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"European chocolate history"
67 professional editorial images found
#12819590
2 October 2025
KRAKOW, POLAND – OCTOBER 1: Wawel’s Pear with Ginger chocolates are displayed in a shop window in Krakow’s UNESCO-listed Market Square, in Krakow, Poland, on October 1, 2025.
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#12528499
4 July 2025
The Alois Dallmayr delicatessen storefront is in Munich, Bavaria, Upper Bavaria, Germany, on July 3, 2025. The premium food and coffee retailer is considered the largest delicatessen business in Europe.
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#12528500
4 July 2025
The Alois Dallmayr delicatessen storefront is in Munich, Bavaria, Upper Bavaria, Germany, on July 3, 2025. The premium food and coffee retailer is considered the largest delicatessen business in Europe.
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#12528501
4 July 2025
The Alois Dallmayr delicatessen storefront is in Munich, Bavaria, Upper Bavaria, Germany, on July 3, 2025. The premium food and coffee retailer is considered the largest delicatessen business in Europe.
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#12221070
2 April 2025
Various boxes of ''Moscovitas'' (small almond pastries covered in chocolate) are inside the Rialto Confectionery in Oviedo, Spain. The most popular product is the famous ''Moscovitas'' (very fine almond pastries covered in chocolate). This historic establishment opens in 1926.
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#12168648
17 March 2025
The Chocolate Museum Cologne in Cologne, North Rhine-Westphalia, Germany, on May 21, 2022, is a cultural-historical special museum for chocolate. The Swiss chocolate manufacturer Lindt & Sprungli partners in producing exhibits.
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#12168650
17 March 2025
The Chocolate Museum Cologne in Cologne, North Rhine-Westphalia, Germany, on May 21, 2022, is a cultural-historical special museum for chocolate. The Swiss chocolate manufacturer Lindt & Sprungli partners in producing exhibits.
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#12168649
17 March 2025
A promotion sculpture is at the Chocolate Museum Cologne in Cologne, North Rhine-Westphalia, Germany, on May 21, 2022. It is a cultural-historical special museum for chocolate. The Swiss chocolate manufacturer Lindt & Sprungli is its partner in producing exhibits.
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#12168651
17 March 2025
People stand in front of the Chocolate Museum Cologne in Cologne, North Rhine-Westphalia, Germany, on May 21, 2022. It is a cultural-historical special museum for chocolate. The Swiss chocolate manufacturer Lindt & Sprungli is its partner in producing exhibits.
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#12168652
17 March 2025
People stand in front of the Chocolate Museum Cologne in Cologne, North Rhine-Westphalia, Germany, on May 21, 2022. It is a cultural-historical special museum for chocolate. The Swiss chocolate manufacturer Lindt & Sprungli is its partner in producing exhibits.
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#12095056
25 February 2025
People are at the Lindt Chocolate Store in Freiburg, Freiburg im Breisgau, Baden-Wurttemberg, Germany, on February 22, 2025.
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#11811485
26 November 2024
KRAKOW, POLAND - NOVEMBER 21: A restaurant window displays the prices for hot chocolate and hot wine, in Krakow's Old Town, on November 21, 2024 in Krakow, Poland.
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#11668170
15 October 2024
Various producers of Cempasuchil Flower, Pan de Muerto, Calaveritas de Azucar, and Pulque de Flor Cempasuchil prepare to sell their products on the eve of the Day of the Dead in Xochimilco in Mexico City. The cempasuchil flower symbolizes the Day of the Dead in Mexico. Thanks to its color and aroma, it is one of the most representative elements of the offerings for the deceased. Its name comes from the Nahuatl Cempohualxochitl, which means ''Flower of twenty petals.'' During the pre-Hispanic era, the Mexicas associate the yellow color of this flower with the sun, therefore, they use it in altars, offerings, and burials dedicated to their dead that lead them to Mictlan, the underworld. As for the Pan de Muerto, according to historical documents and accounts, in ancient Mexico, before the indigenous resistance against the arrival of the Europeans to the country, a kind of bread similar to the tortilla is prepared, made of amaranth, dried and toasted corn, and maguey honey. It is called papalotlaxcalli, which means Butterfly Bread, and has a butterfly stamped on the dough. According to the Duran Codex or History of the Indies of New Spain and the Tierra Firme Islands, it is an offering food for the goddess Cihuapipiltin, who watches over women who die in childbirth; although later it appears in the accounts of the Codex as part of a food offering that is placed on the tzompantli, an altar of skulls in honor of people sacrificed in rituals for the gods. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead. Sugar skulls are made of alfenique, which is later changed to chocolate, using a jam originally from Spain, whose handling technique is most likely adopted from the Arab tradition. Alfenique is created from a mixture of cane sugar with egg whites, water, and lemon juice. Traditionally, a skull is decorated.
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#11668146
15 October 2024
A chef burns corn husks to turn them into ashes (totomoxtle) in Mexico City, Mexico, on the eve of the Day of the Dead, to make Pan de Muerto. According to historical documents and accounts, in ancient Mexico, before the indigenous resistance to the arrival of Europeans, a kind of bread similar to a tortilla is prepared, made from amaranth, dried and toasted corn, and maguey honey. It is called papalotlaxcalli, which means Butterfly Bread, and has a butterfly stamped on the dough. According to the Duran Codex or History of the Indies of New Spain and the Tierra Firme Islands, it is an offering food for the goddess Cihuapipiltin, who watches over women who die in childbirth; although later it appears in the accounts of the Codex as part of a food offering that is placed on the tzompantli, an altar of skulls in honor of people sacrificed in rituals for the gods.
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#11668148
15 October 2024
A chef burns corn husks to turn them into ashes (totomoxtle) in Mexico City, Mexico, on the eve of the Day of the Dead, to make Pan de Muerto. According to historical documents and accounts, in ancient Mexico, before the indigenous resistance to the arrival of Europeans, a kind of bread similar to a tortilla is prepared, made from amaranth, dried and toasted corn, and maguey honey. It is called papalotlaxcalli, which means Butterfly Bread, and has a butterfly stamped on the dough. According to the Duran Codex or History of the Indies of New Spain and the Tierra Firme Islands, it is an offering food for the goddess Cihuapipiltin, who watches over women who die in childbirth; although later it appears in the accounts of the Codex as part of a food offering that is placed on the tzompantli, an altar of skulls in honor of people sacrificed in rituals for the gods.
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#11668150
15 October 2024
A chef mixes totomoxtle (corn husk ash) and sugar in Mexico City, Mexico, on the eve of Day of the Dead, to make Pan de Muerto. According to historical documents and accounts, in ancient Mexico, before the indigenous resistance to the arrival of Europeans, a kind of bread similar to a tortilla is prepared, made from amaranth, dried and toasted corn, and maguey honey. It is called papalotlaxcalli, which means Butterfly Bread, and has a butterfly stamped on the dough. According to the Duran Codex or History of the Indies of New Spain and the Tierra Firme Islands, it is an offering food for the goddess Cihuapipiltin, who watches over women who die in childbirth; although it later appears in the stories of the Codex as part of a food offering that is placed on the tzompantli, an altar of skulls in honor of the people sacrificed in rituals for the gods.
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