Two blocks from Cusco's Main Square, the Choco Museum is a small museum, café, and workshop dedicated to chocolate, from the Maya era to the present. It opened in 2011 and now receives between 70 and 300 visitors a day. Its owners, Alain Schneider from France and Clara Isabel Dias, believe chocolate could become one of Cusco's attractions in its own right, since many visitors enjoy chocolate but have never seen how it's made, from the cacao bean to the finished bar.
The museum is organized into six spaces: History, Nature, About Chocolate, Cocoa in Peru, The Children's Museum, and The Factory. The Factory is where the hands-on part happens.
In The Factory, American chocolate maker Neely Cohen teaches an afternoon-long workshop. Visitors receive the ingredients, including cocoa paste, and prepare their own chocolate bars from start to finish. Everyone leaves with a bag of chocolate they made themselves.
The Choco Museum's café serves cocoa tea, hot chocolate, chocolate lollipops, mocha, and its house specialty: a chocolate tasting of six pieces, each filled with a different ingredient — almonds, raisins, chestnuts, hot peppers, coffee, or Maras salt — served with a hot coffee.
Beyond the museum, workshop, and café, Alain and Clara also run a tour to La Convención valley, where cacao is grown, harvested, and processed. Visitors meet local producers, see the cacao pods up close, and taste the seeds straight from the source — an experiential, gastronomy-focused visit rather than a standard tour.
+51 84 226 547
+51 912 891 560
Av Tupac Amaru PP-10B, Santiago, Cusco, Peru 
info@salkantaytrekmachu.com
www.salkantaytrekmachu.com
