How to find your perfect Rausch chocolate

Rausch works with single-origin fine cocoa - this means that every chocolate reflects the flavors of its origin. The recipes are deliberately kept pure, without foreign fats or unnecessary additives. This creates a unique combination of flavors with each origin bar.

Why Rausch chocolate tastes so different

Not all chocolate is the same: Rausch uses direct-trade cocoa, which means that origin and quality remain controllable. Each bar is based on a clearly defined region - similar to wine.

Perhaps the most important factor is the terroir. In cocoa, it describes the interplay of origin, genetics, climate, soil, altitude and artisanal processing. The decisive factor here is that fine aromas are not created by good growing conditions alone. The genetic basis of the cocoa must be present. Only certain fine cocoa varieties such as Criollo or selected Trinitario varieties have the potential for particularly complex flavor profiles.

Climate, humidity, light and soil influence how these plants develop. Fermentation and drying also play a key role: the typical cocoa aromas - from fruity and floral to nutty, spicy or tart - only develop through careful post-harvest processes.

In this way, every origin can be experienced in taste. Cocoa from Madagascar can have a citrusy freshness, Venezuelan Criollo can be floral and elegant, Ecuador floral and tangy and Trinidad spicy and deep. Terroir makes fine flavor cocoa a pleasure that goes far beyond "sweet" or "bitter".

The pure recipes (without foreign fats) ensure that you can really taste the differences. Production takes place in Germany. The Berlin-based family business has been in existence since 1918.