The Chocolate Museum of Cusco, a place for lovers of this famous drink.
if you are visiting the imperial city and you like chocolates, you might be interested in visiting the famous chocolate museum in cusco. A good opportunity to get to know it, participate in preparation workshops and take away a delicious chocolate made from pure cocoa from the Urubamba Valley.
Peru is an important producer of high quality cocoa and chocolate.
To convince yourself, you must stop in Cuzco, the Cocoa and Chocolate Museum, founded in February 2011 by Isabel and Alain.
The ChocoMuseo is located in the historic center very close to the Plaza de Armas, Calle Garcilaso 210 int, on the 2nd floor.
The chocolate museum is open to all those who love chocolate and want to know more about its origin, history and manufacture.
The chocolate museum is one of many other museums that are in the city of Cusco, it is highly recommended to take at least one day to visit some of the beautiful museums of Cusco, before leaving for adventures or tours like the Sacred Valley of the Incas or trips to Machu Picchu by train.
Admission to chocolate museum in Cusco
Admission to the museum is free every day from 10.30 to 18.30.
The museum also has a cafeteria where you can have a glass of chocolate and coffee.
The moments to learn the art of making chocolate are pleasant, seeing all the stages, from the cocoa plantation to the finished product.
The workshops offer courses every day at 11:00, 13:30 and 16 h. The price is 70 soles for adults and 50 soles for children from 4 to 12 years.
Finally, the museum organizes visits of 2 or 3 days to the cocoa and coffee plantations, 5 hours by car from Cuzco.
Another ChocoMuseo has just opened in the Miraflores district of Lima. The address is 375 Calle Berlino.
Originally from the tropical forests of Central America, cocoa was cultivated by the Mayans and Aztecs.
These people appreciated this food that was consumed as a drink called “chocolatl” (bitter water).
This drink was prepared with roasted and ground cocoa beans (cacahuatl) on hot rocks.
The obtained paste was heated and then mixed with water, vanilla, pepper, cinnamon, anise, etc. were added.
This drink has been recognized as nutritious, fortifying and aphrodisiac.
The Mayans and the Aztecs used cocoa as currency.
The payment of taxes and, in particular, the purchase of slaves was made with cocoa beans.
Christopher Columbus was the first European to discover cocoa in July 1502 on the small island of Guanaja (Honduras today), but he did not give any importance to these “almonds”.
The preparation technique was primitive and remained close to that of the Mexicans.
The worker worked on his knees and hit the chocolate by hand with a cylinder tilted on a hot stone.
In 1732, Dubuisson brought a first improvement by inventing a heated horizontal table in front of which the worker worked standing
Chocolate making improved thanks to a man named Doret who invented or a hydraulic machine to grind cocoa and reduce it to mass.
Do you want to know more things to do, tours and adventures in Cusco? Maybe you are interested in beautiful 1-day tours of the Sacred Valley of the Incas, the Rainbow Mountain or private transportation services for tours in Cusco at your own expense; or maybe adventures like the Inca Trail and the Lares Valley.