In French class (level 3, 4, 5) at Nathan Hale, students got a hands-on lesson in both language and cuisine. As part of a cooking unit designed to reinforce food vocabulary, they made the classic French dessert, La mousse au chocolat. This practical experience helped bridge the gap between classroom learning and real-world application, allowing students to practice terms for ingredients and cooking methods while enjoying a delicious cultural treat. The aroma of chocolate filled the classroom, making the lesson both educational and delicious.