Chocolate Museum, the sweet history of Basque gastronomy
The history of a trade, that of the confectioner.
A museum that tells the story of the family tradition linked to sweets
In his chocolate museum, Rafa Gorrotxategi shows us a wide collection of chocolate pots from America and Europe, wooden grinders, porcelain teacups and mostacheras. Mortars, large mills and grinders, toasters, baking and refining machines, moulds, scales and other utensils from private collections or that Rafa Gorrotxategi has acquired over the last thirty years.
Rafa Gorrotxategi
Rafa Gorrotxategi is the third generation of the Gorrotxategi family. He worked with his father José Mari Gorrotxategi and trained in prestigious confectioneries, including three of the best in the world in Pastry and Chocolate: Antonio Escribá (El Mago del Chocolate) in Barcelona, Robert Linxe de la Maison du Chocolat in Paris and Paco Torreblanca's Pastelería Totel in Elda (Alicante).
The Museum
This fabulous museum offers a journey through the historical evolution of chocolate making. A history that goes back more than five centuries. During the visit you can discover metates and all kinds of primitive tools, some of them pre-Columbian. A special highlight is the reconditioned workshop of Juan Ignacio Garmendia, one of the first electric workshops in the Basque Country. The visit ends with a viewing of the documentary 'Txokolatea' in a space attached to the museum where workshops, tastings and chocolate tasting sessions are held.
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Opening hours
Todos los días abierto
10:00 — 14:30 /
15:30 — 19:00
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