In the location's words:

There are confectionery products that are produced cheaply in large quantities and where the simplest cocoa is most likely used for coloring. But don't worry: real chocolate still exists. High-quality, aromatic cocoa plays the main role here. The focus here is not on price, but on genuine, unadulterated taste. In the second part of our museum, you can find out and "taste" how this good chocolate is made and what the factors for genuine quality are. A tasting session is an integral part of your visit to the museum.

Visitors are also given comprehensive knowledge about Dresden as the former chocolate capital of Germany and its formative role in the early chocolate industry. You can also marvel at the world's largest collection of chocolate molds by Anton Reiche in our chocolate museum.