Chocolate Lab

Chocolate Lab

Chocolate Lab Interactives

Chocolate making is a sweet recipe for learning about art and science! The Chocolate Lab offers participatory classes such as molding, dipping and even making chocolate from scratch. Located on the main floor, it is inspired by Milton Hershey’s own candy-making apprenticeship and his flair for experimentation. The Chocolate Lab explores the unique qualities of chocolate through playful, hands-on experiences on a variety of subjects including geography, history, economics and science.

Time: Approximately 40 minutes
Cost: $8.50 per student, which includes Lab experience and museum admission.
Chaperones: The Lab can accommodate one chaperone for every five students; their admission is free.

Assembly Line Adventure
Kindergarten - 2nd Grade

Themes: Connections to the Larger World; Lessons from Chocolate; Change Over Time

Standards: Social Studies (6.1, 6.5); Approaches to Learning ( 2.1, 2.3, 2.5); Personal Social (3H); Reading, Writing, Speaking and Listening 1.6, 3.7)

Description: Students will thrive in this hands-on program as they are introduced to a variety of jobs in a chocolate factory. Students work together as a team to produce and package their own chocolate bars.

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?
3rd – 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 / Central & 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.

Temper, Temper
9th - 12th Grade

Themes: Chocolate

Standards: Physical Science, Chemistry and Physics (3.4); Food Science and Nutrition (11.3)

Description: After a visual demonstration of the hand tempering process, students will be shown examples of tempered vs. untempered chocolate. Students will take a turn at hand tempering and create their own chocolate bar with their tempered chocolate. Through this fun and interactive lesson, high school students will be exposed to the complex topics of crystal formation and physical chemistry.

The Hershey Story | 63 West Chocolate Avenue, Hershey, PA 17033 | 717.534.8939

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