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. 58 pages, 8½" x 11", spiral-bound.