product list 2018_en_doublepages_low.pdf... · cacao products, glazes, ... ecuador), cane sugar*...

WORLDWIDE

Product List 2018

Proud Partner of the MOF Chocolatier

2 3

GRAND CRU COUVERTURES 4–5

GRAND CRU DE TERROIR COUVERTURES 4–7

COUVERTURES & CHOCOLATES 8–9

BEAN TO BAR / LIFESTYLE COUVERTURES 10–11

YOUR PERSONALISED SWISS COUVERTURE 12

FELCHLIN’S WORLD OF FLAVOURS 13

CACAO PRODUCTS, GLAZES, COATINGS & MOULDINGS 14–15

GIANDUJAS, PRALINE PASTES & GIANDUJA BASES 16–17

SUSTAINABILITY AT FELCHLIN 18–19

FILLINGS 20–23

CARAMEL CREAMS, NATURAL FLAVOURINGS, FILLINGS TO BAKE 24–25

MARZIPAN, PRODUCTS FOR DECORATION, MOUSSE, CREAM POWDER 26–27

TARTLET SHELLS 28–29

CHART FOR PERSONALISED MARACAIBO COUVERTURE 30

FELCHLIN TRAINING CENTRE: CONDIRAMA 31

INDICATION FOR TEMPERING OF COUVERTURES 32

CONVERSION CHART 33

OUR PARTNERS 34

CERTIFICATE – FELCHLIN COUVERTURE STANDARDS 35

All information in this catalogue is subject to change without prior notice, based on Swiss food law specifications.

Sw itzerland

Kosher Parve Kosher Dairy

Contents

Felchlin’s passion is to create the most exceptional products with great dedication to obtain the maximum indulgence in a product. This leads us to the fact that we strive to use the highest amount of fine raw materials in our products in order to reduce sugar. Today’s awareness for sustainable and healthy food is certainly not a new topic for Felchlin, it is and has always been Felchlin’s philosophy to offer a unique range of high-end products for the purpose of being a reliable and supportive partner for our customers to ensure their success.

Although we offer premium varieties of chocolate, we also provide an outstanding midline product line for the professional users, such as pastry chefs, chocolatiers, caterers, hotels and restaurants for diverse applications, including ready-to-use coatings, giandujas, natural fillings, and products for decorations. We have the flexibility to produce, innovate or to adapt products to meet customer’s needs.

Quality Assurance is for Felchlin an essential factor. We specialise in quality, not quantity. This strategy places high demands on raw ingredients, production technologies but most of all, its people. Knowing that we work with true quality ingredients and that we adhere to strict Swiss and international quality standards means that we are offering only the best.

Our ongoing commitment is to grow our business with the same honesty and integrity we use to craft our high quality and reliable products, with sustainability.

CHRISTIAN ASCHWANDEN

CEO of Felchlin Switzerland

To create exceptional products

FREE


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Grand Cru Couvertures

* Awarded for the best couverture in the world by the renowned „Accademia Maestri Pasticceri Italiani“

4 5

1) Halal Certification Services, Switzerland

Art.No. Orig

in

Caca

obea

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Units

Shel

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fat %

Tota

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Specifications(Cream, milk and sugar exclusively of Swiss origin – except stated otherwise)

Min. Cacao

Grand Cru Sauvage Couvertures

CS93E Bolivia 68 %–60 h, Couverture Dark Rondo, HCS 1), KD 2) Bolivia ct 2 × 6 kg 24 mth 42 31 • • • • •

Plea

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Cacao kernel (Bolivia), sugar, cacao butter. 68 %

CS95E Bolivia 38 %–48 h, Couverture Milk Rondo, HCS 1), KD 2) Bolivia ct 2 × 6 kg 18 mth 34 4.8 47 • • • • • Sugar, cacao butter, cacao kernel (Bolivia), skimmed MILK powder, whole MILK powder, CREAM powder, vanilla* Madagascar. 38 %

Grand Cru Couvertures

CS87E Arriba 72 %–72 h, Couverture Dark Rondo, HCS1), KD2) Ecuador ct 2 × 6 kg 24 mth 45 27 • • • • • Cacao kernel (Ecuador), sugar, cacao butter, vanilla* Madagascar. 72 %

CR12E Centenario Concha 70 %–48 h, Couverture Dark Rondo, HCS1), KD2) Bolivia, Venezuela, Ecuador

ct 2 × 6 kg 24 mth 44 29 ¡ • • • • Cacao kernel (Bolivia, Venezuela, Ecuador), cane sugar* (origin: South America), cacao butter. 70 %

CR13E Centenario Crudo 70 %, Couverture Dark Bar Rustical, HCS1), KD2) Bolivia, Venezuela, Ecuador

ct 2 × 6 kg 24 mth 43 28 • • • • Cacao kernel (Bolivia, Venezuela, Ecuador), cane sugar* (origin: South America), cacao butter. 70 %

CO27E Costa Rica 70 %–72 h, Couverture Dark Rondo, HCS1), KD2) Costa Rica ct 2 × 6 kg 24 mth 43 29 • • • • • Cacao kernel (Costa Rica), cane sugar* (origin: South America), cacao butter. 70 %

CO28E Costa Rica 40 %–36 h, Couverture Milk Rondo, HCS1), KD2) Costa Rica ct 2 × 6 kg 18 mth 36 3.8 46 • • • • • Cane sugar* (origin: South America), cacao butter, whole MILK powder, cacao kernel (Costa Rica), skimmed MILK powder. 40 %

CR74E Elvesia Rep. Dom. 74 %–72 h, Couverture Dark Rondo, HCS1), KD2), Organic3) Dominican Republic

ct 2 × 6 kg 24 mth 46 25 • • • • •Cacao kernel from cacao beans* (origin: Dominican Republic), cane sugar* (origin: South America), cacao butter from cacao beans* (origin: Dominican Republic).

74 %

CR49E Elvesia Rep. Dom. 42 %–30 h, Couverture Milk Rondo, HCS1), KD2), Organic3) Dominican Republic

ct 2 × 6 kg 18 mth 34 4.6 46 • • • • •Cane sugar* (origin: South America), cacao butter from cacao beans* (origin: Dominican Republic), cacao kernel from cacao beans* (origin: Dominican Republic), whole MILK powder* (origin: Switzerland), emulsifier (E322: sunflower lecithin).

42 %

CR44E Grenada 65 %, Couverture Dark Rondo, HCS1), KD2) Grenada ct 2 × 6 kg 24 mth 43 34 • • • • • Cacao kernel (Grenada), sugar, cacao butter, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 65 %

CR29E Grenada 38 %, Couverture Milk Rondo, HCS1), KD2) Grenada ct 2 × 6 kg 18 mth 34 4.8 47 • • • • •Sugar, cacao butter, cacao kernel (Grenada), skimmed MILK powder, whole MILK powder, CREAM powder, emulsifier (E322: SOYA lecithin), vanilla* Madagascar.

38 %

CS88E Madagascar 64 %–72 h, Couverture Dark Rondo, HCS1), KD2) Madagascar ct 2 × 6 kg 24 mth 44 35 • • • • • Cacao kernel (Madagascar), sugar, cacao butter, vanilla* Madagascar. 64 %

CR88E Maracaibo Intenso, Couverture Dark Rondo, HCS1), KD2) Venezuela ct 2 × 6 kg 24 mth 39 33 • Cacao kernel (Venezuela), sugar, cacao butter. 66 %

CO88E Maracaibo 88 %, Couverture Dark Rondo, HCS1), KD2) Venezuela ct 2 × 6 kg 24 mth 52 11 • • • • • Cacao kernel (Venezuela), sugar, cacao butter. 88 %

CS59E Maracaibo Clasificado 65 %*, Couverture Dark Rondo, HCS1), KD2) Venezuela ct 2 × 6 kg 24 mth 42 34 • • • • •

Cacao kernel (Venezuela), sugar, cacao butter, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 65 %CL59E Maracaibo Clasificado 65 %*, Couverture Dark Bar 500 g, HCS1), KD2) Venezuela ct 2 × 10 kg 24 mth 42 34 • • • • •

CS29E Maracaibo Clasificado 65%, Couverture Dark Grated, HCS1), KD2) Venezuela pail 5 kg 24 mth 42 34 • • • • •

CS58E Maracaibo Créole 49 %, Couverture Milk Rondo, HCS1), KD2) Venezuela ct 2 × 6 kg 18 mth 36 7 39 • • • • •Sugar, cacao kernel (Venezuela), cacao butter, CREAM powder, skimmed MILK powder, emulsifier (E322: SOYA lecithin), vanilla* Madagascar.

49 %

CS36E Maracaibo Criolait 38 %, Couverture Milk Rondo, HCS1), KD2) Venezuela ct 2 × 6 kg 18 mth 34 4.8 47 • • • • •Sugar, cacao butter, cacao kernel (Venezuela), skimmed MILK powder, whole MILK powder, CREAM powder, emulsifier (E322: SOYA lecithin), vanilla* Madagascar.

38 %CL92E Maracaibo Criolait 38 %, Couverture Milk Bar 500g, HCS1), KD2) Venezuela ct 2 × 10 kg 18 mth 34 4.8 47 • • • • •

CS34E Maracaibo Crème 33 %, Couverture Milk Rondo, HCS1), KD2) Venezuela ct 2 × 6 kg 18 mth 31 5.6 50 • • • • •Sugar, cacao butter, whole MILK powder, skimmed MILK powder, partially skimmed MILK powder, cacao kernel (Venezuela), emulsifier (E322: SOYA lecithin), vanilla* Madagascar.

33 %

CR60E Rio Huimbi 62 %, Couverture Dark Rondo, HCS1), KD2) Ecuador ct 2 × 6 kg 24 mth 41 37 • • • • • Cacao kernel (Ecuador), sugar, cacao butter. 62 %

CR40E Rio Huimbi 42 %, Couverture Milk Rondo, HCS1), KD2) Ecuador ct 2 × 6 kg 18 mth 36 4.1 46 • • • • • Sugar, cacao butter, cacao kernel (Ecuador), skimmed MILK powder, whole MILK powder, CREAM powder. 42 %

Grand Cru de Terroir Couvertures with Lait de Terroir from the UNESCO Biosphere Entlebuch

CO22E Opus Lait 38 %, Lait de Terroir, Couverture with UNESCO Biosphere Meadow-Milk, Rondo, HCS1), KD2) Madagascar ct 2 × 6 kg 18 mth 34 7.4 45 • • • • •

Sugar, cacao butter from cacao beans* (origin: Dominican Republic), whole MILK powder, cacao kernel (Madagascar), emulsifier (E322: sunflower lecithin).

38 %

CO35EOpus Blanc 35 %, Lait de Terroir, Couverture with UNESCO Biosphere Meadow-Milk, Rondo, HCS1), KD2) – ct 2 × 6 kg 18 mth 35 8.1 47 • • • • • Sugar, cacao butter from cacao beans* (origin: Dominican Republic), whole MILK powder, emulsifier (E322: sunflower lecithin). 35 %

Sw itzerland

LBSkg

Please refer to our conversion chart on p. 33 for lbs and packaging information

Suitable for

Couverture or chocolate for baking or making ganaches Standard fluid couverture for making ganaches, mechanised/

manual moulding and coating High fluid couverture for making ganaches, mechanised/

manual moulding and coating

Application: = possible / • = ideal¡

Suitable for vegans

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

3) Organic Programme certification: bio.inspecta AG

2) Kosher Parve / Kosher Dairy* Certified organic ingredient Proud

Partner of the MOF Chocolatier

6 7

Grand Cru de Terroir Couvertures

Pure Mountain Meadow Milk – rich milk flavours, smooth taste

Exclusive Swiss milk couvertures of certified origin with mountain meadow milk from the UNESCO Biosphere.

Produced with Trinitario and Criollo noble cacao beans grown in the area near Sambirano, Madagascar, noble cacao butter originating in the Dominican Republic and milk from the biosphere Entlebuch, Switzerland.

Opus Blanc 35 %, Lait de terroir, white couverture & Opus Lait 38 %, Lait de terroir, milk couverture

Flavour/Intensity[Chronological perception]

Cream

Almond paste

VanillaFloral honey

Opus Lait 38 %

Flavour/Intensity[Chronological perception]

PearCacao Forest

honey

Cacao Intensity[Scale 1 to 10]

Opus Blanc 35 %

Milk Intensity[Scale 1 to 10]

ENTLEBUCHUNESCO BIOSPHERE

LUCERNE SWITZERLAND

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Couvertures & Chocolates

Art.No. Orig

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Min. Cacao

Dark Couvertures, Chocolates

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CR26E Accra Intenso, Couverture Dark Rondo, HCS1), KD 2) Ghana ct 1 × 20 kg 24 mth 40 35 ¡ ¡ ¡ • Cacao kernel (Ghana), sugar, cacao butter, emulsifier (E322: SOYA lecithin). 64 %

CS73E Accra 62 %, Couverture Dark Rondo, HCS1), KD 2) Ghana ct 2 × 6 kg 24 mth 39 37 ¡ ¡ ¡ ¡ • Cacao kernel (Ghana), sugar, cacao butter, low-fat cacao powder, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 62 %

CS66E Chocolini 44 %, Chocolate Dark Rondo 0.18 g, bake proof, HCS1), KD 2) Ghana ct 2 × 8 kg 24 mth 29 55 ¡ Sugar, cacao kernel (Ghana), cacao butter, dextrose, emulsifier (E322: SOYA lecithin). 44 %

CS61E Felcor extra-bitter 73 %, Couverture Dark Rondo, HCS1), KD 2)

Ecuador, Colombia, Ghana

ct 2 × 6 kg 24 mth 44 26 • • • • • Cacao kernel (Ecuador, Colombia, Ghana), sugar, cacao butter, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 73 %

CS60E Felcor 52 %, Couverture Dark Rondo, extra-fine, HCS1), KD 2) ct 2 × 6 kg 24 mth 36 47 • • • • •

Sugar, cacao kernel (Ecuador, Colombia, Ghana), cacao butter, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 52 %CL86E Felcor 52 %, Couverture Dark Bar, HCS1), KD 2) ct 2 × 10 kg 24 mth 37 47 • • • • •

CS86E Felcor 52 %, Couverture Dark Rondo, HCS1), KD 2) ct 2 × 6 kg 24 mth 37 47 • • • • •

CS70E Gastro 58 %, Couverture Dark Rondo, HCS1), KD 2) Ghana ct 2 × 6 kg 24 mth 38 41 • • • • • Cacao kernel (Ghana), sugar, cacao butter, dextrose, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 58 %

CP20E Lord 49 %, Couverture Dark Bar, HCS1), KD 2) Ghana ct 2 × 10 kg 24 mth 35 50 • • • • • Sugar, cacao kernel (Ghana), cacao butter, dextrose, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 49 %

CO31E Sambesi Dark 55 %, Chocolat Dark Bar, HCS1), KD 2)) – ct 1 × 25 kg 24 mth 41 44 • • • • • Cacao kernel, sugar, cacao butter, emulsifier (E322: SOYA lecithin). 55 %

CO45E Sao Palme 75 %, Couverture Dark Rondo, HCS1), KD 2) Sao Tomé ct 2 × 10 kg 24 mth 45 24 • • • • • Cacao kernel (Sao Tomé), sugar, cacao butter, emulsifier (E322: SOYA lecithin). 75 %

CR19E Sao Palme 60 %, Couverture Dark Rondo, HCS1), KD 2) Ghana ct 2 × 10 kg 24 mth 39 39 • • • • • Cacao kernel (Ghana), sugar, cacao butter, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 60 %

CL72E Supremo 62 %, Couverture Dark Bar 500 g, SUGAR FREE, HCS1), KD 2) Ghana ct 2 × 10 kg 24 mth 41 0 • • • • • Cacao kernel (Ghana), sweetener (E965: maltitol), cacao butter, vanilla* Madagascar, emulsifier (E322: sunflower lecithin). 62 %

Milk Couvertures, ChocolatesCS49E Accra Lait 42 %, Couverture Milk Rondo, HCS1), KD 2) Ghana ct 2 × 6 kg 18 mth 32 3.5 49 • • • • • Sugar, cacao kernel (Ghana), cacao butter, partially skimmed MILK powder, emulsifier (E322: SOYA lecithin),

BUTTERFAT, vanilla* Madagascar.42 %

CL85E Ambra 38 %, Couverture Milk Bar, HCS1), KD 2)

Ecuador, Ghana

ct 2 × 10 kg 18 mth 33 4.5 50 • • • • •Sugar, partially skimmed MILK powder, cacao butter, cacao kernel (Ecuador, Ghana), emulsifier (E322: SOYA lecithin), MALT extract powder, vanilla* Madagascar.

38 %CS85E Ambra 38 %, Couverture Milk Rondo, HCS1), KD 2) ct 2 × 6 kg 18 mth 33 4.5 50 • • • • •

CO38E Caramelito 36 %, Couverture Milk, Caramel Rondo, HCS1), KD 2) Ghana ct 2 × 6 kg 18 mth 33 6.5 36 • • • • •Sugar, cacao butter, cacao kernel (Ghana), WHEY powder, BUTTERFAT, maltodextrin, whole MILK powder, skimmed MILK powder, emulsifier (E322: SOYA lecithin), flavor, vanilla* Madagascar.

36 %

CL71E Lacta 38%, Couverture Milk Bar 500g, NO ADDED SUGAR, LACTOSE FREE, HCS1), KD 2) Ecuador, Ghana ct 2 × 10 kg 18 mth 32 6.4 8 • • • • • Sweetener (E965: maltitol), whole MILK powder, cacao butter, cacao kernel (Ecuador, Ghana), emulsifier (E322.: sunflower lecithin), vanilla* Madagascar.

38 %

CO32E Sambesi Milk 32 %, Chocolate Milk Bar, HCS1), KD 2) – ct 1 × 25 kg 18 mth 29 4.2 57 • • • • • Sugar, cacao butter, whole MILK powder, cacao kernel, emulsifier (E322: SOYA lecithin). 32 %

CR18E Sao Palme 36 %, Couverture Milk Rondo, HCS1), KD 2) Ghana ct 1 × 20 kg 18 mth 31 4.1 53 • • • • •Sugar, cacao butter, cacao kernel (Ghana), partially skimmed MILK powder, whole MILK powder, emulsifier (E322: SOYA lecithin), vanilla* Madagascar.

36 %

White CouverturesCL79E Alba 36 %, Couverture White Bar, NO ADDED SUGAR, HCS1), KD 2) – ct 2 × 10 kg 18 mth 36 4.7 11 • • • • • Sweetener (E965: maltitol), cacao butter, whole MILK powder, skimmed MILK powder, vanilla extract* Madagascar,

emulsifier (E322: SOYA lecithin).36 %

CO49E Bionda 36 %, Couverture White Caramel Rondo, HCS 1) – ct 2 × 6 kg 18 mth 36 7.5 47 • • • • • Sugar, cacao butter, whole MILK powder, BUTTERFAT, WHEY powder, maltodextrin, skimmed MILK powder, emulsifier (E322: SOYA lecithin), caramel.

36 %

FE36E Edelweiss 36 %, Couverture White Bar, HCS1), KD 2) – ct 2 × 10 kg 18 mth 36 4.8 49 • • • • •Sugar, cacao butter, whole MILK powder, skimmed MILK powder, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar.

36 %CS84E Edelweiss 36 %, Couverture White Rondo, HCS1), KD 2) – ct 2 × 6 kg 18 mth 36 4.8 49 • • • • •

CS78E Mont-Blanc 31 %, Couverture White Rondo, HCS1), KD 2) – ct 2 × 6 kg 18 mth 31 3.6 58 • • • • • Sugar, cacao butter, whole MILK powder, skimmed MILK powder, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar.

31 %

CO30E Sambesi White 30 %, Chocolat White Bar, HCS1), KD 2) – ct 1 × 25 kg 18 mth 30 4.5 59 • • • • • Sugar, cacao butter, whole MILK powder, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar. 30 %

CR17E Sao Palme 30 %, Couverture White Rondo, HCS1), KD 2) – ct 1 × 20 kg 18 mth 31 4.2 58 • • • • • Sugar, cacao butter, partially skimmed MILK powder, whole MILK powder, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar.

30 %

Vegan Confectionery Mass

DF69E Vegan Choc Brun 44%, Vegan confectionary mass Brown, HCS1), Organic3) Ghana pail 6kg 18 mth 40 38 • • • • ¡

Cacao butter from cacao beans* (origin: Dominican Republic), cane sugar* (origin: South America), rice syrup powder* (origin: Pakistan), cacao kernel from cacao beans* (origin: Ghana), grated coconut* (origin: Sri Lanka), HAZELNUTS* (origin: Turkey), vanilla extract* Madagascar, fleur de sel (sea salt), emulsifier (E322.: sunflower lecithin).

44 %

DF64E Vegan Choc Blanc 38%, Vegan confectionary mass White, HCS1), Organic3) – pail 6kg 18 mth 38 43 • • • • ¡

Cacao butter from cacao beans* (origin: Dominican Republic), cane sugar* (origin: South America), rice syrup powder* (origin: Pakistan), ALMONDS* (origin: EEC), grated coconut* (origin: Sri Lanka), emulsifier (E322.: sunflower lecithin), vanilla extract* Madagascar, fleur de sel (sea salt).

38 %

Suitable for

1) Halal Certification Services, Switzerland LBSkg


Suitable for vegansEGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

2) Kosher Parve / Kosher Dairy

3) Organic Programme certification: bio.inspecta AG

* Certified organic ingredientSw itzerlan

d

Couverture or chocolate for baking or making ganaches Standard fluid couverture for making ganaches, mechanised/

manual moulding and coating High fluid couverture for making ganaches, mechanised/

manual moulding and coatingApplication: = possible / • = ideal¡

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.

EGAN

EGAN


10 11

Bean to BarProfit from Felchlin‘s excellent raw materials and create your own personal chocolate.

Lifestyle Couvertures

Felchlin’s passion is to create the most exceptional products with great dedication to obtain the maximum indulgence in a product. This leads us to the fact that we strive to use the highest amount of fine raw materials in our products in order to reduce sugar. Today’s awareness for sustainable

and healthy food is certainly not a new topic for Felchlin, it is and has always been Felchlin’s philosophy to offer a unique range of high-end products for the purpose of being a reliable and supportive partner for our customers to ensure their success.

Sugar free, no added sugar, low in sugar, vegan

CL72E

Art. No. CS04E Cacaomass Grand Gru, 100% Maracaibo, Rondo

Cacao origin: Venezuela; Cacao Min. 99%

Art. No. CS05E Cacaomass 100% Ghana, Rondo

Cacao origin: Ghana, Cacao Min. 99%

Art. No. CA23E Cacao Nibs Ghana 3–4mm, roasted

Cacao origin: Ghana, Cacao beans in pieces, Cacao Min. 100%

Art. No. CA19E Cacao Nibs Croquant Ghana 2–3mm, roasted & caramelized

Cacao origin: Ghana, Cacao beans in pieces, sugar, wheat glucose syrup, water.

Art. No. CS11E Cacao butter 100%, grated

Sw itzerland

Kosher Parve Kosher Dairy

Following cacaomasses: delivery time upon request Minimum order quantity: 500 kg per originMain usage: to flavour creams, glazes, mixtures and doughs

Art. Nr. Product Packaging Cacao Content

CA53E Cacaomass Grand Cru, 100% Arriba Pail in Box à 5kg minimum 99% (Ecuador)

CA03E Cacaomass Grand Cru, 100% Bolivia Pail in Box à 5kg minimum 99% (Bolivia)

CA42E Cacaomass Grand Cru, 100% Ghana Pail in Box à 5kg minimum 99% (Ghana)

CA57E Cacaomass Grand Cru, 100% Madagascar Pail in Box à 5kg minimum 99% (Madacascar)

CA56E Cacaomass Grand Cru, 100% Maracaibo Pail in Box à 5kg minimum 99% (Venezuela)

CA43E Cacaomass Grand Cru, 100% Sao Tomé Pail in Box à 5kg minimum 99% (Sao Tomé)

All these products are:

SUGAR FREE, sweetener: maltitol

Art. No. Product Packaging Cacao Content Sugar Content

CL72E Supremo 62%Couverture DarkBar 500g, HCS1), KD2)

ct 2×10 kg 62% (Ghana) 0%

NO ADDED SUGAR, sweetener: maltitol


CL71E Lacta 38%, Couverture MilkBar 500g, lactose free*, HCS1), KD2)

ct 2×10 kg 38% (Ecuador, Ghana) 8% (from milk)

CL79E Alba 36%, Couverture WhiteBar 2.5 kg, HCS1), KD2)

ct 2×10 kg Cacao fat 36% (Dominican Republic)

11% (from milk)

LOW IN SUGAR


C088E Maracaibo 88% Grand Cru DarkRondo, contains only: cacao kernel, sugar, cacao butter HCS1), KD2)

ct 2×6 kg 88% (Venezuela) 11%

VEGAN


DF69E Vegan Choc Brun 44%Confectionery mass Brown,organic cert. (bio.inspecta AG), HCS1)

pail 6 kg 44% (Ghana) 38% (cane sugar)

DF64E Vegan Choc Blanc 38%Confectionery mass White, organic cert. (bio.inspecta AG), HCS1)

pail 6 kg Cacao fat 38% (Dominican Republic)

43% (cane sugar)

EGAN

EGAN

EGAN

EGAN

1) Halal Certification Services, Switzerland 2) Kosher Parve / Kosher Dairy * lactose free – within the Swiss foodlaw specifica-tions: less then 0.1% lactose per 100 g

Sw itzerland

CL79E

CL71E C088E

DF69E DF64E

12 13

100 % Customised – Your Personalised Swiss Couverture

Your benefits: Based on your flavour prerequisites, our experienced Felchlin team will find you the perfect beans or blend that match your customer’s needs: over 15 different origins and 35 flavour directions to choose from, as well as 4 different base chocolates (dark, milk, white and caramel). From an already tasteful blend to an exclusive Grand Cru chocolate. For you Felchlin is overseeing the sourcing and manufacturing of the chocolate, from the cultivation to the conching and is offering you a superior product.

Choose from over 35 different flavour directions. From roasted, spicy, nutty to flowery and fruity cacao notes – all 100 % tailored to your individual needs.

Felchlin’s World of Flavours

To experience the diversity of flavours, the adventure, the taste of our Cacao-Selection requires awareness and time. We accompany our cacao from the blossom to the finsihed product and are unique in that we offer such a wide range of fine cacao beans with multifaceted and intensive flavour

from the origin. In every processing step we treat the raw ingredients with care in order to maintain the distinctive characters and offer the maximum indulgence in the products.

Outstanding Sensory Expertise, results in outstanding products

100 %• manufactured in Switzerland• pure and of the highest quality cacao butter, ensuring best workability• traceable cacao beans• Cream, milk and sugar exclusively of Swiss origin except stated otherwise• in compliance with the farmers, the cooperatives and the environment

When degustating couverture, do as the «Felchlins» do and take your time while experiencing our Flavour World.

1. Judge the colour & surface of the chocolate.

2. Break the choco-late & listen to the “snap“.

3. Rub the chocolate between two fingers, feel the fineness & smell the fragrances.

4. Let the chocolate melt in your mouth.

We do assess our couverture in four categories to provide you with a detailed and clear overview . Our sensory panel consists of 25 people, whereas 13 belong to the core panel (experts who also test cacao beans). While attending

regular training sessions held during the year, the panel stays updated and sensitised. There are over 600 different flavours present in cacao beans. We do focus on about 90–100 of them.

S

Cacao Intensity

Flavour and Intensity

Possible Combinations

Emotion

Cacao Intensity[Scale 1 to 10]

Flavour/ Intensity[Chronological perception]

Emotion[Character]

Possible Combinations[Inspiration]

fruity roasted nutty spicy flowery ... others

Maracaibo Clasificado 65% noble

passionate

authentic

applepear

strawberrymango

blackberry lemon

coffeecaramelblack tea

hazelnutalmond

pistachiococonut

cinnamontonka bean

roselavender

creamhoneykirsch

mint green tea

Maracaibo Créole 49% harmonious

warm hearted

gentle

orangelime

mangoquinceplumpear

caramelcoffeenougat

pistachiohazelnutwalnutalmond

cayenne pepperchilli

gingersaffron

lemon balmviolet

red winegrappa

williams whiskyhoney

Maracaibo Criolait 38% charming

happy

homely

raspberryapricotquinceapple

tangerineblood orange

chestnutnougat

black teadairy caramel

almondhazelnutcoconutpistachiopine nut

cinnamoncardamom

saffronvanilla pepper

lavenderrose

rosemary

honeymarc de

champagnegrand marniermascarpone

thymemint

Maracaibo Crème 33% subtle

tender

silky

banana lemon

pineapplebergamot

sour cherry

caramelblack tea

hazelnutalmond

pistachiovanilla elderflower

williamskirsch

champagne

Grand Cru Maracaibo Venezuela – Maracaibo – Sur del Lago

NOTE: During a blind degustation conducted by the renowned and independent “Accademia Maestri Pasticceri Italiani”, Maracaibo Clasificado 65% was awarded the title of “World’s Best Couverture”.

EGAN

Cinna-mon

Orange-blossom

14 15

Vanilla Almond

Vanilla

RaspberryVanilla

Have a look at our separate Cacao Selection Felchlin brochure for the entire overview of our Grand Crus.

Key strengths when working with Felchlin:

• Unique: the customised chocolate (recipe) is exclusively developed and created for you• Over 15 bean origins and 35 different flavour directions, pure and very distinctive• Conching: our unique and traditional longitudinal conche for additional flavour development and modern production methods• Slowly and gently roasting in small batches. Used temperature and time depends on the

characteristics of the cacao beans and the desired roast flavour of the chocolate. The process occurs without time restrictions.

• Recipes: our R&D department and team of corporate pastry chefs will assist you with technical support and recipes/suggestions for you and your customers

All Felchlin products are:

Legal aspects:

Please note that you are responsible to ensure compliance of the imported products with your national food regulations, food safety and food defence guidelines. All ingredients and subsequently the information on all labels have to be approved by our partner.

Contact your sales person for further details.

14 15

Cacao Products, Glazes, Coatings & Mouldings

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Main usageSpecifications(Cream, milk and sugar exclusively of Swiss origin – except stated otherwise)

Cacao Products

CS04E Cacaomass Grand Cru, 100 % Maracaibo, Rondo, HCS1), KP2) ct 2 × 6 kg 24 mth • 28–45 82–113 • •

To flavour creams, glazes, mixtures and doughs.Cacao kernel 100 % (Venezuela). Cacao minimum 99 %.

CS05E Cacaomass 100 % Ghana, Rondo, HCS1), KP2) ct 2 × 6 kg 24 mth • 28–45 82–113 ¡ • Cacao kernel 100 % (Ghana). Cacao minimum 99 %.

CA23E Cacao Nibs Ghana 3–4 mm, Roasted, HCS1), KP2) ct 2 × 6 kg 24 mth • • • •For decoration of cakes and pastries. Sprinkle on ice cream and desserts. Ingredient in pralines, fillings, giandujas, etc.

Cacao beans in pieces (Ghana). Cacao minimum 100 %.

CA19E Cacao Nibs Croqant Ghana 2–3 mm, Roasted & Caramelized, HCS1), KP2) ct 2 × 6 kg 24 mth • Cacao beans in pieces (Ghana), sugar, wheat glucose syrup, water.

CS11E Cacaobutter 100 %, Grated, HCS1), KP2) ct 1 × 10 kg 18 mth 28–45 82–113 • To adjust viscosity of couvertures or chocolates. To stabilise creams. Cacao butter 100 %. Cacao minimum 100 %.

HA01E Cacaopowder 22–24 %, HCS1), KP2) ct 1 × 6 kg 36 mth • • • • • For chocolate sponges, doughs, ice cream, fondant, dusting. Cacao powder, vanilla.

Glazes

TM99E Choco Brillant Dark, Coating, HCS1) pail 6 kg 18 mth • 35–40 95–104 • •

To cover pastries, cakes, entremets and desserts (can be diluted using max. 5 % water or sugar syrup).

Wheat glucose syrup, sugar, water, palm kernel oil, low-fat cacao powder, palm oil, gelatine, maize glucose syrup, sunflower oil, acidifier (E330: citric acid), preservative (E200: sorbic acid, E202: potassium sorbate), emulsifier (E322: SOYA lecithin), edible salt, vanilla* Madagascar.

TM98E Choco Brillant White, Coating, HCS1) pail 6 kg 18 mth • 35–40 95–104 • •Wheat glucose syrup, sugar, water, palm kernel oil, maize glucose syrup, skimmed MILK powder, palm oil, color (E171: titanium dioxide), dextrose, whole MILK powder, gelatine, sunflower oil, vanilla extract* Madagascar, acidifier (E330: citric acid), preservative (E200: sorbic acid, E202: potassium sorbate), emulsifier (E322: SOYA lecithin), edible salt.



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Coatings & Mouldings

CS91E Ultra Dark M, Coating Dark Rondo, HCS1) 2 × 6 kg 18 mth • • •Sugar, hardened palm kernel oil, low-fat cacao powder, dextrose, emulsifier (E322: SOYA lecithin), vanilla* Madagascar.

CP52E Ultra Dark M, Coating Dark Bar, HCS1) 2 × 10 kg 18 mth • • •

CU51E Ultra Dark, Coating Dark Rondo, HCS1) 2 ×6 kg 18 mth • • • Sugar, coconut oil, low-fat cacao powder, shea butter, illipe butter, sunflower oil, emulsifier (E322: SOYA lecithin), vanilla* Madagascar.

CU50E Ultra Milk, Coating Milk Rondo, HCS1) 2 × 6 kg 18 mth • • • Sugar, coconut oil, whole MILK powder, low-fat cacao powder, shea butter, illipe butter, skimmed MILK powder, emulsifier (E322: SOYA lecithin), vanilla* Madagascar.

CS96E Ultra White, Coating White Rondo, HCS1) 2 × 6 kg 18 mth • • • Sugar, coconut oil, skimmed MILK powder, dextrose, whole MILK powder, shea butter, illipe butter, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar.

CS97E Ultra White M, Coating White Rondo, HCS1) 2 × 6 kg 18 mth • • •Sugar, hardened coconut fat, hardened palm kernel oil, skimmed MILK powder, dextrose, whole MILK powder, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar.

FE53E Ultra White M, Coating White Bar, HCS1) 2 × 10 kg 18 mth • • •

Suitable for

Did you know ...

... that our quality requirements for cacao butter are over and above the industry standard? This ensures that the workability of our products remains at the highest level.

LBSkg




Suitable for

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN





EGAN

* Certified organic ingredient


Sw itzerland

Sw itzerland

NEW

NEW

NEW

FREE Palmfree

FREE

FREE

FREE

CP52E TM99E


16 17

Giandujas, Praline Pastes & Gianduja Bases

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Giandujas

CP82E Gianduja D, Gianduja Dark Hazelnuts Bar, HCS1), KD2) ct 3 × 6 kg 18 mth • 28–32 82–90 • • • • • •

Suitable for mechanised moulding

Pralines, specialities, confectioneries, pastries, flavouring ice cream.

Sugar, HAZELNUTS, cacao kernel, cacao butter, WHEY powder, dextrose, emulsifier (E322: SOYA lecithin), vanilla* Madagascar.

CP84E Gianduja M, Gianduja Milk Almonds Bar, HCS1), KD2) ct 3 × 6 kg 18 mth • 28–32 82–90 • • • • • • Sugar, ALMONDS, cacao butter, whole MILK powder, cacao kernel, WHEY powder, skimmed MILK powder, emulsifier (E322: SOYA lecithin), vanilla* Madagascar.

FE56E Gianduja W, Gianduja White Almonds, Extra fine, Bar, HCS1), KD2) ct 3 × 6 kg 18 mth • 28–32 82–90 • • • • • • Sugar, ALMONDS, cacao butter, whole MILK powder, WHEY powder, skimmed MILK powder, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar.

FE93E Cocos Gianduja, Gianduja White Shredded Coconuts, HCS1) pail 6 kg 18 mth • 28–32 82–90 • • • • •Sugar, grated coconut 35 %, cacao butter, palm kernel oil, skimmed MILK powder, whole MILK powder, palm oil, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar.

Did you know ...

... that we use the best cacao butter to naturally stabilise our gianduja basis mass, in order to avoid the separation of nut oil?

... that the stabilisation of our praline pastes and giandujas helps to prevent fat bloom on pralines or chocolate confectionery, compared to most other nut pastes?

... that the stabilisation process leads to a longer preservation of the taste from the freshly roasted nuts?



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Praline Pastes, Gianduja Bases

DC46E Praline Paste 1:1, Praline Paste Hazelnuts, HCS1) pail 5 kg 18 mth 28–32 82–90 • •


Sponges, ganaches, pralines, giandujas, marzipan, doughs, cookies, cakes, mousses, sorbets, ice cream, sauces.

HAZELNUTS 47 %, sugar, cacao butter.

DC44E Rustica Noble Piemontese 60 %, Base Gianduja Hazelnuts Rustica, HCS1) pail 5 kg 18 mth 28–32 82–90 • • HAZELNUTS 60 %, sugar, cacao butter.

DC54E Rustica Noble Valencia 60 %, Base Gianduja Almonds Rustica, HCS1) pail 5 kg 18 mth 28–32 82–90 • • ALMONDS 60 %, sugar, cacao butter.

DC74E Fina Noble Piemontese 60 %, Base Gianduja Hazelnuts, HCS1) pail 5 kg 18 mth 28–32 82–90 • • HAZELNUTS 60 %, sugar, cacao butter.

DC78E Fina Noble Valencia 60 %, Base Gianduja Almonds, HCS1) pail 5 kg 18 mth 28–32 82–90 • • ALMONDS 60 %, sugar, cacao butter.



Suitable for

Suitable for

EGAN


EGAN

EGAN

EGAN

EGAN



d

Sw itzerland

CP82E DC46E

18 19

Sustainable relationships – a long-term perspectiveWe view sustainability as a long-term commitment and perspective for cacao farmers, their families and the environment.

Felchlin contributes to sustainability by adhering to strict guidelines when procuring cacao. Felchlin promotes and works closely with farmers and partners in the countries of origin, with the aim of acquiring sustainable, high quality cacao, while securing work places.

Cacao charter

Max Felchlin AG has defined strict guidelines to ensure the sustainability and traceability of the cacao it purchases. We are proud to say that we know where all our beans are coming from, as we only import cacao with origin designation.

We know farmers personally

We remain in close contact with both the cacao farmers who cultivate the cacao beans we buy, as well as our local partners by visiting them on a regular basis. This contact and the regular visits allow us to be familiar with their work and the production conditions, thereby ensuring that we receive the highest quality of our cacao beans.

Fair price

We believe in rewarding our highly committed farmers and partners for their additional efforts and know-how. Therefore we pay prices well above those recommended by Fairtrade. We place a strong emphasis on the fact that cacao cultivation should be produced in harmony with nature, as well as be financially beneficial for the farmers and their families. Moreover, our long-term commitment should ensure the livelihood of future generations of cacao farmers.

We love nature

We respect nature and therefore take related environmentally sensitive issues very seriously. We constantly strive for improvement, for example when it comes to the optimal use of natural resources during both, our transportation and manufacturing processes.

Projects

Please have a look into our various Cacao projects we support: www.felchlin.com/en/cacao-selection/sustainability

20 21

Fillings

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Fillings – nut based

DC56E Almonosa F, Praline Cream Almonds Firm, HCS1) pail 5 kg 18 mth • 28–32 82–90 • • • • •


For pralines, pastries, cakes and desserts.

Sugar, ALMONDS 38 %, hardened coconut fat, hardened palm kernel oil, cacao kernel (Ghana), emulsifier (E322: SOYA lecithin), vanilla* Madagascar.

DK07E Almonosa F, Praline Cream Almonds Firm, HCS1) pail 2.5 kg 18 mth • 28–32 82–90 • • • • •

DC53E Pistachiosa F, Praline Cream Pistachio Firm, HCS1) pail 5 kg 18 mth • 28–32 82–90 • • • • •Sugar, PISTACHIO 17 %, ALMONDS, hardened coconut fat, hardened palm kernel oil, sunflower oil, stinging nettle extract, emulsifier (E322: SOYA lecithin), flavor, color (E160a: beta-carotene).

DK06E Pistachiosa F, Praline Cream Pistachio Firm, HCS1) pail 2.5 kg 18 mth • 28–32 82–90 • • • • •

DC01E Pralinosa W, Praline Cream Hazelnuts Soft, HCS1) pail 5 kg 18 mth • 28–32 82–90 • • • Sugar, HAZELNUTS 37 %, palm oil, palm kernel oil, cacao kernel (Ghana), SOYA flour, emulsifier (E322: SOYA lecithin), vanilla* Madagascar.

DC04E Pralinosa F, Praline Cream Hazelnuts Firm, HCS1) pail 11 kg 18 mth • 28–32 82–90 • • • • •

Sugar, HAZELNUTS 36 %, hardened coconut fat, hardened palm kernel oil, cacao kernel (Ghana), emulsifier (E471: mono- and diglycerides of vegetable fatty acids), vanilla* Madagascar.

DC03E Pralinosa F, Praline Cream Hazelnuts Firm, HCS1) pail 5 kg 18 mth • 28–32 82–90 • • • • •

DK04E Pralinosa F, Praline Cream Hazelnuts Firm, HCS1) pail 2.5 kg 18 mth • 28–32 82–90 • • • • •

DC09E Praline F, Praline Cream Hazelnuts, Firm, NO ADDED SUGAR, HCS1) pail 5 kg 18 mth • 28–32 82–90 • • • • • Sweetener (E965: maltitol), HAZELNUTS 36 %, hardened coconut fat, hardened palm kernel oil, cacao kernel (Ghana), emulsifier (E471: mono- and diglycerides of vegetable fatty acids), vanilla* Madagascar.

LBSkg


Suitable for

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

EGAN

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Fillings - nut free with flaky wafers

DK21E Choco Croquantine, Cacao Crème with Flaky Wafers, HCS1) 2.5 kg 18 mth • 28–32 82–90 • • • • • Suitable for mechanised moulding

For pralines, pastries, cakes and desserts. Sugar, sunflower oil, coconut oil, WHEAT flour, skimmed MILK powder, cacao powder, cacao kernel, shea butter, illipe butter, rapeseed oil, water, BUTTERFAT, flavor, edible salt, emulsifiers (E322: SOYA lecithin, E322,: rapeseed lecithin), BARLEY malt extract, paprika.

Suitable for



Sw itzerland

1) Halal Certification Services, Switzerland Suitable for vegansEGANSw itzerland

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Fillings - nut based with flaky wafers

DC14E Praline Croquantine, Praline Cream Almonds Flaky wafers, HCS1) 5 kg 18 mth • 28–32 82–90 • • For pralines, pastries, cakes and dessertsSugar, ALMONDS 30 %, WHEAT flour, cacao butter, palm oil, cacao kernel, whole MILK powder, coconut oil, rapeseed oil, water, skimmed MILK powder, BUTTERFAT, flavor, edible salt, emulsifier (E322,: rapeseed lecithin), BARLEY malt extract, paprika.

LBSkg


1) Halal Certification Services, SwitzerlandSw itzerlan

d

Suitable for

FREE

FREEPalmfree

Did you know ...

… that our fillings are made of all natural ingredients, allowing for intense flavours?

… that we add our nuts to our fillings right after they are freshly roasted?

… that our fillings and bases are ready to use?

DC14E DC56E

LBSkg


22 23

Fillings

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Fillings

DK16E Apricosa, Filling Apricots, HCS1) pail 2.5 kg 18 mth • 28–32 82–90 • • • • •


For pralines, pastries, cakes and desserts

Sugar, palm kernel oil, sunflower oil, palm oil, apricot fruit powder 6.5 %, maltodextrin, whole MILK powder, emulsifier (E322: SOYA lecithin), color (E160a: beta-carotene), apricot natural flavor, beetroot red concentrate.

DF41E Blueberrynosa, Filling Blueberry, HCS1) pail 6 kg 18 mth • 28–32 82–90 • • • • •Sugar, palm kernel oil, sunflower oil, palm oil, skimmed MILK powder, blueberry fruit powder 3.5 %, maltodextrin, whole MILK powder, emulsifier (E322: SOYA lecithin), natural blueberry flavor.

DC57E Cappuccino, Filling Coffee, HCS1) pail 5 kg 18 mth • 28–32 82–90 • • • • •Hardened coconut fat, sugar, skimmed MILK powder, whole MILK powder, roasted coffee 2.5%, cacao powder, emulsifier (E322: SOYA lecithin), vanilla* Madagascar.

DK08E Cappuccino, Filling Coffee, HCS1) pail 2.5 kg 18 mth • 28–32 82–90 • • • • •

DK28E Caramelosa, Filling Caramel, HCS1) pail 2.5 kg 18 mth • 28–32 82–90 • • • • •Sugar, coconut oil, sunflower oil, whole MILK powder, BUTTERFAT, WHEY powder, shea butter, illipe butter, maltodextrin, skimmed MILK powder, caramel, fleur de sel (sea salt), emulsifier (E322: SOYA lecithin), caramel natural flavor.

DF09E Cardamomosa F, Filling Cardamom, HCS1) pail 6 kg 18 mth • 28–32 82–90 • • • • •Sugar, palm kernel oil, palm oil, sunflower oil, whole MILK powder, cacao butter, skimmed MILK powder, stinging nettle extract, cardamom, emulsifier (E322: SOYA lecithin), cardamom oil.

DK12E Cardamomosa F, Filling Cardamom, HCS1) pail 2.5 kg 18 mth • 28–32 82–90 • • • • •

DK20E Choconosa, Filling with Cacao, HCS1) pail 2.5 kg 18 mth • 28–32 82–90 • • • • • Sugar, coconut oil, sunflower oil, skimmed MILK powder, low-fat cacao powder 6 %, cacao kernel 6 %, whole MILK powder, cacao powder 3.5 %, shea butter, illipe butter, emulsifier (E322: SOYA lecithin).

DF37E Coffeenosa, Filling Coffee, HCS1) pail 6 kg 18 mth • 28–32 82–90 • • • • •Sugar, palm kernel oil, whole MILK powder, palm oil, sunflower oil, roasted coffee 6 %, skimmed MILK powder, emulsifier (E322: SOYA lecithin).

DK17E Coffeenosa, Filling Coffee, HCS1) pail 2.5 kg 18 mth • 28–32 82–90 • • • • •

DC75E Fraganosa, Filling Strawberry, HCS1) pail 5 kg 18 mth • 28–32 82–90 • • • • • Sugar, coconut oil, sunflower oil, skimmed MILK powder, skimmed YOGURT powder, whole MILK powder, shea butter, illipe butter, maltodextrin, strawberry fruit powder 0.5%, beetroot red concentrate, emulsifier (E322: SOYA lecithin), flavor, lemon fruit powder.

DC76E Frambonosa, Filling Raspberry, HCS1) pail 6 kg 18 mth • 28–32 82–90 • • • • •Sugar, coconut oil, sunflower oil, maltodextrin, LACTOSE, raspberry fruit powder 5 %, whole MILK powder, shea butter, illipe butter, emulsifier (E322: SOYA lecithin), beetroot red concentrate, flavor.

DK10E Frambonosa, Filling Raspberry, HCS1) pail 2.5 kg 18 mth • 28–32 82–90 • • • • •

DK25E Lemonosa, Filling Lemon, HCS1) pail 2.5 kg 18 mth • 28–32 82–90 • • • • • Sugar, coconut oil, sunflower oil, skimmed MILK powder, whole MILK powder, shea butter, illipe butter, lemon juice powder 2.5 %, maltodextrin, lemon fruit powder 1 %, emulsifier (E322: SOYA lecithin), lemon flavor natural, lemon oil, colors (E100: turmeric oleoresin, E160a: beta-carotene).

DC77E Mangonosa, Filling Mango Passionfruit, HCS1) pail 6 kg 18 mth • 28–32 82–90 • • • • •Sugar, coconut oil, sunflower oil, maltodextrin, LACTOSE, mango fruit powder 6 %, whole MILK powder, passionfruit powder 2.5 %, shea butter, illipe butter, emulsifier (E322: SOYA lecithin), flavor, color (E160a: beta-carotene).

DK11E Mangonosa, Filling Mango Passionfruit, HCS1) pail 2.5 kg 18 mth • 28–32 82–90 • • • • •

DF33E Mascarponosa, Filling Mascarpone flavour, HCS1) pail 6 kg 18 mth • 28–32 82–90 • • • • •Sugar, palm kernel oil, CREAM powder, sunflower oil, palm oil, skimmed MILK powder, WHEY powder, emulsifier (E322: SOYA lecithin), flavor.

DK15E Mascarponosa, Filling Mascarpone flavour, HCS1) pail 2.5 kg 18 mth • 28–32 82–90 • • • • •

DF62E Mintosa, Filling Mint, HCS1) pail 6 kg 18 mth • 28–32 82–90 • • • • • Sugar, coconut oil, sunflower oil, whole MILK powder, dextrose, shea butter, illipe butter, peppermint oil, emulsifier (E322: SOYA lecithin).

DK26E Orangeosa, Filling Orange, HCS1) pail 2.5 kg 18 mth • 28–32 82–90 • • • • • Sugar, coconut oil, sunflower oil, skimmed MILK powder, maltodextrin, orange juice powder 3.5 %, whole MILK powder, shea butter, illipe butter, lemon juice powder, emulsifier (E322: SOYA lecithin), orange flavor natural, orange oil, color (E160a: beta-carotene).

DF19E Rosanosa, Filling Rose, HCS1) pail 6 kg 18 mth • 28–32 82–90 • • • • •Sugar, palm kernel oil, sunflower oil, palm oil, whole MILK powder, skimmed MILK powder, beetroot red concentrate, emulsifier (E322: SOYA lecithin), rose oil.

DK13E Rosanosa, Filling Rose, HCS1) pail 2.5 kg 18 mth • 28–32 82–90 • • • • •

DF31E Saffronosa, Filling Saffron, HCS1) pail 6 kg 18 mth • 28–32 82–90 • • • • •Sugar, palm kernel oil, whole MILK powder, palm oil, sunflower oil, skimmed MILK powder, emulsifier (E322: SOYA lecithin), flavor, saffron, color (E160a: beta-carotene).

DK14E Saffronosa, Filling Saffron, HCS1) pail 2.5 kg 18 mth • 28–32 82–90 • • • • •

1) Halal Certification Services, SwitzerlandLBSkg


Suitable for

NEW


Sw itzerland

FREE

FREE

FREE

FREE

FREE

FREE

FREE

FREE

Did you know ...

… that we use real fruit powders and exclusive essential oils?… that our fillings have a long shelf life, due to the waterless base?

… for more details on the use and application of our fillings, take a look at our separate “OSA”-booklet.

FREEPalmfree

FREE

DK26E DK28E

FREE

24 25

Caramel Creams, Natural Flavourings, Fillings to Bake

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Caramel Creams

TM30E Cara-Molla, Cream Caramel, HCS1) pail 5.5 kg 15 mth • • • •

Suitable for mechanised moulding For pralines, pastries, cakes, desserts and ice cream

Sugar (origin: EU), water, CREAM powder, humectant (E420: sorbitol), edible salt, vanilla extract* Madagascar.

TM01E Caramel brûlé fleur de sel, Cream Caramel Salt, HCS1) pail 5.5 kg 15 mth • • • • Sugar (origin: EU), whole CREAM, wheat glucose syrup, BUTTER, water, fleur de sel (sea salt).

TM52E Caramel, Caramel Cream, HCS1) pail 5.5 kg 15 mth • • • • Sugar (origin: EU), water, humectant (E420: sorbitol), palm kernel oil, skimmed MILK powder, palm oil, emulsifier (E471: mono- and diglycerides of vegetable fatty acids) edible salt, vanilla extract* Madagascar.


LBSkg


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Natural Flavourings

FE64E Gusto Ricco, Paste Mocca concentrate, Waterfree, HCS1) ct 1 × 6 kg 18 mth 28–32 82–90 • •For flavouring creams and ice creams

Roasted coffee 29 %, sunflower oil, SOYA flour, palm kernel oil, palm oil, emulsifier (E322: SOYA lecithin).

DF18E Pistacia Vera, Paste Pistachio, Waterfree, HCS1) ct 1 × 6 kg 18 mth 28–32 82–90 • • PISTACHIO, sugar, pistachio natural flavour.

RA50E Lemon Peel, HCS1) ct 1 × 4 kg 15 mth • • For flavouring sponges, ganaches, couvertures creams, mousses, marzipan, doughs, cookies, cheese cakes, cream, pies, sorbets, ice cream, sauces

Lemon peel 76 %, sugar, water, lemon flavor natural, acidifier (E330: citric acid), preservative (E202: potassium sorbate), color (E160a: beta-carotene).

RA51E Orange Peel, HCS1) ct 1 × 4 kg 15 mth • • Orange peel 76 %, sugar, water, orange flavor natural, acidifier (E330: citric acid), preservative (E202: potassium sorbate), color (E101: riboflavin).


LBSkg


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Fillings to Bake

KK43E California 1:1, Almond paste, HCS1), KP2) pail 12 kg 12 mth • • •For almond confectioneries, pastries and as a filling for almond specialites

ALMONDS 47 %, sugar, water, preservative (E200: sorbic acid, E202: potassium sorbate), edible salt.

KK44E California 1:1, Almond paste, HCS1), KP2) pail 6.5 kg 12 mth • • •



Suitable for

Suitable for

Suitable for

EGAN

EGAN

EGAN

EGAN


EGAN


EGAN


d

Switzerland

Switzerland


TM30E DF18E

26 27

Marzipan, Products for Decoration, Mousse, Cream Powder

Art.No. Units

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Marzipan

KK05E Luebeck, Marzipan Raw mass, HCS1), KP2) ct 2 × 5 kg 15 mth • • • • • For centres of pralines, chocolate specialities, almond confectionery and pastries. ALMONDS 52%, sugar (origin: EU), water, invert sugar syrup, preservative (E202: potassium sorbate).

KK06E Modelliermarzipan, Marzipan for modelling, White, HCS1) ct 2 × 7 kg 15 mth • • • • For modelling figures and flowers, covering cakes and pastries. Sugar, ALMONDS 29 %, humectant (E1103: invertase, E420: sorbitol), glucose syrup, water

LBSkg


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Products for Decoration

HA20B Croquantine, Flaky wafers, HCS1) ct 1 × 2 kg 15 mth • • • Modelling paste for all kind of decorations and show pieces.WHEAT flour, sugar, coconut oil, rapeseed oil, water, skimmed MILK powder, BUTTERFAT, flavor, edible salt, emulsifier (E322,: rapeseed lecithin), BARLEY malt extract, paprika.

TM83E Deco Magic, Covering mass White, HCS1) pail 6 kg 18 mth • • • For covering wedding cakes and as decoration. Sugar, hardened palm kernel oil, wheat glucose syrup, maltodextrin, humectant (E422: glycerin), water, vanillin

TM81E Deco Roma, Covering mass White, HCS1) pail 6.5 kg 18 mth • • •

For decorating cakes (Black Forest gateau), pastries.

Sugar, wheat glucose syrup, water, palm kernel oil, thickening agent (E413: tragacanth), palm oil, humectant (E422: glycerin), acidifier (E330: citric acid), vanillin

CS10E Decorta F, Chocolate shavings Dark, HCS1), KP2) ct 2 × 3 kg 18 mth • • • • Sugar, cacao kernel, cacao butter, dextrose, emulsifier (E322: SOYA lecithin). Cacao minimum 44 %.

CS01E Decorta M, Chocolate shavings Milk, HCS1) ct 2 × 3 kg 18 mth • • • • Sugar, whole MILK powder, cacao butter, cacao kernel, WHEY powder, emulsifier (E322: SOYA lecithin), vanilla* Madaga-scar. Cacao minimum 30 %.

CS30E Decorta W, Chocolate shavings White, HCS1), KP2) ct 2 × 3 kg 18 mth • • • •

For decorating on cakes, petits fours, pralines, ice cream and all kinds of baked pastries.

Sugar, cacao butter, whole MILK powder, WHEY powder, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar. Cacao minimum 25 %.

HA09E Pâtisserie Vermicelles D, Patisserie vermicelli Dark ct 2 × 4 kg 15 mth • • • •Sugar, cacao powder, cacao butter, palm oil, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar. Cacao minimum 35 %.

HA08E Vermicelles D, Chocolate vermicelli Dark ct 2 × 4 kg 15 mth • • • • Sugar, cacao powder, cacao butter, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar. Cacao minimum 40 %.

NU01E Qroqant, Croquants Caramelized Granulated, HCS1), KP2) ct 2 × 2.5 kg 24 mth • • • •

For decorating or writing on cakes, pastries confectioneries, cookies.

Sugar, puffed rice, water, wheat glucose syrup.

CA04E Scrivosa B, Writing chocolate Dark,HCS1) ct 6 × 1.25 kg 18 mth • • • • Sugar, low-fat cacao powder, palm kernel oil, palm oil, emulsifier (E322: SOYA lecithin).

FE08E Scrivosa W, Writing chocolate White, HCS1) ct 6 × 1.25 kg 18 mth • • • •For decorating on cakes, petits fours, pralines, ice cream and all kinds of baked pastries.

Sugar, hardened coconut fat, hardened palm kernel oil, skimmed MILK powder, color (E170: calcium carbonates), emulsifier (E322: SOYA lecithin).

HA45B Xocoflakes Grand Cru Grenada 38 %, Flaky wafers Covered, HCS1) ct 1 × 3 kg 15 mth • • • •Sugar, cacao butter, WHEAT flour, cacao kernel, skimmed MILK powder, whole MILK powder, CREAM powder, coconut oil, rapeseed oil, wheat glucose syrup, water, BUTTERFAT, flavor, glazing agent (E414: gum arabic), edible salt, emulsifier (E322;: SOYA and rapeseed lecithin), BARLEY malt extract, paprika, vanilla* Madagascar.

Art.No. Units

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Mousse, Cream Powder

UE03E Cream Powder, Vanilla cream powder, warm pail 6 kg 15 mth • For vanilla cream in pastries, cakes and desserts.Maize starch, colors (E101: riboflavin, E110: sunset yellow FCF, E160a: beta-carotene), wheat glucose syrup, thickening agent (E410: carob gum, E412: guar gum), vanilla extract* Madagascar, vanilla seeds.

TM77E Maracaibo Mousse, Chocolate Mousse, HCS1) ct 9 × 750 g 24 mth • • For pastries, cakes and desserts.Cacao kernel, sugar, cacao butter, maize glucose syrup, gelling agent (E407: carrageenan), emulsifier (E322: SOYA lecithin), vanilla* Madagascar. Cacao minimum 61 %.



Suitable for

Suitable for

Suitable for

EGAN

EGAN

EGAN

EGAN

EGAN



d



Sw itzerland


LBSkg




2) Kosher Parve / Kosher DairySw itzerlan

d

28 29

Tartlet Shells

Art.No. Shell Units Shelf life

Protected with a coating

Bake-sta-ble

Deep-free-zing Specifications

Tartlet Shells – Savoury

HD95E Friandise Ø 38 mm, tartlet shells with butter, neutral shortbread-dough, coated, round 2 × ct 378 pcs (14 blisters of 54 pcs) 15 mth • • • Flour (WHEAT, RYE, SPELT), palm oil, WHEAT starch, BUTTER 13 %, maltodextrin, SOYA flour, WHEAT fibers, skimmed MILK powder, edible salt, emulsifier (E322: SOYA lecithin).

HD96E Friandise 38 × 38 mm, tartlet shells with butter, neutral shortbread-dough, coated, square 2 × ct 378 pcs (14 blisters of 54 pcs) 15 mth • • • Flour (WHEAT, RYE, SPELT), palm oil, WHEAT starch, BUTTER 13 %, maltodextrin, SOYA flour, WHEAT fibers, skimmed MILK powder, edible salt, emulsifier (E322: SOYA lecithin).

Tartlet Shells – Sweet

HD47E Dessert Pâtisse Ø 90 mm, tartlet shells with butter, sweet shortbread-dough, coated, round & jagged 2 × ct 66 pcs (12 blisters of 11 pcs) 15 mth • • • WHEAT flour, sugar, palm oil, BUTTER 13 %, skimmed MILK powder, emulsifier (E322: SOYA lecithin), edible salt.

HD80E Friandise Ø 38 mm, tartlet shells with butter, sweet shortbread-dough, coated, round 2 × ct 378 pcs (14 blisters of 54 pcs) 15 mth • • • WHEAT flour, sugar, palm oil, BUTTER 12 %, skimmed MILK powder, emulsifier (E322: SOYA lecithin), edible salt.

HD49E Mignardise Ø 50 mm, tartlet shells with butter, sweet shortbread-dough, coated, flower shape

2 × ct 135 pcs (10 blisters of 27 pcs) 15 mth • • • WHEAT flour, sugar, BUTTER 12 %, palm oil, skimmed MILK powder, emulsifier (E322: SOYA lecithin), edible salt.

HD40E Pâtisse Ø 68 mm, tartlet shells with butter, sweet shortbread-dough, coated, round

2 × ct 126 pcs (14 blisters of 18 pcs) 15 mth • • • WHEAT flour, sugar, palm oil, BUTTER 12 %, skimmed MILK powder, emulsifier (E322: SOYA lecithin), edible salt.

HD40E PâtisseHD49E MignardiseHD80E Friandise

30 31

Calculation cacao content

Chart for Personalised Maracaibo Couverture

Requested couverture cacao content Maracaibo Clasificado 65 % Maracaibo 88 %

gramme oz gramme oz

66 % 950 33.5 50 1.7

67 % 900 31.7 100 3.5

68 % 850 30.0 150 5.2

70 % 800 28.2 200 7.0

71 % 750 26.4 250 8.8

72 % 700 24.7 300 10.5

73 % 650 22.9 350 12.3

74 % 600 21.1 400 14.1

75 % 550 19.4 450 15.8

76 % 500 17.6 500 17.6

78 % 450 15.8 550 19.4

79 % 400 14.1 600 21.1

80 % 350 12.3 650 22.9

81 % 300 10.5 700 24.7

82 % 250 8.8 750 26.4

83 % 200 7.0 800 28.2

85 % 150 5.2 850 30.0

86 % 100 3.5 900 31.7

87 % 50 1.7 950 33.5

Felchlin Training Centre: Condirama*

We offer a variety of courses for bakers, pastry chefs and industry professionals in the beautiful heart of Switzerland: at the Condirama* in Schwyz.

Courses are held by renowed industry professionals such as Olivier Bajard, Jordi Bordas, Jean-François Castagné, based on individuals’ preferences and skills. It is not only to learn from the experts, but also to exchange ideas and share valuable knowledge among participants, which is during our hands-on workshops. In addition, our inhouse experts are available to share their great expertise on a variety of topics, ranging from production, technical or product specific questions, over to hands-on applications.

Our vast experience in the different segments allows us to bring in the required expert be it a chocolatier, confectioner, a food technology expert or a technician – not to just only answer your questions, but to provide you with precise tailored solutions to your challenges.

Are you interested to participate in a course with us?

Contact our worldwide distribution partners for furtherinformation about the next courses available. Quite often,we also provide local workshops, in collaboration with ourpartners (refer to page 34).

The new Condirama* 2019

2019 the new Condirama* will be on the roof top of the office building right next to our manufacture. We are looking forward to have the whole Felchlin family at one place in Ibach.

* Combination of: CONfectionery and panoRAMA (view of the famous mountain "Mythen", overlooking the town of Schwyz)

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32 33

Indication for Tempering of Couvertures

Tempering

Melting temperature Working temperature

Vaccination method: for 1 kg / 1 lbs couverture

at 48° C / 118.4° F Temperature Rondos (coins):

20°–23° C / 68°–73.4° F

Arriba 72 %–72 h

48°– 50° C118.4°– 122° F

32°– 33° C 89.6°– 91.4° F 350 g 12 oz

Bionda 36% 29°– 31° C 84.2°– 87.8° F 450 g 15 oz

Bolivia 68 %–60 h 32°– 33° C 89.6°– 91.4° F 350 g 12 oz

Bolivia 38 %–48 h 30°– 32° C 86.0°– 89.6° F 450 g 15 oz

Caramelito 36% 30°– 32° C 86.0°– 89.6° F 450 g 15 oz

Centenario Concha 70 %–48 h 32°– 33° C 89.6°– 91.4° F 350 g 12 oz

Centenario Crudo 70 % 32°– 33° C 89.6°– 91.4° F 350 g 12 oz

Costa Rica 70 %–72h 32°– 33° C 89.6°– 91.4° F 350 g 12 oz

Costa Rica 40 %–36h 30°– 32° C 86.0°– 89.6° F 450 g 15 oz

Elvesia Dom. Rep. 74 %–72 h 32°– 33° C 89.6°– 91.4° F 350 g 12 oz

Elvesia Dom. Rep. 42 %–30 h 30°– 32° C 86.0°– 89.6° F 450 g 15 oz

Grenada 65 % 32°– 33° C 89.6°– 91.4° F 350 g 12 oz

Grenada 38 % 30°– 32° C 86.0°– 89.6° F 450 g 15 oz

Madagascar 64 %–72 h 32°– 33° C 89.6°– 91.4° F 350 g 12 oz

Maracaibo 88 % 32°– 33° C 89.6°– 91.4° F 350 g 12 oz

Maracaibo Clasificado 65 % 32°– 33° C 89.6°– 91.4° F 350 g 12 oz

Maracaibo Creole 49 % 28°– 30° C 82.4°– 86.0° F 450 g 15 oz

Maracaibo Criolait 38 % 30°– 32° C 86.0°– 89.6° F 450 g 15 oz

Maracaibo Crème 33 % 28°– 30° C 82.4°– 86.0° F 450 g 15 oz

Opus Lait 38 % Lait de terroir 29°– 31° C 84.2°– 87.8° F 450 g 15 oz

Opus Blanc 35 % Lait de terroir 28°– 30° C 82.4°– 86.0° F 450 g 15 oz

Rio Huimbi 62 % 32°– 33° C 89.6°– 91.4° F 350 g 12 oz

Rio Huimbi 42 % 30°– 32° C 86.0°– 89.6° F 450 g 15 oz

Vegan Choc Brun 44 % Marbeling method 30°– 32° C 86.0°– 89.6° F

Vegan Choc Blanc 35% Marbeling method 29°– 31° C 84.2°– 87.8° F

Dark Couvertures

48°– 50° C118.4°– 122° F

31°– 33° C 87.8°– 91.4° F 350 g 12 oz

Milk Couvertures 30°– 32° C 86.0°– 89.6° F 450 g 15 oz

White Couvertures 29°– 31° C 84.2°– 87.8° F 450 g 15 oz

Conversion Chart

1 Mastercase (MC) consists of the

following units (kg)

1 Mastercase (MC) consists of the following units

(lbs)

Total units in 1 MC Applies specifically to the following product

Couvertures & Chocolates

Rondos ct 1 × 20 kg ct 1 × 44 lbs 10 bags × 2 kg (4.4 lbs) Accra, Sao Palme

Rondos ct 2 × 8 kg ct 2 × 17.6 lbs 8 bags × 2 kg (4.4 lbs) Chocolini

Rondos ct 2 × 6 kg ct 2 × 13.2 lbs 6 bags × 2 kg (4.4 lbs)

Bars ct 1 × 25 kg ct 1 × 55 lbs 10 bars × 2 × 1.25kg (2.7 lbs) Sambesi

Bars ct 2 × 10 kg ct 2 × 22 lbs 8 bars × 2.5 kg (5.5 lbs) Alba

Bars ct 2 × 10 kg ct 2 × 22 lbs 10 bars × 2 kg (4.4 lbs) Lord

Bars ct 2 × 10 kg ct 2 × 22 lbs 8 bars × 2 × 1.25 kg (2.7 lbs) Ambra, Edelweiss, Felcor

Bars ct 2 × 10 kg ct 2 × 22 lbs 40 bars × 500 g (17.6 oz) Lacta 38 %, Clasificado 65 %, Criolait 38 %, Supremo 62 %

Grated pail 5 kg pail 11 lbs –

Cacao Products & Glazes


ct 1 × 10 kg ct 1 × 22 lbs 4 bags × 2.5 kg (5.5 lbs)

Nibs ct 2 × 6 kg ct 2 × 13.2 lbs 12 bags × 1 kg (2.2 lbs)

Powder ct 1 × 6 kg ct 1 × 13.2 lbs 6 bags × 1 kg (2.2 lbs)

pail 6 kg pail 13.2 lbs –

Coatings & Mouldings


Bars ct 2 × 10 kg ct 2 × 22 lbs 10 blocks × 2 kg (4.4 lbs)

Giandujas

Bars ct 3 × 6 kg ct 3 × 13.2 lbs 9 bars × 2 kg (4.4 lbs)


Praline Paste

pail 5 kg pail 11 lbs –

Fillings



pail 5 kg pail 11 lbs –

pail 2.5 kg pail 5.5 lbs –

Caramel Creams, Flavourings, Fillings to bake

Peel ct 1 × 4 kg ct 1 × 8.8 lbs 4 pails × 1 kg (2.2 lbs)

ct 1 × 6 kg ct 1 × 13.2 lbs 6 pails × 1 kg (2.2 lbs)


pail 6.5 kg pail 14.4 lbs –

pail 5.5 kg pail 12 lbs –

Marzipan, Products for Decoration, Mousse, Cream Powder

Vermicelli ct 2 × 4 kg ct 2 × 8.8 lbs 2 bags × 4 kg (8.8 lbs)

Granulate ct 2 × 2.5 kg ct 2 × 5.5 lbs 2 bags × 2.5 kg (5.5 lbs)

Mass ct 2 × 7 kg ct 2 × 15.4 lbs 2 blocks × 7 kg (15.4 lbs)

Mass ct 2 × 5 kg ct 2 × 11 lbs 10 blocks × 1 kg (2.2 lbs)

Mass ct 6 × 1.25 kg ct 6 × 2.7 lbs 6 pails × 1.25 kg (2.7 lbs)

Mousse ct 9 × 750 g ct 9 × 1.6 lbs 9 bags × 750 g (1.6 lbs)

Shavings ct 2 × 3 kg ct 2 × 6.6 lbs 2 bags × 3 kg (6.6 lbs)

Xocoflakes Grenada ct 1x3 kg ct 1 × 6.6 lbs 1 bag × 3 kg (6.6 lbs)


34 35

Our Partners

Africa

Mauritius The Chocolate Block Co Ltd [email protected]

Americas

Canada Primeco Group Corp. [email protected] H.U.H. Imports Inc. [email protected] AUI Fine Foods [email protected]

Asia China Shanghai Berrytree Company [email protected] Kong Gourmet House Ltd [email protected] Bake Kraft [email protected] DKSH Japan K.K. [email protected] Gourmet House Macau Ltd [email protected] Pastry Pro Sdn Bhd [email protected] Werdenberg International Corporation [email protected] Indoguna (S) PTE LTD [email protected] Korea Sun-In Co. Ltd [email protected] Esprit International Co. Ltd [email protected]

Australia Australia Top Shelf Food Distributor PTY Ltd, Trading as Culina [email protected]

Europe Austria Hermann Ratzinger [email protected] Cnudde NV [email protected] Antwerpen Markelbach & Corne [email protected] KageButikken [email protected] Town & Country Fine Foods [email protected] Maison des métiers de bouche [email protected] Hermann Ratzinger [email protected] Artisan Foods Limited [email protected] Maison Dolci SRL [email protected] Marilux s.a.r.l. [email protected] Vipam International BV [email protected] BAKO [email protected] Frukthagen Norge AS [email protected] Calidulce [email protected] ÅSÖ AB [email protected]

Middle East Kingdom of Bahrain Masterbaker Trading Co WLL [email protected] Kuwait Proteins Co. W.L.L. [email protected] Ste Le Farinier SAL [email protected] Arabia Islam Commercial Enterprises [email protected] of Qatar Adinsa Trading & Cont. Est. [email protected] of Oman Masterbaker Marketing LLC [email protected] Arab Emirates Masterbaker Marketing FZCO [email protected]

CertificateFelchlin Couverture Standards

Original and authentic quality is Felchlin’s commitment to manufacture superior cacao specialities. The Felchlin Couverture Standards guarantee the uniqueness and purity of every individual product:

Cacao & Sustainability- Noble grade cacao beans Criollo & Trinitario for our Grand Cru Couvertures- Superior aromatic Forastero cacao beans for our Surfine & Classic Couvertures

Orginating from Maracaibo (Venezuela), Sambirano (Madagascar), Arriba – Esmeraldas (Ecuador), Java (Indonesia), Amazon region Beni (Bolivia), Samaná (Dominican Republic), Suhum-Kraboa-Coaltar-District (Ghana), and many more.

- Guaranteed and fair prices for the cacao producers- Socially responsible and sustainable working and production conditions- Close and regular contact with the individual farmers- Respect for environmentally sensitive issues and the optimal use of natural resources

Finest Raw Materials- Cacao butter of pure first prime pressing with No additional vegetable fat- Cream, milk and sugar of Swiss origin- Certified GMO-free and pure soy lecithin, 100% natural- Authentic, natural Bourbon vanilla originating from Mananara, Madagascar

Traditional Processing- Traditional gentle production methods- Technical know-how and cutting-edge innovation- Complete production from the finest cacao beans to exclusive couverture (bean to bar)

in Schwyz, Switzerland

Schwyz in Switzerland, January 2018

Christian Aschwanden CEO

F A I RD I R E C TC A C A O

Your local distributor:

Max Felchlin AG Switzerland www.felchlin.com/en

/felchlinswitzerland

/FelchlinAG

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