Neurodivergent Friendly! In this hands-on, two-day Kitchen Chemists class, students discover the sweet science behind one of the most loved Valentine treats—cake balls! Day 1 focuses on mixture chemistry. Students crumble a cake, add frosting, and mix until a dough-like structure forms. Along the way, they explore how fats act as binding agents, how starch absorbs moisture, and how mechanical mixing physically changes a material’s texture and structure. Students then chill their cake balls and make predictions about what will happen next. Day 2 introduces temperature and phase change chemistry. Students melt chocolate and discuss heat transfer, melting points, and viscosity. Then they dip their chilled cake balls and observe how the chocolate hardens. This leads to a kid-friendly lesson on cocoa butter, crystallization, fat molecules, and why cooled chocolate forms a smooth, firm shell. Then, of course, we can eat our science experiment! It is the best kind of science!