Inside, the children learnt more about the “Bean to Bar’ journey of cacao beans and saw the machines that were essential in chocolate production. They were introduced to local chocolate made in the different Vietnam regions.
Each class had the unique opportunity to taste many delicious treats while understanding how the flavour was determined by the cocoa content.
As part of their topic, Year 3 will use their learning from this trip to design and produce their own chocolate confectionary, while thinking carefully about how the cocoa bean affected people in the past and in the future.
It was a great chocolatey trip!
Year 3 Class Teacher and IPC Leader