Rausch Chocolate House

Tabulating

»Tabulating« is a method of tempering chocolate.

Tasting

During tasting, different foods are compared with each other by using an aroma profile. This allows each product to be classified according to different aroma criteria and compared with another.

Temperature

For the cocoa cultivation the right temperatures are essential. The tropics are optimal for the cocoa tree: constantly warm all year round - at about 20 - 25° C and humid and never below 15° C -...

Tempering

The tempering process turns a chocolate into something edible, inedible or a masterpiece of work. The different temperature control in the production of chocolate changes the crystallization...

Theobroma cacao L.

In English »food of the gods«. The Mayas believed that the cocoa drink - prepared from water, cocoa, vanilla and pepper - belonged to the gods.

Trinidad

Trinidad and Tobago is a Caribbean country consisting of 2 islands near Venezuela from which we obtain the fine flavoured cocoa for our dark fine flavoured chocolate ›Rausch Plantagen Trinidad 70...

Trinitario

This precious and rare variety is classified as pure fine flavoured cocoa.

Truffle Igeln

»Igeln« is German and describes a method of decorating truffles.

Turrialba region

Turrialba is a 3325 meter high volcano in Costa Rica within sight of our own fine flavoured cocoa plantation.

Chocolate Store	10am–7pm (Sundays 12pm–7pm)
Chocolate Café	12pm–7pm (Sundays 12pm–7pm)
Rausch Deli	11am–7pm (Sundays 12pm–7pm)