Chocolate Museum Hamburg ⇒
Discover & experience cocoa culture

Hamburg is not only known for its impressive harbor, its historic warehouse district, and the 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 can also be followed in the smallest 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 making from bean to bar.
• Interactive stations where you can make and taste your own chocolate.
• 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 experience world. During a roughly 90-minute tour, you will learn all about the origin of the cocoa bean, the chocolate production process, and even get hands-on experience by creating your own chocolate.

The Origins of the Chocoversum

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

The cocoa beans processed at the Chocoversum come from various regions such as West Africa, South America, and Asia, known for their high-quality cocoa products. Countries like Ghana, Ecuador, and the Dominican Republic are particularly 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 farmers are paid fairly and use environmentally friendly farming methods. One of the special features of the Chocoversum is the transparency of the supply chains. You can always trace back to which plantations the cocoa beans come from and under what conditions they were grown.

The chocolate production process at Chocoversum is presented in a combination of traditional craftsmanship and modern technology. Each step is explained and demonstrated in detail, allowing you to develop a deep understanding of the art of chocolate making.

From Bean to Bar: The Steps of Chocolate Production

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 into cocoa mass.
4. Kneading and Conching: The cocoa mass is mixed with sugar and other ingredients and kneaded in special machines, called conches, for several hours to achieve a fine and homogeneous mixture.
5. Tempering: The chocolate mass is heated and cooled to specific temperatures to produce the correct crystal structure.
6. Shaping and Cooling: The tempered chocolate is poured into molds and cooled to achieve the final shape.

Interactive Demonstrations

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

At 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 varieties, 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, drinking chocolates, and seasonal specialties such as Easter bunnies and Christmas men.

What cocoa varieties are used in the Chocoversum?

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

• Forastero: The most widely grown cocoa variety, known for its robust flavor and high yield.

1. Criollo: A rare and noble cocoa variety valued for its fine and complex flavor.
2. Trinitario: A hybrid variety that combines the robustness of Forastero with the flavor diversity of Criollo.

The Chocoversum collaborates with a variety of partners to ensure that the quality of the chocolate and the experience remains at the highest level.

Strategic Partnerships

1. Cocoa Farmers and Cooperatives: Close cooperation with certified plantations and cooperatives committed to sustainable and fair cocoa cultivation.
2. Research Institutions: Collaborations with universities and research institutions to develop new chocolate creations and improve production processes.
3. Local and International Suppliers: Collaboration with suppliers who provide high-quality ingredients and machinery for chocolate production.

The chocolate produced at Chocoversum is not only available in the museum itself but also at various sales points.

Overview of Sales Points

1. Museum Shop: There is a well-stocked shop directly in Chocoversum where all chocolate creations can be purchased.
2. Online Shop: For those who cannot come to Hamburg, Chocoversum offers an online shop with shipping options.
3. External Partners: Selected chocolate products are also sold in gourmet shops 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 specialists. They work closely together to develop new flavor combinations and follow trends. Both traditional recipes and modern influences, as well as customer feedback, are incorporated into the product development process.

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

How to Get to the Chocoversum

• Arrival by Car: The Chocoversum is centrally located in Hamburg's Speicherstadt and is easily accessible by car. There are parking options available in the nearby parking garages. Prices vary, but typically, one hour of parking costs around 3 to 4 euros.
• Arrival by Public Transport: The nearest subway station is "Meßberg" (Line U1), from which it is just a few minutes' walk to the museum. Various bus lines also stop nearby.

Opening Hours

What is the best time to visit the Chocoversum?

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

• Weekdays: During the week, the Chocoversum is less crowded, providing a relaxed atmosphere.
• Early Morning Hours: Especially in the mornings, visitor numbers are lower, allowing for a more intense and personal experience.
• Special Events: The Chocoversum regularly offers special events and workshops that make a visit particularly rewarding.

Admission Prices

The Chocoversum Hamburg is much more than just a museum – it is an experience for all the senses. From the history and production of chocolate to creating your own confection, 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 want to become one.