Culinary workshop making Chocolate, Pisco and Ceviche

This workshop is a combination of 3 different workshops that will teach all about the Peruvian chocolate, it's pisco sour and ceviche.

We will start at the Chocomuseo in Cusco, where we have a 2 hours workshop bean-to-bar learning all about the Peruvian chocolate, it's history and it's preparation. You will make your own tray of chocolates!

From here we walk to the Pisco museum, which actually is a very cool bar! Pisco is technically an unaged brandy obtained from the distillation of recently fermented Peruvian grape musts and juices. The pisco sour is the most popular cocktail made with pisco. In the Pisco museum you will also learn how to prepare a 'ceviche'. Ceviche is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. Ceviche is one of the most popular seafood dishes and you will see it being offered on almost any menu in Peru!

Departures: Daily at 11 am, 1.30 pm and 4 pm

Additional Information:
• Confirmation will be received at the time of booking.
• Minimum number of 2 people is required.
• Small group tour.