because it would make anson whitty FATdFFG
heterogeneous
Nope the fact that it is mixed with Chocolate Chips in the batter makes it a heterogeneous.
By heating chocolate is melted; after this chocolate is thermally decomposed. Chocolate gas doesn't exist.
Chocolate is not a polymer.
organic chocolate is but chocolate with extra flavors isnt as it is made in a factory
Chocolate is a mixture because you can separate the components. In a compound you can not separate the components because they are chimically bonded. In chocolate you can separate the ingredients because they are NOT chemicly combined; therefore, chocolate is a mixture.
There will be a color and taste difference between the two.
yes if it's cold no if it's hot
Nope the fact that it is mixed with Chocolate Chips in the batter makes it a heterogeneous.
To keep ingredients separate until you need to mix them, and to keep things organized.
Chocolate chip ice cream. You can separate the chips from ice cream. (:
30 of course!
No; that fat in the cocoa dissolves when it's mixed with milk. It would be impossible to separate after it's been mixed.
Well kids love candies, and kids also love chocolate. A good suggestion would be a couple of chocolate bars, and keep separate treat bags for kids allergic to chocolate.
The first person to separate cocoa solids from cocoa butter was an unknown employee at the Ghirardelli Chocolate Company in 1865, and it was a Swiss man called Daniel Peter who first brought milk chocolate to market in 1875. Milton Hershey adapted this formula for milk chocolate to create the first chocolate bar in 1900 and chocolate then became a product for the mass market.
Well, you can make instant hot chocolate and put water instead of milk....(although if its a health problem dont because most of the instant hot chocolates have powdered milk) and if its cold chocolate milk im not sure....make instant hot chocolate and cool?..
No, once a chocolate milk solution has been mixed, it cannot be easily separated into its individual components. The cocoa, sugar, and milk blend together at a molecular level, creating a homogeneous mixture. While techniques like filtration or centrifugation can separate some mixtures, they won't effectively restore the original ingredients in a chocolate milk solution.