Single-origin chocolate
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The taste of
Grenada 39%
On Grenada, fine flavour cocoa grows between nutmeg and cinnamon trees and develops its full-bodied aroma. The fine balance of origin, recipe and 39% cocoa content brings out notes of caramel, delicate vanilla and a hint of malt.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
The taste of
Venezuela 43%
In Venezuela, rare Criollo fine flavour cocoa grows, with a mild and delicate character.
The deliberate balance of origin, recipe and 43% cocoa content combines warm caramel notes, delicate vanilla and subtle nutty nuances with a soft melt.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
The taste of
Madagascar 55%
In the north of Madagascar, fine flavour cocoa grows between vanilla and pepper. This is how it develops its fine spiciness and distinctive aroma. Cream, selected fine flavour cocoa and the precise balance of the 55% cocoa content ensure a pleasant melt and delicate berry nuances.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
The taste of
Peru 60%
Rare fine flavour cocoa varieties with a fruity character grow in Peru.
The fine balance of origin, recipe and 60% cocoa content combines intense cocoa aromas with floral nuances and lively acidity.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
The taste of
Ecuador 70%
Arriba Nacional from Ecuador is one of the best-known fine flavour cocoas in the world and is famous for its floral and fruity aroma. The fine balance of origin, recipe and 70% cocoa content unfolds intense cocoa aromas, delicate berry notes and a long finish.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
The taste of
Costa Rica 75%
Fine flavour cocoa with a multi-layered aroma grows in Costa Rica. The deliberate balance of different fine flavour cocoa varieties with a cocoa content of 75% combines powerful cocoa aromas with delicate berry notes and balanced bitterness.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
The taste of
Trinidad 80%
On Trinidad, Trinitario fine flavour cocoa grows with a powerful aroma of strong character.
The precise balance of origin, recipe and 80% cocoa content combines intense cocoa aromas with fruity nuances, delicate nuttiness and distinct bitterness.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
The taste of
Costa Rica 84%
On our research farm Rausch Tres Equis in Costa Rica, fine flavour cocoa varieties with an intense and unique aroma grow.
The deliberate selection of nine fine flavour cocoa varieties and the cocoa content of 84% unfold intense cocoa aromas, balanced bitterness and delicate berry and spicy nuances.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
The taste of
Colombia 93%
Particularly aromatic fine flavour cocoa varieties grow in Colombia.
The precise balance of origin and 93% cocoa content unfolds powerful cocoa aromas, pleasant bitterness as well as delicate fruit notes and lively acidity with a surprisingly light melt.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
Single-origin chocolate: The Rausch Classics
Single-origin chocolate from Rausch combines characterful cocoa from carefully selected countries of origin with chocolate-making expertise developed over generations. The focus is not solely on high cocoa content, but on the distinctive taste of the single-origin cocoa used. Depending on their origin, they develop fruity, nutty, floral, spicy or intensely cocoa-forward notes. The Rausch classics bring these differences to life in a delightful way and invite you to discover the diversity of single-origin cocoa bar by bar.
For production, Rausch uses only selected single-origin cocoa from important growing regions around the equator. Single-origin cocoa makes up only a small share of the world’s cocoa harvest and is especially prized for its fine, multi-layered aromas. It is not only the rarity of the beans that matters. Only careful selection, expert quality assessment and precisely balanced processing create chocolates with a harmonious relationship of sweetness, bitterness and natural cocoa flavour.
Rausch and single-origin cocoa – a special connection
Single-origin cocoa is at the heart of the Rausch brand. Since 1918, this Berlin family business has been dedicated to fine chocolate and to the question of how the special qualities of cocoa can be preserved and refined. Today, this connection goes far beyond producing finished bars. Rausch is deeply engaged with cocoa varieties, growing methods, harvesting conditions, fermentation, drying and quality assurance. This creates an understanding of the raw ingredient that begins with the cocoa plant and extends all the way to the moment of bliss.
The Rausch cocoa experts regularly travel to the countries of origin, support long-standing partnerships and assess single-origin cocoa not only by its flavour, but also by its origin and processing. This knowledge helps them to classify the individual characteristics of the beans correctly. After all, a high cocoa content alone does not make exceptional chocolate. What matters are the quality of the single-origin cocoa, the care taken after harvest and the expertise used to bring out its distinctive aromatic profile.
Single-origin chocolate with the flavour of its origin
Each origin gives single-origin cocoa its own character. Climate, soil, cocoa variety and regional conditions influence which aromas develop in the beans. As a result, a single-origin chocolate can taste berry-like and fruity, delicately nutty, mildly caramel-like or bold and spicy, for example. The Rausch classics deliberately highlight these natural differences instead of masking them with a uniform flavour profile.
To achieve this, the processing is tailored to each individual single-origin cocoa. Fermentation and drying in the country of origin lay important foundations for the later flavour profile. The next step is to refine the beans in such a way that their typical flavour is preserved and can unfold in the chocolate in a balanced way. The result is single-origin cocoa chocolate with a clear origin, a fine melt and an aromatic profile that reveals itself gradually as you savour it slowly.
Craftsmanship meets cocoa expertise
What makes the single-origin cocoa chocolates from Rausch so special is the combination of in-depth knowledge of the raw material and artisanal experience. The quality of the cocoa beans is carefully checked before they are processed into single-variety chocolates. Deliberately reduced recipes with as few natural ingredients as possible preserve the original character of the single-origin cocoa. This means its delicate aromas are neither masked nor altered. Instead, the unique notes of each origin can emerge clearly and unfold into a balanced interplay of intensity, sweetness, acidity, bitterness and melt.
This precision shapes the Rausch classics across different cocoa percentages. Lighter varieties showcase the gentle and creamy side of single-origin cocoa, while darker chocolates place its intense, complex notes centre stage. The result is a collection that offers both an introduction to the world of high-quality single-origin chocolate and new flavour nuances for experienced chocolate lovers.
Our own farm in Costa Rica
How closely Rausch is connected to single-origin cocoa is shown by its Rausch Tres Equis – Finca de Cacao farm in Costa Rica. Since 2014, Rausch has been cultivating high-quality cocoa there and closely following its development on site. The farm offers the opportunity to understand the journey from the cocoa plant to the finished bean in depth and to feed experience from cultivation, care and post-harvest processing directly into quality work.
Rausch Tres Equis is not just a place where cocoa is grown. At the Rausch single-origin cocoa institute, new single-origin cocoa varieties are being researched, key quality questions are being addressed and knowledge is being shared with partners. Fermentation, drying and agroforestry are also researched there. This work helps to better understand, protect and preserve special cocoa varieties for the future. In this way, the farm uniquely combines practical cultivation, research and responsible quality development.
Enjoy single-origin cocoa consciously
Single-origin chocolate reveals its diversity best when enjoyed slowly. Even a small piece is enough to appreciate the aroma, melt and different flavour notes. At first, the intensity of the cocoa often comes through, followed by finer fruity, nutty, floral or spicy nuances. Depending on the variety, the finish may be mild, full-bodied or pleasantly bitter.
The Rausch classics therefore stand for far more than premium chocolate bars. They combine the origin of the cocoa with in-depth expertise, artisanal skill and a special appreciation for the raw ingredient. Selected single-origin cocoa, close relationships with growing regions and research on our own farm create the foundation for chocolates with an unmistakable character.
Häufige Fragen
What is " single-origin cocoa"?
What origins does Rausch list for its " single-origin cocoa" chocolates?
Which cocoa content goes best with which flavor?
Welche Versandländer, Lieferzeiten und Rückgabemöglichkeiten gibt es?
Rausch liefert neben Deutschland auch innerhalb Europas und nach Kanada. Der Versand erfolgt im Sommer mit temperaturgerechtem Kühlversand nach Bedarf. Lieferungen innerhalb Deutschlands dauern in der Regel 1 bis 3 Werktage. Weitere Informationen zu Lieferungen ins Ausland können den Versandbedingungen entnommen werden. Rückgaben sind innerhalb von 14 Tagen möglich.
Gibt es vegane, laktosefreie oder glutenfreie Schokoladen?
Die dunklen Rausch Edelkakao-Schokoladen (Zartbitter Schokoladen) ab 60 % Kakaoanteil sind von Natur aus vegan, laktosefrei und glutenfrei. Produkte aus oder Füllungen mit Milchschokolade enthalten Zutaten tierischen Ursprungs. Eine detaillierte Kennzeichnung der Inhaltsstoffe finden Sie auf jeder Produktseite.
