Chemistry of chocolate

Students at St Ann’s College for Women, Hyderabad, were treated to a chocolate-filled event by the RSC Deccan Local Section. 

Ms Lakshmi Peesapati delivered a lecture on the chemistry of chocolate on 14 March 2017, followed by a demonstration on how to make chocolates at home.

The lecture covered the chemistry of the chocolate-making process – from cocoa beans being cleaned to remove all extraneous materials and shell removal, through the alkanisation of cocoa nibs with potassium carbonate to develop the flavour and colour to the pressing and processing of cocoa beans to form the chocolate base. Ms Peesapati also listed the various health benefits of eating chocolate – particularly dark chocolate.  After a step-by-step demonstration for preparing dark chocolates for moulds, the students also got an opportunity to try some of the finished chocolates.