L’École Comestible, Field Visit

Walking into the classroom, the tables and chairs are arranged in three groups, a large jar of chocolate hazelnut spread is drawn on the board, and on the teacher’s desk sit ingredients including dates, white beans and cocoa powder. The day’s theme immediately catches thepupils’ eye… they are going to make their own chocolate spread!
Before that, the L’École Comestible facilitator invites the children to identify the components of the chocolate spread they know: what are they, where do they come from? What is their impacton the environment, on health? … The discussion is rich, and gradually helps to complete the drawing on the board with the proportions of each ingredient. The conclusion is clear: sugar is by far the main ingredient in shop-bought chocolate spread. A perfect introduction to the cooking workshop, launching the pupils into the very fun task of crushing dates, chopping nuts, and mixing the resulting paste, before spreading it on apple slices and pieces of bread. A real feast for snack time!