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This 26 page teacher
resource
is primarily aimed to support teachers of years 4 -
10 for the NZ Technology curriculum, but also suggests
links to all other curriculum areas.
It supports a variety
of class starting points: those who wish to merely package
ready-made chocolate; those who would use ready-made
moulds to mould chocolates; and those who would design
and produce their own moulds and use them to mould chocolates.
The sections in the resource
are:
- summary of starting
points and core technology concepts
- links to curriculum
areas
- information about
chocolate: history, production, kinds of chocolate,
melting and tempering (this is brief but sufficiently
detailed, accurate, up to date - and will save you
a much time looking up other resources!)
- summary of problems
likely to be experienced when moulding chocolates
in a classroom
- melting chocolate
in a classroom (using compound chocolate such as
Nestle 'Melts' to avoid tempering problems)
- moulding chocolates
in a classroom (based on experience!), including
vacuum-forming your own moulds (using the simple
vacuum-former in PAC-IT), safety notes, likely moulding
problems, making formers for moulding, making chocolate
shells, fillings.
- hygiene and food
safety, including a summary of HACCP and suggestions
for a classroom HACCP analysis
- packaging individual
gift chocolates, including seven full-size nets
for paper-board packaging
Happy moulding and eating!
Further chocolate links:
See also More Useful Resources
for Teaching Packaging
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This
resource is in the form of a pdf
file (254kb))