Chocolate
Loren Hansen| Mrs. Mcnees| Syracuse Jr.
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What type of Chocolate (bakers chocolate,
white chocolate, dark chocolate, etc…) melts
faster/slower?
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My research on what temperature chocolate
melts
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Chocolate melts best at temperature between 104-113*F
The process starts around the low 90*F
When it reaches 90*F then the cocoa butter in it starts to heat
making it slowly but surely melt
Citation of research
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Phillips, Sarah. "The Temperature That Chocolate Melts." Chocolate - Melt
CraftyBaking.com. 1 Jan. 2000. Web. 2 Jan. 2015.
<www.craftybaking.com/howto/chocolate-melt>.2nd source
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Stradley, Linda. “At which degree does Chocolate melt?" How to Melt
Chocolate. 1 Jan. 2004. Web. 2 Jan. 2015.
<http://whatscookingamerica.net/ChocolateMelting.htm>.
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If I melt Bakers Chocolate then it will melt
faster then Dark Chocolate because the
consistency isn’t as rich, making it not be as
thick, causing it to melt faster.
If I melt Milk Chocolate then it will melt faster
then White Chocolate because it will attract the
heat making it melt faster.
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I will use 2 ounces of Dark, White, Milk, and
Bakers Chocolate. I will also use a 12 by 12 inch
skillet. I will set the temperature to around
200*F (that is the lowest, it is close to 104113*F).
1.
2.
3.
4.
I will put one of the Chocolate’s in the skillet
I will time the Chocolate until it melts
I will write down the time’s and compare
I will then look at them and determine which
one is faster
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Constant variables: The heat
Controlled variables: The Time
Independent (manipulated) variable: Every one
of the kind’s of Chocolate
Dependent (measured) variable: At how fast
each of the chocolate’s melted (time)
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Bakers ended up coming in last with 29:32
seconds. Dark Trailing at 30:45. Milk and White
ended with a Tie, but milk was harder than
White.
Minutes
50
40
30
20
Minutes
10
0
Dark Bakers White
Cho. Cho. Cho.
Milk
Cho
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By 1 minute all of the Chocolate’s were melted
Milk looks wetter by 1:20, White by 1:20, Dark by 2:00,
and Bakers at 4:00
Bakers was melted on sides at 3:00
Milk collapsed at 3:10
Milk/White formed sweat/bubbles around 4:30
Bakers bottom deformed at 4:45
All were mushy to the touch at 6:30
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White browning by 6:30
Bakers look most melted by 8 minutes and dark looks least melted
Words blur on the Cho. by 9:00
White super sweaty at 9:40 (like bubbles)
Bakers hasn’t sweat at all
Dark started to sweat at 10 minutes
Bakers melted most smooth by 11:00
Poked in with toothpicks by 14:00
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When I poked in Milk was the hardest, White came in second,
Dark and Bakers tied for last
White Bottom Melted Inconsistently
Bakers cracked at 23:00
White Cracked at 24:00
Milk melted Inconsistently, but when I poked it with a toothpick it
kept form
Poked at 28:00 again with final result
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I was correct with both of my hypothesis’ but,
with the Milk and White, it wasn’t which one
melted faster, but the one that was softer,
because they ended up taking too much time to
melt and they would’ve burnt.