Phase 6 :
Whenthesamplesofchocolatehavehardened , comparethem withpiecesfrom theoriginalbars . Whatchangeshavetaken place ? Next , breakthepiecesofchocolate . Doesithavethesame ‘ snap ’? Doesthetexturelookthesame ? Hasthesmelchanged ? Is thetastestilthesame ?( Yes , nowyoucan�nalyeatsome !) Note downthedifferencesyouhaveoccured .
Phase 7 :
Whatdidyoudiscover ? Thedarkchocolatecontainsthemostnaturalcocoabuter / fat andtheleastsugarandmilk , soitshouldhavebeenthe�rst tomelt . Wasthiswhatyoufoundout ? Milkchocolateshould comenext , folowedbywhitechocolate . Didthismatchyour prediction ? Whitechocolatecontainslitlecocoabuter / fat , lots ofmilkandalsohasahighsugarcontent . Thisiswhyitismuch sweetertotaste ! Whichisyourfavourite ?
DidYouKnow ?
rTomakesurethatchocolatemeltsinthemouth , chocolatiersexperimentwiththemoleculesthat makeupitsstructure . Thisprocesisknownas tempering , anditinvolvesheatingandcoolingthe mixture .
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