I need an interview with an expert (project due very soon)

[lola301]

My group partner and I are working on a science fair experiment.
Here is my question: Does putting additives in chocolate change it's structural build?
And here is my partner's question: What is the effect of freezing on chocolate?
A summary of my project is that I add marshmallows, raisins and candy coated chocolate to thin chocolate bars.
I will do various tests on the bars such as a break test in which a spring scale is at the end of the chocolate bar and the other end is secured on a table.
A pressure test in which a nail is dropped onto the bar and the length of how much it goes in is measured.
The last test is a melting test, in which the bar is placed in a pan on a stove, set to medium heat, and a stopwatch is used to measure the time it takes to melt.
The same goes for my partner except she is freezing the bars for 24 and 72 hours periods with no additives in hers.
She is dong the same tests.
Here are our questions:
These questions are for interviewing only please answer these questions if you are interested

1.What are all the ingredients in chocolate?

2. When freezing chocolate do any chemical or physical changes occur?

3. What machines are used to create chocolate?

4. How is chocolate used other than for eating?

5. What are the chemicals in chocolate?

6. How long does the process of making a chocolate bar take?

7. How long does it take for a cacao tree to grow it's first cacao pod?

8.If additives are put in chocolate do any chemical or physical changes occur?

p.s. These questins are for interviewing only, if you are interested in answering these questions please leave your name, occupation, and contact number/email. Thank you!

[MelissaB]

Hi,

Please read Science Buddies' policy on interviews, here:

https://www.sciencebuddies.org/mentorin ... =26&t=5681

I do not think we have any experts on chocolate; please consider making your questions more general (or consider asking someone who works locally in a candy shop or something).