During this activity, participants will know the cocoa beans, learning to identify them and understanding their origin, characteristics and the importance they have in the manufacture of traditional chocolate. The guide will explain how the quality of the grain directly influences the flavor and aroma of the final chocolate.
Subsequently, attendees will participate in the roasting of the cocoa beans and their cleaning, learning in a practical way each of these processes and understanding how these stages develop the characteristic flavors of cocoa.
Finally, the participants will mold the chocolate, place it in bars and pack it in their own boxes, taking a bar of Oaxacan chocolate made by themselves as a closing of the experience.
We will meet you at the chocolate shop of Etnofood, our workshop in Downtown Oaxaca, located at Xicotencatl 609, Col. Downtown 6 blocks from the city center.
We will meet you at the chocolate shop of Etnofood, our workshop in Downtown Oaxaca, located at Xicotencatl 609, Col. Downtown 6 blocks from the city center.
Parts of this description were translated automatically.