Tender & Bitter. An exhibition about chocolate and cocoa

Around 1000 years ago, a reddish-brown bean began its global triumphant march from Central America. The Spanish conquerors discovered cocoa in Latin America, which was already considered a luxury beverage by the Aztecs and Olmecs. The addition of cane sugar was ultimately crucial to the cocoa bean's success in Europe.

Initially, the once bitter beverage was prized by the nobility and the wealthy upper classes, as cocoa, like tea and coffee, was one of the expensive luxury goods of the 18th century. The invention of the cocoa press by the Dutchman van Houten in the 19th century ultimately proved crucial for the production of chocolate. This allowed the cocoa butter to be separated from the cocoa mass, simplifying the production process for drinking cocoa. This also paved the way for the production of chocolate bars.

Using display panels and original objects, the exhibition illuminates the development of the cocoa bean from cultivation to production. Drinking vessels from the 18th century and advertising materials from around 1900 illustrate the appeal of this delicious treat, its appreciation, and the targeted marketing strategies of major chocolate companies such as Waldbauer, Eszet, and Stollwerck. From the collection of Helmut Dierolf, chocolate vending machines are presented, as they stood in public spaces from the 19th century to the 1930s. The almost unlimited variety of mold shapes is demonstrated by around 100 examples from the collection of Ute Hellmann from Bretten, who also demonstrates the art of chocolate pouring on several Sundays.

In addition to the exhibition, culinary and health aspects such as the composition of chocolate are explored. There is also an opportunity to sample cocoa and chocolate. Two films provide information about growing conditions in the countries surrounding the equator.

The final part of the exhibition explores the topic from a completely different perspective. Contemporary artists present their works, which explore chocolate in depth. Renowned artists such as Warren Laine-Naida and Uta Weber are represented with their sculptures. The American Peter Anton, who was exhibited at Art Karlsruhe, and the German Günter Beier present their humorous take on chocolate. In contrast, Anke Eilergerhard presents her aesthetically pleasing black-and-white photographs. The two artists Sibylle Burrer and Renate Gross use cocoa and chocolate as their own material in their drawings and body prints.

The exhibition takes place in cooperation with the Museum im Schweizer Hof in Bretten.