|
Procedure for Chocolate Melting Day
Cool the chocolate chips in the refrigerator for at least an hour before putting them in your
solar cooker. If you'll be working outside in the hot sun, be sure to keep the chips cool. To do so,
move them from the refrigerator into a cooler with a cool-pack or fill a can or unbreakable cup with
ice, put a layer of paper towel over the ice, and lay the refrigerated chocolate chips on top.
(Remember to keep the chips cool, not frozen. A frozen chocolate chip will break when pierced with
a toothpick.) Take your solar cooker and thermometer for measuring the temperature of the air inside it to a
shady spot. Put the large end of a standard-size refrigerated milk-chocolate chip on the end of a
toothpick. (If the chip is wet, use a paper towel to wipe it dry. Also, be sure to have a few paper
towels or napkins handy for cleaning melted chocolate from your fingers.) Carry your cooker to a testing site, position it in the sun, and record the time you started
melting the chocolate chip. Place a thermometer next to your cooker. (Be sure the sun is not shining on the bulb of the thermometer.) Watch the shape, color, and shininess of the chip. As soon as you think it is fully melted, record
the time and the temperature of the air outside of the cooker. Remove the toothpick and chip immediately from
the cooker. Test to see that it is fully melted by squishing it between thumb and forefinger. If you find
the chip is not completely melted, take your cooker to a shady spot and start over. To calculate the time it took to melt the chocolate chip subtract the time you started melting the
chip from the time you stopped melting it. Test, redesign, and test your cooker as often as you'd like. Be sure to clean everything up before you leave the test site.
|
