Blog Three

I am starting to get slightly worried about my SRP at this point. I have re-considered my title from ‘Which Type of Chocolate Melts the Fastest?’ to ‘Does the Amount of Cocoa Butter affect the Melting Speeds of Different Types of Chocolates?’ This is because through my research I have found that Cocoa Butter is essentially, what makes chocolate melt, and is more specific to what I am doing, and I am hoping that it will be more beneficial for me when doing further research and conducting my experiment and writing up my experimental report.

I visited the Cadbury Website Company as I am using this Brand of Chocolate for my experiment, in the hope of finding out how much Cocoa Butter is used within their Dark, White and Milk Chocolates. However, it was unsuccessful. Instead their website told me the amount of Cocoa Solid Contents in each chocolate.

·         Milk Chocolate=26% Cocoa Solids.

·         Dark Chocolate=45% Cocoa Solids.

·         White Chocolate=24% Cocoa Solids.
Mondelez International Group. 2014, Cadbury Dream Ingredients. Retrieved: February 17, 2014, from https://www.cadbury.com.au/Products/Blocks-of-Chocolate/Cadbury-Dream-Block/Cadbury-Dream-Ingredients.aspx Mondelez International Group. 2014, Cadbury Milk Chocolate Ingredients. Retrieved: February 17, 2014, from https://www.cadbury.com.au/Products/Blocks-of-Chocolate/Cadbury-Milk-Chocolate-Block/Cadbury-Milk-Chocolate-Ingredients.aspx
Mondelez Internation Group. 2014, Cadbury Old Gold Original Ingredients. Retrieved: February 17, 2014, from https://www.cadbury.com.au/Products/Old-Gold-Blocks/Cadbury-Old-Gold-Original-Block/Ingredients.aspx

Consequently, I decided to email the Cadbury Company, wondering if they could tell me the exact amounts of Cocoa Butter in their Milk, Dark and White Chocolates. If they do to reply to me within the next few days, I am hoping on ringing the company. Below is evidence of my conduct.