Artisanal Chocolate / Cacao Specialist

Responsibilities

• Produce artisanal Oaxacan chocolate from cacao bean to finished product
• Source single-origin Oaxacan and Chiapas cacao directly from producer cooperatives
• Manage cacao fermentation and drying quality assessment
• Operate stone mills (molinos) for traditional Oaxacan chocolate paste production
• Produce traditional Oaxacan hot chocolate — with cinnamon, almonds, sugar on metate or mill
• Develop artisan chocolate products — tablets, truffles, chocolate mole bases
• Educate workshop visitors on bean-to-bar process through demonstrations

Requirements

• 2–4 years chocolate production experience with cacao origin knowledge
• Understanding of cacao fermentation and drying quality indicators
• Traditional Oaxacan chocolate preparation technique — stone mill, molinillo (chocolate frother), proper ingredient ratios
• Guest education and workshop facilitation skills

Benefits

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

Work environment

Artisanal chocolate workshop in Oaxaca. Oaxaca's chocolate culture is ancient and alive — the molinos (stone grinding mills) of Mercado Benito Juárez are one of Oaxaca's most iconic sensory experiences.

About the role

Chocolate in its homeland. The smell of Oaxacan chocolate being ground on a stone mill — cinnamon and cacao and almonds and raw sugar — is one of the world's great food aromas. You are producing a food that has been produced in this valley for three thousand years.