As the sixth grade Spanish students began their in-depth study of Guatemala, they found themselves particularly interested in the process of making chocolate. From picking, drying, and fermenting the beans to roasting, grinding, and tempering the chocolate, the students researched the process of chocolate from start to finish. We discussed whether we would accept chocolate beans as currency, the way the Aztecs did (we would) and whether or not we would drink hot chocolate with corn and spicy peppers (one brave soul said yes!).

The best way to learn about something is to do it, so the sixth graders collaborated with Chef Jess and ground their own beans! Though we couldn’t get an authentic metate, a cutting board and rolling pin did the trick. We fast-forwarded the process and shaved some chocolate into hot milk, mixing it with honey and agave to make our own hot chocolate; rich, frothy, and all the more sweet for having it made ourselves!