Highlights
- Immerse yourself in the world of Chuncho cacao with a sensory workshop
- From tree to bar: learn the full process from cacao fruit to chocolate.
- Discover the rich history of cacao and its ancient traditions.
- Smell, touch, and taste cacao in different forms and percentages.
- Make your own chocolate bar with nibs, sweetener, and Peruvian superfoods.
Description
Discover the soul of Chuncho cacao in a hands-on sensory workshop that connects flavor, culture, and sustainability. Guided by experts, you’ll explore every stage of the tree-to-bar journey, beginning with the fresh cacao fruit and ending with a fine chocolate bar. Along the way, you’ll smell, touch, and taste cacao in its many forms — fruit, nibs, paste, and chocolate with different percentages.
Step into the role of a chocolatier and learn how to temper and craft your very own chocolate bar. Personalize it with a wide variety of toppings, from goldenberries and quinoa to roasted sacha inchi, Mara’s salt, tarwi, cañihua, kiwicha, and other local fruits and seeds.
This workshop goes beyond flavor. Every bite tells the story of the producing communities of Ivochote, Quillabamba, Cusco, whose traditions, languages, and farming methods are preserved through cacao. By joining, you support sustainable agriculture, biodiversity, and small Peruvian farmers — while creating a chocolate bar that is uniquely yours.
Two schedules to choose from: daily in the morning at 10 am or the afternoon at 3:30 pm.
Includes
Insightful talk on cacao’s heritage, its types, traditions, varieties, and methods of cultivation
Tasting of cacao in different forms: fresh fruit, paste, nibs, and chocolate with varying percentages
Hands-on tree-to-bar experience: learn to temper and craft your own chocolate bar
A wide variety of toppings to personalize your bar, including Peruvian superfoods, seeds, and fruits
All ingredients and materials provided during the workshop, including drinking water
Easy cancellation
Cancel up to 24 hours in advance for a full refund
