2. Chocolate, how do you like it? By Ms. Uhrich’s 4th period chemistry class

3. Introduction »Purpose~to find the best recipe for chocolate »We chose this experiment because we knew the out come would be both knowledge and hopefully a tasty treat! »Hershey’s chocolate was used as a control and crisco, margarine, and butter were the variables in the lab to test density, melting point, and taste

4. Materials Ingredients ∞Cocoa ∞Cocoa Butter, butter, margarine, or Crisco ∞Starter crystals ∞Powdered Sugar Tools ∞Microwave safe bowl ∞Stirring spoon ∞Microwave ∞Thermometer ∞Triple beam balance ∞Graduated cylinder ∞Bunsen burner

6. Methods oThis experiment required 3 parts; omaking the chocolate, ochecking its density, ochecking its volume Making Chocolate Melt butter in microwave until fully melted Mix cocoa, & sugar with butter and put back in microwave for 30 sec Add starter crystals & stir until smooth Put in chocolate candy cups, let cool, and enjoy! Measure density Weigh chocolate using the triple beam balance Put water into a graduated cylinder, record volume, add chocolate and record that volume. Subtract to find volume of chocolate Calculate density = mass/volume Measure melting point Fill 50 mL beacker with water and place on the ringstand above a bunsen burner Light fire and place chocolate in a plastic bag in the water Record the temperature of the chocolate once it melts

8. Results~Melting Point ◊This graph shows the melting point for each type of chocolate tested with which type of butter used ◊H=Hershey 46.06*C ◊C=Crisco 53.00*C ◊B=Butter 43.3*C ◊M=Margarine 40.9*C

9. Results~Density ◊This graph shows the density for each type of chocolate tested with which type of butter used ◊H=Hershey 1.31g/cm 3 ◊C=Crisco 1.11g/cm 3 ◊B=Butter 1.26g/cm 3 ◊M=Margarine 1.56g/cm 3

10. Discussion ∞Our hypothesis was correct that Crisco, butter, & margarine could replace cocoa butter in the recipe ∞Chocolate made with Crisco was the smoothest but had the least flavor ∞Chocolate made with butter or margarine were not as creamy but had more taste

12. Conclusion +The best tasting chocolate was made with butter and vanilla +Butter and margarine had the closest density and melting point to the Hershey’s chocolate

13. ~THE END~ Thank you to: Ms. Uhrich Ms. Anderson and our wonderful class!