When I first heard about the Hamburg Chocolate Museum I knew we simply had to go!
Established back in 2011, Chocoversum is one of the best things to do in Hamburg and has been designed to demonstrate the process of importing cocoa and turning it into delicious chocolate.
After all, Hamburg is the second-largest cocoa import harbor in Europe and exported €4.2 million worth of chocolate in 2018.
How To Get To Chocoversum
The Hamburg Chocolate Museum is located just a stone’s throw away from Meßberg underground station which serves the U1 line.
If you’re driving around Hamburg then the nearest car park to the museum is the Öffentlicher Parkplatz located at Burchardstraße 12, 20095.
From the car park it’s around 110m to the entrance of the museum which is well sign posted.
Personally, we found walking to be the easiest way to get to the Hamburg Chocolate Museum from our hotel in Rodingsmarkt. The distance between our hotel and the museum was just over 1km and took us around 15 to 20 minutes.
It was the perfect way to see more hidden gems of the city!
Chocoversum Entry Cost
A one and a half hour tour of the Chocoversum museum starts at €19 per person.
Children under the age of 6 are free, meanwhile, the admission charge to the Hamburg Chocolate Museum for children aged between 6 and 17 is €11.
Concessions entry is also available for students and those over the age of 70 and costs €13.50 per person.
As well as a guided tour of the Hamburg Chocolate Museum admission also includes an opportunity to taste the chocolate in its various stages of production as well as the creation of your very own chocolate bar which you can take home with you.
Guide To Visiting Chocoversum, The Hamburg Chocolate Museum
When booking your visit to Chocoversum you’ll be given a tour time. We opted for the English tour leaving at 12.30pm.
Tours are available in English, Spanish and German and leave at different times during the day.
Before heading onto the tour we were advised to buy a bottle of water to take on the tour with us. At first, we thought it was a scam or an upsell but it was very handy, as you go through different ranges of tasting the chocolate and can make you quite thirsty.
The bottles were stored in the fridge perfect for a warm day and you could get sparkling or still.
You’ll be part of a group guided around the Hamburg Chocolate Museum and therefore are advised to arrive 15 minutes prior to your start time to ensure you don’t delay the rest of the group. We arrived around 12:10 which gave us 20 minutes to check-in at the front reception desk and explore the shop.
If you have any large coats or bags you can leave these in the lockers provided at a cost of one Euro.
Before long it was time for our tour to begin. We were greeted by our tour guided and provided with a brief introduction as to what to expect on our tour.
Then, it was time for our first taste of chocolate.
We were led to a large chocolate fountain and given wafers to use to try the chocolate. It was incredible!
Then it’s on to learn about the chocolate-making process. The Hamburg Chocolate Museum is owned by Hachez and follows their particular process of manufacture.
The Hachez factory is based in Bremen. Sadly, the Hamburg Chocolate Museum and the chocolate factory couldn’t be combined for health and safety reasons however, I still believe you get a very authentic experience.
Hachez is one of the few remaining chocolate manufacturers in Germany that carries out the entire chocolate manufacturing process under one roof. This starts with the unpacking, cleaning and roasting of the cacao beans and goes right through to the packaging of the final chocolate product.
Each cocoa bean requires around 100 hours of work to convert it into chocolate.
We had the opportunity to taste the cacao beans at this stage – they were honestly, totally not what I was expecting.
Again we were provided with some fascinating information about cacao beans. For example, did you know that one cocoa tree has around 100,000 blossoms each year and produces enough cocoa for around 100 bars of milk chocolate.
Next it was on to manufacturing our own bar of delicious chocolate. This has to be done early on in the tour to give it time to set.
This is a great way to break up the information process with a creative and fun task – especially if you’re coming to the Hamburg Chocolate Museum with kids!
In the kitchen, each of us was given a mould from which we could make our chocolate. There were loads of different toppings to choose from including; cereal, rasins, sprinkles, chocolate chips, nuts and coffee beans.
Once we had decorated our chocolate bar, we left it with the staff who stored it in the fridge leaving it to set while we continued with our tour.
The tour went onto providing us with information about the countries that produce cacao in hot and humid climates and the benefits of doing so.
We also learnt about the fermentation of the cacao beans in banana leaves and how this allows the flavours to develop.
There we also learnt about the sugar content of each style of chocolate, with white chocolate having the highest sugar content and dark chocolate having the lowest. There was a
Before finally learning about how the beans are dried out and shipped to Hamburg in nitrogen-filled airtight containers which protect the beans from moisture, mould and parasites.
After a further forty minutes or so tour of the museum, it was time to collect the chocolate bars we had made earlier.
We were so pleased with how they turned out.
The tour ends in the museum shop where you can buy an entire range of incredible Hachez chocolate products. We personally picked up some single chocolates from the fridge to eat back at the hotel after dinner!