This powerpoint has been created using information from the PracticalChemistry website (which is excellent). You need to preprepare some chocolate by melting it and recooling it in the kitchen. The melting point, taste and texture of this chocolate are then compared to a fresh batch of the same. I used buttons as it was the simplest to regulate the amount used by the class. Water for melting the chocolate needs to be at no more than 42 deg C or it melts too fast to see the changes. Great fun, really enjoyed the experiment and although we could not necessarily determine melting point accurately enough to determine the morphic phase, we could at least see more than one morphic phase in the chocolate.
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Thanks for sharing this looks good
Chocolate with a bit missing. The notes are good but the Powerpoint does not work with Office 2007. It would be nice to have a bit more content on the how science works front to put the work into more context. What do they add to chocolate for hot countries? what is the difference between 'cooking chocolate' and such as Green & Blacks higher cocao content?
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