Making Chocolate explanation

From cocoa to chocolate


1. Growing and harvesting
Chocolates main ingredient is cocoa beans which grow in pods on a special tree. These trees are found in the tropical heat of the equatorial forest.

2. Fermenting and drying
Once extracted from the cocoa pod the beans are covered for 5-7 days to ferment. After fermentation the cocoa beans are left to dry in the sun for about 6 days

3. Collection and shipping
At collection centers the beans are weighed and then checked for quality before being put into the bags and the transported to other factories for processing. In the cocoa factory the beans are sorted,cleaned, dried and broken into nibs. The nibs are then roasted and ground into a very fine liquid called cocoa liquor. Cocoa liquor an be processed into lots of other things such as cocoa butter and cocoa powder.

4. Making chocolate
Depending on the chocolate recipe cocoa liquor, cocoa butter, sugar or milk powder are mixed. This mixture is continually needed in a process called conching which gives the chocolate its smooth texture. Other ingredients may be added before the chocolate is delivered. Either in liquid form, blocks or even drops.

I hope my explanation was interesting.

Flying teabag experiment

Today I will  be explaining the flying teabag experiment that we did.

First we emptied out the tea from the tea bag and stood the bag onto a sheet of tinfoil so we didn't burn the table. Then we got a lighter and lit the top of the bag, then we watched it burn down the tea bag until it got short enough that the cold air in the room could rush into the bottom of the tea bag and make it fly upwards. Although it only flew for a few seconds it still was flying. The reason for the tea bag flying was because the tea bag was lighter than the air in the room. The tea bag became lighter than the air because the flames burnt away the molecules which made the tea bag heavier.

Has anyone else done this experiment?