Approximate Time Required to Complete the Project:
A few weeks.
To understand why chocolate turns white.
To determine the fastest way that this process can occur.
Chocolate (not Hershey’s)
A humid area
Probably, at one point or another, you have opened up a bag or box of chocolate to find that it has turned white! This is due to either fat bloom or sugar bloom—a process in which either sugar or fat separates itself from the rest of the chocolate and creates crystals on the surface. What is the fastest way to turn chocolate white? How can you prevent this?
What is the fastest way to cause sugar or fat bloom?
Which method causes the most sugar or fat bloom to occur?
Terms, Concepts and Questions to Start Background Research
What is sugar bloom?
What is fat bloom?
When do these phenomena occur?
Which companies add extra ingredients that prevent their chocolate from turning white as quickly?
Find a supply of chocolate that does not have extra ingredients designed to prevent sugar or fat bloom from occurring.
Divide the chocolate into four pieces, and put each into a dish.a.The first is the control. Make sure this is kept in an environment that has a constant temperature and constant humidity.b.The second is put into the refrigerator, to see if the process “dries it out”.c.The third is put into an environment that is very humid.
Take the fourth section of chocolate, and boil it over a stove.
After it has finished melting, pour it back into the dish and leave it with the control chocolate.
See which dish turns white first? Last? Is there any difference in the way these chocolates turn white?
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