The structure and properties of chocolate - RSC Education
https://edu.rsc.org/experiments/the-structure-and-properties-of-chocolate/688.article
Apparatus1. Boiling tubes, x2 2. Beaker, 250 cm3(or a similar-sized container) 3. Thermometer, 0–100 °C 4. Timer 5. Access to a kettle (for boiling water) Chemicals1. Milk chocolate, 1 square per student and 1 square per pair or group 2. Milk chocolate that has been melted and rehardened (same type as above), 1 square per student and 1 square per pair or group
Apparatus1. Boiling tubes, x2 2. Beaker, 250 cm3(or a similar-sized container) 3. Thermometer, 0–100 °C 4. Timer 5. Access to a kettle (for boiling water)
Chemicals1. Milk chocolate, 1 square per student and 1 square per pair or group 2. Milk chocolate that has been melted and rehardened (same type as above), 1 square per student and 1 square per pair or group
DA: 36 PA: 37 MOZ Rank: 15