Updated: Tuesday, February 26 2013, 03:45 PM EST
Some mountain students just took part in a really sweet field trip!
As you'll see in tonight's Never Stop Learning report, many of them think this turned out to be the best science lesson ever.
First graders get a chance to tour the French Broad Chocolate Factory.
They see how it's poured into a mold, cooled and then out pops the sweet treat.
But there's much more to it than that. Owner Dan Rattigan explains the long process of turning the raw coca beans from Peru into a delicious desert.
The kids get to see how the beans are roasted, ground, mixed and measured.
In class the Emmanuel Lutheran students are learning about the history of chocolate, where it comes from and how all of the ingredients are used to take it from bean to bar.
Dan Rattigan, French Broad Chocolates, "we can talk a lot about science in here physics and chemistry. We can also talk about world politics and international trade there are so many aspects of education that can come into this tour."
Dan says he and his wife ship their chocolate bars across the country and who knows they may even get more customers after their national television debut.
Their business will be featured Wednesday morning on Good Morning America live!
Click here to visit the French Broad Chocolates website
Local Chocolate Shop on GMA