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 guided tour of the museum exploring the origins of cocoa, the chocolate-making process, Catalan traditions, and the characteristics of the chocolate figures on display at the museum. A visit that goes beyond the permanent exhibition to explore the importance of cocoa and chocolate production and trade in Barcelona, from their arrival in the 16th...
This workshop invites participants to learn basic chocolate-making techniques. It begins with a theoretical introduction to cocoa, the history of chocolate, and chocolate-making techniques.
We start with the same cocoa, from the same origin and producer, to conduct a comparative tasting of different chocolates. We will taste chocolates made with surprising ingredients and learn about the process of making artisanal chocolate.
