Edible Education
Edible Education
Moses Lake High School culinary arts students got a taste of the delectable Monday when they made cherry nut fondant, turtles and peppermint truffles.
Legacy Chocolates owners Nesha Roylance and Brenda Goodrich gave students free instruction at their business and let them take their creations home.
Claire Lucas, 17, spent a lot of time stirring the fondant, which started with out a thick, taffy-like consistency that made stirring a challenge.
"It's hard on my arms and it's really sticky, but at the same time it's fun," Lucas said.
She said she enjoyed watching the product change color and consistency from firm and yellow to soft and white.
The only other candy she made previously is chocolate lollypops.
"It's a great holiday tradition. It's a good family activity, teaching kids to cook," she said.
Julie Skala, 15, poured peppermint flavoring into chocolate truffle shells. It was her first time making chocolates.
"I'm loving it," Skala said. "This is probably my favorite thing in culinary."
In addition to helping students make chocolates, Goodrich discussed how she got her start in the business. About 6 years ago, she and Roylance made chocolates for Christmas presents and then they started selling it.
"We just started peddling it from business to business," she said.
They were advised not to start a business together because they were friends, but ignored the advice and the business has lasted three years.
"We're happy to say, we're still friends," she said.
After making chocolates, students picked out their favorites and put them in a box. They took them home sealed with a ribbon.
"I've never done this before, but I'm sure going to do it again," said Josh Danilyuk, 15.
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