Chocolate Workshop
mi kcao chocolates y cafe
Learn how to temper and prepare your own bar of 70 or 80 percent dark chocolate and add dried fruits according to taste.
Prepare your own "Mendiant" candy (crunchy base made with 70 percent dark chocolate) and decorate it using Peruvian superfoods such as Camu Camu berries, Aguaymanto fruit, Quinoa seeds or popped Kiwicha grass, roasted Sacha Inchi nuts, Roasted Tarwi beans.