For anyone interested in chocolate themed science experiments for the Easter weekend - both for those who celebrate it, and others who enjoy chocolate - here's a nice study of chocolate melting points, and an infographic from the Royal Society of Chemistry for the kiddos. It's targeted at 11-16yo students, but I suspect a great number of people on the amateur chocolate experimenting circuit fudge (ha) the ranges.
Experimenthttps://edu.rsc.org/experiments/the-structure-and-properties-of-chocolate/688.articleInfographichttps://edu.rsc.org/infographics/the-science-of-melting-chocolate/4013276.articleFor chocolate lovers who want to compare their experiment results with award-winning chocolates, you won't be disappointed if you use these competition-grade products from Hummingbird (plugging a Canadian company!). One of their single source bars was an Academy of Chocolate gold winner. I've listed the recent Gold Bean awards from the AoC in case you're feeling a bit food-wanderlusty and want to sample different regions' products. Nom!
https://academyofchocolate.org.uk/https://hummingbirdchocolate.com/https://academyofchocolate.org.uk/goldenawards/Background on the Academy of ChocolateFrom their website...
The Academy of Chocolate was founded in 2005 by five of Britain’s leading chocolate professionals, united in the belief that eating fine chocolate is one of life’s great pleasures.
The Academy campaigns for better chocolate and to promote a greater awareness of the difference between fine chocolate and the mass-produced chocolate confectionery which most of us eat.
Concluding remarksIn the name of good taste and good science, these experiments will have to be trialed a few times at our house! Now, where are the wine experiments...?
