Tradition

Over 100 YEARS OF RAUSCH

Perfection in chocolate

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

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.

1st generation

Foundation of the Rausch-Privat-Confiserie by Wilhelm Rausch junior

In 1918, Wilhelm Rausch junior founds the company 'Wilhelm Rausch - Herstellung feinster Pralinen, Schokoladen und Honigkuchen' in Berlin.
He runs seven of his own confectionery stores in Berlin.

2nd generation

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 'Hauchfeine Täfelchen'.
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.

3rd generation

TAKEOVER BY GERHARD RAUSCH

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.

CHOCOLATE MANUFACTORY

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

4th generation

TAKEOVER BY JÜRGEN RAUSCH

Jürgen Rausch, son of Gerhard Rausch, joined his family's company in 1971. He managed the traditional family business from 1981 to 2023.

PLANTATION CHOCOLATE

In 1998, Jürgen Rausch pioneered the development of 'Plantagen-Schokolade' in Germany, a range of pure chocolates made from the world's finest cocoa beans in bar form.

In 2001, the 'Plantagen-Schokolade' range was expanded to include 'Rausch Minis' with a unit weight of 6.7 grams - in the style of the 'Rausch chocolate bars' invented in the 1950s - and in 2003 the 'Chocolate Sticks' with 40 grams.

5th generation

TAKEOVER BY ROBERT RAUSCH

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.

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 plantation 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.

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.

100 YEARS OF RAUSCH

The Rausch family celebrates the company's 100th anniversary and expands 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 have been converted into a fully self-sufficient guest house and a sustainable research institute on the estate in Costa Rica.

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.

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.