Monthly Archives: January 2018

Chocolate: Cracking makes the difference

Think of chocolate! A fine cocoa smell, a sweet and tart taste and a delicate feeling that something melts on the tongue is the consequence. Thus it is that the mouth of most people already waters when they are only thinking of chocolate.
Would you like more? Then read on.

Chocolate is not just chocolate

But chocolate is not the same as chocolate. There are big differences in consistency, in the smell and of course in the taste. “Good chocolate is obvious at first bite” says Robert Rauschenberg. “It must crack”. Cheap chocolate would remain without sound while biting off. The 29-year-old must know it: As the fifth at the top of the 1918 founded family business Rausch he knows best about high-quality ingredients and quality of chocolate. In 2018 the company celebrates its 100th anniversary. Rausch decided to say goodbye to the supermarket shelves: The chocolate maker understands chocolate as a luxury good and not as a sweet. The distribution of Rausch chocolate takes place nowadays almost exclusively online.

A taste adventure

Thanks to numerous flavours of fine cocoa chocolate is a taste adventure – but only if fine cocoa is used for the products. Quality cocoa may have up to 400 different flavours. The countries of origin are mainly found in South America. Many varieties of cocoa come from Peru and Papua New Guinea, as well as Ecuador and Costa Rica.
The noble cocoa sorts determine the price: The costs of exclusive varieties are well above world market prices of conventional chocolates. This affects the prices of the chocolate products in stores: Therefore customers pay much more for noble chocolate bars than for the products that are offered in the traditional supermarket.