This activity shows how temperature plays an important role in melting and cooling chocolate. You can learn how fat groups in chocolate have different melting points. The tempering process stabilizes the cocoa butter (fat) crystals found in chocolate so that they become more uniform in size. The site includes step-by-step videos and recipes for chocolate, as well as articles about the history and origins of chocolate.
Ask students to explore the question: What makes a good chocolate bar? Encourage students to engage in the hands-on activity of making chocolate. Materials required include chocolate, saucepan, metal bowl, and a thermometer. A QuickTime movie depicts the process of making chocolate. The recommended grade range for this activity is between 6-12. Related information includes an online visit to a chocolate factory, and a bibliography.