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Chocolate chemistry
Investigate the science of chocolate and explore key ideas using these chocolate-themed resources, including experiments, worksheets and activities
Changing states
Explore the structure and properties of chocolate, learn about mixtures and investigate what happens when chocolate changes state.
The science of melting chocolate
Use this infographic with your 11–14 students to develop their knowledge of changes of state and their graphing skills
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Measuring the speed of light with chocolate
Discover how you can measure the speed of light by melting chocolate in your kitchen in this article from the ‘Avogadro’s lab’ series.
The structure and properties of chocolate
Investigate how melting chocolate changes its structure and affects properties like taste, texture and melting point. Includes kit list and safety instructions.
Heating chocolate and egg
Use this practical to introduce students to physical and chemical changes and the safe use of Bunsen burners. Includes kit list and safety instructions.
Edible experiments
Try these simple demonstrations to get a taste for the chemistry behind tempering chocolate and learn how chocolatiers and manufacturers create delicious fondant centres.
Temper, temper: edible experiments
Why is tempering chocolate so important? Discover the importance of chemistry in everyday eating experiences with this edible experiment.
Investigating invertase: edible experiments
How are fondant centres in chocolate created? Discover the importance of chemistry in everyday eating experiences with this edible experiment.
Find out more
Why is chocolate so tasty? What molecules give chocolate its distinctive properties? If you’ve got a sweet tooth and want to learn more, check out these other articles from Education in Chemistry.
Chocolate’s champion chompability
Tom Husband melts into the sumptuous chemistry of chocolate’s silky smooth texture
The molecular makeup of chocolate
That’s chemistry: The molecules behind Mars bars