This hands-on workshop is designed to give you a practical education on processing cacao to make chocolate.
You will work your way through the entire practical process from scratch, starting with the cacao fruit on the tree and ending with the chocolate in your mouth. In addition, you will learn local Mayan chocolate preparation techniques, attend lectures on the history and politics of chocolate, meet members of the Toledo Cacao Grower’s Association, and attend a chocolate making workshop.
Day 1: Arrive by boat via Moho River. Get acclimated and tour the farm. Pick and sample the fruit of the cacao.
Day 2: Cacao orchard visit and Mayan Chocolate Making Workshop. Participate in harvesting the cacao and making chocolate with a Mayan family.
Day 3: Modern Chocolate Making Part I: fermenting, drying, roasting, winnowing, crushing and the start of conching. Hands on workshop turning the cacao seed into cocoa liquor.
Day 4: Toledo Cacao Grower’s Association and Green and Black’s Chocolate Company and learn how the world’s first Fair Trade cocoa coop got started.
Day 5: Free day to enjoy non-chocolate related activities. Guided tours of the rainforest and surrounding countryside.
Day 6: Modern Chocolate Making Part II: the finish of conching, tempering, molding, and packaging. Hands on workshop turning cocoa liquor into chocolate bars.
Day 7: Cooking with Chocolate: Practical Workshop exploring a range of chocolate dessert preparations.
Day 8: Farewell breakfast and return to the U.S.
Note that some of the Chocolate Week activities listed above are less than full day so you will have time for activities on our grounds (swimming, kayaking, hiking, and our medicinal plants tour).The May itinerary will vary from the above and will include a visit to the Toledo Cacao Festival.