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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 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
choco-shipping-links.html
Item#:
503741
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
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
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
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
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.
choco-shipping-links.html
Item#:
503724
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.
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
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
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
Almond Cacao Filling
- This is Felchlin Praline Croquantine almond cacao filling with almond biscuit splinters.
- Use Praline Croquantine to create pralines/chocolates, specialities, confectionaries, tortes and pastries.
Item#:
509507
Mascarpone Flavored Filling
- This is Felchlin Mascarponosa mascarpone flavored filling.
- Versatile and flexible, Mascarponosa can easily be combined with other fillings like VeryBerryosa, or just simply add vanilla sugar or fruit puree.
- Use Felchlin Mascarponosa to add a subtle vanilla note and pleasing texture to pralines/chocolates, specialities, confectionaries, tortes and pastries.
mascarponosa
Item#:
509509
40% Milk Couverture
- This is Felchlin Costa Rica Grand Cru 40% Milk Chocolate Couverture (40%-36h).
- The flavor profile offers a taste of roasted almonds, which is rounded off with mild honey.
- A sweet, ripe banana is noticeable in this milk chocolate's finish.
- Use Felchlin Costa Rica 40% to coat pralines and specialities, fill hollow shells, and to create ganaches, mousses and creams.
choco-shipping-links.html
Item#:
503722
62% Dark Couverture
- This is Felchlin Rio Huimbi 62% Grand Cru Dark Couverture.
- Ripe pink grapefruit and blood orange notes elegantly express the fresh fruitiness, eventually being replaced with a distinctive dried pear aroma.
- The subtle tone of pepper accompanies Rio Huimbi's smooth and silky long lasting finish.
- Use Rio Huimbi 62% to coat pralines and specialities, fill hollow shells, and to create ganaches, mousses and creams.
choco-shipping-links.html
Item#:
503704
38% Milk Couverture
- This is Felchlin Opus Lait 38% Grand Cru Milk Chocolate Couverture.
- The creamy, delicate melt of Opus Lait reveals a well-balanced cacao accompanied by warm notes of forest honeysuckle.
- A hint of ripe, sweet pear introduces the lingering finish, which luxuriously fades into fine cream caramel.
- Use Felchlin Opus Lait to coat pralines and specialities, fill hollow shells, and to create ganaches, mousses and creams.
choco-shipping-links.html
Item#:
503735
Hazelnut Praline Paste
- This is Felchlin Fina Noble Piemontese praline paste.
- It consists of 60% of finest hazelnuts from the Piedmont in Italy, for which the region is famous.
- Use Fina Noble Piemontese for the production of pralines, specialities, confectionary, cakes and patisserie.
- Combine this Felchlin praline paste with tempered couverture, fill in frame and let set.
- To decorate, beat the Piemontese praline paste for a short time and use.
Item#:
506402
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
49% Milk Couverture
- This is Felchlin Maracaibo Creole 49% Grand Cru Milk Couverture.
- Creole is impressive in its creamy mouth feel and subtle delicate flavor notes.
- The gentle processing beautifully unfolds a light vanilla-bourbon aroma, with a hint of honey.
- The fresh, fruity, raspberry note of Creole transfers to a long, subtle, smooth melting finish.
- Use Felchlin Maracaibo Creole milk chocolate to coat pralines and specialities, fill hollow shells, and to create ganaches, mousses and creams.
choco-shipping-links.html
Item#:
503720
Glaze Coating
- This is Felchlin Caramel Brillant.
- Use to glaze entremets, cakes, pastries, desserts and ice creams.
Item#:
502503
38% Confectionary Mass
- This is premium Felchlin Choc Blanc 38% Vegan Confectionary Mass.
- This organic pastry mass is produced with organic rice milk powder and organic Dominican cacao butter.
- Felchlin Vegan Choc Blanc has mild and balanced notes of toasted almond, coconut and caramel with a rounded finish of cocoa butter and blossom honey.
- Choc Blanc applications include: chocolate bars, cookies, brownies, muffins, creme brulee, pastry-fillings and pralines.
choco-shipping-links.html
Item#:
503792
36% Milk Couverture
- This is Felchlin Sao Palme 36% milk couverture, a high performance chocolate suitable for a wide range of applications.
- Fresh and balanced, Sao Palme is an all purpose milk chocolate, with great flow properties.
- The gentle and traditional roasting process releases the original and intensive aromas of the noble “Amelonade” cacao beans.
- Use Felchlin Sao Palme 36% to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
choco-shipping-links.html
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.
choco-shipping-links.html
44% Confectionary Mass
- This is premium Felchlin Choc Brun 44% Vegan Confectionary Mass.
- This organic pastry mass is produced with organic rice milk powder and organic Dominican cacao butter.
- Felchlin Vegan Choc Brun has harmonious notes of toasted almonds, hazelnuts and cacao with a mellow finish of caramel and coconut.
- Choc Brun applications include: Chocolate bars, cookies, brownies, muffins, creme brulee, pastry-fillings and pralines.
choco-shipping-links.html
Item#:
503790
Sugar Free Milk Couverture
- This is Felchlin Lacta 38% Milk Couverture in a beautiful wrapper that makes a great gift!
- Felchlin Lacta 38% has no sugar added (NAS) and is made by using a lactose free whole milk powder.
- Lacta is suitable for special dietary requirements without compromising the flavor.
- Use Felchlin Lacta to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
choco-shipping-links.html
Gianduja Almond Bar
- This is Felchlin Gianduja M Intenso almond bar.
- Ready to use, Gianduja Intenso Milk offers a medium-firm delightful texture with an intense natural fruity taste with a distinct caramel edge.
- Less sugar! And a high percentage of almonds.
- Ideal for cut and moulded chocolates. Suitable for confectionery, pastry, flavoring and ice cream.
- Felchlin Gianduja M Intenso has a well balanced cacao taste and contains a high percentage of California Almonds.
- Ready to use.
Item#:
509542
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
Writing Chocolate
- This is Felchlin Scrivosa W White writing chocolate.
- Felchlin Scrivosa provides an intense white color for decorating or writing on cakes, pastries, cookies and confections.
- Heat the mixture to at least 48°C/118°F. Stir well.
choco-shipping-links.html
Item#:
502370
Mirror Glaze
- Felchlin's Choco Brillant Dark mirror glaze gives a beautiful shiny finish to your glazed cakes and pastries. It also keeps in the freezer.
- This is a shiny dark chocolate glaze for entremets, pastries, desserts and ice creams.
- Warm the glaze to 35 C - 40 C / 95 F - 104 F and glaze.
- When required, dilute with water (max 5%).
For a great value, consider getting the Osa Trial kit in our Eclair Bundle:
Item#:
502501
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.
choco-shipping-links.html
Item#:
503709
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
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
choco-shipping-links.html
Item#:
503740
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
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
Rose Filling
- This is Felchlin Rosanosa filling with rose oil.
- Use Rosanosa to create pralines/chocolates, specialities, confectionaries, tortes and pastries.
veryberryosa
Item#:
509510
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.
choco-shipping-links.html
Item#:
503718