A science project involving chocolate is an easy way to entice students into learning something scientific, especially if there’s the possibility of eating some chocolate in the process. The melting point of chocolate is of concern to those in the industry, as it’s necessary to know how to manufacture a chocolate that melts easily in the mouth, but not too quickly on the shelf in a store.

Shade and Sun Melting Point Project

This project explores the point at which different chocolate melts in the sun. Break up chocolate into small pieces of similar size. Using chocolate chips is also an option. Place a piece of chocolate on a paper plate and then leave it outside under a tree or any area that provides shade. Make a note of how much time passed before the chocolate melted. Then place a similar piece of chocolate in the full sun and note how long it takes to melt. Do this with white chocolate, dark chocolate and milk chocolate and compare the amount of time it took to melt each piece. Make note of which chocolate melted fastest.

Save the Chocolate Shop Project

Introduce students to this project by presenting them with a problem that they have to solve. The situation is as follows: there is an unprecedented heat wave in a small town and the local sweet shop has lost its power. Any chocolate that melts and then solidifies again, must be thrown away and the shopkeeper will lose money. The good news is that there is a small, battery operated fridge into which only about a hundred bars of chocolate can be placed. The problem is that there are five hundred bars of different types of chocolate. Help the shopkeeper decide which chocolate should be placed in the fridge by studying which chocolate will melt first and at what temperature. Provide students with samples of different types of chocolate, including white, dark and milk chocolate. Have them draw up a chart with instructions to the shopkeeper on how to save his chocolate. This might involve putting some chocolate in the fridge for a few minutes and then rotating with the chocolate bars in danger of melting next.