Peel, pour and sip history! Led by chocolate historian Sophia Rea, this delicious workshop draws inspiration from the exhibition An Indigenous Present. Peel raw cacao beans, make your own drinking chocolate with spices and flowers used since precontact Mesoamerica, and froth it by hand with a traditional molinillo before tasting chocolate made today at Mexico’s oldest cacao farm, dating back to 1823.


About the Instructor

Sophia Rea is a chocolate historian and former chef for entertainers, with more than 35 years in the hospitality industry. She has been featured in Chocolate Connoisseur Magazine and The Wall Street Journal, as well as on WSMV. She leads chocolate tastings and talks nationwide, teaches Chocolate Art History for Atlas Obscura, and guest lectures at museums and universities. She is the founder of the Women in Chocolate Retreat in Santa Fe and a planning committee member for IndigeNash, Nashville’s Indigenous arts festival.

A woman with dark curly hair holds a bundle of wooden molinillo to stir chocolate.

Related exhibition

An Indigenous Present

Jun 26–Sep 27, 2026 | Upper-Level Galleries

An Indigenous Present, a thematic exhibition spanning 100 years of modern and contemporary Indigenous art, includes new commissions and significant works by 15 artists who use strategies of abstraction to represent personal and collective narratives, describe specific and imagined places, and build upon cultural and aesthetic traditions. Read More

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