October 9, 2020
Making Artisanal Chocolate (Workshop in the Peruvian Amazon)
Written By Christian Navarro
Make your own artisanal chocolate! (Workshop)
US$99.00 dollars per adult (16-75 years old)
25% discount for children and young people (10-15 years old)
Children free (1-9 years old)
The flavors of a megadiverse country like Peru ranks among the world’s countries with the greatest biological diversity. This is a key piece in understanding not just the world boom of Peruvian cuisine where chocolate fills a privileged niche, but also the great potential and quality of Peruvian chocolate. Good flavor, made possible by a combination of taste and scent, of drinking, bar and other chocolate presentations, is the result of the combined effect of the diversity of species, soils and climates for cacao. That is why Peruvian chocolate and more generally Peruvian cacao are gaining increasing world acceptance.
Puerto Inca has the perfect tropical weather for cacao trees to grow. Cacao harvest is not restricted to one period per year and a harvest typically occurs over several months. In fact, in Puerto Inca, cacao can be harvested at any time of the year. The pods on a tree do not ripen together; harvesting needs to be done periodically through the year. In Peru, cacao farmers must work year-round to ensure the health of their trees, harvest the fruit by hand, and prepare for sale.
Travellers will hand pick the ripened cocoa pods, open them in the fields and remove the cacao beans from the placenta (the white pulp). The beans are then fermented for 3-5 days approximately. Then, 6-8 days traditional drying by direct sun light. Eventually roasted, peeled and crushed before beginning the process that leads them to becoming chocolate. A typical pod contains 30 to 40 beans and about 400 dried beans are required to make one pound (454 grams) of chocolate.
The journey from cacao tree to chocolate bar is not complex, but it requires several steps, each of which require careful treatment to get the best from the finished product.
Travellers will participate during the 10 steps to make a delicious chocolate. (1 day)
This experience takes 8 hours starting at 8:00h and ending at 18:00h. Lunch is included from 12:00h-14:00h.
5. Cracking and Winnowing
6. Grinding & Conching
This will give travellers an understanding of the multiple steps that is necessary to produce the finished product and of course, they can take an original present home. Local farmers also benefit from this cooperation.
Travellers must bring:
-Fresh cloths such as, shorts and t-shirts.
-Cash because there are not ATMs in Puerto Inca. The closest ATM is located in the city of Pucallpa.
We will provide the following items:
-Wrappers or for final chocolate bars
We will provide the following ingredients:
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