WHERE WE EXPERIMENT WITH THE VERSATILITY OF THIS GENUS AND ITS MYRIAD APPLICATIONS.
The Theobroma Lab was inaugurated in 2024 and is located inside 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 its most notorious byproduct, in this experience, we will introduce additional species and applications that we actively use and experiment with in our group. The goal is to present guests with our decade-long research project on cacao and other native Theobromas from the Peruvian Amazon in an engaging format, encompassing 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 holistic approach to Theobromas, showcasing the work we do with different parts of the fruit using a wide range of techniques.
From there, we will delve deeper into the process of transforming seeds into bars, alternating between the craftsmanship and the thought processes that guide our actions so that both the art and the science behind the final product become clear.
This is a private experience for you or your group; we do not mix different bookings in the experiences. Book directly via the link below or, if you have any other inquiries, please contact: reservas@masi.earth.
