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Felchlin couverture has been made in Ibach, canton of Schwyz, since 1908 – with long conching times and carefully selected cocoa origins. The range includes the Grand Cru Maracaibo 65 %, Bolivia 68 % and Grenada milk 38 %, the white Edelweiss 36 %, dark, milk and white couverture in 0.5 and 2 kg, Scrivosa writing chocolate and cocoa powder. Ideal for pralines, ganache and chocolate bars.
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