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Making Chocolate the Inca way

Select your chosen varieties of cacao beans from different areas of Peru. Then you roast them.



After a while the shells pop (a bit like popcorn). Then you shell them and grind the beans up with a mortar and pestle into paste.

After adding water, taste.


Add sweetener (honey) and flavour (chilli) and stir.  Adding human blood (as the Incas did) is optional.  Then you have drinking chocolate Inca style.

The Spanish brought milk which you can also mix in.

We also made some modern chocolates using chocolate, milk, flavours and moulds.



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