Posted in 6th Grade, cooking, Plant Science, Science 6

S6 L49 – Chocolate (syrup)

In the lesson a while ago, I was supposed to make chocolate – and I didn’t.  And now, once I passed it, I made it – and screwed it up.  Here’s the ingredients to follow along:

  • 2 cups (220g) cocoa powder
  • 3/4 cup (170g) butter, softened at room temperature
  • 1/2 cup (100g) sugar
  • 2/3 cup (150ml) milk, room temperature
  • 1/4 cup (30g) powdered sugar
  • 1 cup (235ml) water

Alright.  First we put the water into a pot and heat it up to almost boiling but not quite boiling.  Then take the cocoa and put it in a mixing bowl.  Now here was my mistake – I forgot that 16 oz. is a pint not a cup, and so I accidentally put in 32 oz. Then when Mom came in to check, she noticed the problem and said, “Great.  Now we have to double the recipe.”  So I doubled the recipe which meant two times everything. Don’t do that.  If you bought the pint Hershey tins use only one.  Otherwise you end up with syrup, and it will feel like syrup.  I tried to dish it out but it seemed to just melt super fast, and then my brother tried using a spoon and determined it to be chocolate syrup.  We then bottled it so we could use it as syrup.  Turn the mixer on to 2 and slowly drop in butter to thicken chocolate.  Should roll up into a ball and unstick from the sides.  After a while of that, you should have a thick creamy paste. take this pase and pour it into the pot.  While you heat this up, sift the sugar into a separate bowl.  When you have all the sugar sifted, pour the sugar in with the chocolate.  After this take the mix off the burner/heat element and pour in the milk.  After stirring this in, take small spoonfuls and put them into a silicone moled and put the mold and chocolate into the fridge to dry.