When it comes to chocolate and couverture, the name Felchlin is synonymous with high quality and true craftmanship. With more than 100 years of tradition, they are one of a rare group of chocolate manufacturers who cover the full process, from bean to finished product.

Manufacturing and processing cocoa beans at their workshops in Schwyz, in the heart of Switzerland, Felchlin’s success can be attributed to their foundation in traditional production processes and specialist knowhow. They ensure a genuinely Swiss product by selecting high quality cacao beans from all around the world and blending them with more local ingredients, such as cream and/or milk powder of Swiss origin, as relevant for each recipe. Felchlin’s strict Couverture Standards commitment guarantee the uniqueness and purity of every product and cover three key areas; Cacao & Sustainability, the Finest Raw Materials and Traditional Processing. These standards are certified personally by their CEO, to ensure full company alignment, at all levels.

Due to the high content of cocoa butter, Felchlin couverture has a thin flowing viscosity, perfect for enrobing, moulding, pastry, ganache, mousses, pralines and luxurious dessert creations.

Felchlin - Sustainable Cacao Production

 

 

Felchlin Switzerland in 33 seconds...

 

 

#felchlin4me

Whatever you do, do it with love, passion and Felchlin chocolate.

 

 

Lemon Almond Cakes with Osa

product: S12.DK17E

14 May, 2019

 
 

 

Gianduja Intenso Hazelnut & Coffee Ganache

product: S12.CS36E

28 March, 2019

 
 

 

Tropical Coconut Dessert

product: S12.CS84E

21 March, 2019

 
 

 

Light Chocolate Cotton Cheese Cake

product: S12.CR19E

22 March, 2019

 
 

 

Caramel Petits Gâteaux

product: S12.CO38E

22 March, 2019

 
 

 

Fruit of the Pods

product: S12.CO45E

28 March, 2019

 
 

 

Chocomel Bar

product:

28 March, 2019

 
 

 

Chocolate Caramelosa Mousse Travel Cake

product:

28 March, 2019

 
 

 

Almond Sesame Gianduja Praline

product: S12.CR18E

28 March, 2019

 
 

 

Yuzu Caramel Raspberry Ganache Pralines

product: S12.CR18E

28 March, 2019

 
 

 

Trilogie of Gianduja

product: S12.CR18E

28 March, 2019

 
 

 

Gianduja Milk Ganache

product:

28 March, 2019

 
 

 

Chocolate Gianduja Intenso

product: S12.CR19E

28 March, 2019

 
 

 

Pistachio Ganache

product: S12.CR18E

28 March, 2019

 
 

 

Tart Gianduja Intenso

product: S12.CR18E

28 March, 2019

 
 

 

Tropical Cosmos

product: S12.CS84E

22 March, 2019

 
 

 

Gianduja Sablé Sandwich

product: S12.CR19E

21 March, 2019

 
 

 

Nibs To Bar

product: S12.CA23E

21 March, 2019

 
 

 

Pineapple & Coconut Pâtisserie

product: S12.CS84E

22 March, 2019

 
 

 

Earl Grey Cardamom Crème Brûlée

product: S12.CS84E

22 March, 2019

 
 

 

Pod of Gold

product: S12.CS84E

22 March, 2019

 
 

 

Banana Bread

product: S12.CR18E

22 March, 2019

 
 

 

Java Java Dessert

product: S12.CO88E

22 March, 2019

 
 

 

Triple Chocolate Cookies

product: S12.CO45E

22 March, 2019

 
 

 

Scone, natural, white Chocolate - Pistachio

product: S12.CS84E

22 March, 2019

 
 

 

Mini Lemon Almond Cakes with Osa

product: S12.DK17E

22 March, 2019

 
 

 

Cup Cakes - different variations

product: S12.CO88E

22 March, 2019

 
 

 

Filled Chocolate Cakes

product: S12.CS36E

22 March, 2019

 
 

 

Concept 9 Petits Gâteaux

product: S12.CO45E

28 March, 2019

 
 

 

Chou Gianduja & Salted Caramel

product: S12.CR19E

28 March, 2019

 
 

 

Tropicana

product: S12.CS84E

22 March, 2019

 
 

 

Tartlet Gianduja Intenso

product: S12.CS36E

28 March, 2019

 
 

 

Chocolate Gianduja Intenso

product: S12.CS36E

28 March, 2019

 
 

 

Sao Palme, Raspberry & Hazelnut

product: S12.CR19E

09 May, 2018

 
 

 

Choco Croquantine Cakes

product: S12.CO45E

09 May, 2018

 
 

 

Pistache Cherry Cake

product:

09 May, 2018

 
 

 

Coffee Vanilla Luis

product: S12.CS59E

09 May, 2018

 
 

 

Bionda Mandarin & Orange

product: S12.CS59E

21 March, 2017

 
 

 

Coco Mango

product: S12.CR17E

21 March, 2017

 
 

 

Essential Hazelnut

product: S12.CO88E

21 March, 2017

 
 

 

Croquant Sablé

product: S12.CO45E

21 March, 2017

 
 

 

Mandarin Caramel Brûlé

product: S12.CS84E

21 March, 2017

 
 

 

Opus Lait & Bionda Entremet

product: S12.CO22E

21 March, 2017

 
 

 

Mango Passion Dolce

product:

21 March, 2017

 
 

 

Red Fruit Pistachio Crunch

product:

21 March, 2017

 
 

 

Chou-chou

product:

21 March, 2017

 
 

 

Sao Palme 75%, Caramel & Hazelnut

product: S12.CO45E

21 March, 2017

 
 

 

Duna Date & Maracaibo

product: S12.CS36E

21 March, 2017

 
 

 

Sao Palme 75%, Vanilla & Raspberries

product: S12.CO45E

21 March, 2017

 
 

 

Hazelnut Crunchy Caramel Chocolate

product: S12.CO28E

21 March, 2017

 
 

 

Vegan Choc Shells

product:

21 March, 2017

 
 

 

Flowerosa

product: S12.CO45E

21 March, 2017

 
 

 

Madeleine

product: S12.CO45E

21 March, 2017

 
 

 

Coconut & Pineapple

product: S12.CO22E

21 March, 2017

 
 

 

Chocola

product: S12.CO27E

21 March, 2017

 
 

 

Chocoras

product: S12.CO27E

21 March, 2017

 
 

 

Tartlet Hazelemon & Sao Palme

product:

21 March, 2017

 
 

 

Caramel, Mango & Yuzu

product: S12.CS84E

21 March, 2017

 
 

 

Choco Croquantine Cakes

product: S12.CO45E

21 March, 2017

 
 

 

Strawberry & Craquelin Choux

product:

25 July, 2016

 
 

 

Tropique

product: S12.CS84E

21 March, 2017

 
 

 

Pineapple Opus Stone

product:

21 March, 2017

 
 

 

White Chocolate Raspberry

product: S12.CS36E

21 March, 2017

 
 

 

Marshmallow & Raspberry Gelée

product:

21 March, 2017

 
 

 

Glazed Costa Rica Mousse & Mandarin

product: S12.CO27E

10 October, 2016

 
 

 

Marshmallows

product:

21 March, 2017

 
 

 

Glazed Bionda Mousse

product: S12.DK21E

21 March, 2017

 
 

 

Lemon Pistachio

product: S12.CS84E

09 May, 2018

 
 

 

Piemont Costa Rica Dessert

product: S12.CO27E

09 May, 2018

 
 

 

Bora Bora

product:

09 May, 2018

 
 

 

Glazed Maracaibo & Bionda

product: S12.CS59E

09 May, 2018

 
 

 

Exotic Meringue, Coconut & Edelweiss

product: S12.CS84E

09 May, 2018

 
 

 

Lemonosa & Praline Croquantine Bar

product: S12.CR18E

09 May, 2018

 
 

 

Cocos Gianduja Lemon Bar

product: S12.CR18E

09 May, 2018

 
 

 

Vegan Brownie

product:

09 May, 2018

 
 

 

Coffee

product:

 
 

 

Alliance

product: S12.CS93E

 
 

 

Coffee Hazelnut Tart

product: S12.CS36E

10 October, 2016

 
 

 

Grand Cru Bar with Nuts & Seeds

product: S12.CS59E

10 October, 2016

 
 

 

Pistache - Rasperry Dessert

product: S12.CS84E

10 October, 2016

 
 

 

Sao Palme 75% Couvertures

product: S12.CO45E

26 October, 2016

 
 

 

Vegan Bar

product:

24 November, 2016

 
 

 

Vegan Hazelnut Coins

product:

24 November, 2016

 
 

 

Caramelito Yuzu Orange

product: S12.CO38E

11 January, 2016

 
 

 

Caramel Lavender

product: S12.CS36E

 
 

 

Caramel Amazonica

product: S12.CS95E

 
 

 

Duna Praline Caramel

product: S12.CS36E

10 October, 2016

 
 

 

Vegan Chocolate Cookie

product:

10 October, 2016

 
 

 

Nutty Mango Cup

product:

10 October, 2016

 
 

 

Mandarine Yuzu Truffles

product: S12.CO28E

 
 

 

Cupolino Avocado

product:

10 October, 2016

 
 

 

Grand Cru Square

product:

 
 

 

Crème Brûlée Maracaibo 88%

product: S12.CS59E

10 October, 2016

 
 

 

Crudo Sensation

product: S12.TM01E

20 June, 2014

 
 

 

Amaretti

product: S12.CS59E

10 October, 2016

 
 

 

Grand Cru Truffles Maracaibo

product: S12.CS59E

10 October, 2016

 
 

 

Chocolate Croquantine Tartlet

product: S12.CO38E

10 October, 2016

 
 

 

Chocolate Sao Palme 75%

product: S12.CO45E

10 October, 2016

 
 

 

Eclair Pistachio Tropic

product:

10 October, 2016

 
 

 

Vegan Muffins

product:

24 November, 2016

 
 

 
S12.CA23E
S12.CA23E - view more
 

Cocoa Nibs

"Roasted cocoa beans from Ghana. To be added into any kind of doughs, baked cakes, sponges, inclusion into praline fillings and ice creams, chocolate bars, florentins and macaroons. As a decoration for plated desserts, pastries, cakes and pralines.

S12.CO22E
S12.CO22E - view more
 

Opus Milk Couverture 38%

Exclusive Swiss milk couvertures of certified origin with meadow milk from the UNESCO Biosphere.

S12.CO27E
S12.CO27E - view more
 

Felchlin: Costa Rica 70% Dark

"A well blanced, mild cacao taste complemented through a discreet fruit acid note which provides a pleasant resonance between naturally fruity blackberryand sweet yellow-green banana. , The long lasting finish begins with a high roast hazelnut taste which is rounded through an aromatic woody, raw coffee note."

S12.CO28E
S12.CO28E - view more
 

Felchlin: Costa Rica 40% Milk

"Costa Rica 40% Milk Rondo Couverture. Grand Cru couverture made of noble cacao from the Finca La Amistad, Costa Rica., Couverture Milk Rondo to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams., This well balanced milk couverture is distinguished through a harmonious cacao complemented by a pleasant milk flavour., The traditional, gentle production process releases the delicate aromas. The flavour of caramelized almonds is rounded with mild honey., The sensory adventure of this milk chocolate finishes with the flavour of a sweet, ripe banana."

S12.CO38E
S12.CO38E - view more
 

Felchlin Caramelito (36%)

"Milk Couverture 36% - To coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams"

S12.CO45E
S12.CO45E - view more
 

Felchlin Sao Palme 75% Dark

Dark couverture classic in coins. Vegan certified.

S12.CO49E
S12.CO49E - view more
 

Bionda 36% White Caramel Rondo


S12.CO88E
S12.CO88E - view more
 

Felchlin Maracaibo 88% Dark

Coverture produced from the noble and finest single cocoa beans Criollo frim venezuela ideal for exclusive chocolate specialties

S12.CR17E
S12.CR17E - view more
 

Felchlin Sao Palme 30% White

"White couverture classic in coins. To coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams."

S12.CR18E
S12.CR18E - view more
 

Felchlin Sao Palme 36% Milk

"Milk couverture classic in coins. To coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams."

S12.CR19E
S12.CR19E - view more
 

Felchlin Sao Palme 60% Dark

Milk couverture classic in coins. To coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams. Vegan certified.

S12.CS36E
S12.CS36E - view more
 

Felchlin Maracaibo Criolait milk pastils with milk / cream 38%

"The full bodied milk/cream taste is sustained with a note of honey & caramel., The traditional gentle process brings out the pure & noble cocoa Criollo & it finishes with a delicate roasting & vanilla taste"