Thames & Kosmos Candy Chemistry handleiding

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FREEZING AND MELTING

When a liquid freezes, it turns to a solid. The

temperature at which this happens is called the

freezing point.

When a solid melts, it turns into a liquid. This is the

opposite of freezing. The temperature at which this

happens is the melting point. The melting point and

freezing point of a substance are often the same.

Water freezes and ice melts at the same temperature,

0 °C or 32 °F. But in your chocolate molding

experiments, you saw that chocolate behaves a little

differently. Chocolate is a mixture of different

ingredients, not just one compound like water.

Because of this, different types of chocolate will have

different melting points. Dark chocolate that has been

tempered has a melting point around 95 °F.

Tempering is a process by which chocolate is heated

up to speciﬁc temperatures and then cooled in a

controlled way to yield uniform crystals. Yes,

chocolate contains crystals of cocoa butter!

Chocolate that has not been tempered has a lower

melting point, as low as 63 °F. Tempered chocolate has

a glossier sheen, a crisper bite, and molds into ﬁrmer

shapes.

BOILING AND

CONDENSATION

When a liquid boils, it changes to a

gas. The temperature at which this

happens is called the boiling point.

Scientists also refer to boiling as

vaporization.

When a gas changes to a liquid, it

condenses. The temperature at

which this happens is called the

condensation point.

Water boils at 100 °C or 212 °F.

Chocolate on the other hand does

not have a speciﬁc boiling point: Its

various ingredients will all

vaporize at different temperatures,

much higher than 212 °F.

Most fats are mixtures of many different fat

molecules. Cocoa butter is special because it

contains relatively few types of fat molecules

arranged in an orderly way. Because of this, cocoa

butter melts uniformly at a speciﬁc temperature,

while other fats melt gradually over a range of

temperatures. This unique property is what gives

chocolate its wonderful texture.

Cocoa

Butter

CHECK IT OUT

16 | Phases of Matter

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