Estimada M.Luz: Según el taller que quieras hacer, hace falta o no pedir cita. Por ejemplo, para el Taller Exprés (11,95 Euros p.p.) y el Taller de Bombones y Barras (19,95 Euros p.p.) no hace falta reserva. Simplemente se llega a Mayan Monkey Mijas cualquier día de la semana (está abierto los siete días) a partir de las 10.30h y se compran las entradas en el mostrador de la tienda. Hay un mínimo de 2 personas por taller. Solamente para el Taller del Maestro Chocolatero (29,95 Euros p.p./ mín 4 personas) hace falta pedir cita. Todos los talleres están pensados para niños a partir de los 3 años, y el precio es lo mismo para adultos y niños ya que en realidad lo que se paga es el chocolate que se elabora y se lleva a casa después del taller. Para que te hagas una idea, si compras en tiendas tres barras del mismo tamaño de las tres que se hacen durante el Taller Exprés vale 11,95 Euros, ósea el mismo precio que vale el taller ;) Por cierto, la hora de cierre va variando según la época del año. Ahora mismo los talleres están disponibles hasta las 18.30h y la tienda-cafetería cierre a las 19h. No dudes en contactar conmigo para mayor información (whatsapp: +34 600 088 542) Un saludo cordial, Eli McCarthy Mayan Monkey Mijas Fábrica de chocolate y laboratorio de felicidad

Hi Pirataazu. Absolutely, we run workshops every day. We've introduced a new workshop too - bonbons and bars. It lasts half an hour and you make three bars of chocolate, and also caramel or ganache filled bonbons.

‭+34 600 088 542‬ For the 1 hour, you book For the 15 minut you just arrive i Think

Hi Terry! Eli here from Mayan Monkey Mijas :) Our "Express Workshop" costs 11.70 Euros per person. As the name suggests, this is a quick workshop (duration is approx 10 - 15 minutes), in which each participant gets to mold his/her own three bars of organic & ethically sourced chocolate, after which they can then decorate the bars with almost forty different ingredients (nuts, fruits, spices, seeds, chocolate drops, etc). The workshop costs the same for adults and children, since 11.70 Euros corresponds to the price of three bars of that exact same size in our shop....in other words, the workshop itself is effectively free - you only pay for the chocolate ;) Express Workshops are available seven days a week, from 10.30 onwards (closing time varies according to the season - 5pm in winter/ 8pm in July & August). No need to book either: you can just purchase your tickets at the counter on arrival. Hope this helps! Please feel free to drop me a message if you would like any further information. Kind Regards, Eli McCarthy Chief Happiness Officer Mayan Monkey Mijas

Hi Yaron, just seen your question now. We're open seven days a week and the last workshop is at 18.00, hope you had an excellent holiday and managed to visit us.... Best wishes, Jason

Hi Lars, during the summer period we run chocolate making workshops from 10.30am to 7.30pm every day and there is no need to book, just turn up. This express workshop lasts around 10-15 minutes, costs 11.70 euros per person and you get to make three bars of chocolate. There is a minimum of two people for us to run a workshop. We also run by appointment introductory workshops which last an hour, these are for a minimum of four people and costs twenty five euros per person. All prices are accurate at the time of writing this answer.

Hi Kerry, Apologies for the delay in getting back to you. Here are the instructions. Hope you have LOTS of fun :)))) Eli Chief monkey at Mayan Monkey Mijas xxx ........................... ROASTING Make sure your oven is clean so there are no nasty smells, then spread the beans out on a clean baking tray. Preheat your oven, then roast for 5 minutes at 160C, and lower to 120C for 10 minutes. Don´t panic if you hear popping sounds – this is the moisture being released from the beans. Remove from the oven immediately, and leave to cool on the baking tray. Roast time and temperatures vary considerably depending on your oven, quantity of beans and personal taste (some prefer more roasted, some less). Experiment, have fun: it´s all part of the process! CRACKING & WINNOWING Rub the warm beans in a tea towel to loosen the shells from the flesh. Put them into a ziplock plastic bag, and crush them with a rolling pin. What you get from this is cacao nibs (which are great in salads, smoothies, etc) mixed in with the shells. To get rid of the shells, put the nibs into a big bowl with high sides. Use a hairdryer (on cold setting!) on the bowl of nibs. The air will cause the papery shells, which are lighter than the nibs, to blow away. To avoid having a huge mess/clean-up operation, it´s not a bad idea to do this in your garden if you have one ;) At the end of the winnowing process you should be left with a bowl of clean nibs. A couple of small pieces of shell in the mix don’t matter too much, but you can always pick them out by hand if you like. The purer your nibs, the better your chocolate is likely to taste, so it’s worth taking your time Tip – the shells that you don´t throw away can be added to infusions/tea (since they are bitter, you might like to add honey, cane sugar, etc) or popped into candle wax to create a lovely delicate chocolate aroma. GRINDING Put the nibs into a grinder or a pestle and mortar, and start to grind. It takes about a half an hour of grinding (this is a great bicep-builder!) before the magic starts to happen, and the beans start to liquefy. Your trusty hairdryer comes in handy again here. This time put it on warm setting, and direct it to the mass in the pestle and morter: the heat allows the cacao butter in the beans to melt which speeds up the process somewhat. You have now made “stone ground” Mayan style chocolate. The texture isn’t smooth like highly ground chocolate (that takes about 3 days of continuous granite-roller grinding to attain!). MAKING HOT CHOCOLATE Transfer your cacao to a saucepan. Add milk (or a non-dairy milk or water if you are lactose intolerant/vegan, etc), the sweetener of your choice and all sorts of cacao-complimentary spices, such as chilli, cinnamon, nutmeg, etc. Bring to the boil gently (patience is a VERY important virtue in the art of chocolate!), whisking all the time. This allows the chocolate to aerate and creates a delicious thick froth (in Mayan and Aztec times, the single most important part of the drink was its froth). As soon as it reaches the boil and starts to bubble, remove from the heat. Serve, and rejoice at the fruits of your efforts :)))) Congratulations: you have now made chocolate from the bean! Please don’t hesitate to contact us with any questions about this process.

Dear Karen, Regarding our chocolate workshops: When you enter our factory to do an Express Workshop, you get to make three bars of chocolate and to decorate the chocolate with a wide range of ingredients. And, you absolutely take your three bars home with you. The price of the Express Workshop is exactly the same as purchasing three bars of chocolate in the shop - therefore the experience itself is free of charge. Not only that, the bars of chocolate that you make generally weigh more than the bars for sale in the shop, as our clients tend to use a LOT more ingredients on top - so its a winning combination of more product and a fun-filled family activity! If I understand you correctly, your expectation was that you would get to make chocolate from the bean to the bar in the workshop that your children attended. This is simply not possible within a fifteen minute timeframe. In reality, it takes over three days to make chocolate from scratch. Here's the step by step process below: Firstly, the beans have to be roasted. Then they need to be cracked and winnowed (this removes the shell from the bean). The beans are then conched in a melanguer for approx 72 hours to grind them together with sugar into a super smooth chocolate. We run a bean to bar workshop experience, which lasts two hours (just about enough time to take participants through all of the above-mentioned steps via the use of batches of cacao and chocolate at different stages of the bean-to-bar process in order to compress the 72 hours into a two hour experience). Its a fascinating and fun exercise, aimed at teenagers and adults (most younger children don't have the attention span to last two hours which is precisely why we created our Express Workshop!) Lastly, can you please contact us either via email or on +34 951 052 772. I understand that your children didn't get to take their bars home with them. If you didn't pick up your chocolates, they will still be waiting for you to collect them. The whole point of the Express Workshop is that instead of buying the chocolate bars in the shop, you get to make them yourself and of course, take them home and enjoy the fruits of your efforts. Kind regards and many thanks for your comments. ps, there are no chocolate fountains in our factory. The machines you are referring to are chocolate temperers which are specialised equipment used in all professional chocolate factories.