Cocoa's Secrets: Concert and fine chocolate experiences in Munich!

Cocoa's Secrets: Concert and fine chocolate experiences in Munich!

A very special show-concert is on the program in Munich on June 26, 2025: “Ciao Cacao” in the Bürgersaal Fürstenried. The diverse artist Elle Czischek, known as a singer, entertainer and actress, will take guests on a musical journey around the theme of cocoa with her live band. She will present 16 songs that illuminate the bittersweet truth about this special raw material. The event aims to provide entertaining information about the history of cocoa, its current status as an object of speculation and the future of chocolate until 2050, as muenchen-online.de reports.

The listeners can also look forward to a delicious accompanying activity: a tasting of sustainable fine chocolates will be offered. Czischek is musically supported by Andreas Unterreiner, who is known, among other things, for his compositions with the Jazzrausch Big Band.

The Future of Cocoa: New Technologies

But while cocoa fans are looking forward to the concert, exciting developments are taking place in the food industry. A Swiss start-up called Food Brewer is working on an innovative alternative to traditional chocolate. The company grows cocoa bean cells in a bioreactor to produce cocoa powder without having to harvest the cocoa trees themselves. Biotechnologist Adriana Gallego begins this process by taking cells from cocoa beans directly from Costa Rica and placing them in a nutrient solution where they grow and multiply. After a certain amount of time, these clumps of cells are transferred to a steel bioreactor, where they are processed into a brown paste, which is then dried and processed into cocoa powder, as tagesschau.de explains.

The goal of this venture is the industrial production of cocoa powder that can be customized in taste and shape - an exciting prospect for chocolate production in the future. Around 20 manufacturers are currently testing the new cocoa powder. Compared to traditional chocolate, in vitro chocolate has a similar melt, while the taste varies depending on the type and added sugar.

Cocoa in the area of ​​tension between future and tradition

Developments surrounding the cocoa market could have significant implications for both consumers and retailers. Food Brewer's approach does not aim to compete with traditional cocoa farmers; Rather, the company wants to close a gap in its offering and thus create real added value.

In this exciting time for the topic of cocoa, the “Ciao Cacao” concert in Munich combines music, enjoyment and informative content. The harmonies of the songs and the delicate aromas of the chocolate invite you to think intensively about the history and future of cocoa. Further information about this event can be found in the event calendar and in the music section on the website of muenchen-online.de and on schokoinfo.de.