Chocolate Museum is two blocks from the Plaza de Armas in Cusco. This place is also the chocolate museum, and a cafe where Peruvians and tourists do not only learn about the history of chocolate from Mayan times to this day, but can prepare their own chocolate, taking part in a master class.

Every day, the chocolate museum in Cusco visit from 70 to 200 people. The owners of the attractions are the Frenchmen Alain Schneider and Clara Isabel Diaz. In July 2010, Allen and Clara opened their first chocolate museum in the hotel the city of Granada in Nicaragua, where they took part in a social project for several months. After consulting with some experts of chocolate, they decided to come to Cusco - where grows cocoa (chocolate tree).

This unusual museum consists of six rooms. They can learn about the history of chocolate, from the growing and processing of cocoa beans, there is little room for the little sweet tooth itself a "mini-factory" for the production of chocolate, which teach visitors how to cook the chocolate by hand. This workshop, which lasts the whole day, from the preparation of cocoa paste and ending with the manufacture of sweets, is perceived by visitors as fun and sweet way to relax.

Inside the museum there is also a room that functions as a cafe, but most of the menu, this cafe has the prefix "shoko-", for example, eating chocolate tea, hot chocolate, chocolate candy, mocha, and the house specialty - chocolate wine. You can also conduct a tasting of six kinds of chocolates, which have different filling: almonds, raisins, nuts, pepper, coffee and salt.

In addition, the museum offers visitors a guided tour of the Valley - on the farm, where they grow, collect and process cocoa beans. On such trips tourists tell all about cocoa taught planted seedlings to determine the ripeness of cocoa beans, are invited to participate in the harvest.