Equipment

So much science

• Pocket thermometer (range: 0°F – 200°F)
• Measuring cups
• 150ml graduated cylinder
• Hydrometer (range: x – x, @ T=60°F)   

Measures

Subjective

Compared against well-known datums.

• Presentation
• Sweetness (TBD)
• Bitterness (TBD)

Objective

Measured using lab equipment or from known material properties.  Well-known datums provided for easy comparisons.

• Material Properties As Available (liquid, % cocoa, sugars)
• Temperature (°F)
• Specific Gravity (as compared to water, dimensionless)
• Viscosity (flow test)

Methods

How WE Do The Science

• Specific Gravity
  • bring hot chocolate to 60°F – pour into graduated cylinder
  • use hydrometer to measure specific gravity (dimensionless)
• Viscosity
  • in a cylindrical vessel of known height and diameter, allow a measured quantity of liquid to flow between marks of known distance apart
  • measure the time it takes from the measured quantity of liquid to completely flow from the top mark to the bottom mark