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The charm of chocolate, adventure at Casa Rivera del Cacao
Casa Rivera del Cacao is a chocolate project of Colombian-French origin, promoted by the renowned French master chocolatier Thierry Mulhaupt from Strasbourg, internationally recognized as the best pastry chef in the world and awarded as chocolatier of the year in France, as well as the best Apprentice Pastry Chef. from France in 1981, accompanies this project with a firm commitment to excellence since its inception.
The primary focus is to produce one of the best chocolate bars in the world through the "tree to bar" scheme, using exclusively Colombian cocoa of Quindío Origin. This commitment to quality and craftsmanship is reflected in every step of the cocoa process, ensuring that each chocolate bar is a true masterpiece of flavor and texture.
Casa Rivera del Cacao's vision is to produce fine aromatic organic cocoa on their own plantation, which allows them to have complete control over the traceability of the fruit, from the selection of the variety to the completion of the fermentation and drying processes. . Thus, they seek to achieve a maximum level of quality in the raw material and, subsequently, in the manufactured product.
In this way, Casa Rivera del Cacao has eight varieties of Colombian cocoa, highlighting five that have been recognized on several occasions as Cocoa Of Excellence at the Great Chocolate Show in Paris (Arauquita, Tame, Saravena, Lebrija, San Vicente de Chucurí ), being considered among the best in the world. In addition, they offer three exclusive varieties from the Coffee Region: Santágueda (fine Trinidadian aroma), Río Verde (Criollo Porcelain) and Monsalve (cocoa originally from Quindío, recently recovered for the region).
The Seduction of Cocoa
Our cocoa - chocolate workshop begins with the evaluation of a cocoa sample during the roasting process. Once the cocoa is roasted, the grain is mechanically fragmented and hulled to obtain the cocoa nibs. Subsequently, a second grinding is carried out manually to obtain cocoa liquor, which is used to prepare a 65% chocolate fondue.
The refining process continues after the preparation of the fondue. Then, there is a tour of the crops, where a detailed explanation is provided about the biological and agronomic part of cocoa, as well as the history of chocolate.
You may be interested in: Discover the exquisite gastronomy of Quindío.
At the end of the cocoa to chocolate process, a lunch or dinner is offered, which includes the main dish of the day and drinks, depending on whether the activity takes place in the morning or afternoon. As dessert, a fountain is served with the chocolate prepared during the activity, accompanied by fresh fruits such as mango, banana and pineapple.
All materials, equipment, guides and food are included in the cost of the workshop.
Experience
In the cocoa workshop you will be guided by expert chocolatiers who will share their wisdom and experience with you, revealing the key steps from the selection of cocoa varieties to the fermentation and drying process.
You will discover how making chocolate with cocoa has been appreciated over time and how its flavor and texture are influenced by the different production processes.
Likewise, you will have the opportunity to put your culinary skills into practice by creating your own chocolate creations, experimenting with flavors, ingredients and decorating techniques.
This experience will allow you to appreciate chocolate in a deeper way, understanding both the sensory and scientific aspects that make it a true delight.
Added to all this, the cocoa workshop in Casa Rivera provides the opportunity to experience the charm of its surroundings.
Surrounded by the beauty of Quindío, with its imposing mountains and vegetation, you will feel inspired and connected with nature.
Find out more about our chocolate and cocoa workshop.
Hotels in the Quindío Coffee Region
Experience a unique stay in the heart of the Coffee Region. Our farm, located in Quindío and part of the Coffee Cultural Landscape routes, offers you all the comforts to enjoy the authentic flavors of the region, with a French touch that distinguishes our traditional pastries.
With a strategic location just 35 minutes from Armenia airport and a little more than an hour from Pereira airport, you will have privileged access to various activities and tours. Our accommodation in the Coffee Region has something for all tastes and desires for exploration.
Don't miss the opportunity to feel and learn about the fascinating cocoa process during our chocolate workshop, where you will receive a detailed explanation about the biological and agronomic part of this plant, in addition to learning about the fascinating history behind chocolate.
Book now and let yourself be enveloped by the charm of the Coffee Region and the passion for chocolate in an unforgettable experience at Casa Rivera del Cacao!
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Casa Rivera del Cacao S.A.S
RNT 80290 NIT 901260329-0
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