Learn how to make your own chocolate in a traditional way during a workshop in Oaxaca. Roast cocoa on a clay griddle, peel it with your hands, and mix it with different regional ingredients.

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Learn how to make your own chocolate in a traditional way during a hands-on experience. Replicate the process of the community using basic utensils that you can easily obtain at a local market.

Begin with an introduction to the world of Oaxacan cocoa to identify the organoleptic qualities of each seed. Learn the difference between cocoa, commercial chocolate, and what is called ‘conscious chocolate,’ emphasizing the commitment to crafting chocolate in an environmentally sustainable and socially responsible manner.

Roast the cocoa on a clay griddle known as a comal. This comal comes from the community of San Marcos Tlapazola (Valles Centrales, Oaxaca). Peel cocoa with your hands, carrying out this ritual while narrating part of the history and culture of cocoa in the community as you transform the cocoa into chocolate in an artisanal manner.

Choose the percentage of sugar for your chocolate, mixing it with different regional ingredients. To conclude, learn how to prepare your beverage with a ‘molinillo,’ a traditional kitchen utensil that helps incorporate and integrate the chocolate.

Finish by tasting the drink with a snack based on the rich flavors of cocoa. Take home your own handcrafted chocolate.

Discover the world of Oaxacan cocoa
Roast cocoa on a clay griddle and peel it with your hands, history of cocoa
Learn how to prepare your beverage with a ‘molinillo
Taste the drink with a snack based on the rich flavors of cocoa

Includes:
Introduction to Oaxacan cocoa
Roasting cocoa on a clay griddle
Peeling and grinding cocoa beans
Mixing chocolate with regional ingredients
Preparation of a chocolate beverage
Tasting of the chocolate drink
Snack based on cocoa flavors
Handcrafted chocolate to take home
Transportation to the venue
Personal purchases

 

 

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