Palatine High School Chemistry of Foods students had a sweet opportunity to learn about the science behind working with chocolate.
Learning about the complexities of working with chocolate, students watched a demo from Caroline Culbertson, an intern at Morkes Chocolate in Palatine and a pastry arts student, and participated in dipping caramels, cherries and marshmallows.
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"This was great because what the students saw today is something that I could never teach them because I don't work with chocolates," said Erika Varela, chemistry of foods teacher at Palatine High School. "This is the second time we have done this event and the students learn something different and new from it."
Culbertson explained different types of ingredients in chocolate and why it's so tricky to work with. From making sure one tempers their chocolate, straight to reasons why certain bowls should be used and utensils cannot be wet, and students learned information to help them create items to satisfy a sweet tooth.
Students were able to ask questions, including what Culbertson hoped to do with her degree in pastry arts and business ideas, and sample homemade chocolates.
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