Felchlin Swiss know-how
Quality, durability, transparency, ethics
Tempering Felchlin chocolate
Process – reaching the melting temperature – reaching the crystallization temperature and finally reaching the operating temperature of your cover.
Couverture grand cru Foncée
Grenada 65% chocolate
The attack is marked by strong, intense cocoa. The traditional process, carried out with care, reveals a magnificent fruity bouquet. The combination of a berry note and the natural freshness of orange. The long descent is marked by a harmonious note of dried pears, rounded off with a subtle hint of nutmeg.
Prestige for pralines, chocolate specialities, entremets and desserts.
Tempering method
Rondos vaccination method:
Heat 1 Kg of couverture to 48°C
Insert 350 g blanket (between 20°/23°C)
Mix and your chocolate is ready to use.
Couverture grand cru au lait
Grenada 38% Milk couverture
A balanced cocoa note combines in this milk couverture with the mellow, fruity flavor of flower honey. The aroma of milk caramel rounds out the taste profile of Grenada, which is rounded off by a sweet, slightly spicy vanilla fragrance.
Tempering method
Vaccination methods :
Heat 1 Kg of couverture to 48°C
Insert 450 g of blanket (between 20°/23°C)
Mix and your chocolate is ready to use.
Grand Cru Blanche blanket
Dominicana 36% ORGANIC
Cocoa butter and vanilla combined with the sweetness of SWISS milk powder
An ideal base for flavor combinations
Tempering method
Working temperature 29°C – 31°C
Vaccination methods :
Heat 1 Kg of couverture to 48°C
Insert 450 g of blanket (between 20°/23°C)
Mix and your chocolate is ready to use.
Special coverage
Bionda 36% – white caramel coating
La délicate, let yourself be seduced by a velvety caramel cookie taste, its unique warm, blond and natural color.
Effectively simple, for a unique taste experience.
Perfect for coating pralines, pouring hollow forms or making mousses, cream or ganache.
Tempering method
Working temperature 29°C – 31°C
Rondos vaccination method:
Heat 1 Kg of couverture to 48°C
Insert 350 g blanket (between 20°/23°C)
Mix and your chocolate is ready to use.
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