Indulge in a Unique Chocolate Workshop Experience

Over ons

The Chocolate Oaxaqueños and Mexican Flavors Class is a workshop to explore the processes surrounding cocoa, its history, processes, flavors, and how it has evolved into a product now known worldwide. The chocolate consumed in Mesoamerican Mexico had qualities fit for kings, Aztec priests, and warriors, with many recipes created from local products such as flowers, spices, and wild vanilla.

Chocolate tablets have a history of evolution in the last 300 years, and although many believe their origin is in Europe or Africa, the true place of discovery was in southern Mexico. Oaxaca, in its southeastern part, has one of the best cocoas in the world, called "Criollo," in the tropical jungle area next to the Pacific.

Designing your chocolate often depends on how we feel, how we want to perceive the world, or how we want to make our loved ones feel. The benefit of chocolate is that anyone who makes or eats it will experience positive effects, such as energy, happiness, and clarity in their passionate decisions.

This workshop is designed to learn about the history, effects, and how to prepare your chocolate at home, recalling Oaxaca and knowing that there is a gastronomic diversity in drinks, foods, pharmaceuticals, or edible aphrodisiacs.

Menu

• Chocolate Tradicional (Traditional Chocolate) 
• Chocolate Colonial (Colonial Chocolate)
• Chocolate Contemporaneo (Contemporary Chocolate)

We will prepare 150 grams of chocolate to take from our class and then home.

Schema

9:30 Arrival at the class.

9:40 Start of the class.

9:45 Explanation of cocoa types, history, traditions, and cocoa culture.

10:00 Baking and toasting the cocoa seed.

10:20 Peeling cocoa seeds.

10:40 Grinding cocoa.

10:55 Cocoa refining.

11:10 Making chocolate with molds.

11:20 Cutting paper to wrap chocolates.

11:30 Tasting of our chocolates.