At the Cocoa and Chocolate Museum, we will not only discover the history of cocoa beans and look at the next stages of chocolate production, but also invite you to taste the mass and cocoa butter and several types of chocolate. You can find out how "xocoatl" tasted - a drink made by the Mayans and Aztecs, and how chocolate served at the French royal court.
In a small tenement house on two floors we will see machines used for the production of cocoa mass, posters, photos and engravings and everything that involves chocolate. Visitors learn how chocolate hit South American tables from Europe. Decorative vessels were also exhibited in which it was served in South America, as well as old porcelain dishes from the 18th century.
In the museum you can find out how cocoa seeds are used to make small sweets or chocolate bars. In front of visitors, the confectionery master prepares pralines, explaining the technique of their creation, and you can buy a sweet gift in the museum shop.
Attractions inside
