The Chemistry of Chocolate

The RSC Food group and the NCBE are very excited to be trialling our new chemistry of chocolate kit. The kit explores the chemical aromas that give chocolate its distinctive smell. At the moment we are trialling this kit and hope to be able to sell it once we have all the feedback from the trial. The trial is now closed to new participants and we are in the process of sending out the kits to everyone who signed up.

CONTAINED IN THE KIT

Guide

6 Pasteur pipettes

60 smelling sticks (enough for 10 groups to have a smelling stick for each different chemical)

6 tubes with coloured lids containing the aroma chemicals

You will also need:

A fume hood for preparing the samples

10-20 ml of ethanol for each aroma chemical (120 ml in total)

6 small bottles with lids