Talk to a Flinn Scientist or Customer Service Rep1-800-452-1261M-F 7:30am-5pm CT

Lessons in Chocolate

Catalog Number
Lessons in Chocolate
Product Description

Author: Ginger Tannenbaum
Fairfield H.S., Fairfield, OH

Chocolate has many times been called the “food of the gods.” The appeal of chocolate is almost universal. Eating chocolate is probably one of the few experiences your students all have in common. Yet, most of us are unaware of the complex science and technology involved in the making of chocolate.
Lessons in Chocolate was developed to give your students a first-hand look into the chemistry of chocolate. Students will:

• be introduced to some of the chemical and physical changes that occur during chocolate processing.
• explore cocoa butter and fatty acids including an introduction to fatty acid structure and triglycerides.
• isolate cocoa butter from chocolate, develop chocolate formulations using different fats, investigate the polymorphism of cocoa butter, study the effect of temperature on the solubility of cocoa, and analyze the pH and alkalization of chocolate.
This book is ideal for first-year chemistry students and has several nice experiments for second-year AP students. Everyone loves chocolate and students will enjoy their Lessons in Chocolate. 1993, 58 pages, 8 1/2" x 11", spiral-bound.


Additional Resources
No Additional Resources at the time.
Flinn Catalog/Reference Manual Page 1115
P.O. Box 219, Batavia, IL60510



*Advanced Placement and AP are registered trademarks of the College Board, which was not involved in the production of, and does not endorse, these products.