Brian Cox school experiments
Do all types of chocolate melt at the same temperature?
Lots of chocolate is stored on shelves in shops. If the In this experiment, students will investigate the melting
shop is too warm will the chocolate melt? If you hold a point of different types of chocolate. The investigation
piece of chocolate in your hand too long it will melt, but gives an opportunity to develop investigative skills
do all types of chocolate melt at the same temperature? and learn comparative testing.
Plain, milk and white chocolate have different percentages
of cocoa solids, which gives it a different chemical makeup.
Different brands of chocolate also have different amounts
of cocoa solids. Does this affect its melting point?
Introduction to Brian Cox school experiments Learning outcomes:
The Brian Cox school experiments are designed to • O
bserve that some materials change state when they are
support teachers to carry out experimental science in the heated or cooled, and measure the temperature at which
classroom, and relate it to real world experiences. Creative this happens in degrees Celsius (°C).
and experimental approaches are particularly important for • S
et up simple practical enquiries, using comparative
keeping students interested and engaged in science, and testing.
for equipping them well for the future, whether or not they
pursue a career in science. • Identify differences, similarities or changes related to
simple scientific ideas and processes.
Each written resource is accompanied by four videos; two
• U
se straightforward scientific evidence to answer
with extra information on how to carry out the experiment
questions or to support findings.
and two on how the experiment relates to the real world.
Based on resources from the Royal Society of Chemistry
Teacher notes Do all types of chocolate melt at the same temperature? | Primary
Do all types of chocolate melt at the same temperature?
Lots of chocolate is stored on shelves in shops. If the shop Suggested sequence of events:
is too warm will the chocolate melt? If you hold a piece
of chocolate in your hand too long it will melt, but do all 45/60 minutes
types of chocolate melt at the same temperature? Does the • L
ead a class discussion to recall prior learning on the
percentage of cocoa solids affect its melting point? topic of changing states.
In this experiment, students heat different types of • S
tudents should predict how long they think it will take
chocolate in a water bath, to see how long it takes them to for each chocolate sample to completely turn from solid
melt. You could give them time to come up with a method to liquid and record this in their results table.
for testing this themselves, perhaps in a previous class, or • E
ach group attaches each foil pie case to the inside rim
give them an exact method to follow. of the plastic takeaway tray using paperclips and places
Hot water for the water bath can be taken from a kettle a single piece of chocolate (white, milk or plain) into the
or wall heater. Cold water should be added to achieve separate pie cases (each pie case will contain only one
the target temperature of 50°C and then taken to the piece of chocolate).
classroom, in a suitable container, by staff. The container • P
lace the takeaway tray containing the pie cases with
could be stood on an insulated mat in the classroom to chocolate into the larger tray to catch any spillage. Hot
minimise cooling during the lesson. water should be added to the takeaway tray so that it
touches but does not enter the foil cases (this should be
It is essential that you have sufficient hot water for each
carried out by an adult).
group readily available at the beginning of the activity. The
hot water must be carefully dispensed by a supervising • S
tudents then start the timer immediately after the hot
adult into the students’ containers, which should be filled to water has been added. Each piece of chocolate must be
a level so that the foil cases are touching the hot water. stirred gently throughout this activity. Students should be
careful not to let any water into the pie case by accident.
Each group of students could have all the types of chocolate
to investigate or you may choose for each group to have • E
ach group records the actual time in the results table
only one type of chocolate and compare between groups. that it takes for each type of chocolate to completely
melt so there is no more solid chocolate.
Health and safety considerations:
Alternative experiment or teacher demonstration:
• The chocolate must not be eaten; At what temperature does the chocolate melt?
• s tudents undertake activity on a tray in case of spillage This could be carried out in groups as with the
and paper towels should be available; experiment above. However, if you do not have
• o
nly staff are to handle suitably enclosed containers sufficient thermometers, you could do this as a teacher
with warmed water; demonstration.
• a
void splashes to skin, wipe off quickly or use cold The same basic method as used by the students can be
running water if splashes occur; and followed:
• h
ave cold running water readily available in case of • A
ttach a clear plastic cup(s) to the inner rim of clear
any incidents. plastic jug with a large paper clip.
For up-to-date advice on health and safety, particularly in • P
our the water (at 50°C) into the jug so that it surrounds
regard to heating and hot water, please refer to CLEAPSS the plastic cup containing the chocolate.
(England, Wales or Northern Ireland) or SSERC (Scotland)
• T
he thermometer can stand in the melting chocolate
guidelines.
while the chocolate is being stirred.
• When it melts record the temperature.
• A
larger volume of chocolate, 4-5 pieces, will make
it easier to read the temperature.
Teacher notes Do all types of chocolate melt at the same temperature? | Primary
Possible extensions: Resources for teacher demonstration:
You could compare melting times of other substances • 3 clear plastic disposable cups;
such as butter or ice, or use bars of chocolate with a wider • 1 clear plastic measuring jug;
range of different cocoa solids.
• d
ifferent types of chocolates (ie plain/milk/white)
Activity toolbox: cut into equal sized pieces;
• thermometer; and
Resources per group:
• hot water, no more than 50°C.
• A large tray with a raised edge to catch any spillages;
• 3 deep foil pie cases (approximately 3cm deep);
• 3 large paper clips;
• 1 clear plastic take away food container or similar
(approximately 20cm X 10cm); Homework or cross-curricular activities
• timer (showing seconds); and Is chocolate a mixture?
• 3 lollipop sticks (to stir the chocolate). Students could investigate the ingredients of
For teacher preparation: different types of chocolate by reading the labels and
comparing the contents. They could design their own
• Hot water, no more than 50°C; and label for chocolate to make it appealing and make
• d
ifferent types of chocolates (ie plain/milk/white) sure they include all the ingredients it contains.
cut into equal sized pieces.
Teacher notes Do all types of chocolate melt at the same temperature? | Primary
ACTIVITY
Name Date
Do all types of chocolate melt at the same temperature?
Lots of chocolate is stored on shelves in shops. If the shop is too warm
which chocolate will melt first?
If you hold a piece of chocolate in your hand too long it will melt, but do all
types of chocolate melt at the same temperature? Does the percentage
of cocoa solids affect its melting point?
Your task
Find out whether different types of chocolate melt at the same speed.
You will need:
• 3 deep foil pie cases (approx. 3cm deep);
• 3 large paper clips;
• 1 clear plastic take away food container or similar (approximately 20cm x 10cm);
• timer (showing seconds); and
• 3 lollipop sticks (to stir the chocolate).
Your teacher will bring you pieces of three different types of chocolate and hot water.
Student activity Do all types of chocolate melt at the same temperature? | Primary
ACTIVITY
Do your investigation on the large tray to catch anything that gets spilt.
1. Predict which type of chocolate you think will melt first and at what temperature.
2. Using the paper clips very carefully clip the foil pie cases to the inside rim of the
plastic takeaway tray. All three pie cases will fit into one takeaway tray.
3. Collect equal sized pieces of the three different types of chocolate to be compared
and put a single piece of chocolate into each of the three pie cases (each pie case
only contains one piece of chocolate).
4. Ask for hot water to be poured into your takeaway tray. The level of the hot water
must be deep enough to touch the pie cases about half way up but must not come
near or over the top of the pie cases. Start your timers as the hot water is poured in.
5. Carefully stir each piece of chocolate as soon as the hot water has been added to
the takeaway tray.
6. Record the time when each has completely melted and note your results.
Student activity Do all types of chocolate melt at the same temperature? | Primary
ACTIVITY
Predictions
Percentage of
Time taken to completely Temperature at which
cocoa solids in the
melt (minutes and seconds) chocolate melts (Celsius)
chocolate
Prediction Results Prediction Results
Plain
Milk
White
I conclude that…
Student activity Do all types of chocolate melt at the same temperature? | Primary
