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Photos and video by Jerry Jones. Video editing by Christian Velasco.
Chocolate lovers are getting the chance to channel their inner Willy Wonka and craft their own custom chocolate confections from scratch.
The hands-on workshop is held at the Cacao Mágico shop, located near Gate E, the Cacao Mágico shop offers more than just artisanal desserts made from the ancient ingredient. Visitors can also participate in an interactive, hands-on workshop to learn about the crop and craft their own chocolate bar. The workshop is open to the public Monday through Saturday from 11 a.m. to 3 p.m., with a maximum capacity of 10 people per session.
Led by local chocolatier Chef Diego Beltrán, the experience begins with standard kitchen hygiene: a mandatory hand wash followed by a cooking apron, cap, and gloves. The workshop takes place in a spacious, air-conditioned kitchen, providing a comfortable escape from the summer heat.
Beltrán starts the session with a visual presentation detailing the origins of chocolate. Though many associate it with Europe, chocolate is native to Mexico, and the southern state of Tabasco remains the country’s top producer. Cacao trees require about five years of growth before yielding fruit, and they remain productive for roughly 30 years, offering two harvests per year.
The chef also highlights the differences between the three main types of cacao trees: Criollo (native to Mexico), Forastero, and Trinitario. Using replicas, Beltrán demonstrates how the fruit changes color as it ripens, shifting from green to yellow, orange, and eventually brown. After reviewing the cultivation process, guests can sample cacao nibs—small, crunchy bits of roasted, peeled, and crushed cacao beans.
The hands-on portion focuses on the art of tempering chocolate. The process uses liquid chocolate straight from a melanger (a conching machine), where crushed cacao nibs are stone-ground with sugar and milk solids until completely smooth.
Using a spatula, participants spread the liquid chocolate onto a work surface to drop its temperature from around 113–122 degrees Fahrenheit (45–50 degrees Celsius) down to 80–82 degrees Fahrenheit (27–28 degrees Celsius). The chocolate is then gathered and mixed until it reaches an ideal working temperature of about 86 degrees Fahrenheit (30 degrees Celsius) before being poured into custom molds and refrigerated.
While the chocolate sets, Beltrán offers marshmallow skewers to dip in liquid chocolate and decorate with colorful toppings. Guests also participate in a guided tasting of dark, milk, white, and ruby chocolate—a naturally pink cacao variety known for its fruity flavor profile.
The workshop concludes by unmolding the freshly set dark chocolate bars, which are packaged to take home.
If You Go
Cacao Mágico offers 30-, 60-, and 90-minute workshop options.
- Adult pricing: $800 pesos, $1,200 pesos, and $1,800 pesos respectively.
- Children’s pricing: $600 pesos for the 30-minute session and $800 pesos for the 60- and 90-minute sessions.
Reservations must be made at least one day in advance by calling +52 (322) 182-9209. Updates can be found on the shop’s official Facebook and Instagram pages. The storefront also sells house-made confections, including peanut butter, salted caramel, Dubai-style chocolate, crème brûlée, and chocolate-covered nuts and almonds.
@outandaboutpv ☀️ Looking for a fun summer activity? Today, we took the Chocolate Workshop at Cacao Mágico (located inside the Puerto Mágico terminal) and learned so much about the history, cultivation, and tempering of chocolate from master chocolatier Chef Diego Beltrán! 🍫✨ 🥰 Enjoy this experience with family or as a couple (maximum capacity of 10 people). 🗓️ Book your 30, 60, or 90-minute class from Monday to Saturday, between 11:00 AM and 3:00 PM. 📞 Call 322 182 9209 to reserve your spot!
♬ sonido original – Out and About Puerto Vallarta
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