Chocolate

The chemical in chocolate that releases endorphins is tryptophan. It is an essential amino acid needed by the brain to produce serotonin. Serotonin is a mood-modulating neurotransmitter, often called the brain's "happy chemical." The other is anadamine. It affects the brain like the active ingredient in cannabis.

When you burn chocolate, it turns bitter and acrid in taste due to the caramelization of the sugars in the chocolate. The fats in the chocolate can also begin to smoke and release a burnt odor. Overheating chocolate can cause it to seize up and become grainy or clumpy.

The main ingredients for making chocolate are cocoa beans, sugar, cocoa butter, and sometimes milk powder. Additional ingredients like vanilla, lecithin, and nuts may also be used depending on the recipe.

Derry Township did not become Hershey PA it was Derry Church that became Hershey PA in 1906.

When you stir the hot chocolate it causes the molecules of water to come into contact with more molecules of the chocolate powder. This means that it is more likely for the positive side of the water molecule to come into contact with the negative side of the chocolate molecule and vice versa so that the chocolate molecules are pulled apart more and is therefore dissolved quicker.

This depends on the volume and density of the chips , but one cup is 8 fluid ounces, there are 28 grams per ounce so 28 times 8 = 208 or just under 1\2 lb 454 grams per pound. however if the chips were melted it would be more! so this answer isn't exactly correct! what if some chips were hollow or fluffier? with air whipped into it? like 1\2 cup = 8 fluid ounces but something like chips you would have to weigh to see

Freezing chocolate-covered bananas is a great way to enjoy them as a frozen treat. Simply place the chocolate-covered bananas on a baking sheet lined with parchment paper and freeze for at least 2 hours. Once they are fully frozen, transfer them to an airtight container or resealable bag for storage in the freezer. Enjoy them straight from the freezer for a delicious and satisfying snack.

yes! I just tried 2 pieces of mint gum with a piece of chocolate and I ended with a mushy gum and a strange stluguish choc-mint mess that swallow thinking it was only the choc part :/

Milk chocolate tends to melt faster than dark or white chocolate due to its lower cocoa content and higher sugar and milk fat content. The lower melting point of milk chocolate makes it more prone to melting quickly when exposed to heat.

They would die because it is too cold in England. ____________________________________ Cacao trees grow best in climates that are: hot, damp, and have a leafy shade canopy The cacao trees grow well in Caribbean Mexico, and Latin American & African countries. In other words the tress grow best in countries located in 20 degrees N & S of the equator.

yes chocolate is a homogeneouse mixture because we cant simply identify all element very easily; for instance, salt water it is a mixture of two compound, although we can physically change it but we cant identify physicaly. Therefore same rule imply in chocolate syrup.

Approximately 1/2 cup of chocolate chips weighs 75 grams.

No. Cocoa or Theobroma cacao is the plant where cocoa pods come from and is a primary ingredient in chocolate. It is native to the deep tropical regions of the Americas. Coca or Erythroxylum coca, on the other hand, is native to north-western South America and is the major ingredient in cocaine. The two plants come from different families and bear no relation to each other in composition or appearance despite similarities in name.

jugo de chocolate (choco-lAtE) over-pronounce the A and E in lAtE

Yes, there is chemistry involved in the making of chocolate. The process includes chemical reactions such as fermentation of cocoa beans, roasting, and refining of cocoa solids to create the final chocolate product. The chemistry of chocolate also includes the interactions between ingredients like cocoa solids, cocoa butter, sugar, and milk to determine the flavor and texture of the chocolate.

In chocolate, the solute is the cocoa solids and sugar, while the solvent is the cocoa butter. When chocolate is melted, the cocoa butter acts as the solvent, dissolving the cocoa solids and sugar to form a uniform mixture.

No, chocolate is not a homogeneous mixture. It is a heterogeneous mixture made up of various components such as cocoa solids, cocoa butter, sugar, and sometimes milk solids. These components are not uniformly distributed throughout the chocolate.

In most cases when chocolate is produced, it is melted to 45 °C (113 °F).

A gram is a measurement of weight.

The amount of grams in your chocolate depends on the amount of density and volume of your chocolate.

It is impossible to answer this question without anymore details.

Chocolate doesn't have a boiling point. Boiling point is defined as the temperature at which the vapor pressure of a liquid equals the environmental pressure surrounding the liquid. Chocolate is not a liquid.

one of the top countries that produce chocolate is Belgium. im not sure about the rest.one of the top countries that produce chocolate is Belgium. im not sure about the rest.

"Good" chocolate melts at around 34 degrees celcius.

This is what most chocolate manufacturers aim for and requires predominance of grade 5 fat crystals in the chocolate.

This melting point is no accident. A large part of chocolate design is to allow the chocolate to survive usual room temperatures but still melt in the mouth.

To know how fast this will melt you need to know the amount of stainless steel and the temperature of the stainless steel at the beginning. Then using the formulas of energy needed to heat it (Cp, I think) and melt it (enthalpy) you can calculate when it will melt.

To convert grams to ounces for chocolate, divide the number of grams by 28.35. This will give you the equivalent weight in ounces. For example, 100 grams of chocolate is equal to approximately 3.53 ounces.