Today, the children embarked on an exciting experiment involving biscuits! They were given three delicious options: rich tea fingers, cookies, and chocolate bourbons. Their task? To predict which biscuit would withstand the most dunks before crumbling apart.
Initially, many thought the delicate rich tea finger would hold up the longest, given its thinness and tiny holes. But to their surprise, it was the chocolate bourbon that proved to be the dunking champion! Why? Well, perhaps its shorter stature played a role.
But the excitement didn't end there! The curious minds of our young scientists also investigated which type of chocolate—white, milk, or dark—would melt the fastest. Some found that the dark chocolate melted speedily, while others observed the milk chocolate disappearing in a flash. Why might this be? Well, dark chocolate often contains more cocoa solids, which can melt faster under heat. On the other hand, milk chocolate has more milk solids and sugars, making it softer and quicker to melt.
And let's not forget the best part—after all their hard work, the children got to enjoy tasting the biscuits and chocolates they studied. Yum!
