SCHOKOLANDENMUSEUM KÖLN

 

Schokoladenmuseum Köln
Schokoladenmuseum Köln

9-17% off the entrance fee to the museum.

No, thalers can only be used here.

Schokoladenmuseum Köln
Am Schokoladenmuseum 1a
D-50678 Köln
Phone: +49 221 931 888-0
E-mail: service[at]schokoladenmuseum.de
Web: www.schokoladenmuseum.de

Monday - Friday 10:00 a.m - 18:00 p.m
Saturday: 10:00 a.m - 18:00 p.m
Sunday: 10:00 a.m - 18:00 p.m

 Weekdays

Weekend
/ Public holidays
AdultsSingle
14,50 EUR
Group*
14,00 EUR
Single
16,00 EUR
Group
15,50 EUR
Children/students up
to 18 yrs.
Single
8,50 EUR
Group*
8,00 EUR
Single
10,00 EUR
Group*
9,50 EUR
Children under 6 yrs.
Single
free
Group*
free
Single
free
Group*
free
Family ticket***Einzeln
37,50 EUR
Group*
/
Einzeln
42,00 EUR
Group*
/
Trainees/studentsSingle
11,00 EUR
Group*
10,50 EUR
Single
12,00 EUR
Group*
11,50 EUR
Seniors aged 65 and overSingle
13,00 EUR
Group*
12,50 EUR
Single
14,00 EUR
Group*
13,50 EUR
People with
Disability **
Single
8,50 EUR
Group*
8,00 EUR
Single
10,00 EUR
Groupe*
9,50 EUR


* Group from 15 persons
** Accompanying persons with B-card free
*** 2 adults and own children up to 18 years included

Photos © Schokoladenmuseum Köln GmbH

Schokoladenmuseum Köln
Am Schokoladenmuseum 1a
D-50678 Köln
Phone: +49 221 931 888-0
E-mail: service[at]schokoladenmuseum.de
Web: www.schokoladenmuseum.de

The museum is located - like a ship made of glass and metal - in the "Rheinauhafen" harbour, directly in front of the old town near Cologne Cathedral. In medieval Cologne, this was the anchorage and transshipment centre for Rhine boatmen. Today, the old swing bridge leads to the newly designed "Rheinauhafen" district.

The Cologne Chocolate Museum was founded and financed in 1993 by Dr Hans Imhoff, then Chairman of the Supervisory Board of the traditional Cologne-based company Stollwerck. Today it is an independent museum, the only one of its kind in the world, which provides an exciting insight into numerous aspects of the past and present of chocolate and cocoa. Intended as a gift to Hans Imhoff's home town of Cologne, the Chocolate Museum is self-supporting thanks to an uninterruptedly high number of visitors and is able to generate its running costs independently - an exceptional phenomenon in the museum world. Since its opening, more than 12 million visitors from all over the world have been initiated into the secret of chocolate.

Modern architecture meets historic square

In agreement with the conservation authorities, it was clear from the outset that the old and new complexes should be clearly differentiated. The choice fell on a transparent building with aluminium and glass in abundance, framing the old main customs office. In addition to exhibition rooms, a production hall also had to be designed for the glass chocolate factory. It was built at the tip of the Rheinau peninsula like a large ship's deck. The two-level hall with a total area of more than 1,300 square metres has also given the entire complex a beautiful promenade deck, to which two large open staircases lead from the outside. Visually, they emphasise the impression of the museum as the "first ship" in the Rheinauhafen.

The tour through nine exhibition areas on 4000 square metres, spread over three levels, is like a journey through the cultural history of chocolate: starting with the ancient American cultures, such as the Maya and the Aztecs, through the Baroque era and industrialisation to the individual refinement of fine chocolates today.

The chocolate factory

The production area, which is located in the "bow" of the ship-like museum building and also houses the chocolate fountain, shows how chocolate is processed today. There is no way around the chocolate fountain built especially for the museum, an artistic structure filled with 200 kilograms of warm, liquid chocolate. Warm liquid Lindt chocolate gushes out of four stainless steel fountains into the fountain bowl. In addition to the chocolate fountain, the production area includes a complete unit for processing the cocoa bean, from roasting, crushing and grinding through to the finished mixed, rolled and conched chocolate mass. A moulding plant, truffle production and hollow figure production give an idea of the delicacies that chocolate can be processed into. Around 400kg of chocolate is processed daily in this miniature, scaled-down facility.

The special thing about the Chocolate Museum is that you can not only see, but also feel, smell and taste it!

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