Discover Exquisite Couverture Creations
Elevate Your Creations with Felchlin
Explore our range of Felchlin’s Swiss Noble Couverture, crafted to perfection for culinary excellence.
Felchlin's Legacy of Excellence
On top of the highliy-acclaimed Swiss Noble Couverture, Felchlin also offers a wide range of Glazes and compounds for molds. These products do not need to be tempered, but result in a premium taste your customers know and love.
Felchlin’s compounds primarily use coconut oil, shea butter, and/or illipe butter in replacement of cocoa butter.
Unparalleled Quality
Artisanal Craftsmanship
Each compound is meticulously crafted to ensure superior taste and aesthetic appeal.
Unique Origins
Felchlin’s couverture are produced with a wide range of single origin cocoas. From Costa Rica to Bolivia, to Madagascar & Venezuela, Felchlin manufacturers one of the finest ranges of single origin couverture in the world.
Sustainable Sourcing
Felchlin prioritizes ethical sourcing, ensuring their procurement is as responsible as their chocolates are delicious.
What Our Customers Are Saying
Felchlin Sao Palme 43% Dark Milk Couverture Chocolate
“To me this chocolate hits the perfect balance between really rich chocolate flavors and milky creaminess. I find I use it more and more when I want chocolate flavors in the forefront but still have the silky creaminess that people expect of milk chocolate. I love this product!”
Felchlin Sao Palme 36% Milk Couverture Chocolate
“I use this Felchlin couverture to practice and experiment with. It’s an excellent all-around chocolate with subtle, practical flavors that allows it to successfully pair with almost anything! The quality is high and the chocolate is easy to work with. Shipping was on time and the chocolate arrived solid and unspoiled with the thermal packaging regardless of this terrible Texas heat. Will definitely be ordering again.”
Felchlin Bionda 36% Caramelized White Couverture Chocolate
“Heard a podcast from which I learned white chocolate is the finest tasting, and most is overly sweet, hiding inferior product. Curious, I bought several to taste. OH. The Flechlin Bionda 36% Caramelized White Couveture…. I will never again eat anything but really, really fine chocolate. What’s the point? empty calories. But the melt, the creaminess, the sweet of this is like nothing I’ve tasted. Not a huge fan of chocolate, but perhaps I am now. This is Special.”
Explore Felchlin's Manufacturing Process
Felchlin's Manufacturing Process
Transportation of Cacao
The cacao beans are transported from their country of origin to Switzerland under strict hygiene and quality requirements. The valuable raw material is transported by ship directly from their partner in the country of origin to their warehouse in Basel.
Gentle and Traditional Processing
The cacao beans receive special care at the production site in Ibach-Schwyz. The processing steps are customized to get the best out of every product. Thanks to the wealth of experience of Felchlin’s employees and their passion for maximum quality, they are able to produce consistently high-quality couvertures.
Cleaning and Roasting
The manufacturing process begins with the careful cleaning of cacao beans, which are sanitized using steam at 127°C. Following this step, the beans are roasted in small batches, employing a traditional method that guarantees meticulous attention. The exact temperature and duration of roasting differ according to the unique characteristics of each bean and the specific flavors Felchlin aims to enhance.
Crushing, Grinding
The cooled beans are crushed to break them up and remove the shells. They are then ground in a triple mill to a fine texture of 25 to 30 micrometers using three sets of grinding stones. After that, small ceramic balls weighing 150 kg further refine the mixture in a ball mill, reducing the fineness to about 15 to 20 micrometers.
Kneading, Rolling
The dark couverture is created by blending liquid cacao pulp, liquid cacao butter, granulated sugar, and optionally, natural vanilla from Madagascar using a kneading machine. For milk chocolate, Felchlin incorporates milk and cream powder into the same mixture. This blend is kneaded for several minutes before being processed through a pre-roller and then a fine roller mill, achieving a smooth consistency of approximately 16 micrometres.
Conching
With the traditional method using the longitudinal conche, cacao flavors are best enhanced through hours of mixing and aerating. This conching process can extend up to 72 hours, depending on the specific characteristics of the beans and the recipe utilized. Gently heating the couverture accentuates its subtle flavors.
Explore Felchlin's Couverture Creations
Felchlin's Gallery
Indulge in Felchlin's Exquisite Couverture Selection
Experience the exquisite taste of Felchlin’s compounds. Enhance your palate with their expertly crafted couvertures & compounds, each one embodying a legacy of tradition and superior quality.
