There’s nothing quite like learning to make chocolate from scratch in the place where cacao has been treasured for thousands of years.

At Che’il Mayan Chocolate in Belize, I had the incredible opportunity to experience the entire bean-to-bar process firsthand. We started in the orchard, learning to identify and pick ripe cacao pods—it’s all about the color and the sound when you tap them.

Inside, we ground the roasted beans on traditional Mayan stones, just as it’s been done for centuries. The history woven into every step of the process is fascinating—cacao wasn’t just food for the Maya, it was also currency!

And the tasting? Pure heaven. There’s something magical about chocolate made right in front of you, still warm from the stone.

Who knows—this might be coming to a class soon!

Let’s Bake Together!

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