Chocolate chemistry

Investigate the science of chocolate and explore key ideas using these chocolate-themed resources, including experiments, worksheets and activities

Changing states

Explore these resources to find out more about the structure and properties of chocolate, learn about mixtures and investigate what happens when chocolate changes state.

Discover why different types of chocolate melt at different temperatures, or melt, solidify and re-melt chocolate to see how its taste and texture changes. You can even try using humble chocolate to measure the speed of light!

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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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.

chunks and curls of dark and milk chocolate

Temper, temper: edible experiments

Why is tempering chocolate so important? Discover the importance of chemistry in everyday eating experiences with this edible experiment.

invertase on a spoon

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

Chocolate’s champion chompability

Tom Husband melts into the sumptuous chemistry of chocolate’s silky smooth texture

A chocolate bar broken in two with layers of caramel and light brown milk cream visible

The molecular makeup of chocolate

That’s chemistry: The molecules behind Mars bars