Felchlin Dark Couverture 52%, 2 kg

Felchlin Dark Couverture 52%, 2 kg – Swiss Premium Couverture for Professional Results

The Felchlin Dark Couverture 52% is a superfine, free-flowing Swiss premium couverture with vanilla and an intense cocoa aroma. It impresses with its fine, velvety texture, balanced cocoa flavour and excellent processing properties for pralines, truffles, Chocolate molds, cake icings and desserts.

Felchlin – Swiss Couverture Quality since 1908

Felchlin was founded in 1908 in Schwyz and is one of the most renowned couverture manufacturers in the world. The company supplies leading confectioneries, patisseries and chocolatiers worldwide and controls the entire production chain from the Cocoa bean to the finished couverture. Direct partnerships with cocoa farmers and the careful selection of chosen cocoa varieties guarantee a multi-layered flavour profile and consistently high processing quality.

Tempering Dark Couverture 52%: Temperatures and Seeding Method

For professional results, the couverture must be tempered correctly. The recommended method is the seeding method: melt 2/3 of the couverture and seed with 1/3 couverture drops. The following temperatures apply for Dark couverture: Stage 1 (Melting): 45 °C. Stage 2 (Cooling): 28–29 °C. Stage 3 (Processing): 32–33 °C. For precise temperature control, a Chocolate thermometer and a hot-air gun for chocolate are recommended. Important: No water must come into contact with the couverture. Correctly tempered couverture is glossy, breaks cleanly and releases effortlessly from the molds.

Preparing Chocolate molds and Casting Pralines

Clean the mold with lukewarm water and a gentle washing-up liquid free of Lye and rinse aid, allow it to dry completely and polish with non-linting cotton wool. Do not touch the mold with your hands from this point on. Brush each cavity with a dry brush and tempered couverture, fill to the rim and tap lightly to remove air bubbles. Turn the mold upside down, tap out the excess couverture and scrape the surface clean with a metal horn. Leave to set in the refrigerator for 10 minutes. Fill with the filling to 3 mm below the rim, leave to rest at room temperature for 30 minutes, then seal with couverture and chill for 20 minutes. To unmold, twist the mold slightly and turn it out onto a clean work surface.

Applications: Pralines, Truffles, Ganache and Cake Icing

The Felchlin Dark Couverture 52% is suitable for handcrafted pralines and truffles with individual filling, for velvety Ganache as a cake filling, for smooth, glossy cake icings as well as for chocolate decorations and desserts. The free-flowing consistency ensures thin, even shells with an elegant, delicate snap.

Storage

Store in a cool, dry place at approx. 18 °C, protected from light and away from foreign odours, to preserve the full aroma of the couverture.

Superfine quality, precise processing, intense flavour: The Felchlin Dark Couverture 52% is the professional choice for demanding chocolate creations.