Activity 01
Modelling: Chocolate Cooling Rates
Melt chocolate in a microwave. Pour thin layers onto trays to cool quickly for extrusive rocks, and thicker layers or insulated ones to cool slowly for intrusive rocks. After 15 minutes, break samples and compare crystal sizes under magnification, noting textures.
Explain how the cooling rate of magma affects the crystal size in igneous rocks.
Facilitation TipDuring Chocolate Cooling Rates, circulate with a timer and encourage students to record temperature changes every 30 seconds to link data to crystal growth.
What to look forPresent students with images of two different igneous rocks, one with large visible crystals (e.g., granite) and one with very fine crystals (e.g., basalt). Ask them to write down: 1. The name of each rock type (intrusive or extrusive). 2. One reason for the difference in crystal size.