smart travel
Muzej čokolade Muzej čokolade u Kelnu je - dan je od deset najpose - ćenijih muzeja u Nemač - koj. U zgradi na tri sprata prikazan je čitav čokolad - ni svet, u kom posetilac mo - že da putuje kroz 3.000 go - dina staru istoriju čokolade – od božanskog jela Aste - ka do modernih industrijskih proizvoda. Putovanje poči - nje kod drveta kakaoa, čije je botaničko ime Theobroma cacao (grčki – jelo bogova). Tu posetioci mogu da vi - de kako nastaje kakao i ka - ko izgleda put do čokolade. Posebno je interesantna ta - kozvana tropska kuća – sta - klenik u kojem se može vide - ti originalno drvo kakaoa. Put vodi do male fabrike čokolade. Posetioci na li - cu mesta mogu da dožive kompletan proizvodni pro - ces. Glavna atrakcija mu - zeja ipak je tri metra visoka čokoladna fontana. Pored nje uvek stoji radnica Muze - ja i umače biskvite u čoko - ladu, koje potom deli pose - tiocima. Na drugom spratu muzeja posetilac može da sazna ne - što više o počecima kulturne istorije čokolade pre 3.000 godina. Narod koji je prvi ko - ristio kakao i od njegovih zr - na pripremao pitku čokoladu bio je stari indijanski narod Olmeka, a kasnije su to čini - la i plemena Maja i Asteka. Nakon što je otkrivena Ame - rika, Španci su kakao doneli na Stari kontinent. Iako je na početku predstavljao luksu - zni proizvod koji su koristi - li samo na dvorovima evrop - skih vladarskih porodica, kakao je vremenom postao pristupačan svima i danas se gotovo i ne može zamisli - ti domaćinstvo u kojem ne - ma čokolade. Na poslednjem spratu sve se vrti oko čokoladnih proi - zvoda.
and how its path to chocolate looks. A particularly interesting part of the museum complex is the so-called “tropical house” – a glasshouse where you can see an original cacao tree. The tour continues at the small chocolate factory. Here visi- tors can experience the com- plete production process first- hand. However, the museum’s main attraction is a three-me- tre-high “chocolate fountain”. It is always manned by a muse- um worker, who stands next to the fountain and dips biscuits in the chocolate that are then distributed to visitors. Visitors head to the second floor of the museum to learn more about the beginnings of the cultural history of cho- colate, dating back 3,000 ye - ars. The first people to use cocoa and its beans to pro- duce drinking chocolate we- re the ancient Olmecs, while the same beverage was la- ter produced by tribes of the Maya and Aztecs. Following the discovery of America, the Spaniards brought cocoa back to the Old Continent. Despite initially representing a luxury product that was on- ly consumed in the courts of Europe’s ruling families, co - coa gradually became acce- ssible to everyone. Everything on the top floor revolves around chocolate products.
Chocolate Museum The Cologne Chocolate Muse- um is one of the ten most vi- sited museums in Germany. Three floors of the building are utilised to present an enti- re chocolate world, where the visitor can travel through the three-thousand-year history of chocolate: from the “ambrosia” of the Aztecs to modern indu- strial products. The journey be- gins with the cacao tree, whi - ch carries the botanical name "Theobroma cacao" (Greek for food of the gods). Visitors can see how cocoa is produced
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