Callaway’s Chocolateers

Juniors from Hueneme High School completed their organic chemistry unit with a chocolate project! Students gathered in room 20 to roast their cacao beans, winnow them (remove the husk), grind them, ferment them (no alcohol involved), temper their fermented chocolate, and pour into candy molds. At lunch on Wednesday, teachers came to sample 12 chocolate concoctions, including a mole dish! Students were only able to bribe one judge (not to name names, but it was Robnett) with their coconut, peanut butter, and almond creation. No one actually died by eating too much chocolate, but everyone left more than a little caffeinated.