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Dark chocolate

As dark chocolate" only chocolate with a cocoa content of 50 % or more is designated.

Degree of fermentation

The degree of fermentation provides information about the duration as well as the method of fermentation.

Deli

Our ›Rausch Deli‹ offers sweet and savoury delicacies every day - freshly made by our patisserie as well as drinking chocolate and coffee specialities for on the go.

Direct Trade

That means, we do without intermediaries and work closely with the cocoa farmers, on a personal and long-term basis. Rausch purchases the pure fine flavoured cocoa directly from the plantations...

Dutching

Dutch Process or Dutching, in German alkalizing, refers to the treatment of cocoa chips or cocoa mass with alkaline solutions (lye) to change the color and improve the taste.