This event is sold out.
Special Event and Chocolate Tasting
In this special event, Juan Alonso Rodriguez will explain how to make a molinillo, the whisk-like wooden tool that is traditionally used in Mexico to make froth in chocolate beverages. Together with Ana Rita García-Lascuráin, he will discuss the history of chocolate production in Mexico and its current renaissance. Using molinillos, members of the Cambridge-based Fine Cacao and Chocolate Institute will make three different chocolate beverages that participants can taste during the program.
Advance registration required. $8 members/$10 nonmembers
Presented by the Peabody Museum of Archaeology & Ethnology in collaboration with the Fine Cacao and Chocolate Institute, the Mexican Consulate General in Boston, Fundación MUCHO Mexico City, and MassMex, as part of the 2019 New England Chocolate Festival
We encourage persons with disabilities to participate in programs and activities. If you anticipate needing any type of accommodation please contact us in advance at firstname.lastname@example.org.
About the Speakers:
Juan Alonso Rodriguez is a master woodworker from Santa Maria Rayon, a community located in the outskirts of Toluca, Mexico. He is the head of a fifth-generation atelier for master woodworking and carpentry, and is renowned for making molinillos—hand-carved wooden whisks used to froth hot chocolate and other beverages. Alonso often participates in chocolate festivals and events around the world to share his craft and to raise awareness about traditional chocolate making in Mexico. In recent years, through his wood artisanship and company Arte Alonso, he has collaborated with Mexican cacao producers, gourmet chocolatiers, and artists to help revitalize Mexico’s chocolate market.
Ana Rita García-Lascuráin is Founder and Director of the MUCHO-Chocolate Museum in Mexico City. She is an architect and a partner of DGL (De Pirro & Garcia Lascurain), an Architecture and Urban Design firm committed to urban quality of life. Ana Rita has developed architecture, art and real-estate projects, specializing in historic preservation and adaptive reuse of buildings. Her current creative work combines architecture and chocolate.