Peru 60%
WHERE REAL fine flavour cocoa COMES FROM
Over 3,000 years ago, indigenous peoples discovered wild cocoa in the Amazon region and spread it through ancient trade routes - the first plants were transported to Mexico on foot or by ship.
Only many centuries later - in 1585 - a sailing ship leaves the port of Veracruz in Mexico for Spain. On board: the first recorded shipment of cocoa.
It took another century before the "Aztec gold" in the form of drinking chocolate and later chocolate bars and pralines established itself in Europe.
Today, fine flavour cocoa chocolate is grown in over 60 countries around the equator.
Learn everything about this rare raw material in our encyclopaedia and become a fine flavour cocoa chocolate expert.
100 % fine flavour cocoa chocolate - UP TO 400 FLAVOURS
fine flavour cocoa chocolateS HAVE A VARIETY OF RICH AND NOBLE AROMAS, DEPENDING ON MANY FACTORS:
We already check in the field whether the right fine flavour cocoa chocolate varieties are planted. Each of our cocoa trees is registered at the beginning. This way we know its variety, the planting date and even its exact position in the field.
Harvesting is all about the perfect moment: if it is too early, the fine aroma has not yet developed sufficiently. If it is too late, the cocoa seeds can already sprout. Cocoa farmers must therefore know their varieties very well.
The most important step in the post-harvest is fermentation.At high temperatures of up to 55° C, the resulting acids cause the cocoa seed to die and the preliminary stages for the later chocolate aroma are created.
Then we gently dry the cocoa seeds to a remaining moisture content of 6-7% - just like cocoa farmers did hundreds of years ago: under the sun. Cultivation, care and the harvesting process determine whether and how intensively the aromas of a variety will later develop.
This is why each fine flavour cocoa chocolate also smells and tastes unique and can have up to 400 aromas and nuances.
fine flavour cocoa chocolate IN ITS PUREST FORM
Since 1918, Rausch has stood for excellent chocolate creations from pure ingredients and according to the highest quality standards. The quality of chocolate is primarily determined by the cocoa used. Therefore, we use 100 percent pure cocoa of origin for our fine flavour cocoa chocolate chocolates.
Our diverse and intensive aromas are unique and characterise our fine flavour cocoa chocolates ›Rausch Plantagen‹. Thus, each of the six varieties has its typical taste profile - which has its connoisseurs and lovers.
The gentle roasting at 135° emphasises the heart note of the respective fine flavour cocoa and further highlights the sub-nuances.
The high quality production gives our fine flavoured chocolates their final touch.
Fine flavour cocoa in its purest form
Since 1918, Rausch has stood for excellent chocolate creations made from pure ingredients and according to the highest quality standards. The quality of chocolate is primarily determined by the cocoa used. That is why we use 100 percent originally pure fine flavoured cocoas for our fine flavoured chocolates.
Our diverse and intense flavors are unique and characterize our fine flavoured cocoa chocolates 'Rausch Plantagen'. So each of the six varieties has its typical taste profile - which has its connoisseurs and enthusiasts.
The gentle roasting at 135° emphasizes the heart note of each fine flavoured cocoa and further highlights the sub-nuances.
The high quality production gives our fine flavoured cocoa chocolates their final touch.
Tree To Door
»Tree to door« means that we at Rausch always look for the most direct route and are involved right from the start - from the cocoa bean to the finished chocolate bar.
We obtain our fine flavour cocoa chocolates directly from the plantations and maintain personal contact and direct exchange with all our partners - cocoa farmers, representatives of cocoa cooperatives and Cocoa Board members of the regions of origin.
Tree To Door
»Tree to door« means that we at Rausch always look for the most direct route and are involved right from the start - from the cocoa bean to the finished chocolate bar.
At the beginning of the summer of 2019, we were able to start our big-hearted project: from five recycled sea freight containers we built a self-sufficient and sustainable fine flavour cocoa institute on our estate in Costa Rica together with our cooperation partner Containerwerk from North Rhine-Westphalia.
Now the research into the best fine flavour cocoa chocolates can start: With the first larger harvests, we were able to put into operation our post-harvest station dealing with fermentation and drying. In addition, we are gradually building up further areas in the agroforestry system. This will help to maintain and promote diversity on plantations.
EXCLUSIVE VIEWS
Would you like to know more about the country of origin of your favourite chocolate and our work on site? Simply enter the code of your 'Rausch Plantagen' chocolate (banderole) and get exclusive access to travel reports of our cocoa experts and the possibility to contact the respective cocoa plantation directly with questions or suggestions.