Ingredients:
French baguette. (a mini or half baguette is plenty) -Replacements: ciabatta, or any thick hearty bread or roll such as sourdough.
A few radishes - french breakfast radishes and watermelon radishes are milder and sweeter some prefer the sharper red radish. 
2 eggs or egg replacement. -Optional: Chives for garnish. Green onions would work as well.
A few tablespoons of butter or butter substitute. 
One and 1/4 cup of Milk and/or heavy cream -Non-dairy milk and/or coconut cream are good back-ups.
One Pear. -Comparable fruit that can be substituted: apple, peach, nectarine.
Crumbled goat cheese. -Suitable replacements include brie, gouda, and sharp cheddar.
A tablespoon or two of honey or maple syrup.
One regular chocolate bar.  Choice of a plain dark chocolate bar without added nuts, chips, or fillings. 
Salt, Cinnamon.
Optional: Nuts - (a handful) 

This class uses a hot burner for eggs and hot chocolate as well as an oven OR toaster oven OR air fryer for the fruit and grilled bread. We will be using knives and a cutting board for the fruit and bread, to slice the radishes, and chop the chives. Parental supervision is strongly encouraged. A mise en place (put in place) ahead of class will help keep learners organized (though there will be time allotted to gather ingredients during class and we will be preparing them as part of the lesson). We'll be needing one skillet/fry pan and one saucepan/pot, an oven dish or sheet will be used as well as a small spoon, a whisk or other mixing implement, a spatula or wooden spoon, and oven mitts. A few bowls for readied ingredients and trimmings. Having kitchen towels handy to clean our workspace as we go or in case of spills is always a good idea.