Special Event and Chocolate Tasting
This event is sold out.
Ana Rita García-Lascuráin, Founder and Director, MUCHO-Chocolate Museum, Mexico City
Juan Alonso Rodriguez, master woodworker
Enrique Galindo Fentanes, Professor, Department of Cellular Engineering and Biocatalysis, Universidad Nacional Autónoma de México
In this special event, Ana Rita García-Lascuráin, Juan Alonso Rodriguez, and Enrique Galindo Fentanes will explore the making and use of molinillos, whisk-like wooden tools traditionally used in Mexico to froth chocolate beverages. The presenters will discuss the history of chocolate production in Mexico, its current renaissance, and research on the foaming properties of molinillos. Participants will then use molinollos of their own to froth and taste three different chocolate beverages from the Cambridge-based Fine Cacao and Chocolate Institute.
Advance registration required. Participants must be 18+. $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
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.
Enrique Galindo Fentanes is a Professor in the Department of Cellular Engineering and Biocatalysis at the National Autonomous University of Mexico (UNAM). His research focuses on the development of bioprocess technologies for the agroindustry sector (e.g. aromas, food stabilizers), and biological control technologies to mitigate plant diseases affecting crops. Dr. Galindo is the principal investigator a scientific study evaluating the mechanical properties and hydrodynamic performance of Mexican molinillos in the preparation of chocolate beverages. He has an extensive publication record and has received numerous national and international awards for his research.
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 email@example.com.
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