Taste fine cocoa chocolate
Rausch chocolate stands for uncompromising fine cocoa quality: carefully selected cocoa beans from defined regions of origin, processed gently and single-origin so that their natural character is preserved.
Each variety has its own aroma profile, from fruity and floral notes to nutty or caramel nuances, and is produced without any unnecessary additives so that you can taste this variety unadulterated.
Find out how to taste them properly here!
Step-by-step guide to tasting chocolate
Step 1: Prepare
- Prepare a glass of water, salted cookies or crackers and the chocolate
- The optimum room temperature for chocolate is approx. 20-22 °C
- No strong coffee, perfume or cigarettes immediately beforehand
- Prepare the aroma wheel
Step 2: See, smell, hear
- What color is the chocolate?
- What does it smell like?
- Do you hear a cracking sound when you break the chocolate?
Step 3: Taste
Now it's time to taste! The best way to do this is to let the chocolate melt briefly in your mouth.
- What aromas can you taste?
- Does the chocolate melt in your mouth?
- What is the texture like?
Step 4: Create flavor profile
- For each aroma, select the corresponding beam section in the wheel.
- Enter the intensity: the further out, the more intense the aroma is perceived.
- Mark several impressions - the wheel can be filled in at many points.
- Optionally add notes if an aroma is particularly noticeable or is not on the wheel.
How Rausch sources its fine flavor cocoa
Fine cocoa from origin countries
This allows real, special differences in origin to be recognized during tasting.
Single origin
Each bar represents a country of origin and makes it easier to classify and compare the senses.
Careful processing
Gentle processes from raw cocoa to bar preserve the aromas that can be consciously discovered when tasting.
Transparent supply chain
Consistent quality ensures clear and comprehensible taste impressions during tasting.
Light fine cocoa chocolates
The light Rausch fine cocoa chocolates comprise three varieties: Grenada 39% and Venezuela 43% with a whole milk base and Madagascar 55% with fine cream.
They differ in terms of cocoa content, origin and recipe and thus form the basis for different taste experiences, which we explore step by step in the tasting.
To the chocolates
Dark fine cocoa chocolates
Peru 60 %, Ecuador 70 %, Costa Rica 75 %, Trinidad 80 %, Costa Rica 84 % and Colombia 93 % are our dark fine flavor cocoa chocolates.
Each of these bars consists of just three ingredients: Fine flavor cocoa beans from the respective country of origin, cane sugar and cocoa butter. This makes them vegan by nature.
This puristic composition forms the basis for being able to consciously understand the differences in intensity and character of the individual countries of origin when tasting them.
To the chocolatesPerfect for chocolate tasting
Mix your own Minis
Our Minis Pick & Mix is the ideal way to discover the full range of all Rausch fine cocoa chocolates.
Simply add all varieties to the mix as often as you like and then explore unique flavors at home in small or large groups.
MIX NOWRausch Goldbox
An exquisite collection of the finest fine cocoa chocolate: 32 Rausch Minis in different varieties, from mild to intense, in a stylish gold box. Perfect for chocolate tasting!
TO THE GOLDBOXWas ist eigentlich das Aromarad?
Aroma wheel - the aroma profile of our single origin cocoas at a glance
Why does one single origin cocoa taste fruity and lively - another nutty and smooth? The aroma wheel makes subtle differences visible and opens up a new way of consciously discovering chocolate.
