Try the unique taste of wartime chocolate compared to today’s classic confectionery and make your very own 'Second World War' chocolate these Easter Holidays.
IWM’s chef Tony will be hosting drop-in workshops and culinary chocolate sessions, demonstrating how sweets made during the Second World War often used sugar beets to help sweeten it, when other ingredients were in short supply due to rationing.
Get hand’s on with the chocolate making process and learn how to make your very own sweets to eat on your way home from the museum.
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