WHERE WE EXPERIMENT WITH THE VERSATILITY OF THIS GENUS AND ITS MYRIAD APPLICATIONS.
The Theobroma Lab was inaugurated in 2024 and is located within Casa Tupac, our headquarters in Barranco. Here, all the chocolate is produced to supply Central, Kjolle, and MIL Centro.
Although cacao is the most well-known Theobroma and chocolate is its most notable byproduct, in this experience we will introduce additional species and applications that we use and actively experiment with in our group. The aim is to present to guests our decade-long research project around cacao and other native Theobromas of the Peruvian Amazon in an engaging format, covering both theory and practice, along with several moments to taste the results.
Guided by our experts, we will begin by exploring the creative process behind our approach towards Theobromas as a whole, showcasing the work we do with different parts of the fruit using a wide range of techniques.
From there, we will delve into the process of transforming the seeds into bars, alternating between craftsmanship and the thought processes that guide our actions so that both the art and science behind the final product are clear.
This is a private experience for you or your group; we do not mix different reservations in the experiences. Book directly at the link below or, if you have any other inquiries, please contact: reservas@masi.earth.
