The Cacao Discovery: Surabaya European School's Sweet Expedition to Chocolate's Origins

The Cacao Discovery: Surabaya European School’s Sweet Expedition to Chocolate’s Origins

Surabaya European School (SES) recently took its pupils on an educational and delightful adventure: a “Cocoa Discovery” field trip to a local chocolate factory. This wasn’t merely a chance to indulge in sweet treats; it was a carefully curated learning experience designed to unravel the fascinating journey of cacao beans, from their humble beginnings to the beloved chocolate bars we all enjoy.

This “Cacao Discovery” was about more than just seeing a factory; it was about tracing the origins of a global food product and understanding the intricate processes involved in its creation. Pupils moved beyond the theoretical, experiencing firsthand the transformation of raw ingredients into something truly special.

Unearthing the Secrets of Cacao:

The field trip was structured to guide pupils through a comprehensive exploration of cacao and chocolate:

  • Journey to the Source:
    • The exploration began with an introduction to the origins of cacao beans, highlighting the geographical regions where they thrive and the methods used for harvesting.
    • Pupils learned about the vital role of cacao farmers, gaining insight into the agricultural practices that form the foundation of chocolate production.
  • The Alchemy of Transformation:
    • The factory tour provided a step-by-step walkthrough of the chocolate-making process. Pupils witnessed the roasting of cacao beans, the separation of the nibs, and the grinding into cocoa liquor.
    • They observed the delicate balance between cocoa butter and cocoa solids, understanding how this influences the final product’s texture and flavour.
    • The tempering stage, crucial for achieving chocolate’s signature smoothness and shine, was explained and demonstrated.
  • Crafting Chocolate’s Symphony:
    • Pupils discovered the art of flavour composition, observing how different ingredients are combined to create diverse chocolate varieties.
    • The moulding and packaging processes were demystified, revealing how liquid chocolate takes shape as familiar bars and treats.
  • A Sensory Immersion:
    • The “Cacao Discovery” was a multi-sensory experience. Pupils inhaled the rich, earthy aroma of roasting cacao beans and sampled chocolate at various stages of production.
    • This direct engagement with the senses deepened their understanding of the flavour development and textural changes that occur during processing.

Extending the Discovery Beyond the Factory:

SES teachers ensured that the learning from the “Cacao Discovery” extended beyond the factory walls, integrating it into the curriculum:

  • Creative Exploration:
    • Pupils created chocolate lollipops during their visit to the factory and continued their creative journey back at school by designing their own chocolate bar wrappers and writing sensory poems inspired by the experience
  • Historical Learning:
    • In the classroom, pupils explored the rich history of chocolate, including its origins in ancient Mayan civilisation, and prepared traditional Mayan hot chocolate.
  • Geographical Understanding:
    • Pupils learned about the environments where cacao trees grow and traced the global journey of cacao beans from farm to factory.

This “Cacao Discovery” was a valuable learning experience, transforming a simple chocolate factory visit into a comprehensive exploration. By engaging with the journey of cacao beans, SES pupils gained a richer understanding of the world around them.