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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
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.
Watch this video about Felchlin Sao Palme Couverture in action!
  • 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.
Felchlin Bolivia Last de terrior Video
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.
  • 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
Dark Chocolate Shavings
  • This is Felchlin Decorta F dark chocolate shavings.
  • Use to decorate tortes (black forest cake), cakes, pastries and confectionaries.
Item#:
502815
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.
Bakeable Almond Filling
  • Felchlin California 1:1 is a specially-created filling with an intense almond flavor, ideal for all manner of delicious almond confections.
  • Use for almond confectionary, baked products and as a filling.
  • California 1:1 is suitable for rolling out flat like a dough.
Quick Look at California 1:1
Item#:
509530
 
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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!
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.
Watch this video of Felchlin Edelweiss in action!
edelweiss
Coffee Filling
  • This is Felchlin Coffenosa coffee filling.
  • Use Coffeenosa filling to create pralines/chocolates, specialities, confectionary, tortes and pastries.
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.
Watch this video of Felchlin Edelweiss in action!
edelweiss
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.
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.
Video: Make Felchlin Osa Cookies!
veryberryosa
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.
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.
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. 
Video: Blueberrynosa Bar
blueberrynosa
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.
Watch this video of Felchlin Frambonosa in action!
veryberryosa
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.
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
  • 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.
Video: Baking With Sao Palme Chips
Item#:
502130
Rose Filling
  • This is Felchlin Rosanosa filling with rose oil.
  • Use Rosanosa to create pralines/chocolates, specialities, confectionaries, tortes and pastries.
veryberryosa
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.
Video: Make Felchlin Osa Cookies!
caramelosa
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.
Watch this video of Felchlin Orangeosa in action!
orangeosa
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.
Watch this video of Felchlin Mangonosa in action!
mangonosa
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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
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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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
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.
Watch this video about Felchlin Sao Palme Couverture in action!
  • 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
  • This is Felchlin Croquantine flaky wafers.
  • Use Croquantine as a crunchy addition to couvertures, water free praline fillings, specialities, confectionaries, tortes and desserts.
See Felchlin Croquantine In Action!
croquantine
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
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.
Watch this video about Felchlin Sao Palme Couverture in action!
42% Milk Couverture
  • AVAILABLE FOR PRE-ORDER NOW!
  • 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
  • This is Felchlin Luebeck Marzipan, the best in the world, made with the finest almonds from Spain, Morocco and Syria.
  • 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.
Video: Marzipan Inspiration
Item#:
509550
 
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