You will hardly ever see so many sweets in one place. If you haven't been to the Cologne Chocolate Museum yet, we strongly recommend visiting this paradise for the sweet tooth! ))
The museum has a greenhouse, a glass cube with an area of about 100 m2 and a height of 10 metres, in which plants used for chocolate production are planted. The greenhouse recreates the climatic conditions of the tropics: the daytime temperature is up to 30 degrees Celsius, the nighttime temperature is 20 degrees, the humidity is 100%, and a special system turns on a rain simulator every hour. The entrance to the greenhouse is a gateway, thanks to which the climatic conditions are not disturbed.
The museum also has a miniature chocolate factory. Visitors are separated from the equipment by windows through which they can see how chocolate is made today. The process is fully automated and controlled by computers - mechanisms knead the mass, pour hot chocolate into moulds, then cool it and even pack the finished products. The process involves only two people who pack the chocolate products into bags.
On the next floor of the museum, there is a workshop where truffles and various chocolate figurines are made. Here, too, the production process is controlled by automated equipment. The daily output of products made at this mini-enterprise reaches 400 kg. Freshly made confectionery products can be bought on the ground floor, where there is a small shop where sweets are delivered directly from the workshops. Every visitor to the museum receives a small but tasty gift - a chocolate bar made here.