Katherine+W13


 * THE TEMPERATURE IN WHICH DIFFERENT TYPES OF CHOCOLATE MELTS IN DIFFERENT CONDITIONS **
 * Katherine W.**
 * 2012-2013**


 * ABSTRACT **

The purpose of this study was to see how fast different types of chocolate can melt in different conditions. Chocolate is made of harvested cocoa beans that are fermented and turned into paste before adding the final flavor and mold. Various types of chocolate were put into different conditions and were compared by seeing how fast each melt. The longer the chocolate is in the refrigerator (like 30 min), the longer it took to melt. The longer time the chocolate is in the refrigerator the more time it will take to melt because it will have a longer time to freeze and the coldness of the chocolate takes off some heat when it starts to melt causing it to have a longer time to melt.

**EXPERIMENTAL IMPROVEMENTS AND FUTURE EXPERIMENTS**

An improvement to my experiments is to make them more original and think of better ideas. This includes having more ways to melt the chocolates and to have more different types of chocolate. In the future, it would be interesting to see the chocolate melting in different liquids and maybe comparing the melting times of different kinds of chocolates like milk, white, and dark.

To read the complete ISP paper for this experiment, click the PDF file link below:

