OVER 100 YEARS OF FAMILY HISTORY AT RAUSCH
Perfection in chocolate
As a Berlin-based family business in its fifth generation, Rausch has been creating excellent chocolates from pure ingredients and to the highest quality standards for over a hundred years. Our company history - from the beginnings in 1918 to the present day.
1890
Opening of the first confectionery by Wilhelm Rausch Senior
In 1890, Wilhelm Rausch Senior opens the first family business - a confectionery where he offers chocolates, truffles and pralines. Two years later, in 1892, his son Wilhelm Rausch Junior was born. In 1912, he learned the art of making chocolates and became a master confectioner in a Berlin court confectionery, where chocolates were made in the traditional way.
1918
Foundation of the Rausch private confectionery by Wilhelm Rausch Junior
2nd generation
In 1918, Wilhelm Rausch Junior founds the Wilhelm Rausch company in Berlin - producing the finest pralines, chocolates and honey cakes.
He runs seven of his own confectionery stores in Berlin.
1920
PRIVATE CONFECTIONERY
In the 1920s, Wilhelm Rausch Junior developed fine chocolates, which are still lovingly and masterfully made by hand in Berlin today. The secret original recipes are still preserved by the Rausch family.
Wilhelm Rausch Junior also invents the wafer-thin bars.
These now legendary, 4 × 4 centimetre large and 1.2 millimetre thin, bite-sized bars are made of melt-in-the-mouth Rausch fine cocoa chocolate.
1952
TAKEOVER BY GERHARD RAUSCH
3rd generation
Gerhard Rausch takes over the management of Wilhelm Rausch Herstellung feinster Pralinen, Schokoladen und Honigkuchen oHG and brings his siblings Ilse and Willi into the company. He is the inventor of the small pralines with a unit weight of 6.7 grams, which are known under the name
"La Petite Praliné". Gerhard Rausch also invented the "Rausch chocolate bars", the first pack of individual chocolate pieces, also with a unit weight of 6.7 grams.
1968
CHOCOLATE MANUFACTORY
To mark the company's 50th anniversary, Gerhard Rausch opens the new chocolate manufactory in Wolframstraße in Berlin Tempelhof in the presence of the governing mayor Klaus Schütz. Chocolates, pralines, truffles and other creations are produced and refined there.
1971
TAKEOVER BY JÜRGEN RAUSCH
Jürgen Rausch, son of Gerhard Rausch, joins his family's company in 1971. From 1981 to 2023, he managed the traditional family business.
1998
PLANTATION CHOCOLATE
In 1998, Jürgen Rausch pioneered the development of Plantagen-Schokolade in Germany, a range of pure chocolates made from single-origin fine cocoa in bar form.
In 2001, the Plantagen-Schokolade range was expanded to include Rausch Minis with a unit weight of 6.7 grams - based on the Rausch chocolate bars invented in the 1950s - and in 2003, chocolate sticks weighing 40 grams.
2011
ENTRY BY ROBERT RAUSCH
5th generation
Jürgen Rausch's son, Robert Rausch, joins the family business in 2011.
Robert Rausch takes over the reorientation of the brand: Fassbender & Rausch becomes Rausch. He leads the family business into the digital age. The claim remains unchanged: To produce incomparable chocolate of the best quality.
2014
Own research plantation in Costa Rica
RAUSCH TRES EQUIS - FINCA DE CACAO in Costa Rica was born out of the desire to cultivate the best fine flavor cocoa locally with the help of a team of experts, to conduct research into fine flavor cocoa and to control the entire value chain.
The farm covers around 40 hectares. It is located within sight of the impressive 3325-metre-high Turrialba volcano and borders one of Costa Rica's Wild Corridor National Parks.
2015
Switch to direct sales
The Rausch family focuses on the direct trade approach - the most direct way to produce sustainable and fair chocolate. These exclusive chocolates are only available in the Rausch Chocolate Houses in Berlin and Peine and in the Rausch online store.
2018
100 YEARS OF RAUSCH
The Rausch family is celebrating the 100th anniversary of the company and expanding the Rausch Schokoladenhaus at Gendarmenmarkt. From now on, guests can discover and enjoy the fascinating world of fine cocoa chocolate on three floors and over 1,500 m².
At the same time, in collaboration with Containerwerk, five recycled sea freight containers are being converted into a fully self-sufficient guest house and a sustainable research institute on the RAUSCH TRES EQUIS - FINCA DE CACAO estate in Costa Rica.
2023
Opening of the chocolate house in Peine
Another Rausch Schokoladenhaus is being built in Peine. It will also sell the fine Rausch chocolate, a café and a lounge invite you to relax and linger and the largest e-charging park for stress-free charging of electric cars.
2024
25th anniversary of the Schokoladenhaus at Gendarmenmarkt
Since its opening, visitors to Schokoladenhaus Berlin have enjoyed first-class service for pralines, fine cocoa chocolates and seasonal specialties - expertly advised by trained specialist staff. The in-house patisserie produces handmade chocolate creations every day, combining tradition and creativity.
The deli is also an inviting place to linger over a delicious tartlet and a cup of coffee. The café with a view of the Gendarmenmarkt is a relaxing retreat in the middle of the city.
1890
Opening of the first confectionery by Wilhelm Rausch Senior
In 1890, Wilhelm Rausch Senior opens the first family business - a confectionery where he offers chocolates, truffles and pralines. Two years later, in 1892, his son Wilhelm Rausch Junior was born. In 1912, he learned the art of making chocolates and became a master confectioner in a Berlin court confectionery, where chocolates were made in the traditional way.
1918
Foundation of the Rausch private confectionery by Wilhelm Rausch Junior
2nd generation
In 1918, Wilhelm Rausch Junior founds the Wilhelm Rausch company in Berlin - producing the finest pralines, chocolates and honey cakes.
He runs seven of his own confectionery stores in Berlin.
1920
PRIVATE CONFECTIONERY
In the 1920s, Wilhelm Rausch Junior developed fine chocolates, which are still lovingly and masterfully made by hand in Berlin today. The secret original recipes are still preserved by the Rausch family.
Wilhelm Rausch Junior also invents the wafer-thin bars.
These now legendary, 4 × 4 centimetre large and 1.2 millimetre thin, bite-sized bars are made of melt-in-the-mouth Rausch fine cocoa chocolate.
1952
TAKEOVER BY GERHARD RAUSCH
3rd generation
Gerhard Rausch takes over the management of Wilhelm Rausch Herstellung feinster Pralinen, Schokoladen und Honigkuchen oHG and brings his siblings Ilse and Willi into the company. He is the inventor of the small pralines with a unit weight of 6.7 grams, which are known under the name
"La Petite Praliné". Gerhard Rausch also invented the "Rausch chocolate bars", the first pack of individual chocolate pieces, also with a unit weight of 6.7 grams.
1968
CHOCOLATE MANUFACTORY
To mark the company's 50th anniversary, Gerhard Rausch opens the new chocolate manufactory in Wolframstraße in Berlin Tempelhof in the presence of the governing mayor Klaus Schütz. Chocolates, pralines, truffles and other creations are produced and refined there.
1971
TAKEOVER BY JÜRGEN RAUSCH
Jürgen Rausch, son of Gerhard Rausch, joins his family's company in 1971. From 1981 to 2023, he managed the traditional family business.
1998
PLANTATION CHOCOLATE
In 1998, Jürgen Rausch pioneered the development of Plantagen-Schokolade in Germany, a range of pure chocolates made from single-origin fine cocoa in bar form.
In 2001, the Plantagen-Schokolade range was expanded to include Rausch Minis with a unit weight of 6.7 grams - based on the Rausch chocolate bars invented in the 1950s - and in 2003, chocolate sticks weighing 40 grams.
2011
ENTRY BY ROBERT RAUSCH
5th generation
Jürgen Rausch's son, Robert Rausch, joins the family business in 2011.
Robert Rausch takes over the reorientation of the brand: Fassbender & Rausch becomes Rausch. He leads the family business into the digital age. The claim remains unchanged: To produce incomparable chocolate of the best quality.
2014
Own research plantation in Costa Rica
RAUSCH TRES EQUIS - FINCA DE CACAO in Costa Rica was born out of the desire to cultivate the best fine flavor cocoa locally with the help of a team of experts, to conduct research into fine flavor cocoa and to control the entire value chain.
The farm covers around 40 hectares. It is located within sight of the impressive 3325-metre-high Turrialba volcano and borders one of Costa Rica's Wild Corridor National Parks.
2015
Switch to direct sales
The Rausch family focuses on the direct trade approach - the most direct way to produce sustainable and fair chocolate. These exclusive chocolates are only available in the Rausch Chocolate Houses in Berlin and Peine and in the Rausch online store.
2018
100 YEARS OF RAUSCH
The Rausch family is celebrating the 100th anniversary of the company and expanding the Rausch Schokoladenhaus at Gendarmenmarkt. From now on, guests can discover and enjoy the fascinating world of fine cocoa chocolate on three floors and over 1,500 m².
At the same time, in collaboration with Containerwerk, five recycled sea freight containers are being converted into a fully self-sufficient guest house and a sustainable research institute on the RAUSCH TRES EQUIS - FINCA DE CACAO estate in Costa Rica.
2023
Opening of the chocolate house in Peine
Another Rausch Schokoladenhaus is being built in Peine. It will also sell the fine Rausch chocolate, a café and a lounge invite you to relax and linger and the largest e-charging park for stress-free charging of electric cars.
2024
25th anniversary of the Schokoladenhaus at Gendarmenmarkt
Since its opening, visitors to Schokoladenhaus Berlin have enjoyed first-class service for pralines, fine cocoa chocolates and seasonal specialties - expertly advised by trained specialist staff. The in-house patisserie produces handmade chocolate creations every day, combining tradition and creativity.
The deli is also an inviting place to linger over a delicious tartlet and a cup of coffee. The café with a view of the Gendarmenmarkt is a relaxing retreat in the middle of the city.
As a Berlin-based family business, Rausch has been making people happy with chocolate for over 100 years
Recipe book in which Heinz Rausch wrote down his new chocolate creations in 1934.
Original notes by Willi Rausch
during his master school in Wolfenbüttel, 1950
Margot Rausch with two ladies in front of an ice cream stand
Jürgen Rausch mit Sohn Robert
RAUSCH COLLECTION
The taste of tradition
This is where inventiveness meets over 100 years of family tradition.
74,63 € I 1 kg
52,50 € I 1 kg
69,63 € I 1 kg
55.97 € I 1 kg
64,45 € I 1 kg
92,71 € I 1 kg
98,89 € I 1 kg
62,29 € I 1 kg
62,29 € I 1 kg
62,29 € I 1 kg
46,40 € I 1 kg
46,40 € I 1 kg