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Chocolate Melting Experiment

Chocolate Melting Experiment. Problem: Which type of chocolate melts faster?. Chocolate with less cocoa . Chocolate with more cocoa. Hypothesis: If the chocolate has less cocoa, then it will melt faster. White Chocolate Milk Chocolate Chocolate With Sea Salt.

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Chocolate Melting Experiment

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  1. Chocolate Melting Experiment

  2. Problem: Which type of chocolate melts faster?

  3. Chocolate with less cocoa Chocolate with more cocoa Hypothesis: If the chocolate has less cocoa, then it will melt faster. • White Chocolate • Milk Chocolate • Chocolate With Sea Salt • Smooth Dark Chocolate With 70% Cocoa • Supreme Dark Chocolate With 90% Cocoa

  4. Materials: Chocolate Types (30 grams for each trial) Paper Bowls Food Scale Microwave

  5. Procedure: • Weigh 30 grams of each chocolate type • Place 30 grams of each chocolate type into separate paper bowls • Place bowl into microwave • Set timer on two minutes and power at 50% • Start microwave • Stir chocolate after 20 seconds being careful not to reset the microwave timer • Place chocolate back into the microwave and press start • When chocolate looks mostly melted, remove bowl from microwave • Stir chocolate and check for consistency • If chocolate has completely melted, record time • If chocolate chunks remain, place bowl into the microwave, and press start • Check chocolate consistency at 5 second intervals • Remove chocolate, stir to ensure the chocolate has completely melted • Record Time

  6. Independent Variables • Type of Chocolate • Melting Time

  7. Dependent Variable • Melts at different rates

  8. Constants • The brand of chocolate (Lindt) • The weight of the chocolate (30 grams) • Paper bowls • Microwave

  9. Chocolate Melting Data and Observations

  10. Conclusion My hypothesis was correct: • White chocolate, milk chocolate and sea salt chocolate have lower amounts of cocoa, than the dark chocolate and supreme dark chocolate. As a result, the chocolate containing less cocoa melts faster than chocolate which contains more cocoa because cocoa takes longer to melt.

  11. Further questioning • What would happen if different chocolate brands were used? • What would happen if we used the stove to melt the chocolate instead of the microwave? • What would happen if we used a different weight than 30 grams?

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