Felchlin Couverture Milk 36%, 2 kg

Felchlin Kuvertüre Milch 36%, 2 kg – Creamy Premium Couverture for Professional Milk Chocolate Creations

The Felchlin Milk couverture 36% combines a fine Milk chocolate aroma with a superfine, fluid consistency that ensures precise results for pralines, Chocolate molds, cake icings and desserts. A premium couverture with consistently high processing quality at the highest level.

Felchlin – Swiss Couverture Excellence Since 1908

Felchlin was founded in 1908 in Schwyz and is one of the most globally recognised specialists in premium couverture. The company controls the entire production chain from the Cocoa bean to the finished couverture and works directly with selected cocoa farmers. This combination of raw material control, artisan processing and Swiss precision guarantees a multifaceted flavour profile and reproducible processing results that convince leading confectioners and patisseries worldwide.

Milk couverture 36% tempering: Seeding Method and Temperature Table

Milk couverture requires slightly lower processing temperatures compared to dark couverture and particular care during the cooling process. Recommended method: seeding method with 2/3 melted couverture and 1/3 couverture drops. Temperatures for milk couverture: Stage 1 (Melting): 45 °C. Stage 2 (Cooling): 27–28 °C. Stage 3 (Processing): 31–32 °C. For precise temperature control, a Chocolate thermometer and a heat gun for chocolate are recommended. No water must come into contact with the couverture. Correctly tempered milk couverture has a warm sheen, 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, dry completely and polish with non-fibrous cotton wool. Do not touch the mold with your hands afterwards. brush each cavity with a dry brush and tempered milk 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 with a metal horn. Leave to set in the refrigerator for 10 minutes. Fill the filling to 3 mm below the rim, leave to rest at room temperature for 30 minutes, seal with milk couverture and refrigerate for 20 minutes. To unmold, twist the mold slightly and turn it out onto a clean work surface.

Applications: Pralines, Truffles, Ganache and Creamy Cake Icings

The Felchlin Milk couverture 36% is suitable for handcrafted pralines and truffles with caramel, fruit or nougat fillings, for creamy milk chocolate Ganache as a cake filling, for glossy milk chocolate icings on cakes and tartelettes, as well as for chocolate decorations and creamy desserts. The superfine, fluid consistency ensures even shells and reproducible results.

Storage

Store cool and dry at approx. 18 °C, protected from light and away from strong odours, to preserve the full Milk chocolate aroma of the couverture.

Creamy, superfine and precisely workable: the Felchlin Milk couverture 36% is the professional choice for demanding milk chocolate creations with consistently high quality.