Peru grows some of the world's most prized cacao, and this workshop in Ollantaytambo is the simplest way to taste the story behind it. You sit down with a guide and a tray of raw materials, learn how cacao pods become beans and beans become chocolate, and then do the work yourself: roasting, peeling and grinding, then mixing and moulding your own chocolates. A tasting of chocolate drinks is part of the session, and you finish with a small bag of your handmade chocolates to carry home. It is relaxed, friendly and well suited to travellers of all ages, which makes it a welcome change of pace in a valley where most activities involve climbing something. The session takes about two hours and sits comfortably in a free afternoon, a wet-weather gap or the hours before an evening train.
Think of this as a short, delicious lesson rather than a lecture. The guide explains where cacao grows in Peru, how the fruit is harvested and fermented, and why the flavour of a bar depends so much on the bean and the roast. You then follow the process with your own hands, grinding the roasted nibs into a dark, fragrant paste and shaping it into chocolates.
The drinks tasting is a highlight, with chocolate served in the way it was enjoyed long before it became a bar, and it makes a good case for how varied cacao can be. Nothing needs to be prepared in advance, and no experience is required.
Ollantaytambo is a compact town, so the workshop is easy to fit around the rest of your plans. It works well after a morning at the fortress, when your legs have had enough of stone steps, and it is also a sensible choice on a showery day. From November to March the valley is wetter, with afternoon rain common, so an indoor activity with a tasting at the end is a good backup plan.
Arrive a few minutes early, wear something you do not mind getting a little chocolate on, and tell the staff in advance about nut or dairy allergies so they can advise you.Families will find this one of the easiest activities in the valley.
Children enjoy the grinding and moulding, and parents get a calm hour or two without altitude or uneven paths. Solo travellers and couples like it too, since the groups are small and the atmosphere is social. The chocolates you make are a thoughtful souvenir, but they do melt, so carry them in the shade and keep them out of a hot bag, especially if you are heading down to lower, warmer ground.
Pair the workshop with a wander through the town's stone lanes and a coffee in a cafe on the plaza, and you have a very pleasant half-day that asks very little of you.A few practical points help you get the most from it.
Groups are usually small, so book ahead in busy months from about June to October, and ask about start times when you reserve so you can fit the session around your train or tour. The workshop is not physically demanding, which makes it a good option for grandparents, for anyone resting after a hard trek or for a day when the altitude is making you feel slow. If you love the result, ask the staff how to store the chocolate, and consider buying a few extra bars as gifts, since good Peruvian chocolate travels better than most souvenirs and is far more useful than another fridge magnet.
What to expect
The experience
A small-group workshop in Ollantaytambo that covers cacao from bean to bar, with a chocolate drinks tasting and a chance to make and mould your own chocolates.
Best time
Mid-afternoon or on a showery day, when a covered activity is more welcome than a long walk.
How long
About two hours.
Tips
Arrive a few minutes early, mention any allergies in advance and keep the chocolates you take away out of the heat.
Quick picks
- Best for
- Families, couples and anyone who wants a relaxed, hands-on break between ruins.
- Families
- One of the easiest activities in the valley, with grinding and moulding that children enjoy and no altitude or steep steps.
- Couples
- A fun, unhurried session with a tasting, easy to follow with dinner in town.
- Pair with
- Ollantaytambo fortress in the morning and a stroll through the old town.
- Time needed
- Two hours, plus a few minutes to arrive.
Good questions
Do I need any experience to join?+
No. The guide walks you through each step, from roasting and grinding to moulding, so beginners are welcome.
How long does the workshop take?+
Plan on about two hours. It fits neatly into an afternoon or the gap before an evening train.
Do I take the chocolate home?+
Yes, you keep the chocolates you make. They melt easily, so keep them in the shade and out of a hot bag.
Is it suitable for children?+
Yes, it is one of the best valley activities for families, since the work is hands-on and there is no climbing or altitude strain.
Is it a good rainy-season activity?+
Very much so. From November to March afternoon showers are common, and a covered workshop with a tasting makes a cheerful wet-weather plan.
