Preparing Cacao — Methods & Practice

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

Advance booking required.
Limited capacity.

Reserve at: experiences@kaukawa.com with headline Workshop: Name of the workshop.