Felchlin Milchkuvertüre 36%, 2 kg

Felchlin Milk couverture 36%, 2 kg – for creamy chocolate creations at the highest level

Milk chocolate that melts before it even touches your mouth: the Felchlin Milk couverture 36% is the epitome of creamy Swiss chocolate artistry. This surfine, free-flowing premium couverture with milk combines a delicate Milk chocolate aroma with a velvety texture and outstanding processing properties that delight professionals and home bakers alike.

Felchlin – Swiss chocolate tradition since 1908

Felchlin was founded in 1908 in Schwyz and is one of the world's leading couverture specialists. What sets the company apart is its consistent control of the entire production chain, from direct collaboration with cocoa farmers in the growing regions to careful processing in Switzerland. Every Felchlin couverture is the result of decades of experience, hand-selected cocoa varieties, and an uncompromising commitment to quality that is perceptible in every praline and every cake.

Tempering Milk couverture 36% correctly: the seeding method

Milk couverture is more sensitive to temperature differences than dark couverture and therefore requires particular care when tempering. The most reliable method is the seeding method: melt 2/3 of the couverture and seed it with 1/3 couverture drops. The following temperatures apply to the Felchlin Milk couverture 36%:

Stage 1 (Melting): 45 °C. Melt the couverture slowly to 45 °C, stirring continuously. A bain-marie is particularly well suited. Important: no water must get into the couverture, otherwise it will become crumbly and clump together.

Stage 2 (Cooling): 27–28 °C. Seed with 1/3 couverture drops and stir until the mass has cooled to 27–28 °C. With Milk couverture this stage is especially important: cooling too quickly can lead to an uneven crystal structure.

Stage 3 (Warming): 31–32 °C. Warm the couverture gently to 31–32 °C. A Chocolate thermometer and a hot-air heat gun for chocolate help to maintain the temperatures precisely. Correctly tempered Milk couverture has a warm, creamy shine, breaks cleanly, and releases effortlessly from the molds.

Preparing Chocolate molds and casting Pralines

Preparing the mold is crucial for the result. First wash the molds with lukewarm water and a gentle washing-up liquid that is free of Lye and rinse aid, as these would damage the molds. Rinse off all residues thoroughly and dry the mold very carefully. From this point on, do not touch the mold with your hands, as fingerprints will later be visible on the chocolate. Polish the cavities with a lint-free cotton pad or a very fine tissue so that the chocolate later achieves a perfect shine. Now brush each cavity of the mold with a clean, dry brush and a little tempered couverture, then turn the mold upside down: if no air bubbles are visible, the mold is ready to fill. Next, fill the cavities with tempered couverture right to the rim, using a Piping bag, a ladle, or directly from the pot. Tap lightly against the edge of the mold with a Spatula so that air bubbles rise and disappear. Turn the mold upside down and tap out the excess couverture onto a sheet of baking paper until the walls of the Pralines have the correct thickness. Clean off the surface of the mold with a metal horn. Place the mold in the refrigerator for 10 minutes to allow the couverture to set. Return the excess couverture from the baking paper to the Bowl.

Filling and sealing Pralines

For the Felchlin Milk couverture 36%, a sweet caramel filling is recommended as the perfect complement to the creamy Milk chocolate aroma. Allow the filling to cool and fill to 3 mm below the rim. Leave to stand at room temperature for 30 minutes so that a light skin forms. Then seal with tempered Milk couverture, smooth the surface with the metal horn, and leave to set in the refrigerator for 20 minutes. To unmold, twist the mold slightly and turn it out onto a clean work surface. For special colour effects, add a little coloured cocoa butter to the cavities before brushing.

Milk couverture for Ganache, cake icing, and creamy desserts

The velvety consistency of the Felchlin Milk couverture 36% makes it the ideal choice for a creamy Ganache as a cake filling, for glossy Milk chocolate icings on cakes and tartelettes, for chocolate decorations with a warm Milk chocolate tone, and as a base for creamy mousses and desserts. Every application benefits from the fine, free-flowing consistency that guarantees precise results with an elegant snap.

Storage

Store in a cool, dry place at approx. 18 °C, protected from light and away from strong odours, to preserve the full Milk chocolate aroma of the couverture.

Creamy, velvety, and with an incomparable Milk chocolate aroma: with the Felchlin Milk couverture 36%, every Praline and every cake becomes an experience your guests will remember for a long time!