In July, summer day campers at Daycroft Montessori School of Ann Arbor became chocolatiers for a week, exploring the history, science and uses of chocolate, as well as the food’s many different forms and tastes. They also were visited by Scott Huckestein, the owner and proprietor of Schakolad Chocolate Factory.

Daycroft summer day campers recently took part in the “Chocolate Confections” program. In the front row: Martin McClelland (left), Emily Torrance and Serena David. In the second row: Maya Powell (left), Liza Pritchard, Atticus Dewey and Nicole Persad. In the third row: Kevin Ko (left), Eve Beauchamp, Claire McClelland, Courtney Palkowski, Brooke Fisher, Anson Briegel and Andrew Fisher. In the back row: teacher Mandi Tuite and Scott Huckestein of Schakolad Chocolate Factory.

Photos courtesy of Daycroft Montessori School

A total of 15 children participated in the “Chocolate Confections” program from July 12-16 at Daycroft’s Elementary Campus on Zeeb Road. 

Mandi Tuite, who teaches grades three and four at Daycroft during the school year, led the camp program.

“My students know how much I love chocolate, and they would often tease me about it,” Tuite said. “They tended to think of chocolate only as candy. I saw how a program on the topic would not just be fun, but would also help the kids see the historical, cultural and culinary importance of chocolate.”

In the program’s introductory session July 12, the campers explored how the different percentages and forms of cocoa, a well as other varying ingredients, affect the taste and texture of chocolate.

Daycroft summer day camper Liza Pritchard helps Scott Huckestein of Schakolad Chocolate Factory make a molded chocolate basket.

On July 13, Huckestein, the owner and proprietor of Schakolad Chocolate Factory, visited the campers. Schakolad is a shop offering chocolates, truffles and ice cream at 110 E. Washington St. in downtown Ann Arbor. 

Huckestein showed the children how cocoa beans grow as part of a flower, and he broke open some beans’ husks to reveal the flavorful cocoa nibs inside.

He went on to show how to temper chocolate into a confectionary treat by making a molded chocolate basket. Then, with Huckestein’s help, campers made their own molded chocolate suckers.

Later in the week, campers dabbled in many more applications and treatments of chocolate. They made and tasted chocolate candies, baked chocolate cupcakes, sampled chocolate-dipped pretzels and fruit and even tried chocolate-covered bacon.

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