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CHOCOLATE PRODUCTS

Chocolate - a hallmark of happiness. We provide top quality cacao products to chocolatiers, chefs, pastry chefs, bakers & other culinary artists as to spread joy around the world!
We feature fine Felchlin chocolate products as well as the Osa line of fillings!
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Glaze Coating
  • This is Felchlin Caramel Brillant.
  • Use to glaze entremets, cakes, pastries, desserts and ice creams.
Item#:
502503
 
Felchlin Catalog
Coating Chocolate Rondo
  • Felchlin Ultra Dark M Rondo for moulding is easy to use as no tempering is required.
  • Made with beans from Ghana and organic vanilla from Madagascar, its low viscosity is perfect for melting and  for making chocolate mousses and creams, whipped ganache, cookies, muffins and filling and glazing chocolate cakes.
  • Also suited for coating of cakes, tarts, pastries and confectionaries. To mould fancy items (Easter bunnies, eggs etc.).
  • Perfect for moulded dimensional items or confectionary requiring a firmer coating as it sets with a shiny finish and firm snap.
  • Warm to between 48–50°C/118–122°F. Working temperatures 35–45°C/95–113°F. Does not need tempering.
choco-shipping-links.html
Item#:
502352
 
Felchlin Catalog
Coating Chocolate Bar
  • This is Felchlin Ultra Dark M coating chocolate.
  • Felchlin Ultra Dark M Bar is easy to use for moulding, as no tempering is required.
  • Made with beans from Ghana and organic vanilla from Madagascar, its low viscosity is perfect for melting and  for making chocolate mousses and creams, whipped ganache, cookies, muffins and filling and glazing chocolate cakes.
  • Felchlin Ultra Dark M is also suited for coating of cakes, tarts, pastries and confectionaries. To mould fancy items (Easter bunnies, eggs etc.).
  • Perfect for moulded dimensional items or confectionary requiring a firmer coating as it sets with a shiny finish and firm snap.
  • Warm to between 48–50°C/118–122°F. Working temperatures 35–45°C/95–113°F. Does not need tempering.
choco-shipping-links.html
Item#:
502350
 
Felchlin Catalog
Product Specs
Product Flyer
Coating Chocolate
  • This is Felchlin Ultra Milk Coating Chocolate.
  • Felchlin Ultra Milk Coating is the ideal coating for chocolate cakes and pastries, dipping cookies, fresh fruit, and many other applications. Great chocolatey taste!
  • Use Ultra Milk to coat and fill tortes, cakes, pastries and confectionaries.
  • Warm to between 48–50°C/118–122°F. Working temperatures 35–45°C/95–113°F. Does not need tempering.
choco-shipping-links.html
Item#:
502353
 
Felchlin Catalog
Product Specs
Product Flyer
Coating Chocolate
  • This is The Felchlin Ultra White M moulding chocolate.
  • The Felchlin Ultra White moulding chocolate is easy to use as no tempering is required.
  • Perfect for moulded dimensional items or confectionary requiring a firmer coating as it sets with a shiny finish and firm snap.
  • Use Ultra White for coating of cakes, tarts, pastries and confectionaries. To mould fancy items (Easter bunnies, eggs etc.).
  • Warm to between 48–50°C/118–122°F. Working temperatures 35–45°C/95–113°F. Does not need tempering.
  • Use our amazing Color Brix to tint this coating before applying to your sweet treats!
choco-shipping-links.html
Item#:
502355
 
Felchlin Catalog
Product Specs
Product Flyer
Chef Rubber Blend
  • Chef Rubber Blend Non Tempering Dark is perfect for making chocolate decorations without worrying about kicking the chocolate out of temper.
non-tempering-chocolate.html
choco-shipping-links.html
Item#:
502314S
Chef Rubber Blend
  • Chef Rubber Blend Non Tempering White is perfect for making chocolate decorations without worrying about kicking the chocolate out of temper.
choco-shipping-links.html
Item#:
502310S
Non Tempering Chocolate

  • Carma Original Vanil (NH) Dark compound coating chocolate in form of soft coins. Melts at a temperature of 40-45°C. Ideal for glazing cakes, patisserie and confectionery, as well as for brushing on sweet pastry bases and making decorations. NH = non-hydrogenated fat Kosher Dairy

choco-shipping-links.html
Item#:
502301S
Non Tempering Chocolate
  • Carma Original White (NH) compound coating in form of soft coins. Melts at a temperature of 38-42°C. Ideal for glazing cakes, patisserie and confectionery, as well as for brushing of sweet pastry bases and making decorations. NH = non-hydrogenated fat Kosher, Dairy
choco-shipping-links.html
Item#:
502300S
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