The product behind the bar
The permanent presentation focuses on cacao and chocolate. Ask which steps or subjects are explained, so that your visit goes beyond simply comparing flavours in the shop.
Make it yourself by appointment
Bean-to-bar and praline workshops are mentioned in the programme. They require booking and have their own duration; an open shop does not mean you can join a workshop straight away.
Tasting with attention
An organised tasting can offer explanations of flavour and origin. Discuss the programme and any questions about ingredients in advance, especially when booking for a group.
Before you go
Check the Wednesday-to-Saturday opening and confirm workshops separately. For a group visit, ask about available places and the practical facilities at the venue.
Sources
This information has been compiled from public sources. Not everything has been confirmed by the museum itself; please check opening hours and prices on the museum's website.