Felchlin couverture
There are 16 products.
Felchlin couverture has been made in Ibach, in the canton of Schwyz, since 1908 – with long conching times and carefully selected cocoa origins. The range includes the Grand Cru Maracaibo 65 % and Bolivia 68 %, the Grand Cru Grenada milk couverture 38 %, the white Edelweiss 36 %, plus dark couverture with 52 % and 70 % and milk couverture with 36 %. For organic baking there is the Cru Suhum organic couverture 60 % and two vegan organic chocolates, white and brown. Add to that writing chocolate (Scrivosa B and white) and cocoa powder. Ideal for pralines, ganache, mousse and chocolate bars.
Tips for working with Felchlin couverture
- Temper it properly: for glossy pralines and bars with a clean snap, couverture needs to be tempered. Follow the manufacturer’s temperature guidelines – dark, milk and white couverture each need different values.
- Pick the right variety: bold Grand Crus such as Maracaibo 65 % or Bolivia 68 % give depth to ganache and mousse, Grenada 38 % adds a creamy milky note, and Edelweiss 36 % suits light fillings and colouring.
- Choose your pack size: Maracaibo 65 %, Grenada 38 % and Edelweiss 36 % come in 0.5 kg for trying out and 2 kg for larger batches, the other couvertures in 2 kg and the vegan organic chocolates in 2.5 kg.
- Store cool and dry: well sealed and protected from light, heat and strong odours, couverture keeps its aroma for a long time.
Frequently asked questions about Felchlin couverture
Which Felchlin couverture is best for ganache?
For an intense dark ganache, Maracaibo 65 % or Bolivia 68 % are reliable choices. For a milder, creamy filling go for the Grenada milk couverture 38 %, and for a light fruit ganache the white Edelweiss 36 %.
What is writing chocolate used for?
Writing chocolate is made for lettering, lines and fine decorations on cakes, pralines and desserts. It stays glossy even without tempering: melt it at around 48 °C, work it at 35 to 45 °C, pour it into a paper cone or a small piping bag and write directly onto your bake.
More brands: Lindt couverture and Carma couverture – or browse every variety in Couverture chocolate. For recipes, see the chocolate section of our blog.