Excitement grew as the day approached and Year 7 prepared for the workshop in a cross curricular unit with English teacher Wendy Feherty and Art teacher Mhairi McAinsh.  They looked at language of description in English and made use of the visual elements in Art.

A warm welcome with creamy hot chocolate and the most delicious chocolate cookies awaited us.  Simon explained in detail how chocolate was created from the harvesting through to the finished product. The chocolate tasting seems to have been the most popular section with students learning how to appreciate the subtle sounds, tastes and smells of the chocolate.  We were delighted to have the opportunity to taste the special chocolate created to celebrate Flechler’s 100 year anniversary, Grand Cru.  Helping us to imagine what chocolate was like when the Aztecs first invented it.  During the tasting session the students applied adjectives using their five senses to describe the chocolate.

The students have followed up their visit to the Grand Hyatt with work in English on letter writing and are moving on to a still life unit in Art.

Our thanks to the Grand Hyatt and its staff and we look forward to further ventures together. 

Continuing the incredibly successful partnership between Grand Hyatt Hotel and Compass International School we were delighted to be invited to attend a chocolate workshop run by chocolatier, Simon Badascher, from the renowned chocolate company, Felchlin of  Switzerland.   Felchlin carries out its production from A to Z in Schwyz, following a traditional gentle process. The company has set itself the target of finding and processing the very best and highest quality cocoas. Original cocoa beans are becoming increasingly rare but thanks to the relatively small overall requirement and very good relationships, Felchlin is able to select and secure the best batches from the top harvests.  

 Excitement grew as the day approached and Year 7 prepared for the workshop in a cross curricular unit with English teacher Wendy Feherty and Art teacher Mhairi McAinsh.  They looked at language of description in English and made use of the visual elements in Art.

A warm welcome with creamy hot chocolate and the most delicious chocolate cookies awaited us.  Simon explained in detail how chocolate was created from the harvesting through to the finished product. The chocolate tasting seems to have been the most popular section with students learning how to appreciate the subtle sounds, tastes and smells of the chocolate.  We were delighted to have the opportunity to taste the special chocolate created to celebrate Flechler’s 100 year anniversary, Grand Cru.  Helping us to imagine what chocolate was like when the Aztecs first invented it.  During the tasting session the students applied adjectives using their five senses to describe the chocolate.

The students have followed up their visit to the Grand Hyatt with work in English on letter writing and are moving on to a still life unit in Art.

Our thanks to the Grand Hyatt and its staff and we look forward to further ventures together.