 White Chocolate  Milk Chocolate  Chocolate With Sea Salt  Smooth Dark Chocolate With 70% Cocoa  Supreme Dark Chocolate With 90% Cocoa Chocolate.

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Presentation transcript:

 White Chocolate  Milk Chocolate  Chocolate With Sea Salt  Smooth Dark Chocolate With 70% Cocoa  Supreme Dark Chocolate With 90% Cocoa Chocolate with less cocoa Chocolate with more cocoa

Chocolate Types (30 grams for each trial) Paper Bowls Food Scale Microwave

1. Weigh 30 grams of each chocolate type 2. Place 30 grams of each chocolate type into separate paper bowls 3. Place bowl into microwave 4. Set timer on two minutes and power at 50% 5. Start microwave 6. Stir chocolate after 20 seconds being careful not to reset the microwave timer 7. Place chocolate back into the microwave and press start 8. When chocolate looks mostly melted, remove bowl from microwave 9. Stir chocolate and check for consistency 10. If chocolate has completely melted, record time 11. If chocolate chunks remain, place bowl into the microwave, and press start 12. Check chocolate consistency at 5 second intervals 13. Remove chocolate, stir to ensure the chocolate has completely melted 14. Record Time

1. Type of Chocolate 2. Melting Time

1. Melts at different rates

1. The brand of chocolate (Lindt) 2. The weight of the chocolate (30 grams) 3. Paper bowls 4. Microwave

Trial 1Trial 2Trial 3 Chocolate Type (30 grams) Melting Time (seconds) Average Number of seconds Milk Chocolate White Chocolate Dark Chocolate (70%) Supreme Dark (90%) Sea Salt

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.

 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?