Picture of Chocolate, the physical side

The aim of this study is to find the lowest temperature at which chocolate can be in a liquid and the highest temperature at which it can be in a liquid state. I have also investigated the properties of chocolate like melting point and solidification temperature, energy required to heat the chocolate to a certain temperature, the viscosity at a given temperature, also I researched hysteresis loop in the melting and solidification.
You'll see the difference in measurements as far as instruments, the reason for that is that I was doing part of the measurements at home with the "primitive technology" and the other part in a lab.

If you will like it, feel free to vote!

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Step 1: Introduction:

At first, lets say something about chocolate composition. Usually it is made of: cocoa butter, cocoa sugar, milk powder. Melting point is usually somewhere between 30°C and 36°C.

Proportion of each of the ingredients can greatly change the physical characteristics and properties of chocolate. I have considered the ways in which different chocolate manufacturers may change the measurement results and decided that I would use my own chocolate that does not contain any excipients. In the beginning, I'll have to decide how to define when the chocolate is in liquid form. I decided it to be when the droplet fall from chocolate sample.

Main questions are:

1. What is happening with viscosity when changing the temperature of chocolate?

2. Can chocolate be both in liquid and solid state by room temperature?

3. Will graph of heating and heat transfer have similar form/curve?

My hypothesis are:

1. Chocolate will have greater viscosity when cooling, but lower when heating.

2 No, chocolate can not stay in liquid state by room temperature because it melts on about 32°C

3. Graph of heat transfer to the chocolate should be very similar to the graph of heating.

jellmeister1 month ago
Great experimental work! Really interesting. I have researched the workings of chocolate to attempt to 3D print with it so may be able to explain some of your findings... Chocolate has 6 crystal phases, and the desirable melt in the mouth phase is no. 5 (normally roman numeral V) transitions between phases are easy when heated as on melting they move fast, but during cooling the fat molecules slowly slip into place. If it melts in your car and slowly cools it will form the warmest melting phase, VI. If cooled quickly, any of the phases can form because the chocolate hasn't had time to solidify before it has gone below melting points of the lesser phases, causing less of the chocolate to be in phase V. The sheen is missing and the texture is greasy or crumbly. To get your yummy phase V chocolate back you need to temper it. Heat above all melting points to 37C then quickly cool to about 33C, minimising phase VI crystal formation. Stir for a while (ideally an hour or more) to maximise seed phase V crystals. Then cool slowly for these crystals to grow. Time is as important as temperature in deciding what you end up. The calorimeter never lies though so that will show when you have gone full circle. Over heating chocolate above 40C starts to break down the amphilic binders that allow polar solutes, such as sugar to exist happily in non-polar solvents like the cocoa butter fats. This causes the white surface build up (bloom), a very greasy texture and I imagine causes your viscosity increase.
ivver (author)  jellmeister1 month ago

Thank you!

3D printing with chocolate? nice idea :)
Thank you very much on explanations, they helped me to understand some things for which I wasn't sure. Thanks :)

ZaneEricB5 months ago

since i have worked extensively with a pastry setting...this is refreshing to see the inner workings! For that i thank you. You have my vote for all three!

ivver (author)  ZaneEricB5 months ago
Thank you! I appreciate that very much.
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ivver (author)  deleted_account6 months ago
thanks! what do you think why I took chocolate :)
Orngrimm6 months ago

Wonderful! Another scientific experiment in great detail about chocolate! :)
Not only can we measure the speed of light with chocolate but we now also know that it stays liquid longer (cooler) than it will start to melt again --> Thermic Hysteresis

Ah! What a good read!

ivver (author)  Orngrimm6 months ago
I'm very glad that you liked it. Thanks!
N.fletch6 months ago
You should also enter this in the scientific method contest. There's only 10 entries and they're giving away an iPad.
Orngrimm N.fletch6 months ago

Voted for sci-method contest! :)

ivver (author)  N.fletch6 months ago
I know, I just have to change some things on this project 'cause other requirements are necessary.
craftclarity6 months ago

This is great! I love that you built your own calorimeter!

ivver (author)  craftclarity6 months ago
Thanks! :-)