Students in Ms. Neihouse's enrichment class studied "The Science of Chocolate" this week. They learned about conching and how the high temperatures make the cocoa butter coat the particles and remove the bitterness from the cocoa bean, which on its own is very acidic.
“Thank you, Thomas Greer and Kopper Kettle Candies. We loved seeing the Guittard bars you use to make candy. I also think you have some new chocolate cinnamon gummy bear lovers here at AHS" Ms. Neihouse said.