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Baker (11)
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Chocolate Decor (3)
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Chocolate Products (53)
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Chocolatier (27)
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Felchlin (85)
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Fondant & Modeling Paste (4)
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Pastry (14)
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Pastry Components (33)
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Pastry Glaze (2)
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Spring Delights (10)
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Winter Wonders (12)
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Writing Chocolate (3)
35% White Couverture
- This is Felchlin Opus Blanc 35% Lait de Terroir white chocolate couverture made with mountain milk.
- Use Opus Blanc to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503745
49% Dark Couverture
- This is Felchlin Lord 49% Dark Couverture.
- Lord is made with beans from Ghana and organic vanilla from Madagascar.
- This dark chocolate's low viscosity melts easily and is perfect for for a wide variety of applications.
- Use Felchlin Lord for chocolate mousses and creams, whipped ganache, cookies, muffins, fillings and glazes.
- This dark couverture is also suited to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503718
58% Semi Sweet
- This is Felchlin Sao 58% Palme Semi Sweet couverture chips.
- Use Felchlin Sao Palme in your next culinary creation!
Item#:
502130
New Item
Mango Passionfruit Filling
- This is Felchlin Mangonosa mango and passionfruit pastry filling.
- Mangonosa is made with real mango and passion fruit powder.
- This authentic and tasty filling gives pralines, pastries and ice creams an exotic tropical twist.
- Use Felchlin Mangonosa to create pralines/chocolates, specialities, confectionaries, tortes and pastries.
mangonosa
mangonosa-2.html
Item#:
509525
30% White Couverture
- This is Felchlin Sao Palme 30% white chocolate couverture.
- Use Felchlin Sao Palme white couverture to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503750
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.
Item#:
502350
70% Dark Couverture
- This is Felchlin Costa Rica 70% Grand Cru Dark Couverture (70%-72h).
- Its unique flavor profile begins with a well balanced, mild cacao taste complemented through a discreet fruit acid note which provides a pleasant resonance between naturally fruity blackberry and sweet yellow-green banana.
- The long lasting finish of Costa Rica 70% begins with a high roast hazelnut taste which is rounded through an aromatic woody, raw coffee note.
Item#:
503701
60% Dark Couverture
- This is Felchlin Sao Palme 60% Dark Couverture.
- All purpose, with great flow properties, the Sao Palme range is a high performance chocolate, fresh and balanced, suitable for a wide range of applications.
- The gentle and traditional roasting process releases the original and intensive aromas of the noble “Amelonade” cacao beans.
- Use Felchlin Sao Palme 60% Dark to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503716
Writing Chocolate
- This is Felchlin Scrivosa B Dark writing chocolate.
- Scrivosa is an intense dark chocolate color for decorating or writing on cakes, pastries, cookies and confectionary.
- Heat the mixture to at least 48°C/118°F. Stir well.
Item#:
502371
62% Dark Couverture
- This is Felchlin 62% Accra bittersweet dark couverture from Ghana cacao.
- Use Accra to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503709
36% White Couverture
- This is the Felchlin Edelweiss 36% white couverture rondo, one of the highest quality white chocolate couvertures available.
- Edelweiss is easy to temper and has a nice shiny appearance after dipping or molding.
- Use to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
- Edelweiss is also available in bars #503740.
edelweiss
Item#:
503741
Coffee Filling
- This is Felchlin Coffenosa coffee filling.
- Use Coffeenosa filling to create pralines/chocolates, specialities, confectionary, tortes and pastries.
Item#:
509513
36% White Couverture
- This is the Felchlin Edelweiss 36% white couverture bar, one of the highest quality white chocolate couvertures available.
- Edelweiss is easy to temper and has a nice shiny appearance after dipping or molding.
- Use to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
- Felchlin Edelweiss is also available in rondo #503741.
edelweiss
Item#:
503740
Almond Praline Filling
- This is Felchlin Almonosa Firm Almond Praline Filling.
- Use Almonosa to create pralines/chocolates, specialities, confectionaries, tortes and pastries.
- Felchlin Almonosa brings a new level of almond flavor to your culinary creations.
veryberryosa
Item#:
509506
38% Milk Couverture
- This is Felchlin Bollivia 38% Milk Chocolate Couverture (38%-48h).
- This is among the finest of milk couvertures made from rare and wild cacao beans from Bolivia.
- The traditional, gentle processing method (48 hours conching) unfolds an array of rich, harmonious cacao flavors complemented by many aromas, expressing the complexity of the very small beans that weigh just about half of usual cacao beans.
- Because of their small size, they do not fit the industry norms and machines, but they are exceptionally tasty.
- Use Felchlin Bolivia coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503724
Blueberry Filling
- This is Felchlin Blueberrynosa blueberry filling, a blend of finest and natural ingredients.
- Use Blueberrynosa as the perfect base for your fruity and colorful pastry creations.
- Enhance your pralines, petits fours, pastries, petits gâteaux and desserts with the unique taste of Blueberrynosa.
blueberrynosa
Item#:
509512
38% Milk Couverture
- This is Felchlin Ambra 38% milk chocolate couverture.
- Use Felchlin Ambra to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Raspberry Filling
- This is Felchlin Frambonosa raspberry pastry filling.
- Frambonosa is a soft melting raspberry filling ideal to give your sweet creations a fruity touch.
- Use Felchlin Frambonosa to create pralines/chocolates, specialities, confectionaries, tortes and pastries.
veryberryosa
Item#:
509516
Rose Filling
- This is Felchlin Rosanosa filling with rose oil.
- Use Rosanosa to create pralines/chocolates, specialities, confectionaries, tortes and pastries.
veryberryosa
Item#:
509510
Caramel Filling
- This is Felchlin Caramelosa, a fine caramel flavored filling with natural ingredients and hints of sea salt.
- Use Caramelosa caramel filling to create pralines/chocolates, specialities, confectionaries, tortes and pastries.
caramelosa
Item#:
509511
73% Extra Bitter Couverture
- This is Felchlin Felcor 73% Dark Couverture.
- Made with beans from Ecuador, Colombia and Ghana, Felcor is a dark couverture that has a well rounded cacao taste with floral notes and a vanilla finish.
- Felchor's low viscosity provides a wide application use.
- Use Felchlin Felcor to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503710
Caramel White Couverture
- This is Felchlin Bionda 36% White Caramel Couverture with a natural taste of creamy caramel.
- The unique caramel composition with Swiss milk powder without any artificial aroma or color lends a naturally authentic flavor profile to Bionda.
- Use Bionda 36% to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
- Enjoy Felchlin Bionda's rich creamy mouthfeel and pleasing caramel taste.
Item#:
503760
Caramelized Puffed Rice
- This is Felchlin Qroqant Caramelized Puffed Rice.
- Sprinkle Qroqant on tortes, cakes and pastries.
- Use Felchlin Qroqant puffed rice to decorate pralines, specialities and confectionary.
- Add approximately 10% Qroqant Caramelized Puffed Rice for fillings and couvertures.
Item#:
509200
Orange Filling
- This is Felchlin Orangeosa orange flavored pastry filling.
- Orangeosa is made with real orange powder.
- It's a sweet and creamy paste ideal for flavoring your ganaches, cakes, ice creams and desserts.
- Use Felchlin Orangeosa to create pralines/chocolates, specialities, confectionaries, tortes and pastries.
orangeosa
Item#:
509522
Strawberry Filling
- This is Felchlin Fraganosa strawberry pastry filling.
- Fraganosa is a strawberry soft melting filling ideal to give your pralines, confectionery and desserts a fruity touch.
- Use Fraganosa to create pralines/chocolates, specialities, confectionaries, tortes and pastries.
veryberryosa
Item#:
509518
Berry Filling
- This is Felchlin VeryBerryosa, a vegan berry pastry filling.
- This perfectly mixed berry flavor combination is a great tasting blend of strawberry, raspberry, blueberry and a hint of lemon. The resulting complex taste and appealing natural color will not disappoint you.
- Use Felchlin VeryBerryosa to create pralines/chocolates, specialities, confectionaries, tortes and pastries.
veryberryosa
Item#:
509515
38% Milk Couverture
- Felchlin Maracaibo Criolait 38% Milk Couverture has a full-bodied milk-cream taste that is complimented through notes of honey and caramel.
- Gentle processing enhances the noble cacao Criollo aroma, which then finishes with a discreet roast and vanilla note.
- Use Felchlin Maracaibo Criolait to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
choco-shipping-links.html
Item#:
503725
58% Dark Couverture
- This is Felchlin Gastro 58% Dark Couverture.
- Use Gastro for baked cakes, biscuits.
- Add texture to pralines, fillings, ice creams, chocolate bars, florentines with Felchlin Gastro dark chocolate.
Item#:
503717
45%-60h Milk
- This is Felchlin Bolivia Lait de terroir 45%-60 Milk Couverture.
- Bolivia Lait de Terroir is made from extremely rare wild cacao from Bolivia and extremely rare wild cacao from Bolivia.
- Conched for 60 hours, this Bolivia milk couverture is intense in flavor and perfect in harmony.
- Use this fabulous milk chocolate to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
43% Milk Couverture
- This is Felchlin Sao Palme 43% milk chocolate couverture.
- Use Felchlin Sao Palme to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503731
Flaky Wafers
- This is Felchlin Croquantine flaky wafers.
- Use Croquantine as a crunchy addition to couvertures, water free praline fillings, specialities, confectionaries, tortes and desserts.
croquantine
Item#:
502201
68% Dark Couverture
- This is Felchlin Bolivia 68% Grand Cru Dark Couverture (68%-60h).
- Bolivia is a dark chocolate couverture made with rare wild Bolivian cocoa beans.
- The rich, harmonious cacao flavor is complemented by the freshness of lemon and the fruitiness of grapefruit.
- The pleasantly fruity acidity and the lingering finish make this Grand Cru couverture an unforgettable experience.
- Use Felchlin Bolivia 68% to coat pralines and specialities, fill hollow shells, and to create ganaches, mousses and creams.
Item#:
503702
- This is Felchlin Luebeck Marzipan.
- Use Luebeck Marzipan to create pralines, specialities, confectionaries, tortes and pastries.
- Fechlin Luebeck is suitable for rolling.
- Color Felchlin marzipan with selections from our Paste Color collection.
Item#:
509550
75% Dark Couverture
- This is Felchlin Sao Palme 75% Dark Couverture.
- Sao Palme is a high performance chocolate, fresh and balanced, suitable for a wide range of applications.
- Use Felchlin Sao Palme to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503715
Lemon Filling
- This is Felchlin Lemonosa, a sweet and creamy paste ideal for flavoring your ganaches, cakes, ice creams and desserts.
- Lemonosa filling is made with real lemon powder.
- Use Felchlin Lemonosa to create pralines/chocolates, specialities, confectionaries, tortes and pastries.
lemonosa
Item#:
509520
42% Milk Couverture
- This is Felchlin Accra Lait 42% milk chocolate couverture.
- Use Felchlin Accra Lait to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503727