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CHOCOLATE PRODUCTSChocolate - 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! Also be sure to check out our hand-curated product collection especially for chocolatiers! |
Sugar Free White Couverture
- This is Felchlin Alba 36% sugar-free white couverture.
- This delicious couverture is suitable for special dietary requirements, without compromising flavor.
- Use Felchlin Alba to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503779
Caramel White Couverture
- AVAILABLE FOR PRE-ORDER NOW!
- 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
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
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
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.
Item#:
503719
Ghana Croquant 2-3mm
- Felchlin Ghana Croquant Nibs are ideal to give your cakes, ice creams or dessert an additional sensory dimension, because they are caramelized and have a unique crunchy yet tender texture.
- Add these cocoa nibs to baked cakes, biscuits.
- These Felchlin croquant nibs enhance the texture of pralines, fillings, ice creams, chocolate bars, florentines and hazelnut biscuits.
- Decorate desserts, pastries, tortes and pralines/chocolates with these Felchlin Ghana cacao nibs.
- Felchlin cacao nibs are a great ice cream topping!
- Add approximately 10% for fillings and couvertures.
Item#:
502125
Caramel Milk Couverture
- This is Felchlin Caramelito 36%, a caramel-milk couverture made with high quality caramelized sugar.
- Caramelito is a fusion of finest Swiss milk and pure cacao flavor with a most intensive and authentic caramel taste.
- Discover and enjoy the long-lasting sensation of Caramelito 36%. A pure delight for pastry enthusiasts, to craft the most luscious chocolate and dessert creations.
- Use Felchlin Caramelito to coat pralines and specialities, to fill hollow shells and to create ganaches, mousses and creams.
Item#:
503729
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%).
Item#:
502501
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.
Item#:
503722
Dark Chocolate Shavings
- This is Felchlin Decorta F dark chocolate shavings.
- Use to decorate tortes (black forest cake), cakes, pastries and confectionaries.
Item#:
502815
42% Milk Couverture
- This is Felchlin Elvesia Dominican Republic 42% Grand Cru Organic Milk Chocolate Couverture (42%-30h).
- Creamy caramel swirls around the mild chocolate flavor of Elvesia Cacao.
- A hint of ripe bananas subtly emerges before a lingering finish, underpinned by hints of spicy vanilla and malt.
- Use Elvesia 42% to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503726
38% Milk Couverture
- This is Felchlin Grenada 38% Grand Cru Milk Chocolate Couverture.
- The traditional gentle processing method reveals a compelling fruit bouquet with the diversity of forest berries and the natural freshness of orange.
- The prolonged finish of Felchlin Grenada is accompanied by a balanced dried pear note complimented through a hint of spicy nutmeg.
- Use Grenada 38% to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503723
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
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.
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Item#:
503725
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.
Item#:
503735
42% Milk Couverture
- This is Felchlin Rio Huimbi 42% Grand Cru Milk Couverture.
- The prelude to Rio Huimbi milk chocolate is characterized by a strong cacao flavor supplemented through a pleasant milk note.
- There's a spirited interplay of fine caramel and discreet malt aromas adds distinction to the taste experience.
- The prolonged finish is complimented by a nutty butter note with a caress of sweetness.
- Use Felchlin Rio Huimb 42% to coat pralines and specialities, fill hollow shells, and to create ganaches, mousses and creams.
Item#:
503721
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.
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 speciality confections, fill hollow shells and create ganaches, mousses and creams.
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
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.
Item#:
502370
Sugar Free Dark Couverture
- This is Felchlin Supremo 62% sugar-free dark couverture.
- This delicious couverture is suitable for special dietary requirements, without compromising flavor.
- Use to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503770
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
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.
Item#:
502353
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.
Item#:
503790