Within five to six months (140 to 170 days), the tiny flowers that grow directly on the trunk gradually ripen into cocoa pods. By the time they are harvested, they are 15 to 20 cm long, weigh between 300 and 1,500 grams and contain up to fifty seeds embedded in a protective white pulp.
Annual weather conditions and microclimatic influences have an effect on the ripening of the fruit, which require a constant temperature of 25–30°C. Just one excessively chilly night can disrupt the development of the delicate plant.
The colour of fine flavour cocoa depends on the variety and degree of pod ripeness: reddish orange through violet to yellow and green. They can be oval-shaped like melons, or round and reminiscent of mandarins. Typical features of cocoa are the shallow or furrowed grooves on the shell and a distinctive, rounded tip or bottleneck shape.
The cultivation of fine flavour cocoa: from blossom to bean
Cultivation, crop maintenance and harvesting on the plantation play a pivotal role in determining whether the aromas of a specific variety will fully unfold later. Experience, perfect timing and a keen sense of intuition are indispensable.
The map shows the route covered by our fine flavour cocoa beans, which are shipped directly from the regions of origin along the equator to Europe. Destination: the Port of Hamburg.
The shipment of our freight is carried out under the constant observation of safety measures, for instance careful loading before transport, secure fastening and isolated storage during shipping and immediate quality control upon arrival of the goods in the port.
We have been collaborating with the transport company in charge of shipping our fine flavour cocoas for many years. During the journey, we maintain constant contact with them and closely track their course.
On average, the journey takes 15 to 20 days. The longest distance, from Papua New Guinea (Madang) to the Port of Hamburg, covers 13,046.03 sm (20,995.55 km) and takes 33 days and 17 hours. The shortest, from Venezuela (La Guaira) to the Port of Hamburg, totals 5,168.22 sm(8,317.44 km) and takes 13 days and 8 hours.
I wait for the fine flavour cocoa deliveries to arrive at the port. Here, I can check them and log all of the necessary details, from the number of labelled Rausch jute sacks and the overall freight weight to the fragrance of the beans and the perfect residual moisture content of 7%.Biologist Dr Rohsius is in charge of inspecting the condition and quality of the goods for Rausch
Fine flavour cocoa processing: from cocoa beans to cocoa mass
Production is carried out with meticulous care, and our recipes follow the strict Rausch purity regulation. In order to create pure chocolate, we only add unadulterated and fresh ingredients to our fine flavour cocoas.
1
Single-origin fine flavour cocoas in place of bulk cocoa
2
cocoa nibs instead of whole beans
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pure and natural, without any additives
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a good aroma needs time to develop
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perfection achieved through a precisely adapted temperature sequence
At Rausch, we are firmly committed to accompanying the fine flavour cocoas from the very outset. We are represented on the plantations in the regions of origin and track the transport of the beans over the seas. Upon their arrival at the port, we accept the goods and carry out thorough inspections before forwarding them onwards to be transformed into Plantagen-Schokolade. In our manufactory, we process the pure chocolate into milk and dark bars, pralines and other creations. We only use pure ingredients, without any additives: fine flavour cocoa, cocoa butter and cane sugar – and, in the case of milk chocolate, whole milk powder. By deciding to make this type of chocolate, we dedicate ourselves to the strictest quality standards and offer a triple guarantee with the Rausch purity regulation: purity, meticulous care and freshness.
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