how to experiment with chocolate

Enjoy this simple melting chocolate experiment for kids. You've no doubt experienced chocolate melting on a hot day, so let's do some experiments to recreate these conditions as well as a few others before comparing results and coming to some conclusions.

At what temperature does chocolate go from a solid to a liquid? Is it different for white and dark chocolate? Give this fun science experiment a try and find out!

Science Kids ©  |     |     |     |     |     |     |     |     |     |     |     |     |     |  Updated: Oct 9, 2023

How to Measure the Speed of Light With a Bar of Chocolate and Your Microwave

Finally, a science experiment you can eat.

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• You can use chocolate , cheese, or even marshmallows to microwave at the speed of light.
• Your microwave has its wavelength listed somewhere, and it's easy to multiply the rest.
• Also, you can still eat the food.

Sometimes science is super simple—and super tasty. A classic science experiment demonstrating how to use your microwave and a bar of chocolate to measure the speed of light is making the rounds , with easy-to-follow instructions for replicating the test at home.

🔬 You love badass science experiments. So do we. Let's play around together.

Chocolate at the speed of light sounds like a pandemic claustrophobia dream, but it’s the mechanism that propels this simple experiment. If you don’t like chocolate, you can also do the experiment with a slice of American cheese. (Also, the chocolate or cheese is still fine to eat after you zap and measure it.)

Here’s how the experiment works, courtesy of David Berardo , an astrophysics Ph.D. student at the Massachusetts Institute of Technology. First, you remove the turntable from the microwave so you can put in a plate that will stand still while the microwave runs. Then you put in a bar of chocolate or slice of cheese for about 20 seconds, enough to see the effects begin to take shape.

What you’ll see is a specific pattern of melting that shows the wavelength of the microwaves that power your oven. And when you measure the wavelength and multiply it out by the microwave frequency, you’ll end up with a surprisingly close approximation of the speed of light.

Almost all microwaves have the frequency listed either on the back or inside the door. Since waves bounce inside the microwave, the numbers aren’t exact—but this isn’t the Fermi Lab, either. It’s for fun, and you’re probably stuck at home. Open a Hershey bar or a Kraft Single and do a little science.

The Best Countertop Microwaves

Panasonic Microwave Oven

Panasonic makes everything from televisions to electric razors, but with over 2,000 positive reviews, it turns out the company can create a great microwave, too. Simply put, this 1,250-watt microwave is designed to pack a punch. It boasts patented Inverter Technology and Turbo Defrost to distribute heat evenly and speed up the defrosting process, respectively. As a bonus, this microwave's stainless steel exterior will look sophisticated in any kitchen.  Bon appétit!  

Amazon Smart Oven

If you're looking for a microwave that can do it all, the Amazon Smart Oven won't disappoint. With a digital kitchen clock and several pre-programmed settings, this pick is great for heating up leftovers. But since it's technically a 4-in-1 device (microwave, convection oven, food warmer, and air fryer), this option is also suitable for making toast or whipping up a delicious batch of cookies. Featuring an included Echo Dot, this microwave is also Alexa-friendly, making it a perfect addition to any "smart" home.

Commercial Chef Counter Top Rotary Microwave Oven

Calling all small space dwellers: Add Commercial Chef's microwave to your e-cart. Clocking in at 17.75 inches wide, this option is small enough to fit on a pint-sized countertop or college dorm room. But just because Commercial Chef's microwave is small doesn't mean it won't deliver. This durable option has two easy-to-use dials—one for heat and another for time—so you can adjust the settings to suit your dish. (Translation: Heating up a cup of noodles has never been so easy.)

BLACK+DECKER Digital Microwave Oven

Interior design enthusiasts will find a lot to love about this BLACK+DECKER microwave. Decked out with a brushed stainless steel design, this affordable option will easily be mistaken for a top-of-line pricier pick. Fortunately, this microwave doesn't only excel in style. With an 700-watt cooking power and 11 pre-programmed settings, this one can heat up leftovers and make a delicious batch of popcorn.

AmazonBasics Microwave

While a microwave is one of the most utilized appliances in any kitchen, it doesn't have to cost you a small fortune. This model from AmazonBasics bridges the gap between quality and affordability. Small enough to fit on your counter, this microwave features a child lock, 1o power levels, a turntable, and kitchen timer so you can heat just about anything. Plus, this option is compatible with Amazon's Alexa system. If you want to make your time in the kitchen a little easier, simply sync it with your Echo device.

Oster French Convection Oven

If you're looking for a microwave that can do it all, this gadget from Oster won't disappoint. With a digital kitchen clock and several pre-programmed settings, this pick is great for heating up leftovers. But since it's technically a convection oven, which is known to distribute heat faster than a traditional oven, this option is also suitable for making toast or whipping up a delicious batch of cookies. With a dual door system and three racks, there's plenty of room for multiple dishes. Think of the time you'll save! 

Nostalgia Microwave Oven

Interior design enthusiasts will find a lot to love about Nostalgia Electric's microwave. As part of the brand's retro series, this cheery microwave looks like it popped out of your favorite kitchen from the 1950s. Decked out with small silver accents, this option will easily be mistaken for a vintage store find—minus all the wear and tear older models tend to have. Fortunately, this microwave doesn't only excel in style. With an 800-watt cooking power and 12 pre-programmed settings, this one can heat up leftovers and make a delicious batch of popcorn.

Interesting Engineering reports that the experiment dates back to a 2004 science education conference. (For s’more sake of argument, a physics teachers website lists it at 1997 at the latest, based on a published example using marshmallows.)

The inventor of the microwave probably understood on some level that this was possible, because they also decided at some point that the device needed a turntable to evenly distribute waves of heat, right?

Caroline Delbert is a writer, avid reader, and contributing editor at Pop Mech. She's also an enthusiast of just about everything. Her favorite topics include nuclear energy, cosmology, math of everyday things, and the philosophy of it all. 

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Earth Science Week Classroom Activities

Chocolate rock cycle.

Activity Source:

The Geological Society of London . Adapted with permission.

How sweet is this activity? It’s an introduction to the rock cycle using chocolate!

Chocolate can be ground into small particles (weathered), heated, cooled, and compressed — just like rocks. Unlike rocks, chocolate can undergo these processes safely and at reasonable temperatures.

Use your chocolate to create “sedimentary,” “metamorphic,” and “igneous” chocolate. And at the end of it all, make a tasty treat!

• Blocks of dark and white chocolate
• Aluminum foil and/or aluminum foil cupcake holders
• Hot water and a container to hold it
• A plastic knife or another simple scraping device

First, make “sedimentary” chocolate:

1. Scrape some small shavings from your chocolate blocks.

2. Gather these scrapings onto a piece of aluminum foil and press down on them. You might fold the aluminum foil and then press on the chocolate shavings. You could even stand on enclosed foil packages.

3. Observe the joined-together bunch of chocolate scrapings in the foil, which is now similar to sedimentary rock.

Second, make “metamorphic” chocolate:

1. Place a small pile of your sedimentary chocolate, maybe some of your original unused shavings, and a couple of small chunks from your original blocks into aluminum foil or a cupcake holder.

2. Float this concoction on medium hot water.

3. Watch as the heat from the water transfers to the foil and chocolate, which should start to melt.

4. Remove the foil when the chocolate is soft to the touch (for safety, use the plastic knife, not fingers).

5. Let the chocolate cool. The partially melted and cooled chocolate is now similar to metamorphic rock.

Third, make “igneous” chocolate:

1. Place a small pile of sedimentary and metamorphic chocolate and some chunks from the original blocks into your aluminum foil or cupcake holder.

2. Float this concoction on very hot water.

3. Watch as the heat transfers from the water to the foil and melting chocolate. Allow the chocolate to melt until a smooth liquid forms.

4. Carefully remove the molten chocolate and let it cool, still contained in aluminum. Your melted and cooled chocolate is now similar to igneous rock

Discuss: The “chocolate cycle” is designed to mirror the rock cycle. The rock cycle is a continuing process that has occurred throughout geological time. One type of rock can become another type over time. Very little rock on the surface of the earth has remained fixed in its original rock type. Most rocks have undergone several changes of the rock cycle!

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Science Projects About Which Type of Chocolate Melts the Fastest

Science Projects on Melting Crayons

A science project involving chocolate is an easy way to entice students into learning something scientific, especially if there’s the possibility of eating some chocolate in the process. The melting point of chocolate is of concern to those in the industry, as it’s necessary to know how to manufacture a chocolate that melts easily in the mouth, but not too quickly on the shelf in a store.

Shade and Sun Melting Point Project

This project explores the point at which different chocolate melts in the sun. Break up chocolate into small pieces of similar size. Using chocolate chips is also an option. Place a piece of chocolate on a paper plate and then leave it outside under a tree or any area that provides shade. Make a note of how much time passed before the chocolate melted. Then place a similar piece of chocolate in the full sun and note how long it takes to melt. Do this with white chocolate, dark chocolate and milk chocolate and compare the amount of time it took to melt each piece. Make note of which chocolate melted fastest.

Save the Chocolate Shop Project

Introduce students to this project by presenting them with a problem that they have to solve. The situation is as follows: there is an unprecedented heat wave in a small town and the local sweet shop has lost its power. Any chocolate that melts and then solidifies again, must be thrown away and the shopkeeper will lose money. The good news is that there is a small, battery operated fridge into which only about a hundred bars of chocolate can be placed. The problem is that there are five hundred bars of different types of chocolate. Help the shopkeeper decide which chocolate should be placed in the fridge by studying which chocolate will melt first and at what temperature. Provide students with samples of different types of chocolate, including white, dark and milk chocolate. Have them draw up a chart with instructions to the shopkeeper on how to save his chocolate. This might involve putting some chocolate in the fridge for a few minutes and then rotating with the chocolate bars in danger of melting next.

Melt in Your Mouth Project

Here is a science project that students will be begging to participate in. It will help them understand and learn about the concept of body temperature as well as study the temperature at which chocolate melts. Each student receives a square of white, milk and dark chocolate. Using a thermometer, students take their own temperature. Normal body temperature is 98.7 degrees Fahrenheit. Explain that it is alright to be a degree higher or lower than that as the measure is an average which means that there will be some variation. Students then place a piece of chocolate in their mouths and record how long it takes for the different pieces to melt and then compare these rates to determine which type of chocolate melts quickest.

Dark Chocolate Project

These days, dark chocolate has become increasingly popular and the trend is for the percentage of cocoa to be written on the packaging. Provide students with three types of dark chocolate with varying percentages of cocoa. As in the previous experiment, leave the chocolate in the full sun on paper plates and make note of which chocolate melts first. This experiment can also be adapted to compare different brands of chocolate to see which melts the fastest.

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Different Types of Chocolate Melting

Science experiment to see what kind of chocolate melts the fastest..

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This science project was done by Janice and Marta, who are students at Texas School for the Blind and Visually Impaired (TSBVI).

Which Hershey’s chocolate will melt the fastest:  milk, dark, or cookies and cream?

The dark chocolate will melt fastest.

• identical size pieces of milk, dark, and cookies and cream chocolate  (Hershey’s)
• a metric braille ruler
• paper towels

Preparation

Purchase chocolates and find a lamp.

Which chocolate will melt fastest?

• We will put 3 pieces of chocolate candy on a white paper towel.
• We will put chocolate pieces about 5 centimeters away from a 60 watt bulb.
• We will test the chocolate every 15 sec by touching it with a finger to see if it melted.
• We will make a tally how many seconds it will take for each one to melt.  We also make notes on how it looks as it melts.

Data and Results

Time to melt:

• Cookies and Cream: 5 min 15 sec
• Milk Chocolate: 4 min 45 sec
• Dark Chocolate:  5 min

Our hypothesis was not correct because the milk chocolate melted faster.

Several other variable can be tested and were considered.  These include brand of chocolate and various specialty chocolates. We didn’t test these variables for this experiment, though. 

NGSS Standards:

• Plan and conduct an investigation individually and collaboratively to produce data to serve as the basis for evidence, and in the design: decide on types, how much, and accuracy of data needed to produce reliable measurements and consider limitations on the precision of the data (e.g., number of trials, cost, risk, time), and refine the design accordingly. (HS-ESS2-5)

By Laura Hospitál

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Heating chocolate and egg

In association with Nuffield Foundation

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Use this practical to introduce students to physical and chemical changes and the safe use of Bunsen burners

In this simple experiment, students use a Bunsen burner and water bath to investigate the different effects of heat on chocolate and egg white. The practical provides a clear introduction to physical and chemical changes, and can be used to ensure students learn how to use Bunsen burners safely.

This straightforward, if somewhat messy, experiment should take no more than 30 minutes.

• Eye protection
• Test tubes, x2 (see note 6 below)
• Beaker, 250 cm 3
• Bunsen burner
• Heat resistant mat
• Test tube rack
• Test tube holder
• Chocolate, a few grams
• Egg albumen (egg white), about 4 cm 3

Health, safety and technical notes

• Read our standard health and safety guidance.
• Wear eye protection throughout. Do not sit down while heating the beaker or handling the hot test tubes.
• Do not taste foods in a laboratory. The food or the apparatus may be contaminated. This ‘no tasting’ rule should be strictly enforced.
• Chocolate – cooking chocolate is the best type of chocolate for this experiment (other types melt too slowly). The chocolate should be grated and pre-loaded into a test tube for each working group, sufficient to give about a 2 cm depth of molten chocolate when heated – this may require trials to establish the correct amount of grated chocolate.
• Egg albumen – use eggs with the ‘lion brand’ stamp’ as these should be salmonella free. The egg white needs to be separated from the yolks of sufficient eggs to provide enough for about 4 cm 3  of egg white for each working group. The egg white should then be pre-loaded into a test tube for each working group.
• At the end of the lesson, the students can be asked to hand back their test tubes with the contents still inside, as recovery and cleaning may cause less mess than leaving it to the students. The chocolate is best removed by re-melting and pouring out of the tubes.

Source: Royal Society of Chemistry

How to set up the water bath for heating chocolate and egg white over a Bunsen burner

• Add cold water to the beaker until it is about one-third full, and place it on the tripod and gauze.
• Place a test tube with egg white and a test tube with chocolate in the beaker.
• Heat the beaker of water with the test tubes carefully until the water in the beaker boils. Allow the water to boil gently for about 5 minutes.
• Watch what happens to the egg white and the chocolate in the tubes while they are being heated.
• Turn off the Bunsen burner and use the test tube holder to transfer the tubes to the rack to cool.
• Watch what happens to the egg white and the chocolate in the tubes as they cool.

Teaching notes

This experiment is appropriate for classes at an early stage in their science education, so students are likely to be fairly inexperienced in the safe and skillful use of the Bunsen burner. This is therefore a good opportunity to develop their ability to use the Bunsen burner and emphasis safety points, such as standing up when doing experiments that involve heating.

The main purpose of the experiment is of course to introduce physical and chemical change, and the associated ideas of reversible and non-reversible changes. The chemical change in the egg white should take no more than 5 minutes once the water is boiling, and grated cooking chocolate should melt in about the same time. Many children will have met this in primary school.

On cooling, the chocolate will of course solidify to a solid mass, and students may be distracted by the change of form from the grated material at the start. If so, the technician could be asked to pre-melt the chocolate in the tubes and allow it to solidify again before the lesson, but note that it will then take longer for the chocolate to melt in the experiment.

Further information

The Exploratorium provides a discussion of the nature of the chemical changes involved in cooking eggs , suitable for teacher background information.

Additional information

This is a resource from the  Practical Chemistry project , developed by the Nuffield Foundation and the Royal Society of Chemistry.

Practical Chemistry activities accompany  Practical Physics  and  Practical Biology .

© Nuffield Foundation and the Royal Society of Chemistry

• 11-14 years
• 14-16 years
• Practical experiments
• Practical skills and safety
• Reactions and synthesis

Specification

• 1. Investigate whether mass is unchanged when chemical and physical changes take place.
• 2. Develop and use models to describe the nature of matter; demonstrate how they provide a simple way to to account for the conservation of mass, changes of state, physical change, chemical change, mixtures, and their separation.
• 5. Review and reflect on the skills and thinking used in carrying out investigations, and apply their learning and skills to solving problems in unfamiliar contexts.

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