Epicurean Travel: Central America’s Chocolate Plantations
Although chocolate is most often associated with Switzerland and Belgium, the delicious substance is believed to have originated in Mesoamerica. The Aztecs used cacao pods as a form of currency, although it’s likely that the coveted plant played an important role in regional trade for much longer. Chocolate was traditionally consumed with only spices to offset its naturally bitter taste; the practice of softening the flavor with sugar and milk originated in Spain, after 16th century explorers brought cacao pods back to Europe. While the majority of cacao today is grown in Africa, there are still working plantations throughout Central America that offer excellent insight into how chocolate is produced. Here are a few favorites.
Costa Rica
Chocolate tourism is big business in Costa Rica, with numerous plantation tours throughout the country. One of the most popular such tours is held at the Tirimbina Rainforest Center, an hour and a half north of San Jose. The 2.5-hour long tour takes visitors on a hike through the jungle, over a suspension bridge, and to a former cacao plot, where the history of cacao in the region and the process of chocolate production are explained in depth. Visitors are then offered the chance to sample traditional chocolate drinks. The center also offers a 1.5-hour long night tour, which does not include the forest hike.
Photo Source: http://www.flickr.com/photos/evert-jan/5526912925/
Ecuador
Chocolate is not typically manufactured at plantations; instead, raw cacao and cocoa butter is sent to production plants, many of which are overseas. This is not the case at Ecuador’sHacienda El Castillo, where chocolate is grown and produced on site. The hacienda’s chocolate is unique in that it contains a small amount of carob, which offsets the chocolate’s natural bitterness. The hacienda offers a somewhat more upscale take on the traditional chocolate tour, taking visitors through the entire process of chocolate making and ending the whole shebang with a luncheon of regional specialties.
Photo Source: http://www.flickr.com/photos/prefecturaguayas/8644844934
Guatemala
In the heart of the colonial city of Antigua, not far from Guatemala City, the Choco Museo is an excellent place for those who want to learn about chocolate’s history and production, but don’t necessarily want to venture into the forest to do so. The museum offers workshops on chocolate making that take visitors through the entire process of production, from drying and fermenting to molding bars. Those who do want to see a cacao in its natural form can opt for a full-day experience, which includes a workshop and a visit to a plantation, where guests harvest their own pods.
Photo Source: http://www.flickr.com/photos/lonqueta/3663295465
Mexico
Visitors to Mexico’s Yucatan Peninsula can learn about the role chocolate played in ancient Mayan culture at the Tikul Plantation’s Ecomuseo del Cacao. This working plantation features exhibits on the history of cacao in the region. After learning all about chocolate, guests are invited to watch a recreation of a traditional Mayan ceremony of debatable authenticity. Visitors end their tours with a short demonstration on how to make traditional hot cocoa out of raw cacao, sweeteners, and spices.
Photo Source: http://www.flickr.com/photos/rwoan/7941970624
Where to fly to? Costa Rica – San Jose: SJO | Ecuador – Guayaquil: GYE | Guatemala – Guatemala City: GUA | Mexico – Merida: MID
Search for flights now with FlightFinder™. Or try our Pick Two, Get One™ product to save up to 40% off your flights.
Have you ever been to a chocolate plantation? Let us know in the comments.
Tags: