09-125 Special Topics in Chemistry: The Chemistry of Chocolate
9 units, Carnegie Mellon University
What is it about chocolate? No other food rivals its ability to tantalize and tempt us and it is said that chocolate is a surrogate for love, a gift provided to us by the Aztec gods. This freshman seminar will initially explore the history of cocoa, from the spicy, hot drink imported from the New World to today's smoothly melting, sweet chocolate bar. Later, we will learn about the procedures that transform the fruits of the cocoa tree (Theobroma cacao L.) to the chocolate products available today. A great deal of science and engineering is necessary to process the cocoa beans to control the texture and flavor of the final product. The macroscopic properties of the complex mixture that is chocolate will be related to the molecular structure of its ingredients. Carbohydrates and fats, the main ingredients, will be studied in detail, and their interaction with lecithin will provide insights into the complex interplay that governs the important flow properties of chocolate. Later we will explore the active components, such as theobromine, that are responsible for the stimulating properties of cocoa products. A portion of the class will cover the interaction of these interesting nitrogen-containing natural products (alkaloids) with the brain. Are these compounds producing addiction or is it just craving for another dose of sugar? We will examine this question by a thorough literature search and discuss the findings in class. Are there negative health effects related to chocolate, is there "death by chocolate"? No good chemistry class is complete without a lab section! In the lab we will extract and quantify the fat from chocolate. Can we relate the smoothness of chocolate with the particle size probed through a sieve analysis?
Prerequisites: none listed
Offered: Fall 2026, Fall 2025
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