Felchlin Swiss Noble Grand Cru Couverture
Single-Origin Couverture Chocolate
Felchlin couverture is the result of collective experience, choice cacao and passionate craftsmanship. Each bean from the different regions and the various countries features unique, specific and intensive flavors which unfold through traditional Swiss craftsmanship.
The careful handling of the cacao fruit at the origin perfectly prepares the beans for further processing. Quality varieties, the optimal harvest time and meticulous selection ensure the intensive character of their noble cacao.
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Arriba Ecuador 72% Dark Couverture Chocolate
Grand Cru Couverture made of “Nacional” Noble Cacao Arriba from the Region Esmeraldas, Ecuador
The cooperative APROCANE has delivered high quality cacao beans to Ibach-Schwyz for many years. APROCANE consists of over 650 cacao farmers and their families, spread over 20 municipalities. The majority of the farmers are descendents of African immigrants. The cacao originates from different cantons in the province of Esmeraldas. Esmeraldas is Ecuador’s most northern province and boarders on Columbia.
Main harvest: December – March
The cacao flavour is enhanced through the intensive coffee and liquorice notes, making Arriba an unforgettable experience for the senses. The traditional, gentle processing method (72 hours conching) develops a powerful prune bouquet, which finishes with a light, almost flowery black currant note.
Bolivia 68% Dark Couverture Chocolate
Grand Cru Couverture made of Wild, Noble Cacao from the Province of Beni, Bolvia
The unique and rare wild cacao, Criollo Amazonico, originates in the Bolivian lowlands in the province of Beni. The gatherers, mostly Chimane Indians, seek out the widely scattered cacao islands, where they collect the ripened fruit from the trees. They then bring the pods to pre-designated collection points using horses or dugout canoes. The beans are then fermented and dried in the sun at these points. The trees are not cultivated, they are left to nature and are not cut or fertilised. Our direct Partners in Bolivia are responsible for quality control, purchasing, drying and transportation of these cacao beans on behalf of Felchlin Switzerland.
Main harvest: December – April
The rich, harmonious cacao flavour is complemented by the aromas expressing the freshness of lemon and the fruitiness of grapefruit. The traditional, gentle processing method (60 hours conching) exquisitely unfolds the prune bouquet and vanilla note. The exceptionally pleasant fruit acidity and the long-lasting finish make the Cru Sauvage Bolivia 68 % – 60 h a unique culinary experience.
Elvesia Dominican Republic Organic 74% Dark Couverture Chocolate
Grand Cru Couverture made of Noble Cacao from the Hacienda Elvesia, Dominican Republic
Around 200 years ago, Swiss emigrants settled on the peninsula Samanà, in the Dominican Republic. They founded the plantation “Hacienda Elvesia” and began cultivating Criollo and Trinitario cacao. Soon the aromatic fruits became a much soughtafter raw material for well known European Chocolatiers. In order to facilitate the transport of the heavy bags, Swiss pioneers built a railway – from the plantation to the port of Cano Hondo. The plantation is based on the principle of sustainable agriculture in harmony with nature. The Hacienda is run by Jo Locandro and offers work for around 60 people..
Main harvest: October – March
The Elvesia Couvertures are certified organic.
Elvesia 74% – 72 h: Bio Knospe
The elegant, rich cacao flavour is entwined with tender tones of black tea and mild tobacco notes. The traditional, gentle processing method (72 hours conching) releases in this exceptional chocolate a fruity note, hich is complimented by a hint of refreshing orange flavour and a pleasant grapefruit sharpness, leading to a long-lasting and festive finish.
Madagascar 64% Dark Couverture Chocolate
Grand Cru Couverture made of Noble Cacao from Sambirano, Madagascar
Main harvest: November – December
Well-balanced, fruity cacao flavour entwined with a touch of roasted hazelnut aroma and complimented by the fresh note of forest berries. The traditional, gentle processing method (72 hours conching) unfolds a subtle fruit acid note, enhanced through a hint of clove and cedar, leading to a longlasting, harmonious finish.
Sambirano Madagascar 68% Dark Couverture Chocolate
Grand Cru Couverture made from Noble Cacao Originating in Sambirano, Madagascar
The organization “Mevasoa” is the name of the women entity, who still supply Felchlin with fine flavored cacao. The cacao Cooperative “Mateza” was created in order to meet local growth objectives. Ninety farmers from four villages in the region Ambanja work together with the Cooperative Sambirano Mateza to provide Felchlin with noble cacao. They grow cacao in accordance with strict quality and sustainable criteria on approximately 70 hectares, thus ensuring an important source of income. The Government of Madagascar is investing in roads and infrastructure to promote and intensify cacao exports; thereby simplifying transport for farmers, replacing current ox carts and increasing accessibility in otherwise difficult to reach regions.
Main harvest: November to December
The intensive, rich cacao flavor is complimented with a unique fruity bouquet of blond orange, cassis, lime and a nuance of grapefruit. The refreshing multi-layered fruit acidity distinguishes this Grand Cru couverture.
Maracaibo Criolait 38% Milk Couverture Chocolate
Grand Cru Couverture Made of Noble Cacao from the Region Sur Del Lago, Maracaibo, Venezuela
The cacao region “Sur del Lago” is found in Venezuela, near lake Maracaibo. In the hills at the base of the Andes lies an area of approximately 5‘000 ha, which is used to cultivate cacao trees. There are no cooperatives in Venezuela. This is the reason why Felchlin Switzerland works together with the family Franceschi. They have been active cacao farmers for generations and possess their own cultures. In addition, they handle in premium quality cacao, including controlling the quality and the drying process before shipping the cacao beans to Europe.
Main harvest: December – March
The full-bodied milk-cream taste is complimented through the notes of honey and caramel. The traditional, gentle processing method enhances the noble cacao Criollo aroma, which then finishes with a discreet roast and vanilla note.
Maracaibo Créole Venezuela 49% Dark Milk Couverture Chocolate
Grand Cru Couverture made of Noble Cacao from the Region Sur del Lago, Maracaibo, Venezuela
Maracaibo Créole impresses through its creaminess, combined with a delicate cream-caramel note. The traditional, gentle processing method beautifully unfolds a light vanilla-bourbon aroma, with a hint of honey. The fresh, fruity, raspberry note transfers to a long, subtle, smooth melting finish.
Maracaibo Venezuela 65% Dark Couverture Chocolate
Grand Cru Couverture made of Noble Cacao from the Region Sur del Lago, Maracaibo, Venezuela
Gold Medal for the Best Couverture in the World
The harmonious combination of coffee and plum aromas enhances the distinct cacao flavour. The traditional, gentle processing method unfolds the aromas of orange blossom and cinnamon. These lend a festive character to Maracaibo Clasificado 65 %, which is further enhanced by the final sensation of a light, sweet raisin bouquet.
Also Available in a Grated format. The “Grated” format is a block of couverture which has been grated, which melts more easily and can also be used decoratively.
Maracaibo Venezuela 88% Dark Couverture Chocolate
Grand Cru Couverture made of Noble Cacao from the Region Sur del Lago, Maracaibo, Venezuela
The cacao region “Sur del Lago” is found in Venezuela, near lake Maracaibo. In the hills at the base of the Andes lies an area of approximately 5‘000 ha, which is used to cultivate cacao trees. There are no cooperatives in Venezuela. This is the reason why Felchlin Switzerland works together with the family Franceschi. They have been active cacao farmers for generations and possess their own cultures. In addition, they handle in premium quality cacao, including controlling the quality and the drying process before shipping the cacao beans to Europe.
Main harvest: December – March
The high percentage of cacao provides Maracaibo 88% with an intensive flavour experience. The strong cacao taste is pleasantly supplemented through a licorice note which then transfers into a roasted coffee flavour rounded by a hint of prune. A black tea note accompanies the slow and intensive finish.
Opus Lait – Lait de Terroir 38% Milk Couverture Chocolate
Grand Cru Meadow Milk Couverture
In close cooperation with UNSECO Biosphere Entlebuch Felchlin was able to secure the high quality meadow milk used exclusively for the production of these noble couvertures. Milk originating from grazing cattle is one of the earliest forms of milk production. Cows that supply meadow milk enjoy fresh air, clear sparkling water and a variety of over 1000 juicy grasses and herbs the whole summer. The meadow rich grass with its scattered spring and summer flowers is cut and dried to feed the cows through the winter months. The biodiversity is evident in the quality and flavour of milk.
Speciality milk couverture with meadow milk from the UNESCO Biosphere, noble grade cacao from Sambirano, Madagascar and organic cacao butter of pure prime pressing from the Dominican Republic.
Felchlin begins with a distinctive fresh milk flavor. During the gentle, creamy melting the harmonious notes of cacao and warming forest honey are revealed. A touch of ripe, sweet pears introduces the long lasting finish of a delicious cream caramel note.
Opus Blanc Lait de Terroir 35% White Couverture Chocolate
Grand Cru Meadow Milk Couverture, White
In close cooperation with UNSECO Biosphere Entlebuch Felchlin was able to secure the high quality meadow milk used exclusively for the production of these noble couvertures. Milk originating from grazing cattle is one of the earliest forms of milk production. Cows that supply meadow milk enjoy fresh air, clear sparkling water and a variety of over 1000 juicy grasses and herbs the whole summer. The meadow rich grass with its scattered spring and summer flowers is cut and dried to feed the cows through the winter months. The biodiversity is evident in the quality and flavour of milk.
Speciality white couverture with meadow milk from the UNSECO Biosphere and organic cacao butter of pure prime pressing from the Dominican Republic.
Felchlin starts with the taste of fresh milk and cream, which are accompanied by delicate notes of flower honey. As the chocolate gently melts a discreet note of marzipan appears, leading to a mild vanilla flavour finish.
