Experiment Description
Project Design:
Monday
Tuesday
Wednesday
Thursday
Friday
12/8
Make chocolate sample 1
12/9
Make chocolate sample 2
12/10
Make chocolate sample 3
12/11
Make chocolate sample 4
12/12
Survey chocolates
12/15
Make chocolate
12/16
Make chocolate
12/17
Make chocolate
12/18
Exhibition Runthrough
Procedure:
To explore my inquiry question, I will make four different types of chocolate. I will make chocolate using glucose sugar, I will make chocolate using sucrose sugar, I will make chocolate using fructose sugar, and I will make chocolate using lactose sugar. Once all of the chocolate samples have been made, I will have people try the samples and “grade” the chocolates using a rubric, judging them in several different categories.
Materials:
Safety:
Assuming that I will be making chocolate in the classroom, I will have to use some sort of heating device, so the only safety precautions I will have to take is not burning myself.
Observations/Data:
I will use the results from the rubrics that I described earlier to collect data.
Analysis:
I will analyse the data I collect by taking the overall total ratings of the chocolates and calculate the average that each was rated. Whichever type of chocolate gets the best rating will will be the superior chocolate.
Conclusion:
I hope to conclude that all of the chocolates are very yummy and that everyone enjoyed eating them. I also hope that my hypothesis was correct and that the sucrose chocolate samples are rated higher than the other chocolate samples.
Product/Exhibition:
My final product will be the results of the surveys that have been taken previous to exhibition. On the night of exhibition I will have chocolate samples for guests to test and to evaluate with the rubrics.
Research:
This is the recipe I am using for the chocolate samples:
Take 220g (2 cups) of cocoa powder (make sure you take as finer powder you can find, look at the picture) and put them in a bowl. Take 160g (3/4 of a cup) of butter and put them in bowl containing the cocoa powder. Using a spoon grind bigger pieces of cocoa powder. I recommend chopping the butter in smaller pieces for easier processing. Put the contents of the bowl in a blender or a food processor and blend them into a fine paste (check the last picture), if you don't have an access to a blender or a food processor you can use a regular mixer for the job but I will warn you, it will be messy.Put 230ml (1 cup) of water in a pot and put the paste you made in previous step in it. Heat it up until its hot, but not boiling. Put the fluid back in the bowl and add 150ml (2/3 of a cup) of milk , 30g (1/4 of a cup) of flour and 120g (1/2 of a cup) of sugar in while it hot. Put the mass in a food processor or mix it by hand until you get rid of the lumps.Put the chocolate in different molds, ice cube trays, bowls to get different chocolate shapes and put in a fridge or the freezer for at least 6 hours. After it cools remove the chocolate form the mold using a knife and enjoy your homemade chocolate.
Experimental Setup:
Sketch:
Materials:
- What type of sugar makes a better quality chocolate: glucose, sucrose, fructose, or lactose?
- I think Sucrose will make the best quality chocolate because it is very commonly used as a sweetener in well known chocolates.
- The purpose of this project is to explore the different types of sugars and how they affect chocolate based on their molecular structure.
- For this project, I plan on making chocolate using the four different types of sugar I described earlier, and see what chocolate is the best quality. I will make all of the chocolate using the exact same recipe with the exception of the type of sugar. To judge which chocolate is the best quality, I will construct a rubric rating each chocolate in several categories, and let people try the chocolate and fill out the rubric for the chocolates. I chose this investigation because I think it would be really interesting to see how chocolate can be altered based on the type of sugar you’re using.... It’s also very yummy.
Monday
Tuesday
Wednesday
Thursday
Friday
12/8
Make chocolate sample 1
12/9
Make chocolate sample 2
12/10
Make chocolate sample 3
12/11
Make chocolate sample 4
12/12
Survey chocolates
12/15
Make chocolate
12/16
Make chocolate
12/17
Make chocolate
12/18
Exhibition Runthrough
Procedure:
To explore my inquiry question, I will make four different types of chocolate. I will make chocolate using glucose sugar, I will make chocolate using sucrose sugar, I will make chocolate using fructose sugar, and I will make chocolate using lactose sugar. Once all of the chocolate samples have been made, I will have people try the samples and “grade” the chocolates using a rubric, judging them in several different categories.
Materials:
- Milk
- Cocoa powder
- Butter
- Water
- Flour
- Sugar
Safety:
Assuming that I will be making chocolate in the classroom, I will have to use some sort of heating device, so the only safety precautions I will have to take is not burning myself.
Observations/Data:
I will use the results from the rubrics that I described earlier to collect data.
Analysis:
I will analyse the data I collect by taking the overall total ratings of the chocolates and calculate the average that each was rated. Whichever type of chocolate gets the best rating will will be the superior chocolate.
Conclusion:
I hope to conclude that all of the chocolates are very yummy and that everyone enjoyed eating them. I also hope that my hypothesis was correct and that the sucrose chocolate samples are rated higher than the other chocolate samples.
Product/Exhibition:
My final product will be the results of the surveys that have been taken previous to exhibition. On the night of exhibition I will have chocolate samples for guests to test and to evaluate with the rubrics.
Research:
This is the recipe I am using for the chocolate samples:
Take 220g (2 cups) of cocoa powder (make sure you take as finer powder you can find, look at the picture) and put them in a bowl. Take 160g (3/4 of a cup) of butter and put them in bowl containing the cocoa powder. Using a spoon grind bigger pieces of cocoa powder. I recommend chopping the butter in smaller pieces for easier processing. Put the contents of the bowl in a blender or a food processor and blend them into a fine paste (check the last picture), if you don't have an access to a blender or a food processor you can use a regular mixer for the job but I will warn you, it will be messy.Put 230ml (1 cup) of water in a pot and put the paste you made in previous step in it. Heat it up until its hot, but not boiling. Put the fluid back in the bowl and add 150ml (2/3 of a cup) of milk , 30g (1/4 of a cup) of flour and 120g (1/2 of a cup) of sugar in while it hot. Put the mass in a food processor or mix it by hand until you get rid of the lumps.Put the chocolate in different molds, ice cube trays, bowls to get different chocolate shapes and put in a fridge or the freezer for at least 6 hours. After it cools remove the chocolate form the mold using a knife and enjoy your homemade chocolate.
Experimental Setup:
Sketch:
Materials:
- Pot
- Hotplate
- Bowl(s)
- Blender
- Spoon(s)
- Measuring cup
- Scale
- Ice trays