Chocolate is a treat which many find hard to resist. Every German eats approximately ten kilos, or more than 100 chocolate bars, a year! Hamburg is Germany’s largest cocoa-trading centre. But how does the chocolate bar get onto the supermarket shelf?
“How does it work?” explains the complex chocolate production process from the delivery of raw beans via the river Elbe to its sale in the chocolaterie. Theobroma cacao (“food of the gods”) is the scientific name for the cocoa tree which only grows in the tropics. When a cocoa bean arrives in Hamburg, it has already travelled thousands of kilometres: the dried beans come in containers from the Ivory Coast and South America via the river Elbe. But there is still a long way to go before the bitter cocoa bean is transformed into a velvety-sweet chocolate bar.