Chocolate Cupcakes with Creamy Chocolate Topping
Moist chocolate sponge, delicately melting chocolate pearls and a light topping made from dark chocolate and cream: these chocolate cupcakes bring together several chocolate treats in one. Our Vene...
Candy canes are simply part of Christmas. These two-tone biscuits give the much-loved festive classic a new twist: light vanilla dough and dark cocoa dough are twisted together and shaped into litt...
Crunchy single-origin chocolate on the outside, fruity-sweet banana on the inside: the Christmas market classic for cosy moments of bliss at home.
Eerily beautiful and irresistibly chocolatey! Recipe for magical chocolate frog cupcakes with aromatic autumn spices, hidden Chocolate Truffles and crunchy pistachio brittle chocolate.
New design. Same single-origin chocolate.
Now wrapped in paper: our single-origin chocolates in a new design. Our single-origin chocolates now come in new packaging. It’s made of paper, the colours are bolder, origin and cocoa content are ...
CHOCOLATE MASCARPONE CAKE WITH MANDARINS
This chocolate mascarpone cake has everything you need to make a cosy coffee gathering even more indulgent. Light sponge meets a creamy mascarpone filling with fruity mandarins and delicate cocoa f...
Fermentation and Drying of the Cacao Bean
After harvesting, it is decided how a cacao bean will taste later on. In four to six days of fermentation, aroma precursors are formed; drying makes the bean stable and suitable for transport. Both...
Summer, Chocolate, and Matcha: Our Instagram Giveaway
Midsummer is showing its sunny side once again. As temperatures rise, everyday life moves outdoors: to the lake, to the park, out onto the balcony, or to a shady spot with something cold to drink. ...
How chocolate gets its melt through conching
Freshly mixed and refined chocolate mass is still rough and may have tangy notes. Only during conching does it develop its smooth texture and balanced aroma. By moving, aerating and heating it for ...
How roasting shapes cocoa aroma
When roasted, the cocoa bean develops the aromas that were previously present only as precursors. At around 125 °C, bitter notes are softened and the typical colour emerges. For fine flavour cocoa,...
New Patisserie Pralines: Five new varieties from our Berlin patisserie
Five new varieties for our patisserie pralines What happens when lime meets basil, mango is combined with chilli, or blood orange and almond play together? In our in-house patisserie in Berlin, fla...
WELT documentary “Chocolate – craftsmanship, trade & pleasure”: Rausch in profile
The WELT documentary “Chocolate – craftsmanship, trade & pleasure” takes viewers on a journey that begins long before the finished chocolate bar is made. It follows the cocoa bean across contin...
Matcha Meets Master Craftsmanship
At Rausch , matcha meets white chocolate, fruity strawberries, and surprisingly versatile shapes. Three different bars, creamy ice cream, and the new matcha-strawberry praline ball show just how ex...
CONTEST – Win tickets to the Classic Open Air 2026
Berlin’s most beautiful summer night is calling, and we’re sending you there! On July 9, 2026, the Classic Open Air kicks off at the Gendarmenmarkt with a very special evening: Principal Conductor ...
Football fever meets cookie bliss! When the World Cup begins, the living room quickly turns into a small fan zone. Jerseys are laid out, the match schedule is marked and anticipation for great foot...
Ube products from Rausch: purple indulgence from the in-house patisserie
Ube is a purple yam with a mildly sweet, nutty flavor. Cocoa pulp is the fruity pulp of the cocoa fruit and brings fresh, tropical notes. At Rausch , both ingredients meet single-origin cocoa and w...
Rausch Giveaway: Discover the pleasure of chocolate and take part in this challenge
Two baskets. 30 seconds. Your decision. Our two Laras compete against each other in the Rausch Chocolate House Challenge. Both have 30 seconds to put together their favorite basket in the Rausch ch...
Day trip to Berlin-Mitte: Attractions, culture and chocolate delights at Gendarmenmarkt
If you are looking for attractions in Berlin, special highlights in Berlin-Mitte or a nice idea for a day trip, you will find a varied program around the Gendarmenmarkt. But the Rausch chocolate ho...
Cocoa is more than an ingredient – it is an expression of its origin. Anyone tasting fine flavour cocoa experiences not just flavour, but a landscape. The so-called terroir shapes the aroma from ro...
Cherry tart with heart-shaped pralines
Recipe for a delicious cherry cake with a chocolate and light-colored base, white chocolate cream and heart-shaped chocolates - perfect for Mother's Day & Father's Day.
Chocolate cake for someone special
Our moist chocolate cake with fine vanilla cream and fresh fruit - made from the heart.
Craft instructions for a lovely heart card for Mother’s Day and Father’s Day
The aroma wheel and how to compare chocolate flavour profiles
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.
Easter is the loveliest time for hiding, hunting and crafting. What could be sweeter than a lovingly filled Easter basket with fine Easter chocolate? For anyone who enjoys making things themselves,...
