More about this activity...
What will you do?
We will start by telling you why Cusco cocoa is so important to Peru. We will start the tasting with a 75% Cusco bitter, we will continue with an exotic variety of local nuts, delicious also as a filling for our chocotejas. Once we choose our favorite flavor, we will teach you how to prepare your own chocoteja and while we wait for it to cool, we will have a snack from the menu of Florencia and Fortunata Café, where there is a very original gift and souvenir store.
We will also tell you about how Totemiq, our Peruvian art collective, helps empower local women, creating job opportunities and supporting the preservation of living culture in Peru. Before we return we will pack our chocotejas and you will receive a Totemiq designer pouch, with an augmented reality filter inspired by our Cusquenian folk culture.
Monday - Saturday
10:00am - 12:00n
3:00pm - 5:00pm
How to get there
Florencia y Fortunata Café, Av. Jose Gabriel Cosio 401. Magisterio
Go down Avenida de la Cultura and enter Av. Jose Gabriel Cosio at the Magisterio stop. Walk up 3 blocks to Parque del Trébol. Cafeteria Florencia y Fortunata shares premises with Mi Feria, and is located in front of Parque del Trébol.
What is included in the price
– Cacao bitter cusqueño 75% (Vegan).
– Local seasonal nuts.
– Different types of activated and roasted local nuts.
– Disposable chocolate mold.
– Dulce de leche or chocolate fudge.
– Pastry tools.
– A beverage or snack drink.
– Aluminum wrapper for chocotejas.
– Totemiq sachet with interactive filter in augmented reality.
Does not include:
Language in which the experience is offered
Things to consider
Rain poncho or umbrella in case of rain. It is recommended to leave the center of Cusco with 25-30 minutes in advance to arrive 10 minutes before the scheduled time for the experience.
Learn about host Totemiq / Rebeca
I am an audiovisual communicator by profession, artist by vocation and bilingual guide specialized in cultural experiences. I am also a dancer and body movement researcher. I am passionate about Cusquenian art, ancient knowledge and the diversity of Peruvian gastronomy. For the last six years I have been promoting the art of Cusco’s colonial gilding, pottery, glazed ceramics, professional photography, acrylic painting and dance, as well as culinary experiences based on local ingredients.
48 hours before scheduled time