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Chocolate Products (49)
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Felchlin (81)
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Mother's Day Magic (9)
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Pastry (14)
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Pastry Components (32)
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Pastry Glaze (2)
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Winter Wonders (10)
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Writing Chocolate (3)
36% Organic White Couverture
- This is Felchlin Dominicana Blank 36% organic white chocolate couverture.
- Use Felchlin Dominicana to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503754
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
65% Dark Couverture
- This is Felchlin Maracaibo Clasificado 65% Grand Cru Dark Couverture.
- The harmonious combination of coffee and plum aromas enhances the distinct cacao flavor.
- The traditional, gentle processing method unfolds the aromas of orange blossom and cinnamon.
- These lend a festive character to Maracaibo Clasificado 65%, which is further enhanced by the final sensation of a light, sweet raisin bouquet.
- Use Maracaibo Clasificado to coat pralines and specialities, fill hollow shells, and to create ganaches, mousses and creams.
- NOTE: 503703G is grated couverture.
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.
Item#:
503704
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
- This is Felchlin white modeling marzipan.
- Use instead of icing to cover tortes and pastries or create flowers and figures for decoration.
- This marzipan is suitable for rolling.
- Color marzipan with selections from our Paste Color collection.
Item#:
509551
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
88% Dark Couverture
- This is Felchlin Maracaibo 88% Grand Cru Dark Couverture, an intensive chocolate flavor experience.
- The strong cacao taste is pleasantly supplemented through a licorice note which then transfers into a roasted coffee flavor rounded by a hint of prune.
- A black tea note accompanies the slow and intensive finish.
- Use Maracaibo 88% to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503700
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
- This is Felchlin Maracaibo mousse mix.
- Maracaibo mousse is made with the world champion couverture Grand Cru - Maracaibo 65% with fine cocoa beans from Venezuela.
- Use to create original, exquisite chocolate mousse.
- Ideal for tortes, pastries and desserts.
Item#:
509320
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
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
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.
Item#:
503720
Coconut Filling
- This is Felchlin Cocos Gianjuja premium grated coconut pastry filling.
- Use Cocos Gianduja to create pralines, specialities, confectionery, pastry and cakes.
Item#:
509540
72% Dark Couverture
- This is Felchlin Arriba 72% Grand Cru Dark Couverture (72%-72h).
- The cacao flavor is enhanced by the intense coffee and licorice notes, making Arriba 72% an unforgettable experience for the senses.
- Use Felchlin Arriba Dark to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503706
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
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
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
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
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.
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
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
60% Dark Couverture
- AVAILABLE FOR PRE-ORDER NOW!
- 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.
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
Gianduja Hazelnut Bar
- This is Felchlin Gianduja D Intenso hazlenut bar.
- Gianduja has a well balanced cacao taste and contains a high percentage of Turkish Hazelnuts. The result is a perfect texture medium-firm Gianduja with an intense, natural, fruity and nutty taste with a distinct caramel edge.
- Due to the higher percentage of roasted hazelnuts, the Gianduja Dark Intenso offers a medium-firm a delicious, natural and nutty taste, with less sugar!
- Felchlin Gianduja D is Ideal for cut and moulded chocolates.
- Suitable for confectionery, pastry, flavoring and ice cream.
Item#:
509543
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
Firm Hazelnut Filling
- Felchlin Pralinosa, the coveted praline crème since 1937, is made with real hazelnuts, as well as organic vanilla from Madagascar, for an exclusive taste.
- Use Pralinosa to fill pralines, pastries and confectioneries, etc.
pralinosa
Item#:
509503
74% Dark Couverture
- This is Felchlin Elvesia 74% Grand Cru Dark Chocolate Couverture.
- The stylish, bold cacao is surrounded by the delicate tones of black tea and enhanced by a mild tobacco note.
- Use Elvesia 74% to coat pralines and specialities, fill hollow shells, and to create ganaches, mousses and creams.
Item#:
503705
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
Glaze Coating
- This is Felchlin Caramel Brillant.
- Use to glaze entremets, cakes, pastries, desserts and ice creams.
Item#:
502503
Organic Dark Couverture
- This is Felchlin Cru Suhum 65% Organic Dark Couverture.
- Use Cru Suhum to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503708
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
Coffee Paste
- Felchlin Gusto Ricco is a paste concentrate with 29% of freshly roasted coffee.
- Use Gusto Ricco coffee paste to flavor couvertures, compound coatings, ganache, creams, fillings, fondants and ice creams.
felchlin gusto ricco
Item#:
506410
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
w/ Fleur de Sel
- This is Felchlin Caramel Brule with fleur de sel.
- Caramel Brule is a rich dark caramel product with a crisp finish.
- Made with fresh cream, this top quality product is rich in flavor, dark in color and has a silky finish.
- Use Felchlin Caramel Brule for praline fillings, specialities, confectionaries, pastries, various nut pies, ice cream, creams etc.
- Ready to use.
Item#:
509310
Pistachio Filling
- This is Felchlin Pistachiosa F Pistachio Filling.
- Pistachiosa F is an exclusive firm filling with 17% of real pistachios which give your pralines, pastries and desserts an exceptionally flavorful twist.
- Use Felchlin Pistachiosa to create pralines/chocolates, specialities, confectionaries, tortes and pastries.
veryberryosa