“From Bean to Bar” chocolate workshop.
A while back, we were invited by ChocoMuseo here in La Antigua to take the “From Bean to Bar” chocolate workshop. Talk about a fun, entertaining yet incredibly informative two hours.
We joined a workshop that consisted of two Guatemalan sisters with their daughters. Each one of us were asked to say a little about ourselves which really broke the ice, and you know, we spent most of the next two hours laughing and joking! Wearing aprons and chef hats our energetic fully bilingual teacher Francisco got us to work!
Chocolate doesn’t grow on trees!
For anyone who thought that chocolate bars grew on trees, this workshop was quite an awakening. Our first task was to cook the cacao beans and then by hand to remove the husks, a process called winnowing. We were then left with the nibs which we put into a mortar and had a little competition between ourselves to see who could make the smoothest paste. This paste is called cacao liquor. The Mayans produced and drank huge amounts of chocolate. To get an idea we added hot water, honey, chili, vanilla as well as paprika to the cacao liquor and tasted. It was good and spicy!
Francisco then gave us a lively (he at times danced and sang), tour of the museum. He told so many interesting facts including that cacao most probably originates from the Amazon Basin in Brazil and now can be found as far north as southern Mexico. That the word “chocolate” derives from the Aztec word “xocolatl”, and the differences between European and Mayan chocolate. There was also a really engrossing historical timeline up to the present day.
From the museum it was now time to go back to the chocolate kitchen. The final process and the most hands on was also the most fun; making the chocolate! The last step of the process is called “conching”, a machine that further refines the paste. Francisco then pours the velvety liquid individually to each of us. We are given plastic moulds to which we added the chocolate and some fun ingredients to sprinkle over, including almonds, M and M’S, coconut and marshmallows! An hour later we had our own personally-made chocolates to take home.
We had a great time and would really recommend it. There are three workshops every day starting at 11 AM, 1:30 PM and 4 PM. The cost is Q180 or $25.
Finally, if you enjoyed your chocolate workshop as much as we did, then ChocoMuseo now also offers Guatemalan traditional food classes!
Contact Information:
ChocoMuseo El Arco
5a Avenida Norte #15C
7832-0219
ChocoMuseo La Fuente
4a Calle Oriente #14
7832-4520
ChocoMuseo Cayalá
Paseo Cayalá – Zona 16
2493-8179
ChocoMuseo Panajachel
3a Avenida, Calle Santander 3-45, Local 3, Zona 2
7762-2639
