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The seduction of cocoa
Our cocoa-chocolate workshop begins at half past ten in the morning with an assessment of the cocoa sample, prior to a roasting process. After the cocoa has been roasted, the first grinding (fragmentation of the grain) is carried out, to proceed with the husking and obtain the cocoa nibs. We then proceed to a second grinding to cocoa liquor and a 60% chocolate fondue is formulated, we continue with the assembly for the refining process.
You can enjoy a delicious lunch, usually a fish fillet in sour orange sauce from Cereté Córdoba, with white coconut rice and salad. After lunch, we will take a tour of the crops in which all the biological and agronomic aspects of cocoa are explained, as well as the history of chocolate.
At the end you will have free time to enjoy the farm a little or visit the neighboring towns and nearby, at five in the afternoon, we will serve the fountain with the chocolate that was prepared in the activity, this is accompanied by fresh fruits (strawberries, bananas, and pineapple).
The workshop includes materials, equipment, guides and lunch.
Casa Rivera del Cacao S.A.S
RNT 80290 NIT 901260329-0
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