This time our young chefs from year 3 cooked exquisite Raffaello candies! They blended creamy coconut and almond flakes, shaped delicate truffle balls and coated them in crunchy golden flakes. It was a magical harmony of flavors, creativity, and teamwork!
This sweet lesson also became a tasty chance to practice English with a native speaker! The students mastered new words like “desiccated coconut” and “whipped cream,” described textures in English, and even presented their homemade treats with pride. A delicious adventure that mixed confectionery art and language skills!