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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! |
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
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.
Item#:
502352
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
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!
Item#:
502355
Chef Rubber Blend
- Chef Rubber Blend Non Tempering Dark is perfect for making chocolate decorations without worrying about kicking the chocolate out of temper.
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.
Item#:
502310S