@ Chocomuseo - Lima

Ana & Sara learning where does chocolate really comes from.

Roasting fermented and dried cocoa beans that had been harvested from cocoa pods..

Cracking and winnowing (peeling) to separate the cocoa nibs from the shells.

Cocoa nibs.

Cocoa shells (which we later used to make tea).

After extensive grinding in the mortar we got refined cocoa which is then "conched" (a lengthy process which drives off the rest of the acidic flavouring compounds).

Delicious tea made out of cocoa shells.

Ana ready to make spicy hot chocolate.

Sara & Ana looking for nice molds where to do their chocolates.