World Chocolate Day Celebrated with a workshop

Date: 3july / 4july / 5july / 7 july 2025
Time: 10.30 – 11.30am /  11.30 – 12.30pm / 2.30 -3.30pm
Organized by: Department of Hospitality Studies
Venue:  Bakery kitchen, adjacent to SJCHS Building
Participant:  10th / 11th / 12th students and faculty 

Background: In celebration of World Chocolate Day, the Department of Hospitality Studies organized a confecitonery  event showcasing a hands-on, guided chocolate-making experience often held to mark occasions like World Chocolate Day (July 7). These workshops are expertly led by chocolatiers and offer participants.

Objective of the Event:
●  Provide hands-on instruction in chocolate-making—from bean-to-bar fundamentals (processing, tempering, molding) to taste-appreciation and sensory exploration.
●  Offer insight into the history, origin of cocoa, and science behind chocolate (flavor profiles, tempering chemistry) 
● Offer fun, sensory experiences that stay memorable, blending flavors, textures, scents, and creative output.
● Taking home their own creations.

Details of Participants: For 10th, 11th, and 12th-grade students, as well as faculty, the chef will demonstrate how to start the chocolate-making process. He will guide everyone through chopping the chocolate, melting it, molding it, freezing it, and wrapping it. Each student will pay ₹100 for the chocolate-making  experience. Students will create five different chocolates using dark, white, and milk chocolate.                                                                                                                                               

Conduct of the Event:
●  Choose a clean, well-lit room with tables, sinks, covered shoes, tied hair, and basic safety protocols.
● Begin with a short talk on chocolate origin, bean-to-bar process, and types (dark, milk, white)
● Show how to chop chocolate and melt it evenly (double-boiler or microwave), explaining temperature control (≈30–45 °C)
● Guide filling molds, tapping out air bubbles, and freezing molds to set.
● Each student pays ₹ 100 to cover chocolate and materials.
● ~90 minutes, accommodating chopping, melting, molding, setting, tasting, and packaging.
● Explain temperature risks, hygiene, and handling hot equipment.

Outcome/Feedback:
●  Hands-on work—chopping, melting, tempering, molding—helped students learn by doing, sparking creativity and deeper understanding.
● Creating five different chocolates using dark, milk, and white varieties encouraged experimentation and problem-solving.
● Participants rated the session as “informative and engaging,” with many noting reduced anxiety and elevated interest in culinary.
●  Engaging current students early builds positive word-of-mouth, reinforcing reputation and motivating visits from prospective families


Best-Liked Part of the Event:
● The best part of the event was that students created our own custom made chocolates to take home.
● There was a lot of laughter, many, many very sticky fingers, and loads of delicious chocolates made.
● Actively creating chocolates keeps engagement high.
● Fun, social dynamics enhance enjoyment.
● Touching, smelling, tasting creates immersive learning

Conclusion: The chocolate workshop was a resounding success, merging education, creativity, and hands-on experience to deliver a deeply satisfying learning experience. Participants—students and faculty alike—not only learned the technical processes of chopping, melting, tempering, molding, and decorating chocolate but also gained insight into the science, history, and ethical sourcing behind their creations.
Looking ahead, this workshop establishes a compelling precedent for the HS department’s future admissions. It highlights a well-rounded curriculum—one that values science, art, ethics, and hands-on learning—making a strong case for families considering our institution.