Chocolate Museum Hamburg ⇒
Discover & experience cocoa culture

Hamburg is not only known for its impressive port, historical Speicherstadt and modern Elbphilharmonie, but also for a true paradise for chocolate lovers: the Chocoversum. Here, not only is the history of chocolate brought to life, but the production process is also explained in every detail. Immerse yourself in a world full of sweet temptations and discover what makes the Chocoversum so special.

• Guided tours through the fascinating world of chocolate.
• Live demonstrations of chocolate production from bean to bar.
• Interactive stations, where you can make and taste chocolate yourself.
• A variety of chocolate creations to try and buy.
• Exciting background information about the history and culture of chocolate.

The Chocoversum in Hamburg is a unique chocolate museum that takes you on a sweet journey through the world of chocolate. Located in the Speicherstadt, it offers a fascinating combination of museum and adventure world. During a round trip of about 90 minutes, you will learn all about the origin of the cocoa bean, the manufacturing process of chocolate, and you can even lend a hand and create your own chocolate.

The Origins of the Chocoversum

The Chocoversum was opened in 2011 and is part of Hachez Chocoversum GmbH, which in turn belongs to the traditional Bremen chocolate brand Hachez.

The cocoa beans used in the Chocoversum come from various regions such as West Africa, South America, and Asia, which are known for their high-quality cocoa products. Especially countries such as Ghana, Ecuador, and the Dominican Republic are important suppliers.

Sustainability and Fair, Transparent Trade

The cocoa beans are sourced from certified plantations that adhere to strict social and ecological standards. These certificates ensure that the farmers are paid fairly and use environmentally friendly cultivation methods. One of the unique features of the Chocoversum is the transparency of the supply chains. At any time, you can trace from which plantations the cocoa beans come from and under which conditions they were grown.

The manufacturing process of chocolate in the Chocoversum is presented in a combination of traditional craftsmanship and modern technology. Every step is explained and demonstrated in detail so that you can develop a deep understanding of the art of chocolate making.

From Bean to Bar: The Steps of Chocolate Making

1. Selection and cleaning of cocoa beans: The cocoa beans are carefully selected and cleaned to remove impurities.
2. Roasting: The beans are roasted to intensify the flavors.
3. Cracking and Grinding: The roasted beans are cracked and ground to a cocoa paste.
4. Kneading and Conching: The cocoa paste is mixed with sugar and other ingredients and kneaded in special machines, the conches, for several hours to obtain a fine and homogeneous mass.
5. Tempering: The chocolate mass is heated and cooled to certain temperatures to create the correct crystal structure.
6. Molding and Cooling: The tempered chocolate is poured into molds and cooled to achieve the final form.

Interactive Demonstrations

In the Chocoversum, you can not only observe, but also participate actively. You are allowed to create your own chocolate bars and refine them with various ingredients.

In the Chocoversum, an impressive variety of chocolate creations and types are produced. Visitors can choose from a wide range of chocolate bars, pralines, and chocolate spreads.

1. Chocolate bars: More than 50 different types, from classic milk chocolate to exotic creations with fruits and spices.
2. Pralines and truffles: A large selection of handmade pralines and truffles with various fillings and decorations.
3. Special products: Chocolate spreads, hot chocolates and seasonal specialties like Easter bunnies and Santas.

What types of cocoa are used in the Chocoversum?

Each type of chocolate has its own character, which is shaped by the origin of the cocoa beans and the processing in the Chocoversum.

• Forastero: The most widely spread type of cocoa, known for its robust taste and high yield.

1. Criollo: A rare and noble type of cocoa, valued for its fine and complex taste.
2. Trinitario: A hybrid type that unites the robustness of the Forastero and the variety of flavors of the Criollo.

The Chocoversum works with a multitude of partners to ensure that the quality of the chocolate and the experience remain at the highest level.

Strategic Partnerships

1. Cocoa farmers and cooperatives: Close cooperation with certified plantations and cooperatives dedicated to the sustainable and fair cultivation of cocoa.
2. Research institutions: Collaborations with universities and research institutions for the development of new chocolate creations and improving production processes.
3. Local and international suppliers: Cooperation with suppliers who provide high-quality ingredients and machinery for chocolate production.

The chocolate made in the Chocoversum is not only available in the museum itself but also in various sales outlets.

Sales outlets at a glance

1. Museum shop: Directly in the Chocoversum, there is a well-stocked shop where all chocolate creations can be purchased.
2. Online shop: For those who cannot come to Hamburg, the Chocoversum offers an online shop with shipping options.
3. External partners: Selected chocolate products are also sold in delicatessens and specialty stores in and around Hamburg.

The development of new chocolate recipes at Chocoversum is a creative process led by a dedicated team. The team consists of chocolatiers, food technologists, and marketing experts. They work closely together to develop new flavor combinations and follow trends. In this process, both traditional recipes and modern influences as well as customer feedback are incorporated into product development.

• Year of opening: 2011
• Visitors per year: Over 100,000
• Size of the exhibition: Approximately 1,200 square meters
• Number of chocolate types: More than 50 different chocolate bars
• Duration of a tour: About 90 minutes
• Amount of cocoa beans processed annually: Several tons

How to get to Chocoversum

• Arrival by car: Chocoversum is centrally located in Hamburg's Speicherstadt and is easily accessible by car. Parking is available in nearby car parks. Prices vary, but a parking hour typically costs about 3 to 4 euros.
• Arrival by public transport: The nearest subway station is "Meßberg" (Line U1), from which it is only a few minutes walk to the museum. Various bus lines also stop nearby.

Opening Hours

Day of the Week	Opening Hours
Monday - Friday	10:00 - 18:00
Saturday	10:00 - 19:00
Sunday	10:00 - 18:00

When is the best time to visit Chocoversum?

The Chocoversum is a worthwhile destination throughout the year. However, there are certain times that are particularly recommended.

• Weekdays: During the week, the Chocoversum is less visited, providing a relaxed atmosphere.
• Early morning hours: Visitor numbers are lower in the morning, allowing for a more intensive and personal experience.
• Special events: The Chocoversum regularly offers special events and workshops that make a visit particularly worthwhile.

Admission Prices

Category	Price
Adults	from 19.00 Euro
Children (6-14)	from 11.00 Euro
Family card	from 49.00 Euro

The Chocoversum Hamburg is far more than just a museum - it's an experience for all senses. From the history and production of chocolate to creating your own, it offers a comprehensive and fascinating journey through the world of chocolate. With its interactive stations, detailed insights into the manufacturing process, and numerous chocolate creations, a visit to the Chocoversum is an absolute must for all chocolate lovers and those who wish to become one.