Garrett Z.

Fun little shop to visit while walking on the Macelon, stopping in to just smell the fresh chocolate being made is worth the stop. There is a small museum upstairs that goes through the process of growing, harvesting, and making chocolate. This is where chocolate making classes and demos take place. On the main level you can taste a large variety of their products including bars, spreads, drinks, and other goodies. If you don't like to eat chocolate (what?!), there are other products to browse through including cosmetics, apparel, dishware, etc. The coolest thing to get here is a molinillo - a wooden tool used to make Mexican hot chocolate. That would make a unique and fun souvenir for any kitchen connoisseur. Prices are reasonable (about $5 a bar for homemade chocolate) especially given the free tastings and museum. It was enjoyable to get out of the heat, smell the chocolaty air, and explore.

Jenn H.

Our group of four came here for a mole and a chocolate making class. Our host Elias was amazing! He was funny, friendly and gave us some great recommendations! We went to the local market to get some of the ingredients for our mole and that itself was a fun experience, the tortilla place we were taken to was so good we went back for more on another day. The chocolate class gave a little background on chocolate which was very interesting. I highly recommend signing up for one of their classes if you are in the area

Robin B.

Rodrigo did the most amazing truffle and chocolate class for my family. It was an experience we will never forget. 100% worth it! Air conditioned, fun and delicious!

Martin R.

We went there for a family experience. The host Lizette was pretty bad at giving explanations. She sat there awkwardly and just told us to put the soft chocolate into the mold and said nothing --making it very weird. I informed her that the amount of chocolate I had was not enough to complete my mold, and she just said "sorry I can't give you any more. I gave all of you the same amount each so That's all you get." I asked her "What if I cannot even complete the mold?" She said, "yeah, sorry I can't give you any more" and just smiled. I thought that was weird but whatever. Later the rest of the experience was not very exciting. The chocolate itself was actually very good but the experience with the host, Lizette was not the best. She wasn't rude. She just wasn't very pleasant or social. I think that her lack of interaction with the guests makes it obvious that this is probably not the best line of profession for her. They probably picked her because she spoke the best English.

N O.

las cosas más bellas del mundo, son las que compartimos con los demás. ¡Qué taller tan increíble e informativo! Had such a beautiful experience learning the process of the cacao bean, our group was 6 people sat around a large table on the second floor. The building has steep stairs and is right off of the Main Street el centro. The experience began and was lead by Lizzette, who was the best at explaining everything with ease, clarity and patience, she was intelligent and precise, it is apparent that she loves her job and is passionate about mesoamerica. The workshop was hands on and began with toasting beans, We explored a Spanish church version of a hot chocolate recipe that was kept secret for over 200 years! We learned much history through the lesson and the group had great questions. Gracias Lizette por todo tu conocimiento y amor por lo que haces. Estoy orgullosa de ti y espero que siempre sepas que hay personas que realmente te admiran.

Hugh N.

The experience was incredible! It was about 4 hours from the beginning to the end, and we enjoyed every single moment of it. It was an educational & fun & interactive exercise with other chocolate lovers & admirers. The staff were well spoken & informative with the history of choco & leading up its current popularity. We were making chocolate from scratch...starting with the history, geography, ancient culture through modernization, to the final-tasty products as choco truffles & powders. We highly recommended this place for anyone who is a chocolate lover or a lover-of-chocoholic. It's a rewarding experience. We have a more appreciation for the chocolate & it's process of making to perfection...for indulgence

Aarti B.

Delicious decadent chocolate with a cozy museum and wonderful cafe on the rooftop! Through a dozen or so compact signs, the museum walks you through the bean to bar chocolate process starting from extracting cacao beans from pods, roasting the beans, removing the husks, grinding the nibs, adding sugar and Voilà...a bar of chocolate is born! Fascinating to learn that majority of the world's chocolate is grown near the equator in Latin and South America and Africa while primarily consumed in the U.S., Western Europe, and Australia. After a quick walk-through of the museum on the 2nd floor, my hubby and I headed upstairs to the cafe. The classic Hot Chocolate and the Chocolate Tortilla made of cacao and drizzled with homemade ganache were divine! Definitely a chocolate overload, well worth it! So glad we saved our appetite all day for this. We sat outside on one of the small tables and soaked in the ocean view! As we weren't sure how the water was filtered, we avoided fresh fruits and ice - I requested to skip the strawberries on the tortilla and picked the hot coco over a frappe albeit the scorching summer heat! Glad we made those modifications and felt fine afterwards. After a delightful lunch, we sampled some of the chocolates and sauces on the main ground floor. The dark chocolate is silky smooth. We bought 2 bars of the 70% Plain Chocolate and Cinnamon Chocolate along with a bag of Cacao Tea made from the husks. The fresh Mango Dark Chocolate Truffle was delicious. Wish we had more space in our suitcase to bring back home! Looking forward to coming back and booking a truffle making or bean to bar workshop - maybe even both! Will save plenty of room in our suitcase to bring back more bars! If you're in Puerto Vallarta, definitely check out the Choco Museo and make some room for dessert!

Joy J.

This is a quaint chocolate store. They had samples out for us to try, from pure chocolate to spreads and drinks. They offer chocolate making classes that look fun but we didnt take them, so cant speak to the quality.

Nicole M.

This is a wonderful little place. Chocolate and related gifts on the first floor, history of chocolate and chocolate and mole making on the second floor. Our instructor, Fernanda, is knowledgeable and fun. My teen and I did the 2 hour workshop together. Sampled three different chocolate drinks we made together. Who knew Mexico was the birthplace of cocoa? Can't wait to take their mole workshop! Make sure you swing by. Delicious chocolate made right there. It's a delicious find in the heart of PV.

Deb A.

Frapucino 3.5stars: a rich and refreshing drink, served hot but needs more bitterness from the chocolate. 60% dark cocoa blended with milk and ice. Mayan chocolate 5 stars: hot and spicy mayan drink. They bring water or milk to our table, 60% cocoa drink chocolate, honey and chili. Perfect b Tascalate 5 stars: this is a prehispanic cold drink from chiapas made with maize, achiote, cinnamon, cocoa and water or milk. You can really taste every ingredient! Returned to choco museo the second time. Got Mayan chocolate drink agai

Phyllis M.

Attended the bean to bar workshop last week with my daughter and two teenaged grandsons. We all had a fantastic time. Jorge, the instructor, was not only knowledgeable but also humorous! He answered questions, made us laugh, and succeeded in teaching our diverse group the ins and outs of chocolate making. I have been to PV many times, but was unaware of this gem of an excursion available, located just one block off the Malecon. A great treat for all ages.

Amy S.

Unexpected find! Nice little shop. Tasted the chocolate tea - very good. They were making all the chocolate in house. The second floor has history and classroom. The third floor a cafe. We tried the chicken mole and it was great. There are daily classes you can take where the chef will take you shopping and you make your own mole. Other classes cover chocolate making. Very nice people!

Rory S.

Burnt Cocoa Beans! I bought 3 bags of Choco's cocoa beans and a couple of chocolate bars when I was in PV. I love cocoa beans and was excited to find them. However when I got back to the US and opened a bag I discovered that the beans were very burnt. The burnt spots carried through the outer shell and tasted as if I was eating charcoal. I emailed the company to see if I could get a replacement for my three bags and have heard nothing back. Make sure to check everything you buy from them. The bars were ok but the beans, unfortunately, were terrible.