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Workshop at the Choco Museum

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LimaEasy on a mission

Unlike numerous other webpages and travel writers we from LimaEasy visit locations here in Lima interesting for tourists and visitors "incognito"; meaning even though we are often invited and asked to write an article about a place, we if necessary book and pay as every other visitor without anyone knowing who we are. We think that is the only way to ensure that the experience we have is the same everyone else will have and the only way to review a place honestly.

Our last "victim" was the Choco Museo. Find out what we experienced.

Last week I got in contact with the Choco Museum (they prefer La Casa del Chocolate which actually is more appropriate) in Miraflores and booked the Chocolate Workshop – Beans to Bar online just using my first name and not mentioning that we are from LimaEasy for my mother in law, my two kids and myself; by the way their webpage is in English and really easy to navigate. The workshop was S/. 70 per adult and for my daughter S/. 50 (under 12 years of age).

Within a few hours I got a reply and was asked to confirm the reservation by making a 50% deposit payable either directly at the Choco Museo, by depositing the amount to their bank account, by PayPal or credit card. For convenience I transferred the amount from our private bank account. With all the bureaucracy done in an absolutely professional, quick and attentive manner, I was excited to find out if their workshops deliver what they promise.

With my kids and granny in tow we were greeted very friendly by Raphael when entering the Choco Museum. As we were a little bit early and the three other participants joining us for the workshop haven't arrived yet, we first were served a small bowl chocolate tea (interesting flavor, but absolutely yummy) and then invited to have a look around.

Choco Museo MirafloresChoco Museo LimaChoco Museo MirafloresChoco Museo Lima - ShopChoco Museo Miraflores - Museum

The small shop area caught our attention, where you find among others of course bars of chocolate made of organic cacao beans pure or with nuts, oranges, chili, coconut, etc., nicely packed pralines, flavored pisco, organic cacao beans and powder as well as organic dark, milk and white chocolate couverture. Also on sale cacao butter, beauty products made from cacao, shirts, Casa del Chocolate aprons and small notebooks nicely decorated with the cacao tree.

Time for the workshop. Raphael accompanied us for the next two and a bit hours and did a great job. Our entire group, except my daughter who's only fluent in German and Spanish, spoke English, so Raphael switched between English and Spanish without hesitation to cater for everyone. First he explained all we needed to know about the cacao tree, the fruit, the harvest, fermentation, roasting and further process. We learned about the history of cacao from the Mayas until today. Raphael was very knowledgeable and happy to answer all our questions.

After the theoretical part it was finally hands on. We roasted our cacao beans, removed the skin and crushed the beans with a pestle in a mortar until we had a creamy paste that got hard as soon as we stopped. Quite a painstaking job, but we were rewarded with an amazingly rich and delicious scent of pure cacao. The taste was incredible as well, full of flavor; I never tasted cacao that had such an intensive, rich and at the same time smooth and well-rounded flavor before.

Choco Museo Lima - Roasting of cacao beansChoco Museo Lima - WorkshopChoco Museo Lima - Workshop, Mayan cacaoChoco Museo Lima - WorkshopChoco Museo Miraflores - Workshop

With the cacao paste we prepared a Mayan and European version of hot chocolate; both absolutely delicious. Try it and surely you and your kids will never ever want to drink these overly sweet chocolate flavored milk drinks again.

Next stop was the chocolate making process. While some of the staff of the Casa del Chocolate were busy preparing chocolate bars and wrapping pralines, Raphael introduced us to the art of chocolate making. And then it was our turn to get creative. Equipped with freshly prepared and still warm chocolate, molds and additional ingredients like chili, different nuts, raisins, coconut, orange, M&Ms and Oreos it was on us to make our favorite pralines.

After a waiting time of 45 minutes that allows the chocolate to cool and become solid, we could pick up our self-made chocolates. They might not look like their professional produced counterparts, but smell and taste twice as good.

We all, from 10 to 71 years of age, had a great time at Lima's Choco Museo and loved the place. The staff was very nice and friendly, Raphael just awesome! And the cacao and chocolate we tasted, well just beyond description!

And by the way, if you don't want to make a workshop, you can just stop by, learn about cacao and chocolate or enjoy a drink, snack or other goody they offer on their little terrace or inside.

Find more info on the Choco Museo incl. contact details on our page dedicated to La Casa del Chocolate.


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GuestSaturday, 04 July 2020