Year 9 Students Discover the Art and Ethics of Chocolate Making

Year 9 students swapped pens for piping bags as they explored the delicious world of chocolate tempering in their Food and Nutrition lessons. However, this wasn’t just about taste; it was about ethics, science and presentation.

Using Fairtrade chocolate, students learned how to temper chocolate properly. This is a technique that involves heating and cooling chocolate to give it a glossy finish and a satisfying snap. The process taught them patience, precision and the importance of visual appeal in food.

“It’s not just how food tastes but how it looks that really matters,” said one student. “We got to experiment with different decorations and designs; it was fun and creative!”

Alongside learning practical skills, students also discussed the importance of Fairtrade, discovering how their choices as consumers can support ethical working conditions and fair prices for farmers around the world.

The session was a blend of science, creativity, and social awareness . The results looked (and smelled) incredible!

Miss Scott

Food Preparation and Nutrition Co-ordinator

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