Antigua Chocolate Factory
My Spanish classes are in the morning and my school holds cultural activities every afternoon. A favourite of all students is the visit to a family-owned artisanal chocolate maker. It's in a house only 1-2 kilometres from Antigua, but the traffic and narrow roads make it a 20 minute trip in a chicken bus. The teacher leading the tour explained that the prices here are way below market rates and begged us not to try to bargain for bulk discounts. One of the family explained (in Spanish) that chocolate comes in pods of about 40 cocoa beans. She showed us the raw beans and the much darker roasted beans, then crumbled the skin / shell off the bean and crushed it into nibs. These are apparently really nutritious and tasty when added to muesli or in cooking. I can confirm that they're quite tasty on their own because she crushed a few more and passed them around. We then saw a demonstration of the nibs being ground with water in a machine in the main room, but I assume there's a bigger machine out the back somewhere. They then added raw cane sugar and honey to the resulting chocolate paste, and explained that lots of other flavours could be used. The shop used cardamom, chilli, coffee, mint, cinnamon and even rice to flavour the chocolate. I'm not sure how it gets from the runny paste we saw to the next stage, but we were taken to another room to observe a group of people pounding about 40kg of chocolate into shape on a reed mat. They were behind glass, which I hope was to ensure a sterile environment, but the pounding was done by