Choco-Confiseur / Maya Chocolate Specialist

Responsibilities

• Produce Maya-influenced chocolate confections and traditional chocolate beverages
• Execute traditional tejate (cold cacao and corn drink) and hot chocolate (Oaxacan and Maya-style)
• Produce chocolate confections using Tabasco and Chiapas cacao — chocolate truffles, chocolate tablets, cacao nibs
• Develop Yucatán-inspired chocolate products — honey bee chocolate with Yucatán melipona honey, local tropical fruit chocolate
• Manage cacao sourcing from Tabasco and Chiapas producers
• Educate visiting tourists on cacao history and Maya chocolate culture

Requirements

• 2–4 years confection or chocolate production experience with interest in cacao culture
• Knowledge of traditional Maya chocolate preparation — tejate technique, grinding on metate
• Understanding of cacao origins, processing, and regional flavor profiles
• Guest education communication skills — Mérida's cultural tourists ask questions

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform

Work environment

Chocolate shop in Mérida's tourist and cultural center. Mérida's proximity to the Maya chocolate tradition's geographic origin — cacao has been cultivated in the Yucatán Peninsula since at least 600 BC — gives this work genuine cultural weight.

About the role

Chocolate at its origin. The word "chocolate" comes from the Mayan xocolatl. The Maya were the first civilization to cultivate and drink cacao. Working with chocolate in Mérida is working with a tradition that began here, in this land, 3,000 years ago. The confection you produce carries all of that history.