Chocolatier — Raw Cacao and Artisan Chocolate

Responsibilities

• Produce raw and artisan chocolate products using Oaxacan and Tabasco single-origin cacao
• Execute raw cacao ceremonies preparation — traditional Maya hot cacao drink with ceremonial-grade cacao
• Produce raw chocolate bars, raw truffles, raw cacao nibs preparations
• Develop adaptogenic chocolate products — cacao with reishi mushroom, lion's mane, ashwagandha
• Source ceremonial-grade cacao from indigenous cooperatives
• Educate guests on cacao's history, spirit, and nutritional benefits

Requirements

• 2–4 years chocolate experience with raw cacao and ceremonial cacao knowledge
• Understanding of raw chocolate production — without roasting or conching in conventional sense
• Genuine interest in cacao's cultural, nutritional, and ceremonial dimensions
• Communication skills for cacao ceremony facilitation

Benefits

• IMSS, Aguinaldo, vacation + premium
• Accommodation, organic staff meals

Work environment

Chocolate café or retreat chocolate kitchen. Tulum's cacao ceremony culture is one of its most distinctive features — ceremonial cacao is consumed in ritual context throughout the destination. Your chocolate work bridges culinary craft and cultural practice.

About the role

Chocolate as ceremony. In Tulum, cacao is not just food — it is medicine, ritual, and connection. Preparing a ceremonial cacao drink for guests gathered in circle at sunrise, using single-origin Maya-grown cacao, is an act that belongs to a tradition older than chocolate bars by thousands of years.