- Home
- I am a …
- Resources
- Collections
- Remote teaching support
- Starters for ten
- Screen experiments
- Assessment for learning
- Microscale chemistry
- Faces of chemistry
- Classic chemistry experiments
- Nuffield practical collection
- Anecdotes for chemistry teachers
- Literacy in science teaching
- More …
- Climate change and sustainability
- Alchemy
- On this day in chemistry
- Global experiments
- PhET interactive simulations
- Chemistry vignettes
- Context and problem based learning
- Journal of the month
- Chemistry and art
- Classic chemistry demonstrations
- In search of solutions
- In search of more solutions
- Creative problem-solving in chemistry
- Solar spark
- Chemistry for non-specialists
- Health and safety in higher education
- Analytical chemistry introductions
- Exhibition chemistry
- Introductory maths for higher education
- Commercial skills for chemists
- Kitchen chemistry
- Journals how to guides
- Chemistry in health
- Chemistry in sport
- Chemistry in your cupboard
- Chocolate chemistry
- Adnoddau addysgu cemeg Cymraeg
- The chemistry of fireworks
- Festive chemistry
- Collections
- Education in Chemistry
- Teach Chemistry
- Events
- Teacher PD
- Enrichment
- Our work
- More navigation items
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
Read story
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