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We are melting chocolate and measuring the time it takes to harden. Here are our results.

Kasi Laxman

on 16 March 2011

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Transcript of CHOCOLATE!!!

We chose the project 'Temper, Temper, Temper, the Science of Tempering Chocolate' PROBLEM STATEMENT Will the different types of chocolate melt faster than the others? (milk, dark, and white) Research and Bibliography various(2002-2011) Temper, Temper, Temper the science of tempering chocolate. (Feb, 19, 2011).www.sciencebuddies.org/science-fair-projects/projects_ideas/foodsci_po38.shtml

Chu, M.(Nov. 12, 2006). Tempering Chocolate, Mar. 9, 2011 http://www.cookingforengineers.com/article/155/Tempering-Chocolate

Tempering chocolate is a process when the cocoa butter in the choclate is hardened into a specific crystallyn pattern. When the cocoa butter molecules are in the pattern, the chocolate turns shiny and breaks with a sharp snap. The crystal structure forms based on the temperature the chocolate. When it does, it's because there are enough stable seed crystals to harden. The amount of time it takes to harden depends on the amount of chocolate and the type.
Will the different types of chocolate harden faster than the others?(white, milk, and dark) Kourtney Koopman and Kasi Laxman C
H O C O L A T E HYPOTHESIS It is hypothesized that dark chocolate will take a longer amount of time to harden. Materials Milk Chocolate chips
Dark Chocolate Chips
White Chocolate Chips
Microwavable Bowls
1/4 Cup Procedure 1. Gather supplies.
1/4 Cup
Microwavable Bowls
Milk Chocolate Chips
Dark Chocolate Chips
White Chocolate Chips
2. Melt the chocolate chips seperately in the microwave for about 50 seconds on half the heat. 3. Take out of the microwave and set aside and measure the time it takes for the chocolate to harden. Conlusion!!!

1. What was the answer to the problem statement? Our problem statement was 'Will the certain
chocolates harden faster than another?'.
The answer is yes. The types of
chocolate we used hardened at different
speeds. They also melted at different rates. 2. Was your hypothesis correct?

Our hypothesis was right because dark
took the longest to harden. We guessed that
because heat is attracted to dark more than others, which could be a factor of slow
cooling. The white chocolate melted the fastest.
The milk chocolate almost took as long as the dark, but milk chocolate has white chocolate in it,
so that could have sped it up a bit. Dark chocolate results:
2 hrs 34 mins Milk chocolate results:
1 hr 51 mins White chocolate results:
31 mins 3 Erro s

The spoon fell in the milk
chocolate when it was still hardening and others were left alone and it think it disturbed it so it took longer.

We used two different microwavable bowls that could have sped up or slowed down the hardening process and heated it differently.

We accidentally left two bowls in shadow and one in the light, so it might have made it harden slower. R We can use a different heating If we did this again we would want to use a smalller amount of chocolate to speed it up a little bit.
We can use a different heating method so all the chocolate will
be heated evenly.
We would also keep all the chocolate in one place.
This expirement could be helpful to chefs so they can prepare meals faster and with more accuracy.

Scientist can use this to help them understand the makeup and structure of chocolate. T H E E N D
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