There is a special establishment in the Historic Center of Havana: the Chocolate House Museum located on old Amagura street, near of the iconic Mercaderes, a place that denies the name of the road where its foundations are and that every traveler who crosses its threshold is grateful and enjoy.
Due to its double status as a museum and selling place of the exquisite product, it is a pleasant and instructive offer where in a synthesized and attractive story of cultivating cocoa plantations is told on the Island, from the colonial past and especially next to the prosperous coffee industry encouraged especially in the mountains of eastern and western extremes of the country. There is a bibliography and very interesting data about a saga available, which involved country and businessmen versed in the commercialization since the 19th century, and later, with the emergence of an industry in the 60s of the last century in the town of Baracoa, the region of the country most experienced in cocoa growers of Cuba.
An industry that has been expanded and updated in its technology on several occasions, in Cuba, notable prestige has been achieved in the final production of the national chocolate, well received in the country and abroad. The cultural institution also offers data on the development of the refined chocolate industry worldwide, a product that starting from a native South American tree, it was enthroned as the star or queen of sweets in gourmet or in humble versions, even throughout the world.
And in Cuba, since the 19th century, there was a place for the cocoa tree first used with great addition by nineteenth-century Cubans in those succulent and comforting cups of hot chocolate milk . Then we came to the delicious bars, chocolate and cream for cakes. Returning to our interesting Havana Chocolate Museum, when we get closer, we immediately notice the intense aroma of the product of yore. There are tables ready to usually serve small groups or couples in a warm and comfortable environment. Offering the Cuban product is one of the efforts of the place. It is a line of the economy that has suffered its ups and downs in recent times, although always it has been highly prioritized in recovering projects and productivity of the plantations, with bushes of excellent quality, and the modernization of an industry hit by the foreign blockade.
The institution survives with great effort and continues to tell its beautiful history that cannot be overshadowed by temporal contingencies. The History of Cocoa and Chocolate in the greatest of Antilles will always be a fascinating story that any traveler interested in Cuba deserves to know. Among the assets of the institution are a permanent collection of porcelain chocolate cups from countries such as Germany, France, Great Britain and Italy, Bakelite molds and a container of jams, donated by the Museum of the Brussels Royal Plaza.
Ceramic chocolate pots, casseroles and bowls of English earthenware that were found in archaeological excavations in the historic center. They broaden the attractive visuality of the site. Oh, and you won't leave there without tasting some of the versions of the national product. Good advantage.