Students in Frau Hodgdon’s German class gave presentations about a treat that enjoys universal appeal — “Schokolade,” or chocolate.
Students researched where and how the ingredients for commercial chocolate are grown, how chocolate is produced from roasted and ground cacao seeds, how it is flavored, how much it is sweetened, and how it is prepared in the form of a paste or solid block.
All of the student presentations were delivered in German and contained several science facts, including the moisture content and melting points of different varieties of chocolate and how the alkaloids theobromine and caffeine contained in chocolate can have stimulating effects.
