At the Cologne Museum, you can experience not only the history, but also delicious samples of the popular sweet. At the three-meter-high fountain, 200 kilograms of chocolate flow continuously for tasting. There are no limits to the imagination when it comes to chocolate courses.
There is hardly anyone who doesn't like chocolate - we have a sweet tooth in our genes. So it's no wonder that the cultural history of chocolate is around 5,000 years old. The Chocolate Museum in Cologne is entirely dedicated to the sweet sin and explains the entire history to visitors, from the "food of the gods" of the Aztecs to the modern industrial product.
On display are, for example, exhibits from the pre-Columbian cultures of Central America, an important collection of porcelain and silver from the Baroque period and numerous machines from the era of industrialization. The "world tour of cocoa" also includes numerous digital and interactive stations. Dialogue options and modern technology highlights such as an interactive multi-touch table or a giant LED globe provide vivid and entertaining information on a wide range of topics - from the harvesting of cocoa beans, global supply chains and production to domestic supermarket shelves and the enjoyment of this sweet gold. The company, which has been climate-neutral since 2019, also addresses critical aspects of the long production and supply chains, including issues such as resource consumption, CO2 emissions and fair working conditions in the producing countries.
Chocolate fountain and freshly produced Nappos
One of the highlights of the exhibition is a walk-in tropical house with a cocoa tree and tropical climate. In a glass chocolate factory, the production of small chocolate bars, the handcrafted manufacture of hollow figures and praline production clearly demonstrate how chocolate products are made both industrially and individually by hand. And so that visitors to the Cologne Chocolate Museum can experience chocolate with all their senses, there are always small tastings in between: at the touch of a button, a robot hands freshly produced Nappos directly from the production line to the guests and 200 kilograms of delicious chocolate flow continuously for tasting at the three-metre-high chocolate fountain, which is formed from a golden cocoa bean.
Guided tours with titles such as "100% Chocolate" or "Little Chocolate School" allow visitors of all ages to delve even deeper into the world of chocolate - with delicious samples. And with "chocolate courses" or "praline courses" for children and adults, there are no limits to the imagination when it comes to creating your own sweet delicacies. Original combinations of chocolate with craft beer, wine or whiskey lead to very special taste experiences during tastings.
The Chocolate Museum's Maître Chocolatier is Aiga Müller - she is a passionate chocolate expert, knows the best chocolate recipes and loves making her own creations. She gives you an insight into the chocolate museum's confectionery and tells you which chocolate she likes best.
