Arequipa: Chaqchao Chocolate Workshop & Tasting Experience

Summary

Bean to bar chocolate making in Arequipa’s Chaqchao café

You’ll roast cacao beans in Arequipa’s Chaqchao café, grind them into paste by hand, taste different chocolates blindfolded, and mix your own bar with Andean grains — all guided by locals who love sharing their craft. Expect laughter, new flavors (some surprising), and a real sense of connection that sticks with you long after you leave.

Step-by-step itinerary

Day 1 — Chocolate making workshop experience

• Attend class at chosen time
• Learn cacao history and process
• Roast cacao beans
• Make cacao paste traditionally
• Prepare ancient chocolate drink
• Taste different chocolates blindfolded
• Create chocolate with Andean grains
• Take home your chocolate bar

Top questions

How long does the Chaqchao chocolate workshop last?

The workshop runs for 2.5 hours.

What time are the chocolate classes offered?

Classes usually start at 11am or 2:45pm; you’ll need to confirm your preferred time when booking.

Is the workshop wheelchair accessible?

Yes, the Chaqchao chocolate workshop is wheelchair accessible.

Do I get to take home my own chocolate?

Yes, you’ll make your own chocolate bar to take home at the end of the class.

What do you do during the workshop?

You’ll roast cacao beans, grind them into paste using traditional tools, make an ancient Mexican drink called cacahuatl, taste different chocolates blindfolded, and create your own bar with Andean grains.

Is there public transportation nearby?

Yes, public transportation options are available near Chaqchao café in Arequipa.

Can infants join the class?

Infants can attend but must sit on an adult’s lap during the workshop.

What’s included

Your experience includes all ingredients and equipment for making bean-to-bar chocolate from scratch inside Chaqchao café in Arequipa; guidance from local staff throughout; a blind tasting of five chocolates; preparation of an ancient Aztec-style drink; plus your own handmade chocolate bar packed up for you at the end — just bring your curiosity (and maybe an appetite).

What’s the experience like?

I still remember the first smell when we stepped into Chaqchao in Arequipa — not just sweet, but warm and kind of earthy, almost smoky. Our guide, Luis, waved us over with chocolate-stained hands (he laughed about it), and I realized quickly this wasn’t going to be some neat little demo. He started by passing around raw cacao beans, still dusty from roasting. They felt rougher than I’d expected, almost like pebbles. We cracked them open right there at the table while he told us how cacao made its way from the Amazon to Mexico and then here.

Grinding the beans on that heavy granite stone was honestly harder than it looked — my arms got tired fast, but everyone took turns and joked about who’d make the best paste. The air filled up with this bitter, nutty scent as we worked. Luis showed us how to make cacahuatl, the old Aztec chocolate drink. It was thick and a little spicy — not sweet at all. I didn’t expect to like it but ended up finishing mine before anyone else (Luis noticed and grinned). The main keyword here is definitely “chocolate making workshop Arequipa” because you really get your hands dirty.

The tasting part surprised me most — five different chocolates lined up blind, no labels. Some tasted sharper or fruitier than I thought chocolate could be; one was so creamy I kept guessing what was in it (turns out: quinoa). We finished by pouring our own bars with Andean grains mixed in. Everyone tried to draw something on theirs with melted chocolate; mine looked like a lopsided sun but whatever, it tasted good later that night. There’s something about making food with strangers that makes you feel less like a tourist for a second.