OVER 100 YEARS OF FAMILY HISTORY AT RAUSCH

Perfection in chocolate

As a Berlin-based family business in its fifth generation, Rausch has been creating excellent chocolates from pure ingredients and to the highest quality standards for over a hundred years. Our company history - from the beginnings in 1918 to the present day.

1890

Opening of the first confectionery by Wilhelm Rausch Senior

In 1890, Wilhelm Rausch Senior opens the first family business - a confectionery where he offers chocolates, truffles and pralines. Two years later, in 1892, his son Wilhelm Rausch Junior was born. In 1912, he learned the art of making chocolates and became a master confectioner in a Berlin court confectionery, where chocolates were made in the traditional way.

1918

Foundation of the Rausch private confectionery by Wilhelm Rausch Junior

2nd generation

In 1918, Wilhelm Rausch Junior founds the Wilhelm Rausch company in Berlin - producing the finest pralines, chocolates and honey cakes.
He runs seven of his own confectionery stores in Berlin.

1920

PRIVATE CONFECTIONERY

In the 1920s, Wilhelm Rausch Junior developed fine chocolates, which are still lovingly and masterfully made by hand in Berlin today. The secret original recipes are still preserved by the Rausch family.

Wilhelm Rausch Junior also invents the wafer-thin bars.
These now legendary, 4 × 4 centimetre large and 1.2 millimetre thin, bite-sized bars are made of melt-in-the-mouth Rausch fine cocoa chocolate.

1952

TAKEOVER BY GERHARD RAUSCH

3rd generation

Gerhard Rausch takes over the management of Wilhelm Rausch Herstellung feinster Pralinen, Schokoladen und Honigkuchen oHG and brings his siblings Ilse and Willi into the company. He is the inventor of the small pralines with a unit weight of 6.7 grams, which are known under the name
"La Petite Praliné". Gerhard Rausch also invented the "Rausch chocolate bars", the first pack of individual chocolate pieces, also with a unit weight of 6.7 grams.

1968

CHOCOLATE MANUFACTORY

To mark the company's 50th anniversary, Gerhard Rausch opens the new chocolate manufactory in Wolframstraße in Berlin Tempelhof in the presence of the governing mayor Klaus Schütz. Chocolates, pralines, truffles and other creations are produced and refined there.

1971

TAKEOVER BY JÜRGEN RAUSCH

Jürgen Rausch, son of Gerhard Rausch, joins his family's company in 1971. From 1981 to 2023, he managed the traditional family business.

1998

PLANTATION CHOCOLATE

In 1998, Jürgen Rausch pioneered the development of Plantagen-Schokolade in Germany, a range of pure chocolates made from single-origin fine cocoa in bar form.

In 2001, the Plantagen-Schokolade range was expanded to include Rausch Minis with a unit weight of 6.7 grams - based on the Rausch chocolate bars invented in the 1950s - and in 2003, chocolate sticks weighing 40 grams.

2011

ENTRY BY ROBERT RAUSCH

5th generation

Jürgen Rausch's son, Robert Rausch, joins the family business in 2011.

Robert Rausch takes over the reorientation of the brand: Fassbender & Rausch becomes Rausch. He leads the family business into the digital age. The claim remains unchanged: To produce incomparable chocolate of the best quality.

2014

Own research plantation in Costa Rica

RAUSCH TRES EQUIS - FINCA DE CACAO in Costa Rica was born out of the desire to cultivate the best fine flavor cocoa locally with the help of a team of experts, to conduct research into fine flavor cocoa and to control the entire value chain.

The farm covers around 40 hectares. It is located within sight of the impressive 3325-metre-high Turrialba volcano and borders one of Costa Rica's Wild Corridor National Parks.

2015

Switch to direct sales

The Rausch family focuses on the direct trade approach - the most direct way to produce sustainable and fair chocolate. These exclusive chocolates are only available in the Rausch Chocolate Houses in Berlin and Peine and in the Rausch online store.

2018

100 YEARS OF RAUSCH

The Rausch family is celebrating the 100th anniversary of the company and expanding the Rausch Schokoladenhaus at Gendarmenmarkt. From now on, guests can discover and enjoy the fascinating world of fine cocoa chocolate on three floors and over 1,500 m².

At the same time, in collaboration with Containerwerk, five recycled sea freight containers are being converted into a fully self-sufficient guest house and a sustainable research institute on the RAUSCH TRES EQUIS - FINCA DE CACAO estate in Costa Rica.

2023

Opening of the chocolate house in Peine

Another Rausch Schokoladenhaus is being built in Peine. It will also sell the fine Rausch chocolate, a café and a lounge invite you to relax and linger and the largest e-charging park for stress-free charging of electric cars.

2024

25th anniversary of the Schokoladenhaus at Gendarmenmarkt

Since its opening, visitors to Schokoladenhaus Berlin have enjoyed first-class service for pralines, fine cocoa chocolates and seasonal specialties - expertly advised by trained specialist staff. The in-house patisserie produces handmade chocolate creations every day, combining tradition and creativity.

The deli is also an inviting place to linger over a delicious tartlet and a cup of coffee. The café with a view of the Gendarmenmarkt is a relaxing retreat in the middle of the city.

1890

Opening of the first confectionery by Wilhelm Rausch Senior

In 1890, Wilhelm Rausch Senior opens the first family business - a confectionery where he offers chocolates, truffles and pralines. Two years later, in 1892, his son Wilhelm Rausch Junior was born. In 1912, he learned the art of making chocolates and became a master confectioner in a Berlin court confectionery, where chocolates were made in the traditional way.

1918

Foundation of the Rausch private confectionery by Wilhelm Rausch Junior

2nd generation

In 1918, Wilhelm Rausch Junior founds the Wilhelm Rausch company in Berlin - producing the finest pralines, chocolates and honey cakes.
He runs seven of his own confectionery stores in Berlin.

1920

PRIVATE CONFECTIONERY

In the 1920s, Wilhelm Rausch Junior developed fine chocolates, which are still lovingly and masterfully made by hand in Berlin today. The secret original recipes are still preserved by the Rausch family.

Wilhelm Rausch Junior also invents the wafer-thin bars.
These now legendary, 4 × 4 centimetre large and 1.2 millimetre thin, bite-sized bars are made of melt-in-the-mouth Rausch fine cocoa chocolate.

1952

TAKEOVER BY GERHARD RAUSCH

3rd generation

Gerhard Rausch takes over the management of Wilhelm Rausch Herstellung feinster Pralinen, Schokoladen und Honigkuchen oHG and brings his siblings Ilse and Willi into the company. He is the inventor of the small pralines with a unit weight of 6.7 grams, which are known under the name
"La Petite Praliné". Gerhard Rausch also invented the "Rausch chocolate bars", the first pack of individual chocolate pieces, also with a unit weight of 6.7 grams.

1968

CHOCOLATE MANUFACTORY

To mark the company's 50th anniversary, Gerhard Rausch opens the new chocolate manufactory in Wolframstraße in Berlin Tempelhof in the presence of the governing mayor Klaus Schütz. Chocolates, pralines, truffles and other creations are produced and refined there.

1971

TAKEOVER BY JÜRGEN RAUSCH

Jürgen Rausch, son of Gerhard Rausch, joins his family's company in 1971. From 1981 to 2023, he managed the traditional family business.

1998

PLANTATION CHOCOLATE

In 1998, Jürgen Rausch pioneered the development of Plantagen-Schokolade in Germany, a range of pure chocolates made from single-origin fine cocoa in bar form.

In 2001, the Plantagen-Schokolade range was expanded to include Rausch Minis with a unit weight of 6.7 grams - based on the Rausch chocolate bars invented in the 1950s - and in 2003, chocolate sticks weighing 40 grams.

2011

ENTRY BY ROBERT RAUSCH

5th generation

Jürgen Rausch's son, Robert Rausch, joins the family business in 2011.

Robert Rausch takes over the reorientation of the brand: Fassbender & Rausch becomes Rausch. He leads the family business into the digital age. The claim remains unchanged: To produce incomparable chocolate of the best quality.

2014

Own research plantation in Costa Rica

RAUSCH TRES EQUIS - FINCA DE CACAO in Costa Rica was born out of the desire to cultivate the best fine flavor cocoa locally with the help of a team of experts, to conduct research into fine flavor cocoa and to control the entire value chain.

The farm covers around 40 hectares. It is located within sight of the impressive 3325-metre-high Turrialba volcano and borders one of Costa Rica's Wild Corridor National Parks.

2015

Switch to direct sales

The Rausch family focuses on the direct trade approach - the most direct way to produce sustainable and fair chocolate. These exclusive chocolates are only available in the Rausch Chocolate Houses in Berlin and Peine and in the Rausch online store.

2018

100 YEARS OF RAUSCH

The Rausch family is celebrating the 100th anniversary of the company and expanding the Rausch Schokoladenhaus at Gendarmenmarkt. From now on, guests can discover and enjoy the fascinating world of fine cocoa chocolate on three floors and over 1,500 m².

At the same time, in collaboration with Containerwerk, five recycled sea freight containers are being converted into a fully self-sufficient guest house and a sustainable research institute on the RAUSCH TRES EQUIS - FINCA DE CACAO estate in Costa Rica.

2023

Opening of the chocolate house in Peine

Another Rausch Schokoladenhaus is being built in Peine. It will also sell the fine Rausch chocolate, a café and a lounge invite you to relax and linger and the largest e-charging park for stress-free charging of electric cars.

2024

25th anniversary of the Schokoladenhaus at Gendarmenmarkt

Since its opening, visitors to Schokoladenhaus Berlin have enjoyed first-class service for pralines, fine cocoa chocolates and seasonal specialties - expertly advised by trained specialist staff. The in-house patisserie produces handmade chocolate creations every day, combining tradition and creativity.

The deli is also an inviting place to linger over a delicious tartlet and a cup of coffee. The café with a view of the Gendarmenmarkt is a relaxing retreat in the middle of the city.

THE FACES BEHIND THE CHOCOLATE

Long-standing employees introduce themselves.

Team leader Rausch Deli

Alena Toschi

I have been working at Rausch Deli for 12 years.

Rausch is a 5th generation family business that has become a second family to us employees. The company is constantly evolving and innovative. Rausch is respectful, family-friendly and interested in the satisfaction of its employees.

My favorite product is the fine cocoa chocolate Madagascar 55% and the drinking chocolate, which is available in our Deli half and half (Venezuela 43% and Ecuador 70% fine cocoa drinking chocolate).

Chocolate makes us happy, so let's be happy.

Head of the cocoa and research department

Dr. Christina Rohsius

I have been working for Rausch since 2006.

My main task is to ensure the quality and availability of our most important raw material - raw cocoa. We source the raw cocoa directly and I am in direct contact with our partners. We visit the plantations every year if possible. I accompany the fine flavor cocoa from cultivation through the post-harvest processes to storage at the origin and shipment to Germany. I check the quality at every step of the supply chain. I am also responsible for our cocoa research institute on our own plantation (Rausch PCE - Finca de Cacao).

Our aim is to produce cocoa in a socially and environmentally responsible way and to maintain the best quality in the long term.

The trips are exciting. Strategic planning and reality mix on the trips. Working in my field requires experience, planning and knowledge, the exchange with our partners is varied and enriching and judging the raw cocoa by its aroma is simply fantastic.

My absolute favorite - although hard to get - is the Colombian cocoa and thus the 93% chocolate.

Project management Rausch Tres Equis - Finca de Cacao

Dr. Elsa Hegmann 

I joined Rausch in 2012 when I was researching the quality of new fine flavor cocoa varieties from Costa Rica as part of my doctoral thesis.

Since then, the years of "living la vida cocoa" have passed, during which I have come into contact with many people and cultures, tested countless raw cocoa beans and got to know almost all facets of cocoa cultivation.
I have traveled a lot to the countries of origin to build long-term partnerships and train the fine flavor cocoa producers in sustainable cultivation and post-harvest management.

I have been running the Rausch Fine Flavor Cocoa Institute in Costa Rica since 2018. Here we are dedicated to the cultivation, fermentation and drying of the finest fine flavor cocoa.

Together with Dr. Christina Rohsius, we ensure that our standards not only exist on paper, but are also put into practice!

I appreciate the great colleagues, the trust and the motivation to try new things. This trust enables us to grow together.I appreciate the variety of tasks, the direct involvement at the source and the consistent focus on quality.

The Ecuador 70% drinking chocolate (originally prepared) is and remains my favorite. It's simply unbeatable. Pure happiness in every sip.