Chocolate Lab Interactive
Students will have the unique opportunity to learn through working with chocolate about a variety of subjects including geography, history, economics and science.
Time: approximately 45 minutes
Cost: $8.50 per student, which includes Lab experience and museum admission
Lab can accommodate up to five chaperones; their admission is free.
The Art of Chocolate
Kindergarten - 2nd grade
- Themes: Connection to the Larger World; Lessons from Chocolate
- Standards: Reading, Writing, Listening and Speaking (1.1, 1.6); Mathematics (2.3); Science and Technology (3.4, 3.6); Geography (7.1); Family and Consumer Science (11.3)
- Description: Students receive a rare look at a real cocoa pod, beans and nibs, and discuss the other ingredients of chocolate. After being introduced to the concept of liquids and solids, they will learn about the differences between milk, as well as dark and white chocolate. Students then create their own "abstract art" by using the melted chocolates to form a design.
Where in the World?
2nd - 5th grade
- Themes: Milton Hershey and Life Lessons; Money/Economics/Entrepreneurship; Connection to the Larger World; Lessons from Chocolate
- Standards: Reading, Writing, Speaking and Listening (1.1, 1.6); Mathematics (2.3); Economics (6.4); Geography (7.1, 7.2, 7.3, 7.4); Food Science (11.3)
- Description: Using real cocoa beans from varying countries and continents, students can learn about the rich geography of cocoa and its connection to the larger world. Participants will taste samples of single-origin chocolates and be guided to distinguish the differences in taste.
Chocolate Coated History /South America
3rd - 6th grade
- Themes: Milton Hershey and Life Lessons; Connection to the Larger World; Lessons from Chocolate; Change over Time
- Standards: Reading, Writing, Speaking and Listening (1.1, 1.6); Mathematics (2.3); Geography (7.3, 7.4); History (8.1, 8.3, 8.4); Food Science (11.3)
- Description: The lesson begins with a look at primary documents that indicate how chocolate was used in the Aztec and Mayan cultures. Students will grind nibs using a mortar and pestle, and then grate the chocolate and add chili pepper, cinnamon and other appropriate ingredients to create a South American style beverage. The lesson concludes with a sample, of course!
Chocolate Coated History/ Colonial America
3rd - 6th grade
- Themes: Milton Hershey and Life Lessons; Connection to the Larger World; Lessons from Chocolate; Change over Time
- Standards: Reading, Writing, Speaking and Listening (1.1, 1.6); Mathematics (2.3); Geography (7.3, 7.4); History (8.1, 8.3, 8.4); Food Science (11.3)
- Description: Students examine the raw ingredients of chocolate, and grind nibs with a mortar and pestle to produce chocolate liquor. They will grate chocolate liquor and mix the grated chocolate with water. Using a chocolate pot and frothing stick, students will create a chocolate beverage similar to those enjoyed in Colonial America and sample their creation.
Choconomics
7th - 12th grade
- Themes: Milton Hershey and Life Lessons; Money/Economics/Entrepreneurship; Lessons from Chocolate
- Standards: Economics (6.5); History (8.2); Food Science and Nutrition (11.3); Career Education and Work (13.4)
- Description: Participants will be challenged to follow in Milton Hershey's footsteps by designing their own candy bars. Choosing from a group of possible ingredients, they will construct a bar and cover it in tempered chocolate. Students will be introduced to basic economic theory as they analyze appearance, health value, cost and taste factors in making their choices.