Learn how to make your own chocolate in a traditional way during a hands-on experience. Replicate the process of the community using basic utensils that you can easily obtain at a local market.

Begin with an introduction to the world of Oaxacan cocoa to identify the organoleptic qualities of each seed. Learn the difference between cocoa, commercial chocolate, and what is called 'conscious chocolate,' emphasising the commitment to crafting chocolate in an environmentally sustainable and socially responsible manner.

Roast the cocoa on a clay griddle known as a comal. This comal comes from the community of San Marcos Tlapazola (Valles Centrales, Oaxaca). Peel cocoa with your hands, carrying out this ritual while narrating part of the history and culture of cocoa in the community as you transform the cocoa into chocolate in an artisanal manner.

Choose the percentage of sugar for your chocolate, mixing it with different regional ingredients. To conclude, learn how to prepare your drink with a 'molinillo,' a traditional kitchen utensil that helps incorporate and integrate the chocolate.

Finish by tasting the drink with a snack based on the rich flavours of cocoa. Take home your own handcrafted chocolate.