Halloren – a dream made of chocolate
‘Theobroma’, the food of the gods.
So, the Swedish naturalist Carl von Linné named the Latin American cocoa crop in the 18th century. To date, this is the botanical name of the exotic and mysterious plant.
I visited Halloren, Germany’s oldest chocolate factory to get the age-old history of chocolate on the track. In their world of experience , Halloren offers a wonderful insight into the myth of this treasure – from the origins of cocoa processing in Central America to the beginnings of the chocolate-making, and of course the emergence and development of the first chocolate factory in Hall.
The history of chocolate
A panel schnabuliert with pleasure chocolate and come with me on an exciting and enjoyable journey through foreign cultures and ancient times.
The first love of the cocoa…
…reicht to over 3000 years back.
The first high civilization of Mesoamerica were the Olmec (approx. 1500-400 BCE). They built cities and operated agriculture in the fertile lowlands of the Mexican Gulf Coast. Monumental stone sculptures are a special feature of these Indians, built for special rituals.
Probably the cocoa by the locals as ‘kakawa’ moved over trade relations referred to, in the Olmec areas. This was then as a beverage prepared with the addition of spices such as vanilla, chili and pimento. Since them, today, not sweetened in contrast, the archetype of the hot chocolate had a rather tart and bitter taste.
The cocoa was originally owned by the gods and spiritsin orally transmitted myths of the Mesoamerican Indians. Cocoa even healing was spoken to and a long life should the drinking and give fertility.
The Maya and the Aztecs cocoa as a valuable plant has been appreciated and by his importance he was reserved for the nobility. The precious beans were used as means of payment. Also the name for the cocoa drink mixed with water from the Aztecs: ‘Xocolatl’.
The cocoa in Europe
In the 16th century began also the cocoa consumption in Europe. The drink was introduced by the Spanish conqueror Hernán Cortés, by adding cane sugar and honey to growing in popularity. The cocoa trade in the world spread of Spain.
The first heyday of cocoa consumption came up at times of the Baroque. Chocolate houses were founded, and the luxury good hot chocolate was the most popular drink of the aristocracy.
Chocolate production in Hall begins
in 1804, the master confectioner Friedrich August Miethe founded a small confectionery and honey cake bakery. The first chocolate products were made there. When the middle of the 19th century took Friedrich David business, he created one of the most popular meeting places of the city, where about 1,400 people found with Café David to the old promenade.
With the beginning of industrialization, the course for the first chocolate factory was set. About 2,500 employees (today there are still one tenth!) produced the delicacies.
‘AA’, one of the first brand chocolates in the world, was probably the sweetest temptations at all. By the industrial productions include the ‘simple people’ was granted indulge in the wonderful chocolate.
Chocolate in solid form could be enjoyed until the beginning of the 20th century. Lindt, which invented the technique of the Conchierens wore a large share in the Swiss Rodolphe Schacher. As a result, the chocolate was particularly tender and creamy.
After the second world war the production was again successfully, but was the family David 1950 expropriated and the company override a confectionery factory.
Particularly fascinating, I find the development of the chocolate packaging over the decades. In the exhibition of the Halloren, factory can go the visitor on a journey through the packaging designs. Even at first glance, you can see the influences of different styles.
The birth of the Halloren balls
Chocolate was an expensive product in the post-war years. A creative and economical solution had to be found!
So was resorted to filling milk and sugar . To create a special taste sensation, you touched a sugar with cocoa, and combined these with a cream.
Two-color fondant panels were rolled out, cut into strips and shaped into small balls. This dichotomy of the filling is a special feature of the delicious Globes, which were later wrapped in dark chocolate. The first ‘people candy’ of the GDR was created in 1952.
Today is the recipe unchanged. It takes its name from the traditional costumes of the Halle salt Weaver, whose Button the ball was very similar. ‘Halloren’ the brothers of this brotherhood were called and gave their distinctive title of the sweet delicacy.
Initially, these were available and therefore in high demand just as bending over . Immediately after the fall of the wall, the factory had to but fear for their existence. West chocolate was coveted and as sales sank rapidly.
Paul Morzynski, an accountant from Hanover, took the project in hand and acquired the operation. Although he initially did not knew, with that behind ‘Halloren’ a chocolate factory hiding, he managed in the course of time, help modern production techniques that ‘ball back rolling to bring’ and to increase sales significantly. The success of the factory after the reunification was crowned in 2007 with the IPO.
Over 60 years, the wonderful candy now has Halloren ball under his belt. Today, about 5,000 kg of the band roll per shift.
She may be not called a real chocolate incidentally because you the minimum amount of 25% is less than cocoa coating.
Today, there are countless variations and flavors of the Halloren balls. I just discovered the beautiful “nostalgia package”, with a touch of retro. Here you will find them in our online shop: Halloren balls nostalgia Pack*. Whether failed with Black Forest Kirsch* or quite classically a combination of cream and cocoa* – for every taste there’s a large selection of culinary delights.
I found it incredibly exciting to dive into the history of chocolate and food culture. For thousands of years, this product has proven to this day as one of the most popular delicacies. Is a world without these Brown preciousness not conceivable, or?
The chocolate room
I’m always still totally entranced by my visit, the tour of the chocolate-scented halls. I’ve kept a very special treasure for you until the very end: the unique chocolate room of the Halloren factory.
Cosy Biedermeier-style marzipan arose from 1400 kg chocolate and about 300kg, a paradise for all chocolate lovers. Not only equipment and decoration are made out of candy or even the walls covered in it was coated with chocolate.
Who by the way still has enough of the history and production of chocolate, can stop by even likes Halloren and their world of experience. The ‘glass production’ offers insight into the making of the Halloren chocolate and Hallore balls. One reason for you in Hall itself on the journey through the world of chocolate to make. It is an experience for all senses.
With these wonderful, seductive images, I say goodbye from my little tour and wish you well enjoy the sweet.