What does this workshop include?
THEORY
- A presentation of cacao, how it grows and is harvested
- Presentation of the chocolate making process “from beans to bar”
PRACTICE
- Roasting of the cacao beans
- Cacao Husk removal
- Grinding of the cacao nibs on a metate with a mano (the way the aztecs did) or with a batang (like Incas here in Peru)
- Refining and conching of the cacao paste in a melangeur
COOKING
- Preparation of a hot chocolate (day’s recipe)
- Preparation of your own chocolate bar, with your selection of ingredients: almonds, nuts, coffee beans…
ENJOYING
- Tasting of cacao tea
- Tasting of a hot chocolate (day’s recipe)
- You can leave with your own handmade chocolate bar and bring it back to your friends and family, 30 min after the end of the workshop
How do I enroll?
Chocolate Workshops can be done everyday at any time.
Just book at least a day in advance (but we always try to be even more flexible):
- come by: see directions or
- e-mail us: Yummy@ChocoMuseo.com or
- call us: (+51) 084 244 765
A minimum of 3 people per workshop is requested. If you are less, we’ll find you a group you can join.
What is the price?
The 2 hour “from beans to bar” workshop costs PEN 70 per person (around USD$25).
More information
You will be lent a ChocoMuseo apron so that you don’t get your clothes dirty.
Chocolate workshops are available for everybody from 8 to 150 years old.
If you have any question about our chocolate workshops, please
- e-mail us: Yummy@ChocoMuseo.com or
- call us: (+51) 084 244 765
- more info here
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