Chocolate is an element that allows for connections with educational knowledge in the scientific field. At the Chocolate Museum, we do this through an educational, hands-on, and fun workshop, playing with the changes of state and the crystallization of chocolate.
Key curricular competencies: Scientific competence, which involves understanding and explaining the natural and social environment by using a set of knowledge and methodologies—including observation and experimentation—to ask questions and draw evidence-based conclusions in order to interpret and transform the natural world and the social context.
A hands on workshop where students will learn about Modernisme and its connection to chocolate.
Explanation about the cacao tree, the chocolate-making process, and its ingredients, followed by hands-on activities involving artistic expression and sensory experimentation with chocolate.
A hands-on workshop in which students will recreate the original chocolate recipe used by the Mayans and Aztecs and compare it to the modern version.
