South America – Making Chocolate in Peru

Chocolate. At least 1.5% of the world’s chocolate comes from Peru. In fact, the average Canadian consumes approximately sixty-five, 100g chocolate bars per year! (Fifty-five bars in USA).

Naturally, Kim and I had to investigate this further at the ChocoMuseo in Lima.


Cacao beans start like this! They must be kept shaded and beans only grow on the tree trunk.



Time to roast the beans. Constant stirring required, or they burn.


Husking and crushing the beans.



Result: cacao powder!


Kim the bean crusher.



Small interlude to make a spicy version of hot chocolate.


Through the magic of television … or something … we are now pouring milk chocolate into molds to make our custom chocolate.


Selecting our ingredients carefully.


Final result! Who knew there would be a pregnant lady mold. Only in Peru!


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