Everybody knows about Belgian, Swiss or French chocolate but have you ever heard about Nicaraguan chocolate? Originally from Central America, this plant has an extraordinary history; it was one of the most important products for the Mayan and Aztec cultures, as well as other Central American cultures. The discovery of America led to the introduction of chocolate in Europe, transforming it into the product we all know today.
At Choco Museum we will follow all the processes to make chocolate from fermented organic cacao beans. We will learn how to roast, winnow, grind, mix, conch, refine and mold. At the end of the 2 hours’ workshop you will leave with a sample of your very own handmade Nicaraguan chocolate. Don’t miss an original opportunity to learn how to prepare chocolate.
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