The activity consists of a sensorial and educational journey in which we will explore the sustainable production that La Chocolaterie Chocolats supports in various countries around the world, culminating in a tasting of chocolates of origin. We will begin by discovering the varietals from Peru, Madagascar and Ecuador, focusing on the differences in aromas and flavours that each one offers. This sensorial journey invites us to perceive and appreciate the different organoleptic sensations that each type of chocolate provokes. Throughout the experience, we will stop to inhale deeply through the nose and exhale through the mouth, allowing the chocolate to melt and acquire our body temperature, which will intensify its flavour profile in the mouth. Afterwards, we will carry out a chocolate tasting in which spices will play a key role. We will use spices such as cardamom and pepper to awaken our taste buds and enhance the flavours of the chocolate. This tasting will include semi-sweet, milk and white chocolates, each combined with seven different spices to create a unique experience for the palate.