Chocolate and structure experiment

Description

The structure of a substance affects its properties and this is also true for chocolate. In this experiment you will melt and re-harden chocolate to change its structure. You will then compare the taste, texture and melting point of chocolate vs its melted and re-hardened form.

Credits

:
This is an experiment from the Practical Chemistry project, developed by the Nuffield Foundation and the Royal Society of Chemistry.
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Apparatus Chemicals

Each experiment requires:

Boiling tubes, 2

Beaker (250 cm3) (or similar sized container)

Thermometer (0 - 100oC)

Timer

Access to:

Kettle (for boiling water)

Each experiment requires:

Milk chocolate, 1 square per student and 1 square per pair or group

Milk chocolate that has been melted and re-hardened (same type as above), 1 square per student and 1 square per pair or group

Refer to Health & Safety and Technical notes section below for additional information.

 






 

 

 

 


The structure of a substance affects its properties and this is also true for chocolate. In this experiment you will melt and re-harden chocolate to change its structure. You will then compare the taste, texture and melting point of chocolate vs its melted and re-hardened form.

ADDITIONAL INFORMATION

This is a resource from the Practical Chemistry project, developed by the Nuffield Foundation and the Royal Society of Chemistry. This collection of over 200 practical activities demonstrates a wide range of chemical concepts and processes. Each activity contains comprehensive information for teachers and technicians, including full technical notes and step-by-step procedures. Practical Chemistry activities accompany Practical Physics and Practical Biology.

The experiment is also part of the Royal Society of Chemistry's Continuing Professional Development course: Chemistry for non-specialists