About This Lesson
In this lab experiment, students will become experimental chocolatiers and determine how different melting and cooling procedures impact the shine, hardness, and texture of finished chocolate. In the process, students will learn that chocolate is a crystal, and will explore concepts such as phase change, crystalline structure, molecular organization, and properties of substances. A short informational text, video, prediction chart with crystal structure illustrations, and observation sheet are included.
This is a high interest lesson that addresses science and ELA Standards.