Felchlin Milk Couverture 36%, 2 kg

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

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

Felchlin – Swiss chocolate tradition since 1908

Felchlin was founded in 1908 in Schwyz and is one of the leading couverture specialists in the world. What sets the company apart from others: the 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 palpable in every praline and every cake.

Tempering Milk chocolate couverture 36% correctly: the seeding method

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

Stage 1 (Melting): 45 °C. Melt the couverture slowly to 45 °C, stirring continuously. A double boiler works particularly well. Important: No water must get into the couverture, otherwise it will become crumbly and lumpy.

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 chocolate couverture this stage is particularly important: cooling too quickly can lead to an uneven crystal structure.

Stage 3 (Warming): 31–32 °C. Gently warm the couverture to 31–32 °C. A Chocolate thermometer and a heat gun for chocolate help to maintain the temperatures precisely. Correctly tempered Milk chocolate couverture shines warmly and creamily, 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 without Lye and without rinse aid, as these would attack 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 non-fibrous 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 and turn the mold over: if no air bubbles are visible, the mold is ready to be filled. Then fill the cavities with tempered couverture up to the rim, using a Piping bag, a ladle or directly from the pot. Tap lightly on the edge of the mold with a Spatula so that air bubbles rise and disappear. Turn the mold over and tap off the excess couverture onto baking paper until the Praline walls are the right thickness. Clean off the surface of the mold with a metal horn. Place the mold in the refrigerator for 10 minutes so that the couverture sets. Return the excess couverture from the baking paper to the Bowl.

Filling and closing Pralines

For the Felchlin Milk chocolate couverture 36%, a sweet caramel filling is recommended as the perfect complement to the creamy Milk chocolate Liquid aroma. Allow the filling to cool and fill to 3 mm below the rim. Leave to stand for 30 minutes at room temperature so that a light skin forms. Then seal with tempered Milk chocolate couverture, clean off 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 chocolate couverture for Ganache, cake icing and creamy desserts

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

Storage

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

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