Chaqchao occupies a long second-floor balcony space on Calle Santa Catalina, in the busiest pedestrian stretch of the centre. The chocolates are produced in small batches in their own workshop using Peruvian cacao from the northern Amazon and the Cuzco valleys. The bars and truffles are interesting on their own — try the dark with pink salt, or the milk with quinoa — but the real reason to come is the two-hour chocolate-making workshop, run twice daily, in which you roast, peel, grind, and mould your own bar from raw beans.
The cafe also does good single-origin espresso, fresh juices, and a small lunch menu. The view down over the busy street from the balcony is worth a coffee even if chocolate is not your thing.