Chocolate Workshop
Half Day
Group our private
3,400 m.s.n.m
Easy
Discover the ancient magic of cacao in the heart of the Andes with our Chocolate Workshop in Cusco and the Sacred Valley. Designed for chocolate lovers of all ages — from curious children to discerning connoisseurs — this hands-on experience transforms you from tourist to chocolatier in one unforgettable session.
Step into a world where the sacred cacao bean has been revered for over 5,000 years, from the ancient Maya who offered it to their gods, to the Spanish conquistadors who carried it to Europe, to the modern artisans who have made Peru one of the world’s finest chocolate-producing nations. Under the guidance of expert chocolatiers, you’ll roast, grind, mold, and decorate your own artisanal chocolate bars using organic Peruvian cacao and a dazzling array of local flavors.
This is not just a workshop — it’s a sensory journey through history, culture, and flavor, where every step of the bean-to-bar process connects you deeper to the land, the people, and the ancient traditions that have made chocolate one of humanity’s most beloved treasures.
Tour Highlights
Experience:
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Hands-on bean-to-bar chocolate-making workshop.
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5,000 years of cacao history and cultural significance.
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Roasting, winnowing, grinding, and tempering techniques.
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Over 15 local toppings and flavorings to customize your chocolate.
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Maya and Conquistador chocolate drink tasting.
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Legendary ChocoMuseo hot chocolate.
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Free samples of chocolate, liquors, marmalades, and cacao tea.
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Professional chocolatier instruction.
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Take home your handmade chocolate creations.
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ChocoMuseo Cusco or Ollantaytambo locations.
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Family-friendly experience (children welcome).
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Wheelchair accessible.
Itinerary
Day 1: Chocolate-Making Adventure in the Andes
Your experience begins at the designated meeting point — either the ChocoMuseo in Cusco’s historic center (just two blocks from the Plaza de Armas on Calle Garcilaso) or the ChocoMuseo Ollantaytambo in the Sacred Valley.
Welcome & Chocolate History
Upon arrival, receive a warm welcome from your expert chocolatier guide and settle into the workshop space — a beautifully designed demonstration kitchen with open-air balconies overlooking the colonial streets of Cusco or the Inca ruins of Ollantaytambo.
Begin with an engaging introduction to the fascinating history of cacao and chocolate:
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Ancient Origins: Discover how the Maya and Aztec civilizations revered cacao as a sacred gift from the gods, using it in religious ceremonies and as currency.
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The Conquistadors: Learn how Hernán Cortés and the Spanish conquistadors encountered cacao in Mesoamerica and introduced it to Europe, where sugar transformed it into the treat we know today.
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Peru’s Cacao Revolution: Understand why Peru has emerged as one of the world’s premier chocolate destinations, with its unique geography producing some of the finest organic cacao on the planet.
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From Tree to Bean: Explore the journey of cacao from the lush jungle plantations of the Peruvian Amazon to the drying, fermenting, and roasting processes that unlock its complex flavors.
Throughout the introduction, enjoy free samples of chocolate in various forms — from pure cacao nibs to rich dark chocolate, flavored liquors, homemade marmalades, and the legendary ChocoMuseo hot chocolate.
Hands-On Bean-to-Bar Workshop
Don your colorful apron and chef’s hat and step up to your workstation. Under the expert guidance of your chocolatier, you’ll experience every step of the artisanal chocolate-making process:
Step 1: Roasting the Beans
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Learn to roast raw cacao beans to perfection, unlocking the deep, complex aromas that define fine chocolate.
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Understand how roasting time and temperature affect the final flavor profile.
Step 2: Winnowing & Peeling
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Peel the roasted beans by hand, separating the precious cacao nibs from the papery husks.
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Discover how the husks are used to make a delicious chocolate tea — a traditional Andean beverage.
Step 3: Grinding the Nibs
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Use a traditional mortar and pestle (or a modern melangeur) to grind the cacao nibs into a smooth, rich paste.
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Feel the transformation as solid nibs become liquid gold — pure cacao liquor.
Step 4: Refining & Conching
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Learn about the conching process that refines chocolate’s texture and develops its flavor over hours or even days.
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Taste the difference between chocolate at various stages of refinement.
Step 5: Tempering & Molding
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Master the art of tempering — carefully heating and cooling chocolate to achieve that perfect glossy finish and satisfying snap.
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Pour your tempered chocolate into molds of your choice.
Step 6: Flavoring & Decorating
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Unleash your creativity with a selection of over 15 local toppings and flavorings:
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Andean herbs: Muña (Andean mint), coca leaf
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Spices: Chili pepper, cinnamon, ginger
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Nuts & seeds: Almonds, Brazil nuts, coconut
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Fruits: Aguaymanto (golden berry), orange, coffee
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Sweet treats: Marshmallows, cookies, Smarties, salt
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Design your own signature chocolate bars, truffles, or bonbons.
The Tasting & Takeaway
While your chocolates cool and set in the refrigerator (approximately 45 minutes to 1 hour), enjoy a guided tasting session:
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Sample different cacao percentages and origins.
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Taste traditional Maya and Conquistador-style chocolate drinks.
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Sip the famous ChocoMuseo hot chocolate — a rich, velvety elixir that has become legendary among travelers.
Once your creations have set, package them in beautiful wrapping to take home as delicious, edible souvenirs — if you don’t eat them all first!
Return to your hotel with a full heart, a satisfied sweet tooth, and the skills to recreate the magic of Peruvian chocolate in your own kitchen.
End of services.
Included
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Meeting point coordination (Cusco or Ollantaytambo).
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Professional bilingual chocolatier guide.
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Complete hands-on chocolate-making workshop.
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All raw materials: organic Peruvian cacao beans, molds, toppings.
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Apron and chef's hat for the session.
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Chocolate history and cultural presentation.
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Free samples of chocolate, liquors, marmalades, and cacao tea.
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Hot chocolate tasting.
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Packaging for your handmade chocolates.
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Permanent assistance throughout the experience.
Important Information
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No previous chocolate-making experience is required — workshops are designed for all skill levels.
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Workshops are available in English, Spanish, and French (Cusco Chocolate Workshop).
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Schedule:
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Cusco ChocoMuseo: Everyday at 8:30 am, 11:00 am, 1:30 pm, and 4:00 pm
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Ollantaytambo ChocoMuseo: Everyday except Wednesday, from 9:00 am to 5:00 pm
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Group size: 1 to 12 participants for shared workshops; private workshops available upon request.
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Children under 12 receive a discounted rate.
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Wheelchair accessible.
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Your handmade chocolates will be ready to collect approximately 45 minutes to 1 hour after the workshop ends.
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The itinerary may vary slightly depending on group size, seasonal cacao availability, and workshop format.
Not Included
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Hotel pickup and drop-off (participants meet at the ChocoMuseo).
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Additional chocolate purchases from the gift shop.
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Travel insurance.
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Personal expenses.
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Tips for the chocolatier guide.
Recommendations
To fully enjoy this sweet adventure, we recommend:
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Come hungry — you'll be tasting chocolate throughout the session!
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Wear comfortable casual clothing; aprons are provided but chocolate can be messy.
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Inform us of any nut allergies or dietary restrictions at least 24 hours in advance.
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Bring a camera to capture the fun of making your own chocolate.
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Consider combining this workshop with a visit to the San Pedro Market or a Cooking Class for a full gastronomic day.
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Book in advance — workshops fill up quickly, especially during high season.
Packing list
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Original passport or ID.
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Comfortable casual clothing.
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Camera for workshop photos.
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Small bag for your chocolate creations.
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Personal medication.
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Cash for gift shop purchases and tips.
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