Preparing Cacao - Methods & Practice Workshop


A practical workshop focused on how to prepare cacao with intention, technique, and versatility — for both traditional and everyday use.

Participants learn ratios, temperature control, and preparation methods, working directly with cacao to understand consistency, texture, and flavor. The workshop also introduces cacao as a biofunctional food, exploring its role beyond chocolate 

We explore both ancestral recipes and modern approaches, including:

  • Traditional preparation with cacao using molinillo and espumaderas

  • Cacao with local ingredients from Cusco

  • Biofunctional pairings such as cordyceps, annatto, and maca.

Duration: 90 minutes

Includes: Hands-on preparation, tasting, practical guidelines, and a certificate of participation

Format

  • Small group setting (maximum 6 participants)

  • Educational + guided practice

  • All materials included

Booking

Participation agreement

  • This tasting experience requires a minimum of two participants.
  • Guests are welcome to join with friends, family and other members of their group. Please note that we do not combine individual bookings to form groups.

  • For students, use code: studentcacao

FAQ

  • What will I learn?
    You'll learn how to prepare cacao with intention, technique, and versatility.
  • Is it hands-on?
    Yes. You’ll prepare, taste, and practice with cacao.
  • What ingredients will we explore?
    Local Cusco ingredients and cacao pairings such as maca, annatto, and cordyceps.
  • What are biofunctional cacao pairings?
    Combinations of cacao with functional ingredients, exploring their flavors, properties, and everyday use.
  • Will we explore traditional cacao preparation?
    Yes. We work with ancestral techniques, including the molinillo and espumaderas.
Reserve this experience