If you had told me a year ago that not only can you make your own (healthy, yes healthy!) chocolate in expensive places like islands in the South Pacific (where much is imported and little is mass-produced locally), but that you can do so easily, I would have said, “Do you have another bridge to sell?”
I’m here to tell you that I have no bridges, and I am no salesperson, but I can attest that chocolate can not only be made easily, but that it can be made by persons as young as five. Yes, indeed. (The chocolate we made is also healthier, tastier and cheaper than what you can find in the stores – can you get better than that?)
Just yesterday we attended a specially designed chocolate-making workshop for children by two extremely experienced and knowledgeable people here in Nouméa, Kimberly Grace and Sylvain Broucke. From the beginning, we were welcomed with friendly smiles, enthusiasm and kindness. We were 5 children and 4 adults, excited and happy to be learning something new.
First, we were introduced to the different properties of cacao, or cocoa bean, which provides the basic ingredients for chocolate. We learned about its different parts (cocoa butter, cocoa powder), the fruit it comes from, where it grows (yes, it grows even in New Caledonia, though it is not for sale). Then we learned about the other ingredients we use in chocolate and had a number of interesting taste tests of the individual ingredients (some quite wonderful, others, well, surprising).
Then onto chocolate making! We worked first in groups through all the steps (melting coconut oil and cocoa butter being more like a science experiment – so fun!), patiently measuring out the ingredients (including learning about flat tablespoon measures), whisking, tasting (tasting is very important!) and setting in the freezer and finishing up in the fridge. We then moved on to working individually, the children choosing which chocolates they wanted to make.
Most importantly, we used organic products and products as close to their natural state (our children now know what refined and unrefined are and why this is important) as could be found (all of which can be found in Nouméa). Truly a boon, when thinking about our health and the curative properties of chocolate. We made a milk chocolate without milk (substituting in almond butter instead), dark chocolate and white chocolates.
We left with our children-friendly recipes in English (including one recipe for treasure chocolate, another super-easy chocolate mousse and a great chocolate sauce), and more recipes for the adults (in English or French). We left, that is, after more conversation, a last surprise taste-test, and packing away our chocolates into our coolers.
Truly a magnificent morning well spent (especially on a rainy day) – and one that you, too, can enjoy by contacting Kimberly and Sylvain at email@example.com. We’d be up for doing the workshop again, if anyone would like to join us (or you can contact them independently of us, of course). I believe the workshop can be done in English or French, that the minimum age for children is five, that each child should be accompanied by an adult and that the maximum number of children is five. The price is very reasonable per participant (3 500 CFP), given the workshop lasts 2.5 hours and all ingredients and equipment are provided. The price doesn’t even cover all the fun you have learning together!
You might like to check all of the above with Kimberly and Sylvain when you sign up. Do so quickly – they’re leaving New Caledonia indefinitely on further adventures in mid-October.