Food Tours · Tour

Forty-Five Minutes and 100 Grams of Chocolate

Forty-five minutes, which is the point. The full bean-to-bar workshop is two hours, and the operator is realistic about who that suits: this is the version for an afternoon with something else booked after it, and for children who would lose interest halfway through the long one. What you get is the making. The history and the nature of cacao, the process from bean to bar in summary, and then your own chocolates, dark or milk, a hundred grams of them. The setting is the ChocoMuseo inside the Inka Plaza handicraft market in Miraflores, so you can look at textiles afterwards while the chocolate sets. Which is the practical note: the chocolates need about forty-five minutes to set, so you come back for them rather than leaving with them. Arrive five minutes before the start. Ten people at most, in English or Spanish, with all the materials. Wheelchair accessible, prams fine. Transport is not included. If you book the Barranco branch instead, its start times are on request, so say what time you want when you book.