This tour will take you back in time to the roots of cacao agriculture during the Mayan empire and through the entire chocolate manufacturing process. First enjoy the cacao orchards and learn about the varieties and how cacao fits into the natural food cycle in nature. Follow that by sampling the cacao fruit itself, remembering that chocolate comes from the seeds. Next follow the preparation process, including fermentation, drying, roasting, finally the preparation of raw chocolate. Last but not least: enjoy the result, delicious chocolate fondue, served with fruit and banana bread, all organic, all home-made.
|Departure||Finca Kobo, Palo Seco|
|Time||9:00 a.m. and 2:00 p.m. daily|
|Includes||snack, bilingual guide|