Chaqchao Chocolate Making Workshop: Bean-to-bar in Arequipa

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Free cancellationTravelers' pick

1/7

Duration2h 15m

GroupPrivate

LanguagesEN · ES

Mobile ticketAccepted

Roast, grind and shape chocolate from bean to your hands

You roast cacao beans, grind them by hand using a traditional stone mortar, brew the ancient Aztec chocolate drink, taste five different chocolates to spot the difference between commercial and artisan, and make your own chocolate bar with Andean grains to take home. The 2.5-hour class runs at 11am or 2:45pm and includes all equipment and ingredients; you just need to confirm your preferred time when you book.

2h 15m

Step-by-step itinerary

Chocolate making workshop experience

Attend class at 11am or 2:45pm
Learn bean-to-bar chocolate process
Roast cacao beans
Make cacao paste with granite mortar
Prepare ancient Mexican chocolate drink
Taste different chocolates blindfolded
Create chocolate with Andean grains
Take home your chocolate bar

The Experience

The first surprise hits when your guide hands you a handful of raw cacao beans and asks you to crack one open. Most people expect chocolate inside. Instead, there's a pale, bitter seed that tastes nothing like what ends up in a bar. That moment — realizing how far the journey is from bean to wrapper — is where the Chaqchao chocolate making workshop in Arequipa actually begins. The class runs for 2.5 hours, and you'll spend most of it with your hands in the process, not watching someone else do it.

You start by roasting your own cacao beans over heat, which is where the smell hits you — suddenly it smells like chocolate, even though nothing sweet has happened yet. Then comes the grinding. You'll use a traditional Mexican granite stone mortar to turn the roasted beans into paste, which takes real effort and gives you a feel for why this was once a luxury only kings could afford. After that, you make cacahuatl, the ancient Aztec chocolate drink that tastes nothing like hot chocolate from a packet — it's thicker, spicier, and tastes like you're drinking history. The whole time, your guide walks you through the history of cacao and why Peru's beans are different from what grows elsewhere.

The tasting is where things get interesting. You'll try up to five different chocolates blind — commercial bars next to artisan ones — and you'll actually spot the difference once you know what to look for. It's not about fancy words; it's about texture, how long it melts, whether it tastes flat or alive. Then you make your own chocolate bar to take home, and here's the part that makes it worth booking: you get to add Andean grains like quinoa and kiwicha, which you won't find in any chocolate you'd buy. The class happens at 11am or 2:45pm, and you need to message ahead to confirm your preferred time before you book.

The workshop is inside the Chaqchao café in Arequipa, so if you finish early or want to stay longer, there's organic coffee, craft Peruvian beer, and homemade desserts around you. It's wheelchair accessible, and public transport stops are nearby if you're not driving. Bring an appetite for learning and a willingness to get your hands a little messy — that's the whole point.

What’s included

Your 2.5-hour class includes roasting your own cacao beans, grinding them into paste using a traditional stone mortar, making cacahuatl (the ancient Aztec chocolate drink), a blind tasting of five different chocolates to understand commercial versus artisan quality, and making your own chocolate bar with Andean grains like quinoa, kiwicha, or coca to take home.
All chocolate-making equipment and ingredients are provided.
The workshop is located inside the Chaqchao café, where organic Peruvian coffee, craft beer, and homemade desserts are available.

Good to know

Wheelchair accessiblePublic transport nearbyInfants must sit on laps

Operated by Chaqchao chocolate making workshop

Is this one for you?Book this if you want to understand where chocolate actually comes from and leave with something you made yourself — the hands-on roasting and grinding is what makes the tasting part make sense, and the 2.5-hour length is what fits all of it into one morning or afternoon without rushing.