Blog Six

For my SRP, today, I finalised my Part A Section, ensuring that I had met all requirements in the marking criteria. I re-read over all of my blogs also but I noticed that I forgot to include the feedback that was given to me by the Cadbury Company, when I had emailed them with curiosity of finding the Cocoa Butter Content present in their Milk, Dark and White Blocks of Chocolate. Below is the email that was replied back to me. Although it wasn’t much of a help, I am glad that their Customer Service is very approachable for all people and in particular for stressful students.

 

 

I visited the three websites that were recommended and provided to me in the email, but I found that they were mainly formed on different types of brands and historical information of the chocolate types.  

Following this, I completed my Experimental Report, writing up my Risk Assessment and my Experimental Procedure. It took quite some time to do so, because thinking of possible hazards was difficult due to my inexperience in the kitchen, and because my experiment is most likely going to be carried out within my kitchen, this hindered more on the time length too.

 

Risk Assessment

 

Experimental Procedure (Method)

1)     Firstly, fill up the kettle with 1.5L worth of tap water and put it on charge to heat.   

2)      Whilst the water is heating, break one row from one Cadbury block of chocolate. This should be 4 squares with 25g/square. 

3)     Once the water has heated, pour this into a regular saucepan, placed on the stove over a medium heat.

4)     Wait for the water to boil. You will know when it has started boiling because bubbles will slowly rise to the surface of the water.   

5)    Then, measure the temperature of the water using the digital thermometer. The kettle and stove should boil the water to the same temperature; however you must record this result for each trial to adhere to consistency and reliability rules.

6)     Place the row of chocolate in the stainless steel bowl and have this put over the saucepan filled with the boiling water.

7)     With the timer, start timing how long it takes for the chocolate to melt completely once the bowl is placed in the saucepan. Make sure to keep the stove running on the medium heat.

8)     Using the wooden spoon, gently, stir the chocolate when it begins to melt. However, make sure that you do not break down the chocolate as it ruins the purpose of melting.

9)     Record the result of how long it takes for the entire row of chocolate to melt, and stop timing when the chocolate has completely melted.

10)  Repeat this for the other two different types of chocolates.

11)  Also, remember to have at least 5 trials for each chocolate.