In our science lesson, Year 5 have been investigating what happens to dark, white, and milk chocolate when heated and cooled. Using their knowledge of reversible changes, the children observed how chocolate melts from a solid to a liquid when heated and then hardens again when cooled. They recorded how long each type took to melt and solidify, linking their science learning to a real-life, delicious example!
As a class, we discussed our key findings: white chocolate melted the fastest, followed by milk chocolate, with dark chocolate melting the slowest. We learned this is because white chocolate has more fat and fewer cocoa solids, causing it to melt quicker, while dark chocolate has more cocoa solids and melts more slowly. When cooled, dark chocolate solidified first, then milk chocolate, and white chocolate took the longest to harden. This showed us that chocolate with more cocoa solids solidifies faster than chocolate with more fat. Our Super Scientists showed great excitement and curiosity, making this a memorable and tasty science lesson!
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