Cologne's Chocolate History: A Sweet Legacy

Cologne, Germany, is famous for its chocolate museum, which attracts 650,000 visitors a year. The museum offers about 4,000 tours and is located on its own little island in the river Rhine. It was founded by Dr Hans Imhoff in 1993 and has been partnered with Lindt since 2006. The museum offers a comprehensive exhibition of the history of cocoa, covering 5,000 years of cultivation. Visitors can learn about the industrial process of modern chocolate-making, watch chocolate being made, and even create their own chocolate bars.

The history of the museum

The Chocolate Museum in Cologne, Germany, is the brainchild of Dr Hans Imhoff, a German chocolatier born in the city in the 1920s. After World War II, Imhoff started his own chocolate and sweets company, which went on to acquire several large German chocolate companies, including Stollwerck and Hildebrand.

In 1993, Imhoff opened the Imhoff-Schokoladenmuseum, now known as the Schokoladenmuseum Köln GmbH. The museum received its current name in 2017 after Lindt & Sprüngli joined as a partner in 2006.

The Chocolate Museum is located on its own little island in the Rhine and offers visitors a comprehensive look at the history of cocoa and its transformation into chocolate. The museum features a diverse collection of historic items, a greenhouse, a chocolate fountain, an 18th and 19th-century porcelain and silver collection, exhibits from pre-Columbian Mesoamerica, and various historical industrial machinery.

The museum also has a glass-walled production facility and chocolate workshop, where visitors can see how chocolate products are crafted through both mechanised and manual processes. Visitors can even create their own customised chocolate bars.

The Chocolate Museum is a popular attraction, receiving about 650,000 visitors a year. It offers a unique and indulgent experience, combining history, culture, and, of course, plenty of chocolate!

The history of chocolate

Chocolate eventually made its way to Europe in the 17th and 18th centuries, where it was deemed a precious commodity, served only in porcelain and silver containers by the idle rich. The manufacturing process has evolved over the centuries, with modern chocolate-making now a technologically sophisticated industrial process.

The story of chocolate in Germany began with the Stollwerck chocolate factory in Cologne, founded in 1839 by Franz Stollwerck. The aroma of the factory's chocolate, marzipan and gingerbread products entranced a young Hans Imhoff, who lived nearby. Imhoff went on to establish his own chocolate and sugar factory after World War II and later acquired several other chocolate companies, including the oldest manufacturer of chocolate in Germany, Berlin's Hildebrand chocolate company.

In 1993, Imhoff opened the Imhoff-Schokoladenmuseum (now known as the Chocolate Museum) in Cologne, the only museum in the world devoted exclusively to chocolate. The museum offers a comprehensive exhibition of the history of cocoa, covering its 5,000 years of cultivation, and features a diverse collection of historic items, a greenhouse, a chocolate fountain, and exhibits on the cultural history of chocolate. Visitors can also watch chocolate being made and enjoy various chocolate treats.

The process of making chocolate

Step 1: Cacao Cultivation

Theobroma cacao trees, which bear oval fruits or pods, grow within 20° north and south of the Equator. Each pod contains 30-50 seeds, known as cacao or cocoa beans. The beans are about the size of an olive and grow in five columns surrounded by a white pulp or pith. The pods are ripe when they turn yellow or orange and are harvested twice a year. After being chopped off, the pods are opened, and the seeds are removed and cleaned by hand.

Step 2: Fermentation

The beans are then fermented, which is when the pulp surrounding them is converted into alcohol by the yeasts in the air and the heat generated by the pile or box they are kept in. During this process, which can take up to eight days, the alcohol turns into lactic and acetic acid, and the beans begin to develop their distinctive chocolate flavour and colour.

Step 3: Drying and Shipping

After fermentation, the beans must be carefully dried, either on wooden boards or bamboo mats under the sun, or in sheds in regions with high rainfall. They are then graded, packed into sacks, and shipped to chocolate manufacturers all over the world.

Step 4: Testing, Cleaning, and Roasting

Upon reaching the manufacturing plant, the cocoa beans undergo extensive sampling and testing. Once approved, they are cleaned and roasted for 10 to 35 minutes. This process brings out the characteristic chocolate aroma.

Step 5: Cracking and Grinding

While roasting, the shell of the bean separates from the kernel and is removed through a process called cracking or fanning. The beans are then ground or crushed to produce chocolate liquor or chocolate liquid.

Step 6: Refining

For the second refining process, chocolate manufacturers use a roll refiner or ball mill to reduce the particle size of the cocoa mass and distribute the cocoa butter evenly throughout the mass. This step is crucial in developing the smooth and creamy mouthfeel of chocolate.

Step 7: Adding Ingredients

Different percentages of cocoa butter are added or removed, and depending on the desired flavour, ingredients such as sugar, lecithin, milk or cream powder, and spices like vanilla are also added. This formula is a closely guarded secret for each chocolate manufacturer.

Step 8: Conching

The mixture is then put into a conche, a large agitator that stirs and smooths the mixture under heat. This process can take anywhere from a few hours to several days and is essential in producing consistent, pure, and delicious chocolate.

Step 9: Tempering and Moulding

The final step is tempering, which thickens the chocolate and gives it a delicate composition, a uniform structure, and a well-rounded flavour. The chocolate is then poured into moulds of various sizes, from individual bars to large blocks used by confectioners.

The health benefits of chocolate

Cologne, Germany, is famous for its chocolate museum, which is located on the river Rhine. The museum showcases the history of chocolate, from its South American origins to the modern era. It also includes a working chocolate factory and a cafe where visitors can indulge in various chocolate treats.

Chocolate, particularly dark chocolate, is also known for its health benefits. Here are some of the key health benefits associated with consuming dark chocolate:

• Nutritional Content: Dark chocolate is rich in nutrients and minerals, including iron, magnesium, copper, manganese, potassium, phosphorus, zinc, and selenium.
• Antioxidant Properties: Dark chocolate contains polyphenols, flavanols, and catechins, which are powerful antioxidants that can help protect the body against damage caused by free radicals.
• Improved Blood Flow and Lowered Blood Pressure: The flavanols in dark chocolate can stimulate the production of nitric oxide, which helps relax the arteries and improve blood flow, thereby reducing blood pressure.
• Positive Impact on Heart Health: Dark chocolate can lower the risk of heart disease by improving several risk factors, such as lowering LDL ("bad") cholesterol and improving insulin sensitivity.
• Skin Protection: The flavanols in dark chocolate may protect the skin from sun damage, improve blood flow to the skin, and increase skin hydration and density.
• Enhanced Brain Function: Consuming dark chocolate may improve blood flow to the brain and enhance attention, verbal learning, and memory.

It is important to note that these health benefits are associated with dark chocolate that has a high cocoa content (70-85%). Dark chocolate also contains sugar and calories, so it should be consumed in moderation as part of a balanced diet.

The role of chocolate in German culture

Germany has a rich history with chocolate, from its early days as a medicine to its role in both world wars and its current status as the world's largest exporter of chocolate.

The History of German Chocolate

Chocolate first arrived in Germany in the 17th century, sold as a medicine in pharmacies. In 1673, a Dutch man named Jan Jantz von Huesden opened a shop in Bremen offering coffee and chocolate for pleasure, rather than medicinal purposes. Initially, chocolate was a luxury product and very expensive, so only available to the rich. Taxes on cocoa placed in the 18th century further discouraged its consumption. However, famous figures like Goethe, Schiller, and King Frederick II of Prussia were all said to be fans of the drink. In the early 19th century, taxes on cocoa were lowered or abolished in most German states, and chocolate became more accessible to the general public.

In 1828, a Dutch chemist discovered a way to make powdered chocolate, which paved the way for the creation of the first chocolate bar in Europe in 1847. As chocolate gained popularity, factories were established in Germany, with Dresden becoming the main centre of production. Per capita consumption of chocolate in Germany rose to 60 grams per year by 1881 and has continued to rise almost every year since.

World War I and II

During World War I and II, chocolate emerged as a vital part of soldiers' rations. The chocolate rations given to European soldiers during World War I sparked a worldwide love for chocolate, leading to the emergence of candy bars in the 1920s. The Hershey’s D-Ration bar, designed to withstand high temperatures and provide maximum energy, was one of the most noteworthy chocolate products developed during this time. Other chocolate products, such as the Nestle Ration Chocolate and the German army’s highly caffeinated “Scho-ka-kola” bar, also played an important role in providing sustenance and boosting the morale of soldiers.

Current Status

Today, Germany is the world's fourth-largest importer of cocoa beans and the second-largest in Europe. It exports around 680,000 tons of chocolate annually, accounting for 28% of EU exports. In terms of consumption, each person in Germany consumes roughly 9 kilograms of chocolate per year. The most consumed brands are Ritter Sport, Milka, Moser Roth, and Niederegger.

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