Cuzco Walking Tour, Museo y Catacumbas Del Convento San Francisco,
Choco Museo & Cooking School (Cocoa), Teachers Strike, Museo Inka,
Tunupa Restaurant’s Dinner and Peruvian Cultural Heritage Show
Cuzco Walking Tour
Above Left: The Tin Roof view south of Cuzco (beyond our green courtyard).
Above Right: The south mountain of Cuzco.
Above: Ladies in local dress.
Above: The ornateness of some Cuzco street signs.
Above Left: Ceramic Mural.
Above Right: Street Mural.
Above Left: Long Distance Cyclists.
Above Right: West Gate of Downtown City Area.
Museo y Catacumbas Del Convento San Francisco de Asis Del Cusco
(Also on Plaza de San Francisco)
Above: Museo y Catacumbas Del Convento San Francisco de Asis Del Cusco (also on Plaza de San Francisco).
Cuzco Walking Tour, Continued
Chocolate Cooking School
at the Choco Museo, Cusco, Peru
Above: Dennis and Terry Struck at the 3,400m/11200' Choco Museo and Cooking School in Cusco/Cuzco, Peru.
Above: Bean Pods on the Cocoa Tree can be different shades of Brown.
Above Left: Picture of a split Cocoa Bean Pod.
Above Right: Dried Cocoa Bean examples.
Above Left: Cocoa Beans have husks.
Above Right: Husks removed, common for bean to break or shatter but it does not matter because they are ground anyway.
Above: Working with Cocoa Beans that have already been de-husked and ground.
Above: Factory Choco Packing.
Above Left: Me and the Food Boss.
Above Right: Our Choco is heating, so now we begin de-husking and grinding Choco Beans.
Above Left: Terry and the Food Boss are Grinding Cocoa Beans.
Above Right: Choco Bean Tea Steeper System.
Above Left: Adding Chili Powder.
Above Right: Adding other Spices.
Above Left: Adding Milk/Leche.
Above Right: Introducing the Torpedo, it is a Mixer.
Above Left: This is how a Mixer works.
Above Right: Terry is on the Mixer, each person must Mix and Sing a Song.
Above Left: The Spice Girls are Lively.
Above Right: Product (to be filtered).
Above Left: Introducing the Professional Mixer.
Above Right: Grinder/Mixing Tool.
Above Left: Meanwhile, the Factory is hard at work.
Above Right: Introducing the Choco Mold, Dennis'.
Above Left: Terry's Choco Mold.
Above Right: People with similar "Adds" work together.
Above Left: Enjoying Life!
Above Right: Dennis' Product.
Above Left: Terry is on Clean-Up Duty.
Above Right: Terry's Neat Product.
Above Left: Terry and final Product.
Above Right: Wrapping-Up Business - We are to come back in 3-4 hours to claim our Products!
FYI: Coca Tree Versus Cocoa Tree
They Are Different
Question: Does cocaine and the cocoa bean come from the same plant?
Answer: No! Cocaine comes from the leaves of the Coca Tree (Erythroxylaceae coca), whereas the cocoa bean (Theobroma cacao), where chocolate is made from, comes from the Cocoa Tree. Coca is a shrub whereas cocoa is a tree. Check out the related links below for more information. - Wikipedia.
Question: Please show a picture of each plant Flower?
Above Left: Erythroxylum Novogranatense, the Coca Plant Flower (Cocain). There are four (4) Erythroxylum families; all produce Coacain - Photo by Wikipedia.com
Above Right: Theobroma, the Cacao Plant Flowers (Chocolate) - Photo by EcuadorFulbrightGuaranda.wordpress.com.
The Choco Museo Tour
We Walked Into a Demonstration and a Strike from the Teachers Union
(While Waiting for Our Chocolate to Set - Nothing Dangerous Happened)
We Walked to and Visited the Museo Inka
(While Waiting for Our Chocolate to Set)
Garcilaso de la Vega (12 April 1539 – 23 April 1616), born Gómez Suárez de Figueroa and known as El Inca or Inca Garcilaso de la Vega, was a chronicler and writer born in the Spanish Empire's Viceroyalty of Peru. Sailing to Spain at 21, he was educated informally there, where he lived and worked the rest of his life. The son of a Spanish Conquistador and an Inca Noblewoman [Princess] born in the early years of the conquest, he is recognized primarily for his histories about Inca history, culture, and society. His work was influential and well-received. It was as the first literature by an author born in the Americas to enter the western canon. - Wikipedia
Chocolate Cooking School at the Choco Museo
Above Left: Our Chocolate was ready, Dennis' has sticks.
Above Right: Terry's Chocolate popped out the mold nicely.
Above Left: Dennis' Chocolate popped out the mold nicely.
Above Right: We each had our Chocolate placed into the special custom plastic Choco Bag.
We Re-Visited the Museo Inka and Walked Home
Above: Is it Relief (carved outward) or Intaglio Sculpting (carved inward)?
Above Left: It is, in fact, Intaglio Sculpting (carved to the inside).
Above Right: We recognize a variant flower and color of the Cocoa Tree.
Above Left: Coca Candy is commonly available in Peru.
Above Right: We're walking to our hostel, with no problem, at 11,200 ft.
Tunupa Restaurant and the Peruvian Cultural Heritage Show
Above: We had an excellent Dinner and a Show. After the Cultural Clothing and Dancing along with Heritage Stories the Characters Danced with some of the audience members (to include Dennis).
We had a nice easy free day and we made good use of our time in Cuzco.
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