You will participate in a sensory experience to understand chocolate in Mexico. With our palates, we will travel through the history from the pre-Hispanic Xocolatl to the new trends of gourmet chocolate. We want to offer a pedagogical but at the same time playful tasting to understand the complex culture of cocoa and chocolate in Mexico. We will do a guided tasting with: Cocoa water Cocoa beans (fermented and non-fermented) Mole Mexican craft chocolate Industrial chocolate Gourmet chocolate Bean to Bar Chocolate Flavored Mexican chocolate You wouldn´t believe how much we don´t know about chocolate!
We are Angel and Mariana, founders of Majar Experiencias Gastronomicas, a culinary research project. For 10 years we have been dedicated to the investigation of cocoa beans and chocolate from a multidisciplinary perspective, understanding the cultural value of these products. We work with educational institutions such as the University of California in Mexico, research laboratories such as Cacao de Origen in Venezuela, cacoa beans producers and fine chocolate projects such as La Rifa, Le Caméléon, Frucao and Slow Food MX
Mexican Chocolate, Mexican Mole, Mexican cacoa beans,
The tasting will take place in the producers' cooperative Central Cacao, a small space dedicated to cocoa beans and chocolate in the heart of Mexico City. It's a place that every chocolate lover needs to know
From Xocolatl to Bean to Bar