Sekrety kakaowe: koncert i szlachetne czekolady w Monachium!
Sekrety kakaowe: koncert i szlachetne czekolady w Monachium!
Fürstenried, Deutschland - in Munich on June 26, 2025, a very special show concert is on the program: "Ciao Cacao" in the Fürstenried Bürgersaal. The diverse artist Elle Czischek, known as a singer, entertainer and actress, will take the guests with her with her live band on a musical journey around the topic of cocoa. It will present 16 songs that illuminate the bitter sweet truth about this special raw material. The event has the goal of informing its current status as a speculative object and the future of chocolate by 2050, as reports muenchen-online.de.
The audience can also look forward to a delicious accompanying activity: a tasting of sustainable noble chocolates is offered. Andreas Unterreiner, who is known for his compositions with the Jazzrausch Bigband, is supported musically.
The future of cocoa: new technologies
But while the fans of the cocoa look forward to the concert, exciting developments are formed in the food industry. A Swiss start-up called Food Brewer is working on an innovative alternative to conventional chocolate. The company breeds 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 removing cells from cocoa beans directly from Costa Rica and placing them in a nutrient solution where they grow and multiply. After a certain time, these cell lumps are transferred to a steel bioreactor, where they are processed into a brown paste, which is then dried and processed into cocoa powder, as https://www.tagesschau.de/wirtschaft/werber/kakao-schokolade-bioreactor-100.html) explained.
The aim of this company is the industrial production of cocoa powder, which can be adapted in taste and shape - an exciting view for the chocolate production of the future. At the moment, around 20 manufacturers are testing the new cocoa powder. Compared to conventional chocolate, the in-vitro chocolate has a similar melting, while the taste varies depending on the variety and added sugar.
cocoa in the area of tension between the future and tradition
Developments around the cocoa market could have significant effects for both consumers and for trade. With his approach, Food Brewer does not pursue the goal of competing with traditional cocoa farmers; Rather, the company wants to close a gap in the offer and thus create real added value.
In this exciting time for the topic of cocoa, the concert "Ciao Cacao" combines music, enjoyment and informative content in Munich. The harmonies of the songs and the fine aromas of chocolate invite you to deal intensively with the history and future of the cocoa. Further information on this event can be found in the event calendar and in the section Music on the website of [muenchen-online.de as well as on [schokoinfo.de]
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| Ort | Fürstenried, Deutschland |
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