Felchlin Couverture

Couverture is one of the indispensable raw materials if you want to enchant yourself and your surroundings with homemade chocolate creations. Felchlin couverture is one of the best couvertures, and you should definitely treat yourself to a good chocolate raw material for your homemade chocolate art.

Because it doesn't matter whether you want to make a tiny chocolate composition or a large chocolate "structure": truffle chocolates are filled with ganache made from pure chocolate and flavor ingredients and sealed with pure chocolate. Marzipan or layered chocolates are dipped in pure chocolate. Even the coating of the five-tier cake and the base of your very own Easter bunny are made of (at most slightly "perfumed") raw chocolate - your own creations are always made to a considerable extent of pure, unadulterated chocolate. So you should already pay attention to the excellent quality of the raw chocolate material; the more free space remains for the creative part of your highly personal chocolate idea.

Chocolatiers, the confectioners or confectioners specializing in chocolate creations, do not like to use couverture (couverture, couverture) as a raw material for nothing. Because it is a particularly pure chocolate with a particularly high cocoa (-butter) content and because it is a much produced and much used chocolate raw material that is always freshly available. The best chocolatiers naturally use only the best couverture - for example Felchlin Couverture, one of the best couvertures available in "Schoggiland" Switzerland:

Felchlin supplied the first Felchlin Couverture to bakers and confectioners as early as the beginning of the golden 1920s and has been passionately dedicated to the production of good chocolate ever since. In 1988, with the "Condirama", a training center for confectioners and confectioners from all over the world was created; in 2004, the Felchlin couverture "Maracaibo Clasificado 65%" received the gold medal "Best Chocolate in the World". Because you can taste that only fine cocoa of precisely defined origin is used for the Grand Cru couvertures, Felchlin Couverture has since received several awards ... the fine dark and lighter varieties made from the finest cocoa and, if necessary, Swiss milk (directly from the regional mountains) are carefully put together and gently processed for up to 48 hours in a traditional longitudinal driver conche.

The small chocolate manufacturer in Schwyz knows the secrets of good chocolate and would like to share them with everyone, but the 140 employees already have more than enough to do with supplying their professional customers in over 40 countries ... That's why we are happy to provide you with Felchlin couvertures, one of the best chocolate couvertures for your own chocolate ideas - because for ingenious chocolate creations you need not only a dash of genius, but also really good raw material (and a great decoration, and the most beautiful gift packaging; all to be found in the store).