Chocolate, how Chocolate, how do you like it?do you like it?

By Ms. Uhrich’s 4th period chemistry

class

IntroductionIntroduction» 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

MaterialsMaterialsIngredients

∞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

MethodsMethodso This experiment

required 3 parts; o making the chocolate,o checking its density, o checking 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

Results~Melting Results~Melting PointPoint

0

10

20

30

40

50

60

H C B M

MeltingPoint(*C)

◊ 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

Results~DensityResults~Density

◊ This graph shows the density for each type of chocolate tested with which type of butter used

◊ H=Hershey 1.31g/cm3 ◊ C=Crisco 1.11g/cm3 ◊ B=Butter 1.26g/cm3 ◊ M=Margarine 1.56g/cm3

0

0.2

0.4

0.6

0.8

1

1.2

1.4

1.6

H C B M

Density(g/m3)

DiscussionDiscussion∞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

ConclusionConclusion+ 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

~THE END~~THE END~

Thank you to:Ms. Uhrich

Ms. Andersonand our wonderful class!