Crafting Chocolate: The Sweet Scent Of Success

Cologne, Germany, is known for its chocolate museum, which takes visitors through the 3,000-year history of chocolate. The museum, founded by a local chocolate manufacturer, is located on a peninsula in the Rhine River and showcases over 5,000 exhibits related to chocolate. Visitors can learn about the origins of chocolate, its introduction to Europe, and its transformation into a luxury item. They can also observe the different stages of chocolate processing, from roasting to moulding, and even create their own chocolate bars.

The unique scent of chocolate can also be captured in a bottle of perfume. A simple recipe involves filling a bottle with jojoba oil and adding chocolate oil, drop by drop, until the desired fragrance intensity is achieved. The result is a chocolate perfume that can be dabbed on the skin or added to a bath for a scented treat.

Whether it's exploring the history of chocolate in Cologne or creating chocolate-scented cologne, the sweet delights of chocolate can be experienced in delightful ways.

Cologne's Chocolate Museum

The Chocolate Museum, Cologne

The Chocolate Museum in Cologne is located on its own little island in the river Rhine. The museum is the brainchild of Dr Hans Imhoff, a German chocolatier who started his chocolate and sweets company after World War II. The museum was opened in 1993 and has since become one of the city's most popular attractions, receiving around 650,000 visitors a year.

The Exhibition

The museum offers a comprehensive overview of the history of cocoa and its transformation into chocolate over the last 5,000 years. The exhibition spans 4,000 square metres and includes a diverse collection of historic items, a greenhouse, a famous chocolate fountain, an 18th and 19th-century porcelain and silver collection, pre-Columbian Mesoamerican exhibits, and various historical industrial machinery.

The Chocolate Factory

One of the highlights of the museum is the glass-walled chocolate factory and atelier, where visitors can watch chocolatiers at work and see the entire process of chocolate-making, from processing the cocoa to tempering and moulding the chocolate.

The Lindt Atelier

In the Lindt Atelier, visitors can create their own customised chocolate bars by choosing their preferred type of chocolate and adding up to four extra ingredients. The custom bars cost around 4€ each and take 45 minutes to make, so it's recommended to place your order at the beginning of your visit and then explore the rest of the museum while you wait.

The Café and Shop

The museum also features a café and a gift shop, both with stunning views of the Rhine. The café offers a variety of chocolate treats, including chocolate fondue, drinking chocolates, chocolate cakes, and fresh waffles. The gift shop sells a range of imaginative chocolate products, including liqueur, hot chocolate mixes, cocoa nibs, raw chocolate bars, and chocolate in the shape of Cologne Cathedral.

Practical Information

The Chocolate Museum is open daily from 10 am to 6 pm, except on Mondays from January to March and in November. Tickets can be purchased online or at the museum, and there are various options available, including family tickets and combo tickets with other attractions. The museum is easily accessible by public transport, with a short walk from the Heumarkt stop (Tram: 1, 5, 7, 9).

Making chocolate perfume at home

Firstly, gather your equipment and ingredients. You will need a funnel, a bottle (perhaps one with a unique design), jojoba oil, and chocolate fragrance oil. Cover your workspace with newspaper or plastic to protect it from any spills.

Using the funnel, fill the bottle with jojoba oil, leaving about a quarter-inch of space at the top. Then, add the chocolate oil, approximately five drops for every 1/8 cup of jojoba oil. Do this slowly, one drop at a time, as you can always add more if needed.

Secure the bottle and shake vigorously for at least 60 seconds, ensuring the contents are fully blended. Check that the two oils have combined and there is no separation.

Finally, store the bottle in a cool, dark place for 48 hours to a week. This allows the chocolate fragrance to infuse into the jojoba oil.

Your chocolate perfume is now ready to be gifted or enjoyed! You can dab a little on your skin, add a few drops to your bath, or even apply some to a lightbulb to fill the room with a delightful chocolate aroma.

If you are feeling adventurous, you can experiment with different carrier oils, such as sweet almond oil, or try adding other essential oils to create unique fragrance blends. Just remember to practice, be patient, and have an open mind when creating your own perfumes.

The history of chocolate

Ancient Origins

The story of chocolate begins in ancient Mesoamerica, specifically present-day southeast Ecuador, where the cacao tree was first domesticated. The Olmecs, one of the earliest civilizations in Latin America, were likely the first to turn cacao into chocolate, using it in rituals and as medicine.

Mayan Culture

Centuries later, the Mayans revered chocolate as the "drink of the gods." They created a thick, frothy brew called "xocolatl" by roasting and grinding cacao seeds, then mixing them with chilies, water, and cornmeal. This beverage was an integral part of Mayan culture, consumed during celebrations and important transactions. Chocolate was widely accessible in Mayan society and often enjoyed with every meal.

Aztec Empire

The Aztecs took their admiration for chocolate even further. They believed cacao was a gift from their god, Quetzalcoatl, and considered the beans more valuable than gold. Like the Mayans, they enjoyed hot or cold spiced chocolate beverages, but they also used cacao beans as currency. Aztec chocolate was mostly an upper-class indulgence, although the lower classes occasionally enjoyed it during weddings and other celebrations. The Aztec ruler Montezuma II was famously a chocolate lover, consuming gallons of xocolatl daily for energy and as an aphrodisiac.

Arrival in Europe

There are various legends about how chocolate first arrived in Europe. One story credits Christopher Columbus with discovering cacao beans during his journey to America in 1502. Another tale claims that Spanish conquistador Hernán Cortés was introduced to chocolate by the Aztecs and brought it back to Spain in 1528. A third story involves Dominican friars presenting Guatemalan Mayans and cacao beans as gifts to Philip II of Spain in 1544.

Regardless of its exact introduction, chocolate quickly became a beloved indulgence in Spain by the late 1500s. The treat gradually spread to neighbouring France and then the rest of Europe, captivating the royalty and aristocracy. European palates adapted the traditional Aztec recipe, adding sweeteners like cane sugar and honey to counteract the bitterness.

Industrial Revolution & Modern Innovations

With the Industrial Revolution, chocolate production underwent significant changes. In 1828, Coenraad van Houten (or Coenraad Johannes van Houten) invented the chocolate press, which revolutionized chocolate-making by extracting cocoa butter from roasted cacao beans, leaving behind a fine cocoa powder. This powder was mixed with liquids and moulded into solid chocolate bars.

In the late 19th and early 20th centuries, companies like Cadbury, Mars, and Hershey began mass-producing a variety of chocolate confections to meet the growing global demand. Swiss chocolatier Daniel Peter is credited with inventing milk chocolate by adding dried milk powder in 1876. Another Swiss chocolatier, Rudolf Lindt, invented the chocolate conch machine in 1879, creating a smooth and melt-in-your-mouth consistency that blended seamlessly with other ingredients.

The process of making chocolate

Firstly, the cacao tree (*Theobroma cacao*) is cultivated within 20° north and south of the Equator, requiring hot temperatures, rain, and shade to thrive. The tree bears oval fruits or pods, which are carefully harvested by hand, ensuring the flower buds and immature pods are not damaged. Inside each pod are 30-50 seeds, which are the cacao or cocoa beans. The pods are opened, and the seeds removed, then cleaned by hand, with the white pulp or pith, called 'baba', left on to help develop flavour.

The beans are then fermented, either in the 'heap method' popular in Africa, or in a system of cascading boxes, favoured in Latin America. This process can take up to 9 days, and during this time, the beans are covered with banana leaves and mixed gently to introduce oxygen. The pulp surrounding the beans is converted into alcohol by the yeasts in the air and the heat generated. The alcohol is turned into lactic and acetic acid, and the beans begin to take on the flavour of chocolate.

After fermentation, the beans are dried. They are laid out on wooden boards or bamboo mats in the sun for up to 14 days, being turned over and raked for consistent drying. Once dry, the beans are sorted, packed into sacks, and shipped to chocolate manufacturers.

At the manufacturing plant, the beans are cleaned, weighed, and blended according to specifications. They are then roasted to bring out the characteristic chocolate aroma, with the time and temperature depending on the desired result. The beans are then cooled and their shells removed, leaving the 'nibs'. The nibs are blended and ground, passing through refining mills to become a cocoa paste.

At this stage, the paste is subjected to hydraulic pressure, separating it into cocoa butter and cocoa powder. The cocoa butter is an important component, giving the final product its structure, lustre, and glaze. The cocoa powder is then mixed with other ingredients, such as milk powder, sugar, and spices, to create the desired type of chocolate.

The mixture is then conched, a process of rolling, kneading, heating, and aerating, which refines the texture and flavour. Finally, the chocolate is tempered by heating, cooling, and reheating, to thicken it and give it the right flow properties for filling moulds. It is then poured into moulds of various sizes, from individual bars to large blocks for confectioners.

The Chocolate Museum's cafe and restaurant

The Chocolate Museum in Cologne offers a delightful experience not just for chocolate lovers but for anyone fascinated by the history, culture, and art of this beloved treat. The museum's café and restaurant provide the perfect setting to extend your chocolatey journey, offering an array of delectable options to satisfy your sweet tooth.

The Chocolat Grand Café

The museum's café, aptly named Chocolat Grand Café, is a chocolate lover's paradise. Here, you will find an extensive menu dedicated to all things chocolate. Indulge in the classic hot chocolate or venture into the world of Eisschokolade, a German specialty where liquid chocolate is poured over chocolate ice cream, topped with a dollop of cream. If you're feeling particularly adventurous, pair your drink with a cake from their mouth-watering selection. During the summer months, the outdoor terrace offers a delightful ambiance to enjoy your treats while taking in the surrounding views.

The Ground-Floor Restaurant

Located on the ground floor of the museum, this restaurant is an ideal spot to unwind and indulge in various chocolate desserts and drinks. Their menu features an array of chocolate-themed creations, from decadent cakes to rich chocolate beverages. It's the perfect place to relax and recharge after exploring the museum's exhibits.

Beyond the Café and Restaurant

While the café and restaurant are sure to delight your senses, there's more to uncover within the museum itself. The Chocolate Museum takes you on a journey through the history of chocolate, with vintage chocolate tins, containers, and labels that showcase the evolution of chocolate marketing. You'll also find a fascinating section dedicated to the cocoa plant, complete with a small greenhouse where you can see live cocoa plants.

One of the most captivating parts of the museum is the Lindt Atelier, where you can create your own customized chocolate bar. Choose your chocolate type and add your favorite extras, then watch as chocolatiers craft your unique bar behind glass. It's an interactive experience that brings your chocolate dreams to life.

The museum also offers chocolate workshops, tastings, and festivals throughout the year, providing a deeper dive into the world of chocolate. You can learn the art of chocolate-making from professional chocolatiers, sample chocolates from around the world, and celebrate special occasions surrounded by all things chocolate.

Whether you're a chocolate connoisseur or simply seeking a sweet adventure, The Chocolate Museum's café and restaurant, along with its exhibits and activities, offer an unforgettable experience that will leave you with fond memories and a satisfied sweet tooth.

Frequently asked questions