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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! |
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.
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.
58% Semi Sweet
- Felchlin Sao Palme 58% Semi Sweet Chocolate Chips are the only chip needed for all your baking creations.
- These 1000ct chips are a delicious bake stable chocolate.
- Embrace the heavenly allure of the most delicious 58% chip and let your cravings be satisfied.
Item#:
502130
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
Organic Dark Couverture
- This is Felchlin Suhum Ambanja 70% Organic Dark Couverture.
- Use Suhum Ambanja to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503707
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 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
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.
Item#:
503792
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
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
- This is pure deodorized plain cocoa butter Cocoa Butter.
- Combine with cocoa mass and other ingredients to produce couverture.
- Cocoa butter is very versatile and is said to provide numerous health benefits, especially to the skin.
Item#:
502502S
Milk Couverture
- WHILE SUPPLIES LAST, here's an unprecedented value at $1.75 / lb!
- This is Chef Rubber Blend 37% Milk Chocolate Couverture for your confectionary needs.
- 37% cocoa mass
- We recommend this chocolate for ganache as it is not a fluid couverture.
- Our signature line of CR Blend products offers excellent value in chocolate and couverture.
Item#:
503504S
Drops 1000ct
- WHILE SUPPLIES LAST, here's an unprecedented value at $1.75 / lb!
- This is Chef Rubber Blend 37% Milk Couverture Drops for your confectionary needs.
- 37% cocoa mass
- Drop Size: 1000ct
- We recommend this chocolate for ganache as it is not a fluid couverture.
- Our signature line of CR Blend products offers excellent value in chocolate and couverture.
Item#:
502422S
Drops 4000ct
- WHILE SUPPLIES LAST, here's an unprecedented value at $1.75 / lb!
- This is Chef Rubber Blend 46% Dark Couverture Drops for your confectionary needs.
- Drop Size: 4000ct
- 46% cocoa mass
- We recommend this chocolate for ganache as it is not a fluid couverture.
- Our signature line of CR Blend products offers excellent value in chocolate and couverture.
Item#:
502420S
Drops 1000ct
- WHILE SUPPLIES LAST, here's an unprecedented value at $1.75 / lb!
- This is Chef Rubber Blend 46% Dark Couverture Drops for your confectionary needs.
- 46% cocoa mass
- We recommend this chocolate for ganache as it is not a fluid couverture.
- Our signature line of CR Blend products offers excellent value in chocolate and couverture.
Item#:
502421S
Drops 1000ct
- WHILE SUPPLIES LAST, here's an unprecedented value at $1.75 / lb!
- This is Chef Rubber Blend Bitter Dark 52% Couverture Drops for your confectionary needs.
- Drop Size: 1000ct
- 52% cocoa mass
- We recommend this chocolate for ganache as it is not a fluid couverture.
- Our signature line of CR Blend products offers excellent value in chocolate and couverture.
Item#:
502601S
Dark Couverture
- WHILE SUPPLIES LAST, here's an unprecedented value at $1.75 / lb!
- This is Chef Rubber Blend 70% Dark Couverture for your confectionary needs.
- 70% cocoa mass
- We recommend this chocolate for ganache as it is not a fluid couverture.
- Our signature line of CR Blend products offers excellent value in chocolate and couverture.
Item#:
503501S
Cocoa Powder
- Cocoa Powder with an intense chocolate flavor and a unique deep red color.
- 22-24% Fat
Item#:
502053S
Cocoa Powder
- A rich, lovely dark cocoa powder, part of the Chef Rubber Blend collection.
Item#:
502050S