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. This is where we experiment as well as where we produce all the chocolate to supply Central, Kjolle and Mil Centro.
While cacao is the most widely 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 across our group. We aim to introduce guests to our decade-long research project around cacao and other native Theobromas of the Peruvian Amazon in an engaging format, spanning theory and practice, along with several moments to taste the results.
Guided by our in-house experts, we will start by exploring the creative process behind our approach to the Theobromas in their entirety, showcasing the work we do with different parts of the fruit using a wide range of techniques. From there we go deeper into the process of transforming seeds into bars, alternating between the craftsmanship and the thinking processes guiding our actions so that both the art and science behind the final product becomes clear.
This is a private experience for yourself or your group, we do not mix different reservations in the experiences. Book directly in the link below or if you have any other inquiries please reach out to reservas@masi.earth.