The Museum sits in a beautiful building outside the crowded touristic routes.
On 3 floor multilingual panels explain the history of chocolate from the Atzec to today.
A demonstration is organize every half an hour showing how pralines are manufactured (magic is stripped out as every chocolatier uses the same raw materials supplied in small grains by big industries), but there's not enough room and the space will fill up quickly.
You will be able at the end of the demo to taste one or 2 pralines.
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