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Baker (8)
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Baking Tools (1)
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Catering (1)
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Chocolate Decor (3)
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Chocolate Products (24)
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Chocolatier (14)
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Everything Easter (10)
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Fall Favorites (9)
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Felchlin (50)
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Fondant & Modeling Paste (2)
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Holiday In July (6)
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Holiday Jollies (6)
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Mother's Day Magic (7)
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Pastry (8)
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Pastry Components (26)
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Pastry Glaze (1)
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Spring Delights (7)
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Summer Selections (4)
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The Wedding Season (7)
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Valentine Shines (6)
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Vanilla Products (1)
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Winter Wonders (6)
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Writing Chocolate (3)
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
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.
mangonosa
mangonosa-2.html
Item#:
509525
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
Item#:
509518
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
Dark Chocolate Shavings
- This is Felchlin Decorta F dark chocolate shavings.
- Use to decorate tortes (black forest cake), cakes, pastries and confectionaries.
Item#:
502815
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.
Item#:
509530
White Covering Mass
- This is Felchlin Deco Roma white covering mass.
- Use to ice all types of tortes and cakes and to create small flowers and figures.
- Knead Deco Roma by hand until pliable, then roll using icing sugar or starch.
- Create a glance by rubbing Deco Roma with the heel of your hand.
- Sold in 6.5kg (14.3lbs) pail.
Item#:
406051S
Coffee Filling
- This is Felchlin Coffenosa coffee filling.
- Use Coffeenosa filling to create pralines/chocolates, specialities, confectionary, tortes and pastries.
Item#:
509513
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.
veryberryosa
Item#:
509506
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
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
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.
blueberrynosa
Item#:
509512
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.
veryberryosa
Item#:
509516
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
Rose Filling
- This is Felchlin Rosanosa filling with rose oil.
- Use Rosanosa to create pralines/chocolates, specialities, confectionaries, tortes and pastries.
veryberryosa
Item#:
509510
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.
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.
orangeosa
Item#:
509522
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.
choco-shipping-links.html
Item#:
503725
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
Berry Filling
- 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
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
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
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
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
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
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.
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
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
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.
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
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