Marin and I are obsessed with the Choco Museo, or the Chocolate Museum. We discovered it on our first day in Miraflores and have not been able to resist going back again and again.
Both of us are kind of chocolate snobs. We won’t eat milk chocolate, dark chocolate that’s less than 67% or any chocolate containing soy lecithin, the additive that makes chocolate feel waxy in your mouth. We know our chocolate!
When you first walk in, you are handed a cup of chocolate tea. You know how when you drink hot chocolate, there’s this grittiness in your mouth when you’re done? Well, chocolate tea has all the deliciousness of hot chocolate minus the grit. You make it by steeping the hush of the cocoa bean in hot water and adding sugar or honey. We were in love at first taste!
After the tea, we were shown different varieties of beans from different regions in Peru, given samples of white, milk and dark chocolate chips, as well as liqueur, jams, butters and bars.
There are several Choco Museos around the country and each offers chocolate making workshops. We are excited to attend the one in Cusco where we will learn how to make chocolate from bean to bar.
In honor of this magical place, I have created this painting. I am definitely going to have to duplicate it when I get home.