Germany trips - Koln - Schokoladen Museum

Went to the chocolate museum... I think there's one in Berlin, too, but I didn't visit it when I was in Berlin...

I believe the museum is heavily sponsored by Lindt. Interestingly, Lindt should be a Swiss Brand, not a German brand.

They have a chocolate foundtain as in the picture... having the shape of a cocoa tree...

The next 3 pictures are the visual components of different kinds of chocolate bars... the leftist dish with white powder is the sugar... you can see how much sugar is used for the non-dark chocolate...

There is indeed a definition of the different kinds of chocolate:

Fine Chocolate - at least 40% of the cocoa paste must originate from fine sorts of cocoa

Plain, Semi-Sweet - at least 50% cocoa paste

Bitter, Extra-Bitter - at least 60% cocoa paste

Milk Chocolate - at least 25% cocoa paste; 14% milk powder; no more than 55% sugar

Full-Cream Milk Chocolate - at least 30% cocoa paste; 18% milk powder; no more than 50% sugar

Full-Cream Milk Alpine Chocolate - The milk powder must originate from the Alps or the foot-hills of the Alps

Couverture - at least 25% cocoa paste; at least 31% cocoa butter

White Chocolate - neither cocoa paste or cocoa powder; at least 20% cocoa butter; no more than 55% sugar

Approximately 35 cocoa beans are required in order to procude one bar of full-cream milk chocolate. That is roughly equivalent to 2/3 of the contents of a cocoa fruit.