good source of dietary fiber.
Chick pea is a well source of much nutrients Specially Iron, Protein, & Vitamin A, C etc and it

can produce gluten free flour/ Powder, it also able to binding properly the Chocolate and produce
Better Quality Chocolate product.

Nutritional properties per 100gm (3.5 oz)

Energy
Carbohydrates
Dietary fiber
Fat
Protein
Calcium
Iron
Vitamin A equiv.
Vitamin E
Vitamin K
Vitamin C

686 kJ (164 kcal)

27.42 g
7.6 g
2.59 g
8.86 g
49 mg (5%)
2.89 mg (22%)

1 g (0%)
0.35 mg (2%)
4 g (4%)

1.3 mg (2%)

Almonds nutrition facts

Wonderfully delicious, almonds have long been revered as the epitome of wellness and health.
The nuts are among the richest sources of health-benefiting nutrients essential for optimum
health. Its plant is a small deciduous tree, native to mineral-rich West-Asian mountain ranges that
provide fertile conditions favorable for their growth. In recent years, it is being cultivated in
many regions of the world as an important commercial crop.

Health benefits of Almonds

Almond nuts are rich in dietary fiber, vitamins, and minerals and packed with numerous
health promoting phyto-chemicals; the kind of well-balanced food ensuring protection
against diseases and cancers.

These nuts are the complete source of energy as well as nutrients. They are especially,
rich in mono-unsaturated fatty acids like oleic and palmitoleic acids that help to lower
LDL or "bad cholesterol" and increase HDL or "good cholesterol." Research studies
suggest that Mediterranean diet, which is excellent in monounsaturated fatty acids help to
prevent coronary artery disease and strokes by favoring healthy blood lipid profile.

The nuts are an excellent source of vitamin E; contain about 25 g per100 g (about 170%
of RDA). Vitamin E is a powerful lipid soluble antioxidant, required for maintaining cell
membrane integrity of mucus membranes and skin by protecting from harmful oxygenfree radicals.

Almonds are free in gluten and therefore, are one of the popular ingredients in the
preparation of gluten-free food formulas. Such formula preparations are, in fact, healthy
alternatives in people with wheat food allergy and celiac disease.

These nuts are packed with many important B-complex groups of vitamins such as
riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates. Together, these
vitamins work as co-factors for enzymes during cellular substrate metabolism.

Further, they are also an incredible source of minerals such as manganese, potassium,
calcium, iron, magnesium, zinc, and selenium.

Almond oil is extracted from the nuts used as an emollient. Applied regularly, it helps
keep skin well protected from dryness. Additionally, the oil is used in cooking in Iran,
and Turkey. It is also used as carrier or base oil in traditional medicines in
aromatherapy, in pharmaceutical, and cosmetic industries.

Hand full of almonds a day provides much of recommended levels of minerals, vitamins, and
protein. Besides, almond oil extracted from the nuts has been used in cooking, and in medicine.

Glucose
Glucose (/lukos/ or /-koz/; C6H12O6, also known as D-glucose, dextrose, or grape sugar) is a
simple monosaccharide found in plants. It is one of the three dietary monosaccharides, along
with fructose and galactose, that are absorbed directly into the bloodstream during digestion. An
important carbohydrate in biology, cells use it as a secondary source of energy and a metabolic
intermediate. Glucose is one of the main products of photosynthesis and fuels for cellular
respiration. Glucose exists in several different molecular structures, but all of these structures can
be divided into two families of mirror-images (stereoisomers). Only one set of these isomers
exists in nature, those derived from the "particular chiral form" of glucose, denoted D-glucose, or
D-glucose.
The chemical D-glucose is sometimes referred to as dextrose, a historical name that derives from
dextrorotatory glucose because a solution of D-glucose in water rotates the plane of polarized
light to the right (dextro).[3] However, the D- in D-glucose refers to a chiral chemical similarity
property in sugars, not the property of rotating light (for example, D-fructose rotates light to the
left). For this reason, the D- and L- designations in sugars do not perfectly predict optical
rotation, and do not refer to this property. (Ponomarev, V. V.; Migarskaya, L. B. (1960), "Heats of
combustion of some amino-acids", Russ. J. Phys. Chem. (Engl. Transl.) 34: 118283.

Function

Why glucose- and not another monosaccharide such as fructose is so widely used in
organisms is not clearly understood. One reason might be that glucose has a lower tendency than
other hexose sugars to react non-specifically with the amino groups of proteins. This reaction (glycation) - reduces or destroys the function of many enzymes. The low rate of glycation is due
to glucose's preference for the less reactive cyclic isomer. Nevertheless, many of the long-term
complications of diabetes (e.g., blindness, renal failure, and peripheral neuropathy) are probably
due to the glycation of proteins or lipids.[4] In contrast, enzyme-regulated addition of glucose to
proteins by glycosylation is often essential to their function. Another reason as to why glucose is
the most common sugar is that it is the most conformationally stable among other possibilities.
(Boerio-Goates, Juliana (1991), "Heat-capacity measurements and thermodynamic functions of
crystalline -D-glucose at temperatures from 10K to 340K", J. Chem. Thermodynam. 23 (5):
4039, doi:10.1016/S0021-9614(05)80128-4.)

Properties
Molecular formula
Molar mass
Appearance
Density
Melting point
Solubility in water

C6H12O6
180.16 g mol1
White powder
1.54 g/cm3
-D-glucose: 146 C
-D-glucose: 150 C
90.9 g/100 mL (25 C)

Butter
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally
used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan
frying. Butter consists of butterfat, milk proteins and water.
Most frequently made from cows' milk, butter can also be manufactured from the milk of other
mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are
sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost
entirely butterfat.
Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water
emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but
softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at
3235 C (9095 F).

Nutritional information
As butter is essentially just the milk fat, it contains only traces of lactose, so moderate
consumption of butter is not a problem for the lactose intolerant. People with milk allergies may
still need to avoid butter, which contains enough of the allergy-causing proteins to cause
reactions.
It is a good source of Vitamin A equivalent.
Butter may play a useful role in dieting by providing satiety. A small amount added to low fat
foods such as vegetables may ward off feelings of hunger.

Mixing Flow Chart: The Mixing flow chart are Shown below,
Sugar

Glucose

Water

Chick Pea

Almond

Milk

Butter

Salt

Flavor

Procedure/ Method (Trail No. 1st)

1) Dissolved the sugar with water up to without sugar crystallized.

2) When sugar syrups temperature will be 105 oC then add solid or liquid Glucose( Liquid
glucose is better than solid glucose)
After that add before prepared all other ingredients of recipe, except flavor.

3)
4) And

after that, cooked it at the temperature of 110-115 oC (10-15 min.) before the
crystallization.
Remove the pan from cooker or fire.

5)
6) Power on the Kneading table for cooling.
7) Spread the must on the table and add the flavor.
8) Fold it for several time and mixed it well.
9) And Cut it as choice.
Thickness 10-15mm.

Procedure/ Method (Trail No. 2nd)

1) Dissolved the sugar with water up to without sugar crystallized.

2) When sugar syrups temperature will be 105 oC then add solid or liquid Glucose( Liquid
glucose is better than solid glucose)
After that add before prepared all other ingredients of recipe, except flavor.

3)
4) And

after that, cooked it at the temperature of 115-120 oC (15-20 min.) before the
crystallization.
Remove the pan from cooker or fire.

5)
6) Power on the Kneading table for cooling.

7) Spread the must on the table and add the flavor.

8) Fold it for several time and mixed it well.
9) And Cut it as choice.
Thickness 10-15mm.

Procedure/ Method (Trail No. 3rd)

1) Dissolved the sugar with water up to without sugar crystallized.

2) When sugar syrups temperature will be 105 oC then add solid or liquid Glucose( Liquid
glucose is better than solid glucose)
After that add before prepared all other ingredients of recipe, except flavor.

3)
4) And

after that, cooked it at the temperature of 120-122 oC (15 min.) before the
crystallization.
Remove the pan from cooker or fire.

5)
6) Power on the Kneading table for cooling.
7) Spread the must on the table and add the flavor.
8) Fold it for several time and mixed it well.
9) And Cut it as choice.
Thickness 10-15mm.

Production flow chart: production flow chart are given below,

Raw materials selection

Raw materials inspection

Blending/Grinding

Raw Materials Preparing

Mixing

Cooking

Physical test (to Complete Cooking)

Kneading

Cutting

Labeling

Storage

Blending
Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of
chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in
order of highest quantity of cocoa liquor first), are as follows:

Fountain chocolate is made with high levels of cocoa butter, allowing it to flow gently over a
chocolate fountain to serve as dessert fondue.

Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla

Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla

White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla

Usually, an emulsifying agent, such as soy lecithin, is added, though a few manufacturers prefer
to exclude this ingredient for purity reasons and to remain GMO-free, sometimes at the cost of a
perfectly smooth texture. Some manufacturers are now using PGPR, an artificial emulsifier
derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining
the same mouthfeel.
The texture is also heavily influenced by processing, specifically conching (see below). The
more expensive chocolate tends to be processed longer and thus have a smoother texture and
mouthfeel, regardless of whether emulsifying agents are added.
Different manufacturers develop their own "signature" blends based on the above formulas, but
varying proportions of the different constituents are used. The finest, plain dark chocolate
couvertures contain at least 70% cocoa (both solids and butter), whereas milk chocolate usually
contains up to 50%. High-quality white chocolate couvertures contain only about 35% cocoa.
Producers of high quality, small batch chocolate argue that mass production produces bad quality
chocolate.[53] Some mass-produced chocolate contains much less cocoa (as low as 7% in many
cases), and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used
in cheaper chocolate to mask poorly fermented and/or roasted beans. In 2007, the Chocolate

Manufacturers Association in the United States, whose members include Hershey, Nestl, and
Archer Daniels Midland, lobbied the Food and Drug Administration to change the legal
definition of chocolate to let them substitute partially hydrogenated vegetable oils for cocoa
butter, in addition to using artificial sweeteners and milk substitutes.[61] Currently, the U.S. Food
and Drug Administration (FDA) does not allow a product to be referred to as "chocolate" if the
product
contains
any
of
these
ingredients.

Chocolate Cutting System

Slitting systems
Slitters are used to cut slabs of praline and slabs used for manufacturing bars. Versions with fixed
knives for masses with a high fat content and large circular knives with variable speed (rpm),
specially designed for bars made from sugar or cereal masses, are available.
Guillotine cutters Type SGU
A guillotine machine with overhead mechanical drive for ease of maintenance and thorough
cleaning. Digital cutting length display with cutting length synchronised with the belt speed.
Stepless regulation of the knife speed. All products over 30 mm in length are cut on a rotating
anvil roller. Short products are cut on a special cutting anvil.
Ultrasonic cutting systems
For products that are difficult to cut using mechanical knives, e.g. small cakes with fillings.
Ultrasonic sonotrodes are available for both the Type SGU guillotine and the servo-driven Type
SGS, with knives in the 20 kHz to 40 kHz range available depending on the application. Type
SGU can also be supplied with ultrasonic knives.

Labeling
Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a
label quoting percentage of "cocoa" or "cacao". It should be noted that this refers to the
combined percentage of both cocoa solids and cocoa butter in the bar, not just the percentage of
cocoa solids. Chocolates that are organic or fair trade certified carry labels accordingly.
In the United States, some large chocolate manufacturers lobbied the federal government to
permit confections containing cheaper hydrogenated vegetable oil in place of cocoa butter to be
sold as "chocolate". In June 2007, as a response to consumer concern after the proposed change,
the FDA reiterated "Cacao fat, as one of the signature characteristics of the product, will remain
a principal component of standardized chocolate.

Storage

Packaged chocolate in the Ghirardelli Chocolate Company shop is stored in controlled

conditions. Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures
are between 15 and 17 C (59 and 63 F), with a relative humidity of less than 50%. Various
types of "blooming" effects can occur if chocolate is stored or served improperly. Fat bloom is
caused by storage temperature fluctuating or exceeding 24 C while sugar bloom is caused by
temperature below 15 C or excess humidity. To distinguish between different types of bloom, one
can rub the surface of the chocolate lightly, and if the bloom disappears, it is fat bloom. One can
get rid of bloom by re-tempering the chocolate or using it for anything that requires melting the
chocolate. Chocolate is generally stored away from other foods, as it can absorb different
aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct
humidity and temperature. Additionally, chocolate is frequently stored in a dark place or
protected from light by wrapping paper. If refrigerated or frozen without containment, chocolate
can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals
rising to the surface. Moving chocolate from one temperature extreme to another, such as from a
refrigerator on a hot day, can result in an oily texture. Although visually unappealing, chocolate
suffering from bloom is perfectly safe for consumption . ("New Chemical Analyses Take
Confirmation Back 500 Years and Reveal that the Impetus for Cacao Cultivation was an
Alcoholic Beverage". Penn Museum. Archived from the original on 2 December 2007. Retrieved
13 November 2007. )

Tempering
The final process is called tempering. Uncontrolled crystallization of cocoa butter typically
results in crystals of varying size, some or all large enough to be clearly seen with the naked eye.
This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to
crumble rather than snap when broken. The uniform sheen and crisp bite of properly processed
chocolate are the result of consistently small cocoa butter crystals produced by the tempering
process. The fats in cocoa butter can crystallize in six different forms (polymorphous
crystallization). The primary purpose of tempering is to assure that only the best form is present.
The six different crystal forms have different properties. ("Chocolate: A Mesoamerican Luxury
250900 C.E. (A.D.) Obtaining Cacao". Field Museum. Retrieved 2 June 2008. )

Crystal
i
ii
iii
iv
v

Melting temperature
17 C (63 F)
21 C (70 F)
26 C (79 F)
28 C (82 F)
34 C (93 F)

Notes
Soft, crumbly, melts too easily
Soft, crumbly, melts too easily
Firm, poor snap, melts too easily
Firm, good snap, melts too easily

vi

36 C (97 F)

Hard, takes weeks to form

Glossy, firm, best snap, melts near body

temperature (37 C)

Molten chocolate and a piece of a chocolate bar

Making chocolate considered "good" is about forming as many type V crystals as possible. This
provides the best appearance and texture and creates the most stable crystals, so the texture and
appearance will not degrade over time. To accomplish this, the temperature is carefully
manipulated during the crystallization.
Generally, the chocolate is first heated to 45 C (113 F) to melt all six forms of crystals. Next,
the chocolate is cooled to about 27 C (81 F), which will allow crystal types IV and V to form.
At this temperature, the chocolate is agitated to create many small crystal "seeds" which will
serve as nuclei to create small crystals in the chocolate. The chocolate is then heated to about 31
C (88 F) to eliminate any type IV crystals, leaving just type V. After this point, any excessive
heating of the chocolate will destroy the temper and this process will have to be repeated.
However, there are other methods of chocolate tempering used. The most common variant is
introducing already tempered, solid "seed" chocolate. The temper of chocolate can be measured
with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with
the chocolate and placed in the unit which then displays or prints the results.
Two classic ways of manually tempering chocolate are:

Working the molten chocolate on a heat-absorbing surface, such as a stone slab, until
thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently
warmed to working temperature.

Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with
crystals (this method uses the already formed crystals of the solid chocolate to "seed" the
molten chocolate).

Chocolate tempering machines (or temperers) with computer controls can be used for producing
consistently tempered chocolate, particularly for large volume applications.

How to Temper Chocolate

Whether you're dipping confections in chocolate, coating truffles, or making chocolates in a
candy mold, you'll need to know how to temper chocolate. Correctly tempered
chocolate produces bright, crisp, and shiny chocolate.
1. To melt and temper chocolate, you need chocolate couverture: the kind with real cocoa butter.
Start with 12 ounces or more: a large amount is easier to work with, especially for beginning
chocolatiers.
You'll need a pot of water, a clean, completely dry stainless-steel bowl to act as a double boiler,
and a rubber spatula for stirring. Any moisture in the bowl disrupt the tempering process.
Place the pot of water on the stove and bring the water to a slow boil.
2. Chocolate chips or coins (available from some specialty purveyors) are ideal for tempering, as
they are all the same size and will therefore melt evenly. If you're using a block of chocolate, a
serrated knife works well for chopping; you can also use a dough cutter (bench scraper) or other
knife. Chop chocolate into even pieces that are no larger than half an inch square.
3. Use the dough cutter, bench scraper, or your hands to transport the chocolate to the dry bowl.
If you use your hands, move quickly: the chocolate will melt in your hands. Keep a dry kitchen
towel handy for wiping hands and surfaces free of chocolate crumbs and drips.
4. Place the bowl on top of the pot of hot water and gently stir the chocolate with a rubber
spatula
until
it
has
melted
completely
and
looks
smooth.
You can keep the water at a simmer while the chocolate melts, or you can turn the heat off
entirely. For small amounts of chocolate, it is appropriate to turn off all heat: steam can introduce
moisture to the chocolate, causing it to seize up or curdle. In addition, some chocolate has a very
high cocoa butter content, which if heated too quickly will cause the chocolate to break and
crystallize. White chocolate, in particular, needs very gentle handling.
5. Test the temperature of the chocolate. You need to melt the chocolate to a target temperature of
about 110 degrees F (45 degrees C). Going over the target temperature can cause scorching.
As soon as the chocolate reaches the proper temperature, remove the bowl from the heat, dry the
bottom of the bowl, and begin the essential stage of cooling and agitating.
One way of cooling the melted chocolate is to add chopped, un-melted couverture to the bowl.

(Add about a third of the amount of chocolate you started with: if you melted 12 ounces, add an
additional 4 ounces of finely chopped chocolate.) Stir vigorously until chocolate is melted. This
process, called "seeding," produces the smooth, glossy result.
6. Now, if your chocolate is too cool to work with, you must bring the chocolate's temperature
back up to approximately 90 degrees F (32 degrees C) to use it for coating or molding.
Pastry chefs use a method called "tabling" to temper chocolate, a cooling-and-agitating method
that involves pouring two-thirds of the melted chocolate onto a marble slab. The chocolatier
quickly spreads it thin with a metal spatula, scrapes it back into a pile with a putty knife, and
spreads it thin again, repeating until the right sludgy consistency is reached. This cooled
chocolate is stirred into the bowl of reserved warm chocolate.
6. Now, if your chocolate is too cool to work with, you must bring the chocolate's temperature
back up to approximately 90 degrees F (32 degrees C) to use it for coating or molding.
Pastry chefs use a method called "tabling" to temper chocolate, a cooling-and-agitating method
that involves pouring two-thirds of the melted chocolate onto a marble slab. The chocolatier
quickly spreads it thin with a metal spatula, scrapes it back into a pile with a putty knife, and
spreads it thin again, repeating until the right sludgy consistency is reached. This cooled
chocolate is stirred into the bowl of reserved warm chocolate.
7. Test the temper by dipping a knife tip into the chocolate and letting it sit for two to three
minutes. Is it still sticky? It's not in temper. Properly tempered chocolate should be firm to the
touch after a few minutes.

Cannoli

Langues De Chat

Chocolate-Dipped Orange Biscotti

Madeleines II

Microbiological analysis
The microbiological evaluation of the chocolate-coated almond (tested samples) and chocolatecoated peanut (reference sample) stored at both 7 C and (252) C was based on the
specifications for chocolate and chocolate products (Chinese National Standard GB 9678.2,
2003). The results are shown in Table. It can be observed that there were no remarkably levels of
yeasts and molds in the tested samples, nor in the reference samples at both storage temperatures,
yet yeasts and molds are the major cause of deterioration or spoilage of most fruits and

vegetables (Goepfert, 1980). This is in agreement with our previous findings that reported the
decay incidence of the same products stored at 4 C and 23 C (Gounga et al., 2007b).
Enumeration of microorganisms in DDC and MCC as compared to the REF used at different
storage conditions
In all the samples tested, a low level of total plate count (TPC) was observed. The TPC was
lower than the recommended safety limit proposed by Chinese Hygienic Standard for chocolate
and chocolate products (Chinese National Standard GB 9678.2-2003). More so, no observable
colonies of Salmonella ssp., Shigella ssp. or Staphylococcus aureus were found.
The considerably low levels of yeasts and molds and TPC are indicative of proper handling of
the raw material (chestnut) and satisfactory processing conditions of both WPI-Pul and chocolate
coatings at all processing stages.
Traditionally, chocolate and other confectionery products are regarded as being
microbiologically stable and safe to eat. Owing to the inherent low water activity of chocolate, it
is unlikely to support the growth and proliferation of bacterial pathogens. The moisture content
of the chocolate used was 2.78% as earlier stated. However, Tamminga et al.(1977) reported that
although Salmonellae are unable to grow in chocolate with the low water activity, they are able
to survive and persist for long period of time during storage. Moreover, the low water activity of
chocolate has been also reported to be a contributing factor towards the increased thermal
resistance of Salmonella in chocolate, which enables the organism to survive processing
conditions that would normally be expected to destroy this pathogen (DAoust, 1977). If such
situation occurs, and in order to prevent any eventual accidental contamination, the use of tested
plant extracts or essential oils after prolonged storage is worth doing (Baylis et al., 2004;
Kotzekidou et al., 2008).

Results
Dairy Milk chocolate contains more than 12% milk solids and usually comprised of 10-20%
cocoa solids. Generally, dark chocolate contains little to no milk solids and is high in cocoa
solids. This type of chocolate can be sweet, semi-sweet, bittersweet, or unsweetened.

Shalf life and acceptibility Comperation with the Different sample of Different Trils and this
comeration has been complited in three steps and every step frequency is 20 days at the 100%
Quality Scale, presrvation at the temperature of 18OC.

100%
90%
80%
70%
60%

Category 4

50%

Sample#03
Sample#02

40%

Sample#01

30%
20%
10%
0%
Step#01

Step#02

Step#03

Acceptability test in Hedonic Scale

(After 15 Days From production Date)

Judge Name: Anis Alam Siddiui

Date: 18-12-2013
Product Name: Chick pea Dairy milk Chocolate
Special Attribute (Good or Bad): Slightly Soft= Sample #01. Moderately Hard #02 and
Appropriate or prospected Softness = sample #03.
Degree of Preference
Like very much
Like Much

Sample # 01
-

Sample # 02
-

Sample # 03

Like moderately

Slightly Like
Neither Like nor Dislike
Slightly Dislike
Dislike moderately

Dislike Much
Dislike Very Much

Acceptability test in Hedonic Scale

(After 30 Days From production Date)

Judge Name: Nurul Abadin Chowdhury

Date: 18-12-2013
Product Name: Chick pea Dairy milk Chocolate
Special Attribute (Good or Bad): Special Attribute (Good or Bad): Slightly Soft= Sample
#01. Moderately Hard #02 and Appropriate or prospected Softness = sample #03.
Degree of Preference
Like very much

Sample # 01

Like Much
Like moderately
Slightly Like
Neither Like nor Dislike
Slightly Dislike
Dislike moderately
Dislike Much
Dislike Very Much

Sample # 02

Sample # 03

Acceptability test in Hedonic Scale

(After 45 Days From production Date)

Judge Name: Naushin Tabassum

Date: 03-01-2014
Product Name: Chick pea Dairy milk Chocolate
Special Attribute (Good or Bad): Special Attribute (Good or Bad): Slightly Soft= Sample
#01. Moderately Hard #02 and Appropriate or prospected Softness = sample #03.
Degree of Preference
Like very much

Sample # 01

Sample # 02
-

Sample # 03

Like Much

Like moderately
Slightly Like

Neither Like nor Dislike

Slightly Dislike
Dislike moderately
Dislike Much
Dislike Very Much

Acceptability test in Hedonic Scale

(After 60 Days From production Date)

Judge Name: Md. Mahmudul Hasan

Date: 03-01-2014
Product Name: Chick pea Dairy milk Chocolate
Special Attribute (Good or Bad): Special Attribute (Good or Bad): Slightly Soft= Sample
#01. Moderately Hard #02 and Appropriate or prospected Softness = sample #03.
Degree of Preference
Like very much

Sample # 01
-

Sample # 02

Sample # 03

Like Much

Like moderately
Slightly Like
Neither Like nor Dislike
Slightly Dislike
Dislike moderately
Dislike Much
Dislike Very Much

Acceptability test in Hedonic Scale

(After 75 Days From production Date)

Judge Name: Anis Alam Siddiui

Date: 03-01-2014
Product Name: Chick pea Dairy milk Chocolate
Special Attribute (Good or Bad): Special Attribute (Good or Bad): Slightly Soft= Sample
#01. Moderately Hard #02 and Appropriate or prospected Softness = sample #03
Degree of Preference

Sample # 01

Sample # 02

Sample # 03

Like very much

Like Much

Like moderately

Slightly Like
Neither Like nor Dislike
Slightly Dislike
Dislike moderately
Dislike Much
Dislike Very Much
The participants felt more satiated, less hungry, and had lower ratings of prospective food
consumption after consumption of the dark chocolate than after the milk chocolate. Ratings of
the desire to eat something sweet, fatty or savoury were all lower after consumption of the dark
chocolate. Energy intake at the ad libitum meal was 17% lower after consumption of the dark
chocolate than after the milk chocolate (P=0.002). If the energy provided by the chocolate is
included in the calculation, the energy intake after consumption of the dark chocolate was still
8% lower than after the milk chocolate (P=0.01). The dark chocolate load resulted in an overall
energy difference of 584 kJ (95% confidence interval (1027141) during the test period.
Energy intake at the ad libitum meal was 17% lower after consumption of the dark chocolate
compared with the milk chocolate (P=0.002). Adjusting for how well the chocolate was liked'
did not change the result. If the energy provided by the chocolate is included in the calculation,
the energy intake after consumption of the dark chocolate was still 8% lower than after the milk
chocolate (P=0.01). Thus, the dark chocolate load resulted in an overall energy difference of
584 kJ (95% confidence interval (1027141) during the whole test period. The palatability of
the pizza was rated similarly on both the dark and milk chocolate test days.
After consumption of the ad libitum meal, there were no significant differences between the test
days with respect to sensations of hunger, satiety, prospective food consumption and fullness.
Nor were there any differences in subjective desires for salty, fatty or savoury foods.
The ratings of the desire to eat something sweet were significantly lower throughout the entire
test day after consumption of the dark chocolate compared with the milk chocolate (P=0.002)
Mean desire for something sweet' VAS scores (s.e.m.) during the two test days, n=16. The
chocolate was served at 0 min and the ad libitum meal at 135 min. The P-value was obtained
from repeated-measures analysis of covariance. There was no difference in thirst and well-being
during the two test days.

Discussion

The results of the present study support the hypotheses that dark chocolate is more satiating than
milk chocolate and that dark chocolate satisfies a sweet tooth' for a longer time than milk
chocolate. As far as we know, this is the first study to compare the satiating properties of dark vs
milk chocolate.
The amount of chocolate was 100 g of chocolate, which probably only a few people eat first
thing in the morning. However, the present study was the first attempt to test whether there is a
difference in the satiating effect of milk and dark chocolate. We therefore chose an amount of
chocolate that was likely to be sufficient to produce a measurable difference, if any difference
did in fact occur. To avoid interference from prior meals, we did the intervention in the morning,
when the participants were in a fasting state. This is a standard procedure in most meal tests.
Because of the crossover design, the time of chocolate consumption is not considered to have an
impact on the results.
We chose to compare a good quality dark chocolate with a popular milk chocolate that would be
a common choice for a Dane with a sweet tooth. The same amount of chocolate was
administered regardless of the fact that the dark chocolate contained more energy than the milk
chocolate. The original idea was to create a natural situation comparing the same amount of two
different types of chocolate, just as would occur in the real' world. Unfortunately, this set-up
makes the interpretation of the results more difficult because of the different energy contents of
the chocolates. It could be argued that the difference in satiety may be attributable to this
difference in energy intake. To our knowledge, the only way to compensate for this discrepancy
in energy content would be by assuming that there is a linear relationship between preload
calorie intake and subsequent food intake. There is no evidence to support this assumption, but
then again there is no evidence to disprove it. When adjusted for the extra energy from the
chocolate, ad libitum energy intake was still 8% lower after consumption of the dark chocolate,
suggesting that the difference in satiety is not only attributable to the difference in energy
content. However, it would be highly relevant to test the two types of chocolate in equal energy
portions to confirm the findings from the present study.
It could be speculated that the differences in appetite on the two test days in the present study
may just reflect a difference in well-being, but there were no differences in well-being between
the two groups.
One of the inclusion criteria was that the participants should be equally fond of both milk and
dark chocolate, but this was not tested during recruitment; the participants were simply asked
whether they liked both types of chocolate. Because of the possibility that the participants could
have different preferences for the two types of chocolate, we adjusted for how well the chocolate
was liked. This had no significant influence on the results, which indicates that the differences
between the two test days reflect a true difference in the effect of the chocolate on appetite.

It was not possible to blind the study, as the participants could easily see which type of chocolate
they consumed. However, conversations during the screening process made it clear that the
participants were mainly young men with no interest in nutrition, who were merely interested in
having free chocolate, a free meal and some free wine (honorarium).
Why is dark chocolate more satiating than milk chocolate? The chocolates used in the present
study differed most markedly in cocoa content, the amount and type of fat and sugar content.
First of all, 70% cocoa content in the dark chocolate compared with 30% in the milk chocolate
results in a more intense flavour in the dark chocolate. In a recent study, the impact of the
intensity of different foods on different parameters was investigated, and here it was shown that
consumption of dark chocolate leads to a decreased desire to eat compared with other less
intense-tasting foods.9 Secondly, the amount of fat was 24% greater in the dark chocolate than in
the milk chocolate, and the fat in the dark chocolate was exclusively cocoa butter, whereas the
milk chocolate contained both cocoa butter and butter fat. Studies have shown that cocoa butter
(chocolate) has a neutral effect on blood lipids, and it has been suggested that this is because of
the high content of stearic acid (3236%), which should either delay the transit time or lower the
digestibility of the cocoa butter. However, though animal studies have shown that cocoa butter
has a low digestibility, it is well absorbed in humans, both with high and moderate intakes. There
have been no studies measuring the gastro-intestinal (GI)-transit time of cocoa butter. If the GItransit time of the dark chocolate is longer because of the higher content of cocoa butter, then this
will lead to a delayed absorption of fat in the GI tract. A delayed absorption of fat leaves more
undigested fatty acids in the GI tract, which could lead to increased release of appetite-regulating
GI hormones, such as cholecystokinin, glucagon-like peptide-1 and peptide YY.
The protein content was 2.9 g (33%) higher in the dark chocolate than in the milk chocolate
corresponding to 8.9 E% and 6.0 E%, respectively. Several single-meal studies with high-protein
diets (25 E% or more) have shown increased satiety from protein. As far as we know, only one
study has been done with low doses of protein, and in that study low-dose protein-enriched
beverages (14 E%) suppressed subjective feelings of hunger and fullness but had no significant
effect on energy intake 120 min after consumption of the protein preload. 17 This suggests that the
difference in protein content in the present study does not explain the difference in the effect on
energy intake.
It could be speculated that the differential effects of the two types of chocolate may be explained
both by the difference in the sensory properties (for example, the flavour intensity) and a
difference in GI-transit time, as well. We expected an immediate effect on the ratings of appetite
due to the differences in the sensory properties of the two chocolates and this is reflected in the
VAS slopes. The continuing difference in appetite could be due to an increasing effect originating
from different GI-transit times that gradually overlap the decline in the effect of the sensory
properties.

When a food is eaten, this food (and other related foods) drops in ratings of pleasantness relative
to foods that have not been eaten. This phenomenon is referred to as sensory-specific satiety.18
According to this phenomenon, it could be expected that the desire to eat something sweet would
be lower after consuming the milk chocolate compared with the dark chocolate, as the milk
chocolate was sweeter. However, this was not the case and the decrease in the desire to eat
something sweet immediately after eating the chocolate was the same for both types, whereas
ratings were higher for the remainder of the test period on the milk-chocolate test day compared
with the dark-chocolate test day.
As chocolate is an energy rich food, it would be relevant to compare the effect of smaller
amounts of dark and milk chocolate on appetite and energy intake and on body weight. A longterm study with fixed amounts of chocolate as a dietary supplement and using ad libitum test
meals would be one way to investigate this. In order to learn more about the mechanisms behind
the differences in the effect of the chocolates on appetite, the present study could be repeated
(with equal energy portions) with the inclusion of assessments of the subjects' perception of the
sensory properties of the chocolates, measurements of gastric emptying and concentrations of
cholecystokinin, glucagon-like peptide-1 and peptide YY. A study examining the effects of
chocolate ad libitum on satiety and satiation would also be relevant.
In conclusion, the present results suggest that dark chocolate promotes satiety, lowers the desire
to eat something sweet and suppresses energy intake compared with milk chocolate, although
further research is needed to validate these results. Flavonoids contained in cocoa and dark
chocolate might protect against risk factors for CVD.
We report here that regular intake of dark chocolate is inversely related to serum CRP
concentrations in a cross-sectional analysis. This is, to our knowledge, the first study showing
such an effect of dark chocolate on an inflammatory marker in a large healthy population of men
and women randomly recruited from city hall registries in a region of southern Italy.
Dark chocolate consumption was associated with young age, high social status, and lower total
physical activity. However, adjustment for these variables did not modify the association
between CRP and dark chocolate. In the univariate analysis, dark chocolate consumption was
also associated with lower systolic BP; however, the association disappeared after adjustment for
possible covariates. Differences from the results of a previous study (9) may be due to
differences in sample population and study design, because we did not restrict our analysis to
elderly subjects.
Dark chocolate consumers had more healthy dietary habits than nonconsumers; indeed, they
consumed less meat, refined cereal, and alcoholic beverages but more fish, nuts and seeds,
sweets other than chocolate, coffee, and tea. To take into account the possibility that the
relationship between dark chocolate consumption and serum CRP was mediated by the healthier

lifestyle of chocolate consumers, 2 levels of adjustment were used in addition to environmental

confounders: either food groups or macro- and micronutrient intake. In both cases, the
association between serum CRP and dark chocolate consumption was still significantly present,
although decreased.
Among the variables associated with chocolate consumption, only age, sex, and sweets were also
independently associated with serum CRP concentrations. To further clarify whether dark
chocolate was associated with serum CRP concentrations independently from such variables, we
tested the association in their absence or presence in a stratified analysis for such factors. The
association between dark chocolate consumption and serum CRP concentrations did not
significantly vary in the presence or absence of such factors.
As previously shown by others (9), energy intake was higher in dark chocolate consumers than in
nonconsumers, although BMI, waist:hip ratio, and systolic BP values were all lower. After
further adjustment for anthropometric variables, we still found a strong relationship between
dark chocolate consumption and serum CRP. In contrast, the association of anthropometric
variables with serum CRP disappeared. The apparent contradictory association between dark
chocolate consumption and low BMI in the presence of high energy intake and low physical
activity was probably due to differences in age and social status between consumers and
nonconsumers, because it disappears after adjustment for such variables. As an alternative
explanation, the association between dark chocolate consumption and low BMI could be
attributed to the physiologic activity of polyphenols, as it has been described for tea polyphenols
in humans and rats (26,27). However, this hypothesis remains to be demonstrated.
Consumption of nuts and seeds, coffee, and tea, which were all strongly related to dark chocolate
consumption and are excellent sources of antioxidants, was not associated with any reduction in
serum CRP, suggesting a specific effect of dark chocolate on this inflammatory marker.
To eliminate the possibility that the associations found were dependent on either changes in
lifestyle (particularly in dietary habits) as a consequence of a disease or the presence of more
chocolate consumers in healthy people, we had preliminarily excluded from our analyses all
subjects with previous CVD, those undergoing therapy for hypertension, diabetes, or
dyslipidemia, and those following any type of dietary regimen. The possibility of reverse
causation was also excluded by stratification analysis, showing that dark chocolate consumption
did not differ between strata of BMI, smoking habits, social status, physical activity, and energy
intake, all parameters considered as indicators of healthy status.
Two small, short-term clinical trials (10,28) previously investigated the effect of cocoa on
markers of inflammation and did not find any association. Besides the small size of such studies
that might have generated false negative results, they used relatively high doses of chocolate that
could have masked the effect. Our dose-response curve indeed shows that the effect of dark

chocolate on serum CRP was present up to the intake of 1 serving every 3 d and tended to
disappear at higher doses. We can only speculate on the mechanism(s) for that narrow range of
protection. Such a low dose contributed to a low amount of total daily energy and nutrient intake
(29). Increasing the dose of chocolate would also lead to increased total energy and SFA intake
that could oppose the beneficial effects of polyphenols on inflammation (30). Moreover,
polyphenols could behave both as antioxidants and pro-oxidants and therefore act as either
antiinflammatory or proinflammatory compounds, depending on their concentration and free
radical source (31). (Faridi Z, Njike VY, Dutta S, Ali A, Katz DL. Acute dark chocolate and
cocoa ingestion and endothelial function: a randomized controlled crossover trial. Am J Clin
Nutr. 2008;88:5863.)

Problems
Sugar Bloom
If chocolate is not tightly wrapped, moisture from the atmosphere condenses on the surface when
the temperature drops. This moisture dissolves some sugar from the chocolate. When the air
warms again, the moisture evaporates leaving behind a gray film of very fine sugar called "sugar
bloom."

Fat Bloom
If chocolate is held for six months or more at a temperature in the high 70s Fahrenheit, mid 20s
Celsius, tiny amounts of some fats in the cocoa butter melt and float to the surface of the
chocolate forming a gray film, "fat bloom." In appearance, fat bloom and sugar bloom look alike,
but there is a slightly oily feel to the fat bloom.

The Curious (Toxic) Chemistry of Chocolate

The Latin name for the cacao tree the tropical plant source of all things chocolate consists of
two words packed with candy-loving scientific exuberance. Theobroma cacao. It derives from
the Greek words for god (theo) and food (brosi), roughly translating to food of the gods.
Well, sure you say. Obviously. This is chocolate, after all. Almost goes without saying. Which is
why I wont. Actually, Im mostly trying to explain why the most potent chemical compound in
chocolate a plant alkaloid, slightly bitter in taste, surprisingly poisonous in some species is
called theobromine.

And while chocolate, as a whole, has a wonderfully seductive chemistry, this poison-

obsessed blog will remain, well, obsessed.

Todays obsession is inspired by the fact that every Valentines season, in addition to stories
about love and lace, newspapers run cautionary candy tales. In the last few days alone, there
have been headlines ranging from Chocolate Poisoning and More to Pets and the Peril of
Chocolate.
And thats entirely due to, yes, theobromine.

So theobromine is an alkaloid, meaning its part of the

everyday chemistry of the plant world. Plant alkaloids are nitrogen-based, typically with with
flourishes of carbon, hydrogen and occasionally other atoms such as oxygen. The recipe (or as
chemists like to say, formula) for theobromine is seven carbon atoms, eight of hydrogen, four of
nitrogen and two of oxygen.
And while this may sound like a recipe for the routine, alkaloids are anything but. The first plant
alkaloid isolated (in 1804) was morphine from the flowering poppy. Other notable examples
include cocaine (1860), nicotine (1828), caffeine (1820), strychnine (1818) and a host of
pharmaceuticals including the anticancer drug Vincristine; the blood pressure medication,
reserpine; and the antimalarial compound, quinine.

By this standard, theobromine discovered in cacao beans in 1841, might sound to you

Theobromine, 3-D model

like a basic wuss of the alkaloid family. Its mostly known as a mild stimulant in humans; it
contributes (along with caffeine and a few other compounds) to that famed lift that people get
from eating chocolate.
There is some evidence that if people get carried away with chocolate consumption, of course,
theobromine will make them a little twitchy. According to the National Hazardous Substances
Database: It has been stated that in large doses theobromine may cause nausea and anorexia
and that daily intake of 50-100 g cocoa (0.8-1.5 g theobromine) by humans has been associated
with sweating, trembling and severe headache. Occasionally, people (mostly the elderly) have
needed hospital treatment for a theobromine reaction.
But if one looks at LD50 values, its obvious that the alkaloid is far more threatening to other
species. LD50 is an oral toxicity measurement; it refers to the dose that will kill 50 percent of a
given population and is usually calculated in milligrams of poison per kilograms of body weight.
The theobromine LD50 is about 1000 mg/kg in humans. But for cats its 200 mg/kg and for dogs
its 300 mg/kg in other words, dangerous at a far lower dose.

Overheating
Chocolate melts at a relatively low temperature--it literally melts in your mouth. When you heat
chocolate, the cocoa butter crystals melt and the chocolate becomes fluid, but if you get the
chocolate too hot, it can separate into burned, blackened cocoa particles and pale golden liquid.
We both scoured every source we could imagine. It seemed like such a simple question, At what
temperature does chocolate separate into cocoa particle and melted cocoa butter? I finally got
Dr. Paul Dimick, chocolate expert at Penn State University. He explained that cocoa butter, like
most natural products, is a complex mixture of fats. It contains small amounts of fats that do not
melt
until
high
temperatures--over
200F/93
C.

When French pastry expert Bruce Healy asked me, How hot is too hot? I thought that this was
an easy question--somewhere around 120F. It seems that a lot of things say, Dont heat over
120F. But Bruce pointed out that in Valhrona tempering directions they advise heating above
131F. I though we could just look it up in Minifie, Confectionery, the technical chocolate bible.
Bruce
had
already
looked.
It
wasnt
there.
Cocoa beans from different locations are very different since the plants adapt to the climate of
their surroundings. In a room at moderate temperature, say at 70F/21C, cocoa butter from
Malaysian beans which grew near the equator would be quite firm, while cocoa butter from
Brazilian beans which grow in a much colder mountain climate would be quite soft.
Dr. Dimick says that one of the major factors causing separation when heating is inadequate
stirring. With constant stirring, you can exceed chocolates normal separation temperature by a
little without ill effects. This separation temperature for dark chocolate is over 130F/54C (the
exact temperature depends on the cocoa bean from which the chocolate was made), and for
lighter
chocolates
it
is
115F/46C,
which
is
not
very
hot.
Chocolate can be safely melted in many different ways--on very low heat or over hot, not
simmering water (avoid steam) or in the microwave at 50% power for semisweet, 30% for milk
or white chocolate, stirring every 15 seconds. Heat and stir until the chocolate is just melt

Moisture-Seizing
Chocolate's "seizing" (becoming a solid, grainy mass) is a sudden, totally unreal happening. It is
as if a witch put an evil spell over your beautiful velvety brown liquid. Actually, this evil spell
is caused by moisture. The tiniest bit of moisture, even steam, can cause flowing, shiny melted
chocolate
to
become
a
solid,
dull,
grainy
mass.
Dr. Richard Schwartz at Wilbur Chocolates explains this using a sugar bowl as an example. If
you pour a cup of boiling water into a sugar bowl, it dissolves all the sugar--no lumps. But, if
you dip the spoon that you just used to stir your coffee into the sugar bowl, you get little grainy
lumps of sugar. The small amount of moisture from your spoon caused the dry sugar particles to
glue together. This is exactly what happens when you get a little moisture on chocolate. The fine,
dry sugar and cocoa particles glue together to change melted chocolate into a solid, grainy mass.
What can you do when chocolate seizes? Is there anything that you can do to retrieve it? Yes and
no. Applying the sugar bowl example, if you add more water so that all the particles get wet, they
will no longer stick together. Work a tablespoon of warm water into the grainy mess by breaking
up the solid and pressing the mess with the back of the spoon. When this is incorporated, work
another tablespoon in until you have a smooth shiny chocolate again. This slightly watered down
chocolate is fine for many uses--icing, fillings, etc. but will not work for enrobing where you
need a hard finished product.

Preventing Seizing
The Recipe--Enough Water-Type Liquid,
Cooks have to check their recipes and make sure that there is enough water-type liquid in the
recipe to prevent seizing.

In recipes containing water-liquid (this can be the water in butter, milk, heavy cream, eggs, etc.)
and chocolate, there is going to be a certain amount of water-type liquid that the recipe must
contain to prevent seizing. (An amount that is enough to wet all the cocoa particles.) See
Definitions Pages for chocolate liquor, high-percentage chocolates, etc.
With the regular 55% to 60% chocolates (bittersweet and semisweet that contain 55% to 60%
chocolate liquor), the minimum amount of water-type liquid needed to prevent seizing is 1
tablespoon per 2 ounces of chocolate. High-percentage (60 to70%) chocolates, which contain
more cocoa particles, require more liquid (1 1/2 tablespoons water-type liquid per 2 ounces of
chocolate). Unsweetened chocolate requires 2 tablespoons of water-type liquid for 2 ounces of
chocolate. Any recipe with less liquid may cause the chocolate to seize.
Since high-percentage chocolates require more liquid, recipes that worked beautifully with
regular chocolate (containing 55 to 60% chocolate liquor) may not work with the high
percentage chocolates (chocolate containing 60 to70% chocolate liquor), which have many more
cocoa particles that have to be wet. So, you may well have a recipe that you have made for years
with regular chocolate that is a disaster with high percentage chocolates.

Health effects
Chocolate with various fillings.
Main articles: Health effects of chocolate and Theobromine poisoning
Positive

Cocoa or dark chocolate may positively affect the circulatory system.

Several studies have suggested that eating chocolate can help reduce the risk of certain
cardiovascular problems and also reduce blood pressure in both overweight and normal
adults.

Chocolate may boost cognitive abilities.

Dark chocolate may lower cholesterol levels in adults. Although basic research has
provided preliminary evidence that polyphenols in chocolate might inhibit oxidation of
LDL cholesterol, few results from clinical trials are conclusive about such an effect in
humans.

According to one study, chocolate consumption correlates with lower Body Mass Index.

Other possible effects under basic research include anticancer, brain stimulator, cough
preventor and antidiarrhoeal activities.

Negative

Chocolate is believed to cause heartburn because of one of its constituents, theobromine,

relaxes the oesophageal sphincter muscle, hence permitting stomach acidic contents to
enter into the oesophagus. Theobromine is also toxic to many animals because they are
unable to metabolize it (see theobromine poisoning).

The unconstrained consumption of large quantities of any energy-rich food, such as

chocolate, without a corresponding increase in activity, is thought to increase the risk of
obesity. Raw chocolate is high in cocoa butter, a fat which is removed during chocolate
refining, then added back in varying proportions during the manufacturing process.
Manufacturers may add other fats, sugars, and milk as well, all of which increase the
caloric content of chocolate.

Chocolate and cocoa contain moderate to high amounts of oxalate, which can cause some
health concerns particularly for individuals at risk for kidney stones.

Chocolate absorbs lead from the environment during production, and there is a slight
concern of mild lead poisoning for some types of chocolate. In a study from Nigeria, the
average lead concentration of cocoa beans was less than 0.5 ng/g, among the lowest
reported values for a natural food, with lead concentrations ranging from 70230 ng/g for
raw and processed cocoa. These measurements "are consistent with market-basket
surveys that have repeatedly listed lead concentrations in chocolate products among the
highest reported for all foods. One source of contamination of the finished products is
tentatively attributed to atmospheric emissions of leaded gasoline, which is still being
used in Nigeria." The figures are still comparatively low when compared to 200,000 ng,
which is the WHO tolerable daily limit for lead consumption.

Research on elderly people showed chocolate might cause osteoporosis.

A few studies have documented allergic reactions with chocolate in children.

There is some evidence that chocolate may be addictive.

CONCLUSION

Chocolate-coated Almond has been successfully processed and the determination of the
proximate analysis provides information about nutritional supply in what is considered as new
product. The results show a wide range of values for all the nutrients studied as compared to the
raw chestnut. This is a pioneer study in China, which has shown an alternative strategy to add
value to chestnut, minimizing the significant losses in harvested fruits and providing a wider
range of choices of new products to the consumers disposal. The microbiological investigations
suggest that chocolate coating led to a marked reduction in the population of spoilage microorganisms during storage and the product was of satisfactory bacteriological quality. The product
storability is going on and would be carried out up to 12 months. Therefore, the microbial indices
could be proposed to estimate the shelf life of the product.

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