To make this experiment more reliable all of the chocolates have to be milk chocolate and they either have to be all cooking chocolate or all normal chocolate.
When melting the chocolate I have decided to have a boiling saucpan underneath, and have the saucepan with the chocolate on top so that it can melt at a constant rate. Water boils at 100 degrees celsius so the chocolate will be melted at a constant rate.
Always record results as soon as chocolate has melted
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