The chocolate Museum is located two blocks from the Plaza de Armas in Cuzco. This place is both a chocolate Museum and cafe, where Peruvians and tourists not only get acquainted with the history of chocolate from Mayan times to the present day, but personally can prepare the chocolate by taking part in the master class.

Every day the chocolate Museum in Cusco visit from 70 to 200 people. The owners of this attraction are the French Alain Schneider and Clara Isabel Diaz. In July 2010, Allen and Clara opened their first chocolate Museum hotel in the city of Granada in Nicaragua, where they participated in a social project for several months. After consultations with some experts of the chocolate they decided to come to Cuzco where it grows cacao (chocolate tree).

This unusual Museum consists of six rooms. They can learn about the history of chocolate, cultivation and processing of cocoa beans, there is a small room for the little ones sweet tooth myself a "mini-factory" for the production of chocolate, where they teach visitors how to cook the chocolate with your hands. This master class that lasts the entire day, starting from the preparation of cacao paste and ending with the production of candies, is perceived by visitors as a fun and sweet way to relax.

Inside the Museum there is also a room that functions as a cafe, but most of the menu of this cafe has the prefix "Choco-", for example, there is chocolate tea, hot chocolate, chocolate candies, mocha and specialty - chocolate wine. You can also conduct a tasting of six types of chocolates, which have different toppings: almonds, raisins, nuts, pepper, coffee and salt.

In addition, the Museum offers visitors a guided tour through the valley on the farm where grown, harvested and processed cocoa beans. On this tour, tourists will learn all about cocoa, taught to plant trees, to determine the ripeness of cocoa beans, offer to participate in the harvest.