jacc-tem3

= Melting Lot's Of Chocolate = toc

= =

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Experimental Design:
I will conduct this experiment at my house and I will be the only person involved. I will be melting the chocolate then observing it. I’m going to do ten trials for every type of chocolate. I will record my progress by writing down my data into the table every time I do a trial. Throughout this experiment I will be taking pictures to prove I’ve done it.

Materials List:

 * == Milk Chocolate ==
 * == Dark Chocolate ==
 * == White Chocolate, Sauce Pan, Candy Thermometer, Wax Paper, Data Table, Myself, Stove, Camera. ==

Background Research:

 * 1. Source: || LaBau, Elizabeth. "How to Temper Chocolate." About.com. The New York Times Company, Web. 19 Jan. 2012. ||
 * 1. Information: || This website tells you how to temper chocolate in 45 minutes. It says how in 8 steps to easily and quickly temper chocolate and it gives tips and a materials list also. ||
 * 2. Source: || Chu, Michael. "Tempering Chocolate." Cooking For Engineers. 12 Nov. 2006. Web. 20 Jan. 2012. ||
 * 2. Information: || This guy tells you how make chocolate that will come out good. ||
 * 3. Source: || "Chocolate Tempering." Ghirardelli Chocolate Company. 2011. Web. 20 Jan. 2012. ||
 * 3. Information: || This website tells you how to make good chocolate by tempering it the professional way. ||
 * 4. Source: || Bodach, Vijaya K. States Of Matter. U.S.A, Iowa: Perfection Learing, 2006. Print. ||
 * 4. Information: || <span style="background-color: transparent; font-family: Times New Roman; font-size: 16px; text-decoration: none; vertical-align: baseline;">Chocolate is a solid, but <span style="background-color: #f3f3f3; font-family: Times New Roman; font-size: 16px; text-decoration: none; vertical-align: baseline;">if <span style="background-color: transparent; font-family: Times New Roman; font-size: 16px; text-decoration: none; vertical-align: baseline;">you add heat to it it will melt and become a liquid. If you have melted chocolate it’s a liquid, but then if you add cold it will turn to a solid again. ||

Data Table
media type="custom" key="12298142"

Conclusion
My original thought to do this experiment was to find out after melting it. I observed hardness or softness, blotchy or shiny and peel or stick for all the chocolates. I melted milk, dark and white chocolate. The results of my experiment were that milk chocolate came out the best followed by white and then dark chocolate. I had ten spots of chocolate.

Discussion
My hypothesis was that milk chocolate would come out the best, followed by white then dark. My results support my hypothesis. There is a relationship between the independent and dependant variables. My data doesn’t show any patterns that I can see. I think the tests I did went smoothly. I think they went smoothly because I followed my detailed procedure and that made it hard for me to mess up. One way that I could have improved my experiment would’ve been to do it earlier so I wouldn’t have to rush in the end. An interesting future study for another science fair might be other chocolates or other candies. I would like to see the hardness in some hard candies or melting points in soft candies.