1/5 Erykah B. 5 years ago on Google
This
place
is
a
joke!!!!We
took
a
free
tour
and
signed
up
for
a
chocolate
making
workshop
for
the
next
day
which
by
the
way
is
$25
per
person
and
that
is
a
lot
of
money
for
an
average
Nicaraguan.
The
website
described
that
the
workshop
would
last
2
hours
and
we
would
make
our
own
chocolate
bars
from
scratch.
My
husband
and
I
were
the
only
people
in
the
workshop
and
it
lasted
approximately
45
mins.
During
that
time
we
roasted
and
ground
cacao
beans
which
took
most
of
the
time,
the
person
explained
the
exactly
same
things
as
were
explained
to
us
in
a
free
tour,
we
made
ourselves
the
hot
cocoa
drinks
after
which
we
were
asked
if
we
wanted
100%
cacao
bar
or
70%
(did
not
even
give
an
option
of
a
milk
chocolate
which
we
should
have
had
according
to
the
description
on
the
website),
we
chose
70%
and
they
just
poored
the
already
made
chocolate
into
a
mould
for
us.
There
was
no
tempering
of
a
chocolate
or
anything
in
between.
They
simply
skipped
that
very
important
step
and
when
I
asked
why
they
said
that
their
boss
did
not
want
to
invest
money
into
that
machine
even
though
for
chocolate
tempering
they
only
need
a
marble
board,
a
thermometer,
2
spatulas
and
some
skills.
So
in
their
museum
they
describe
on
posters
how
important
the
chocolate
tempering
is
as
thats
what
makes
the
chocolate
nice
and
smooth
and
all
the
right
things
but
they
don't
do
any
of
that!!!!As
a
result
the
chocolate
comes
out
lumpy
and
crystalic
so
save
yourselves
$5
and
buy
a
swiss
chocolate
bar
for
the
same
money
from
a
store.
I
tried
a
few
different
brands
and
it
seems
Nicaraguans
only
know
how
to
grow
cocoa
but
not
how
to
make
it
into
a
proper
chocolate
bar.
No
wonder
most
of
their
cocoa
is
being
exported
to
other
countries
that
actually
know
how
to
use
it
better
and
it's
not
Nicaragua
that's
famous
for
their
chocolate!Additionally
we
ordered
a
hot
chocolate
drink
from
their
bar
and
they
simply
poured
some
milk
with
a
tiny
amount
of
cocoa
that
the
resulting
drink
did
not
resemble
anything
like
what
their
typical
hot
cocoa
should
be
and
what
we
make
in
the
workshop
(with
cinnamon
and
etc).Shame
on
you
for
being
a
choco
museum
and
not
being
able
to
make
your
national
cocoa
drink
properly!!!