Not as often as I when I was a kid or teenager, but I still eat chocolate. I know you’ve heard of it. But do you know what the cacao plant looks like or what the beans taste like? Definitely not like chocolate. We decided to learn the process of making chocolate by taking a Chocolate Class in a place where cacao plants are grown – Guatemala. During the Chocolate Class, we learned more than just the process of making edible chocolate, but also how the Mayan and Spanish consumed the substance. The Bean-to-Bar Workshop at the ChocoMueso in Antigua was engaging and educational. Here is a breakdown of my experience.
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The First Half of the Guatemala Chocolate Class
It is difficult to think of the Chocolate Class without our instructor Raul. Raul had a lot of material to get through, so he put on an enthusiastic interactive performance that kept me engaged throughout the workshop. To begin, Raul showed us a cacao pod and had us suck on a goopy bean. If you’ve never seen the raw cacao beans in the pod, they kind of look like white brains. Not appetizing, but the goopy “membrane” was surprisingly sweet. At this stage, the bean is extremely bitter. Raul showed the results of separating out the different elements and stages of the bean – nibs, cocoa butter, raw beans, etc.
After an introduction with the beans, we went into the historical room at the ChocoMuseo, where Raul walked us through how the ancient Mayan people utilized the plant and how the Spanish later did as well. The Spanish and Mayan added certain flavors and spices to alter and enjoy the flavor of the cocoa bean. The historical room is open to the public with large signs to describe the history of chocolate. Even if you do you end up taking the course, it is worthwhile to stop by the ChocoMuseo and take a look around.
It was then time to make our chocolate bars. The ChocoMuseo has a pot of pre-created chocolate because we learned it takes many days to get the right consistency. We filled chocolate molds and had about 7 or 9 different toppings to choose from to decorate and flavor the chocolate. These toppings were everything from nuts and sprinkles to spices like cayenne and mint. I recommend using a heavy hand to decorate because the toppings tend to sink into the bar.
At a Glance:
- Rating: 3 (out of 4) stars, had a great time, but might not need to do it again
- Intensity: Casual clothes
- Location: We went to the Chocomuseo in Antigua, but there are also other locations
- Cost: $25/per person
- Restrooms: in the Chocomuseo
- Timing: 2-hour class
Highlights:
- Learn how the making of chocolate from the bean to bar
- Create and taste historical hot chocolate-type drinks
- Make a bar of chocolate to take home
- Learn about chocolate
Lowlights:
- The bar of chocolate does not emulsify well, so it looks dappled the next day
The Second Half of the Chocolate Class
By the time we decorated our own chocolate bars, we felt like had already accomplished a lot. Yet Raul had a few more things up his sleeve – namely three hot drinks made from the cacao plant. To make these drinks, we roasted beans, hand-shelled them, ground them in mini mortar and pestles and added them to various containers that Raul instructed us to. After completing each drink, Raul would lead us through a call and response rousing cheers and we would drink from mini ceramic cups. We made:
- Chocolate tea using cacao shells
- A Mayan hot chocolate, which was sweet, but not too sweet
- Spanish hot chocolate, which brought the heat and best enjoyed like a shot
Although we didn’t exactly know which drink we were making at the time, Raul had us racing and laughing the entire time. At the end of the class, we packaged up our chocolate bar to go. Many of the toppings had sunk into the bar. I felt like I had plenty of chocolate during the chocolate class!
We didn’t taste the bar during the class, but both Kelly and I noticed that our chocolate bar had a dappled appearance the next day. This is likely due to the hand-made quality of chocolate and lack of preservatives. I tried the bar when I got home and it has a bit of grit to it with a strong almost-bitter chocolate flavor. There is a lot of sweetness and I have in the freezer when the chocolate craving hits. I would not recommend giving this as a gift as it is not the smooth, milky chocolate in normal candy bars. However, the different flavors are quite fun. A treat for yourself in addition to the experience of the class.
Shopping at the ChocoMuseo
Instead of gifting your chocolate bar, there is plenty to buy at the ChocoMuseo. It is at a higher price point than some of the nearby markets, but I think it is fun to get items from the place you experienced. I bought chocolate tea, mini chocolates, and chapstick with cocoa butter in it. I have been using the chapstick everyday and it is a lovely little reminder of Guatemala.
There are other little rooms that have artisan goods at the ChocoMuseo, but I mainly only focused on getting my chocolate-related souvenirs there.
Is it touristy?
Although I cannot pinpoint where we heard it, I remember another traveler mentioning how the chocolate classes were touristy. Yes, it definitely is touristy in that ChocoMuseo markets the Chocolate Class to tourists to learn about the history of chocolate. I cannot imagine a local going to take the class as they grow up with the knowledge of the cacao plant and making hot chocolate from cocoa paste. Since I didn’t grow up with this, so I sought out the Chocolate Class to learn more about it. Yes, it was touristy, but I had fun and ate plenty of chocolate. It was great.
Overall Thoughts: Chocolate Class in Antigua
The Bean-to-Bar Workshop at the ChocoMuseo in Antigua, Guatemala was a great way to spend the late afternoon. I highly recommend using the course as a way to get back out of the Airbnb or Hotel after that post-lunch siesta. I learned a lot about chocolate, enjoyed consuming chocolate, and purchasing chocolate products. During the class, I was completely engaged – shout out to Raul – and met some fun people that I now follow on Instagram. Great times learning about one of the natural plants that grow there and consumed around the world.
Have you done any food-related classes like this? Let me know in the comments below so I can check them out during my future travels!
Happy Travels,
Hanna
