CH-114 M5 Lab 9

 Chocolate

 

For this Lab, my house did not have much chocolate to work with so I just used the rest of an open pack of Hershey's Dark Chocolate chips. I poured it into a bowl and filled it a little with very warm water and begin to stir slowly. After stirring it, I separated the solids from the liquid into two separate bowls.


For the solids, the water makes it softer and crumble when putting it int he mouth rather than letting it melt which I found pretty strange. I could be becasue of how it past a certain phase when it initially came into contact with warm water. As far as the liquid, it was VERY liquidy and had a heavy chocolate taste as expected. Just tasted bland and like watered-down cocoa.

The main effects of whisking dark chocolate into warm water are the dissolution of cocoa solids and the emulsification of cocoa butter. However, after the liquid and solids are separated by filtration, some solid chocolate chips are left behind because of the insoluble properties of some ingredients and the nature of emulsification.

I wish I could have done a little more but surprisingly my house had little to no chocolate to work with except for a little bit of leftover chocolate chips that they usually use for like a pancake or something. I don't really eat chocolate like that even though I love the taste, I just try to stay away from sweets. Next time, I would maybe want to experiment with the stove in the same way, but I would like to really try and work with making an all-around chocolate recipe for others if I ever happen to want to grab those kind of ingredients additionally.  

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