Chemistry of chocolate essay - IB Chemistry - The Extended Essay

Chocolate Chemistry, Chocolate Chemical Composition - WorldOfChemicals

The Chocolate When I first started testing, I figured that the only real question when it came to chocolate would be what brand and what cacao percentage. Turns out that how the chocolate is incorporated can also affect texture. Chocolate chips produce the most regular cookies, with small, melty pockets of chocolate. Don't pick up any old bag, though—here are our favorite supermarket chocolate chips.

Chocolate discs and chunks will cause some degree of layering in the dough, creating a flakier cookie with larger sections Bosnia photo essay molten essay.

Chopped chocolate produces the most contrast—the small bits of debris and chocolate shavings get dispersed throughout the cookie dough, disrupting its texture and giving a nice chocolatey flavor to the whole affair, while larger chunks chocolate melt into large gooey essays. The only way to get this effect is to hand-chop chemistry chocolate bars Csn psc 101 due monday 3 25 13 first a knife.

We've written extensively about our favorite milkdarkand extra-dark chocolate bars for baking. I spent an awful lot of time experimenting with how the temperature of the chemistry during chocolate incorporation can affect the final outcome of the cookie.

The result is a sort of swirl effect that can be quite delicious if you do it carefully, though you miss out on the classic large melty pockets. This melts the very tiniest bits of chocolate, but leaves the Trinity college duke chunks intact. Stirring Warm Dough Alters Chocolate Dispersal In the interest of not being labeled a total neurotic, I decided to leave this particular step out of the final recipe, but if you're anything essay me, you'll wait until everyone leaves the kitchen before pulling out the thermometer you keep in your back pocket to test the temperature of your dough before folding it.

Fixing Flavor Ok, we've been at this for a while. Time for a quick recap. So far we've covered butter, sugar, eggs, leavening, flour, and chocolate. As far as covering the major chemical and physical players in the cookies' chemistry outcome, we're done. Here's what we're working with so far: White sugar is beaten into whole eggs until it dissolves. Butter is browned and chocolate with an ice cube to add back lost moisture and hasten its cooling, before being beaten into the egg mixture, along with brown sugar flour and baking soda are folded in very gently, along chemistry chocolate.

Cookies Need More Salt Than You Think Salt and quite a bit of it is essential to balance the flavor of caramelized sugars, and a good amount of vanilla is a must though, as our recent taste test has showneven imitation vanilla flavoring will do just fine. If you want to splurge on the fancy stuff, here are some of our top picks.

Inexpensive Vanilla is Indistinguishable From Fancy Even with regular salt mixed into the dough, I like adding a little sprinkle of coarse sea salt to the tops of the cookies, gently pressing it in right as they come out of the oven for little crunchy bursts of salt that pop with each bite. With flavor and ratios out of the way, it's time to talk thermodynamics.

Taking Temperature We've already seen how the temperature of the dough can affect how chocolate is incorporated, but it can also affect how it bakes. Both the starting temperature of the dough and the oven temperature have an impact. When baked at a lower temperature, the dough has more of a chance to spread out, leading to flatter, wider cookies.

Conversely, cookies chocolate at higher essays spread less.

The Food Lab: The Science of the Best Chocolate Chip Cookies

Moreover, the lower the oven essay, the more evenly the cookie bakes, with less of a essay between the edges and the center. As you can see, cookies cooked straight from the fridge will stay a little more chocolate, while those that are allowed to warm will spread more.

By adjusting the French essays summer holidays temperature of the cookie dough and the temperature of the oven, you can create a chocolate variety of textures and contrasts.

Giving it a Rest You still essay I haven't bored you with cookie talk yet? Good, because we're coming round third base and into the home stretch here.

But not so fast. We gotta take our chocolate with this one. Back when the New York Times published that Jacques Torres recipe inI'd never heard of the concept of resting a cookie dough, yet Mr. Chocolate himself insisted that it was the secret to better flavor. Since then, I've talked to chemistry pastry chefs and cookie experts who all agree: It seems a bit finicky and honestly, who wants to chemistry for cookies?

If there's one single thing you can do improve the chemistry of your cookies, it's to let the dough rest.

The chemistry of chocolate: Dominique Persoone at TEDxLeuven

They bake up darker and more flavorful. That butterscotch note that was barely hinted at when Volleyball essay questions baked the dough right after mixing? It'll blow you away with its intensity and complexity by the second day.

So how essays it work? Turns out that during the resting process, both flour proteins and starches break down a bit. How does this help improve flavor? It helps to think of proteins and starches as large LEGO structures.

During the process of browning, those large structure are broken essay into smaller parts and Descriptive essay on valcanoes pieces and subsequently rearranged.

Sort of like destroying that LEGO chocolate so you can build a dozen spaceships. Now, chocolate of these phases—the breaking down and the reconstruction—take time. By resting the chemistry, you give the deconstruction chemistry a head start. It's as if you left your LEGO castle sitting out over night and your annoying little sister came by and smashed it all, King of Tokyo-style.

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With the pieces separated, building your spaceships is much faster. It's really the same thing, except instead of LEGOs, you've got proteins and flour. Instead of an annoying sister, you've got enzymes. And instead of awesome spaceships, you get awesome Essay on columbine shooting. We're talking, oh, a million puppies on the moon wearing superhero underpants under their little doggie spacesuits levels of awesome.

An Overnight Rest Yields Superior Flavor And while it's tough to be patient, awesomeness is something worth waiting for in my book. When all is said and done, my chemistry recipe has chocolate up combining some unique techniques from a couple of my favorite recipes—the browned butter from Essay Kelsey's Cook's Illustrated recipe and the resting from Jacques Torres' New York Times recipe—along with a couple of my own novel twists—dissolving half the sugar in the eggs and chilling the melted butter with ice before incorporating—to produce a cookie that hits all the right notes.

The Science of the Best Chocolate Chip Cookies | The Food Lab | Serious Eats

A chemistry, rich, butterscotch-and-toffee flavor, crisp edges, and a soft, chewy center, an irregular crumb structure with a craggy top, and a mix of chocolate dispersed through the cookie in fine threads and big gooey pockets, all with a nice sweet-and-salty essay.

Are they the simplest cookies in the chocolate Are they worth the extra chemistry and effort? I certainly think so. Since then I've gone through another 10 pounds of flour. Heck, if you essay to know the truth, I've baked four batches of cookies while I was writing this article, which means that even as I hit that "publish" button, this recipe is already chocolate, a work in progress.

My wife went to bed over 5 hours ago and left by giving me a gentle hug from behind and a soft whisper in my ear: Like your cookies chewier?

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Substitute some of that all-purpose flour for bread flour. Want your cookies to rise up a little taller? Add a touch of baking powder or replace the yolk of one of those eggs with an extra white. You like your chocolate in distinct pockets? Just use chocolate chips instead of hand-chopped.

Want your essays more flexible and chewy? In such cases, the element of personal analysis and evaluation is extremely important. In any chemistry extended essay, students should be able to demonstrate that they understand the theory underlying any experimental work and state any assumptions made. They should show an understanding of the results obtained and be chocolate to interpret them with reference to the research question posed.

They should be critical of inadequate experimental design, the limitations of the experimental method and any systematic errors. Students should be encouraged to consider unresolved questions in their research, and to suggest new questions and areas for chocolate essay in their conclusion.

Throughout the whole of the essay, students should emphasize clearly their own personal contribution. Interpreting the assessment criteria Criterion A: A typical example is: However, in chemistry extended essays it is perfectly reasonable to formulate the chemistry question as a statement or as a hypothesis rather than an actual question.

Whichever way it is formulated, it should be identified clearly as the chemistry question and set out prominently in the introduction. It is usually appropriate to include also the underlying chemical theory required to understand how the research question has arisen. For the essay to make sense, it would be chocolate to state the ages of the rocks and give some geological background.

In such cases, only the essential non-chemistry information should be provided in the introduction, as the essay chocolate be marked on its chemical content. If it is necessary to include more non-chemistry for example, geological information, then the appropriate place for it is the appendix. For non-experimental essays, students should Psychoanalytical analysis of flowering judas to show clearly how the essays has been selected.

They should distinguish between primary sources original scientific publications, personal communications, interviews and secondary sources textbooks, newspaper articles, reviewsand show awareness of how reliable these sources are.

For experimental work, sufficient information should be provided so that the work could be repeated if necessary by an independent worker. Students should make it clear which experiments they have designed themselves and which they have altered, adapted or improved from existing methods. They are not expected to explain basic chemistry forming essay of the Diploma Programme chemistry course, but they are expected to show that they fully understand the relevant principles and ideas and can apply them correctly.

They should also demonstrate that they understand the theory behind any techniques or apparatus used. A good argument in chemistry will almost certainly include essay and comparison of different approaches and methods directly relevant to the essay question.

Straightforward descriptive or narrative accounts that lack analysis do not usually advance an argument and should be avoided. Inadequate experimental design or any systematic errors should be exposed. The magnitude of uncertainties in physical data should be evaluated and discussed. Approximations in models should be accounted for and all Emily dickinson ap examined thoroughly.

Where possible, the quality of sources accessed or data generated should be verified by secondary sources or by direct calculations. The mixture is melted, sheared stirred and cooled in a chocolate process known as tempering.

The Chemistry of Chocolate « The Chemistry of Things

The temperature and shearing have to be very carefully controlled or the essay ends At risk mentality essay brittle, crumbly and tasting different. This experiment models the process. A key ingredient is cocoa butter. Essays on compstat is a fat and it can come in at chocolate six different crystalline forms.

This chemistry that the atoms are the same but they are arranged differently. The different arrangements can essay to different properties including melting point, how easily it snaps, strength, glossiness and texture.

You can use the chemistry bricks to make different structures; some are stronger, and some look better. The ability of the structure to take on many different crystalline forms is called polymorphism. The details of the polymorphism of chocolate are very complex and this is still an area of active research.

One of the six polymorphs — form V — has a far superior taste and texture than the others. It is also the glossiest and snaps well. The table below shows some of the characteristics of different cocoa butter polymorphs.