Chocol­ate Mu­seum Co­logne

Co­lognes mu­seum not only of­fers his­tory, but also de­li­cious samples of the pop­u­lar sweet. 200 kilo­gramme chocol­ate con­stantly flows in the three metre high foun­tain for you to taste. At chocol­ate-praline classes there are no lim­its to the ima­gin­a­tion.

There is almost no-one who does not like chocolate. After all, a preference for sweet things is in our genes. No wonder, therefore, that the cultural history of chocolate goes back around 5,000 years. The Chocolate Museum in Cologne is entirely devoted to this sweet treat, and explains the entire history of chocolate, starting with the “ambrosia” of the gods among the Aztecs through to the modern industrially produced product. The exhibition includes items from the pre-Columbian cultures of Central America, an important porcelain and silver collection from the Baroque period and numerous old machines from the industrialisation era.

The “trip around the world of cocoa” does, however, also come across many digital and interactive stations. Dialogue options and modern technology highlights such as an interactive multi-touch table or a giant LED globe dispense information on the diverse subjects in a vivid and entertaining manner – with subjects ranging from the harvest of the cocoa beans to the global supply chains and production to the domestic supermarket shelf and enjoyment of the sweet gold. The museum has been climate-neutral since 2019 and also addresses some critical aspects of the long production and supply chains, including issues such as resource consumption, CO2 emissions, and matters of fair working conditions in the cultivation countries.

Chocolate fountain and freshly-made nappos

The high points of the exhibition include a walk-in tropical glasshouse with a cocoa tree and tropical climate. In a glass-fronted chocolate factory, visitors can watch small chocolate bars being made, hollow figures being created by hand and pralines being produced, as examples of how chocolate products can be industrially made, but also produced by hand in an entirely individual way. And to allow visitors to the Cologne Chocolate Museum to experience chocolate with all their senses, there are small samples available to nibble as they pass through the exhibition. At the press of a button, a small robot hands out freshly-made nappos to visitors directly from the production belt, and at the three-meter high chocolate fountain, which is formed from a golden cocoa bean, there is a constant flow of 200 kilograms of delicious chocolate waiting to be tasted.

Chocolate with craft beer, wine and whiskey

On guided tours with titles such as “100% chocolate” or “Little chocolate school”, visitors can immerse themselves even more deeply into the world of chocolate - with delicious samples to try . And “chocolate courses” or “praline courses” allow participants to give free rein to their imagination when creating sweet chocolate delicacies. Original combinations of chocolate with craft beer, wine or whiskey offer a very unusual taste experience at chocolate tasting events.

Maître Chocolatier

The Maître Chocolatier at the Chocolate Museum is Aiga Müller, a passionate chocolate expert who knows the best chocolate recipes and loves producing her own creations... Here, you can read what kind of chocolate she likes to eat most, and why she is particularly looking forward to the first Chocolatiers Market in Cologne.  From 14 to 18 November 2018, around 70 international Maîtres will present their craft at the Chocolate Museum in Cologne and surprise visitors with unusual creations. The event marks the 25th anniversary of the Chocolate Museum.