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Felchlin – Swiss chocolate with unmatched precision and terroir
Felchlin has roots dating back to 1908, when Max Josef Felchlin began trading honey in the town of Schwyz. Since then, the company has developed into one of the world’s most recognized producers of fine, artisanal chocolate – aimed at professionals with high demands for both taste and quality.
Grand Cru and single origin – uncompromising quality
Felchlin produces single origin couverture chocolate under the name Grand Cru, where the origin and character of the cocoa beans are preserved throughout the entire process. One of the most famous varieties, Maracaibo Clasificado 65%, won a gold medal in 2004 as the world’s best chocolate.
This quality is not achieved by chance. Felchlin controls the entire process – from collaboration with small farmers to refinement in Switzerland. The result is a chocolate with clear terroir, perfect balance and intense aroma.
Explore our wide selection of
SAO PALME
Ghana
Sao Palme 30%
From 21,21 €
In stock
Ghana
Sao Palme 36%
From 16,65 €
In stock
Ghana
Sao Palme 43%
From 13,76 €
In stock
Yara Glover Plantation, Ghana
Sao Palme 60%
From 17,99 €
In stock
Sao Tome, Ghana
Sao Palme 75%
From 23,89 €
In stock
Sao Tome, The Dominican Republic
Sao palme 68%
From 18,66 €
In stock
Cocoa Butter – Organic
From 18,13 €
Cocoa Butter – FelchlinFelchlin’s cocoa butter is developed for professional use and is used to adjust the viscosity of chocolate and couvertures for optimal control during tempering, enrobing, and moulding. It ensures a smooth, stable mass and makes the work more precise.In addition, the cocoa butter is used to stabilize…
The production process – precision at every stage
Felchlin’s production is a prime example of slow chocolate. The cocoa beans are hand-picked, fermented in wooden boxes covered with banana leaves, and dried in the sun for up to 10 days. During fermentation, the characteristic flavor compounds develop – flowers, fruit, spices and nuts.
After arrival in Switzerland, the beans undergo a meticulous process:
Sterilization with steam (127°C)
Roasting in small batches for precise flavor control
Grinding in a three-stone mill and round mill to 15–20 microns μ
Five-roll refining to a silky-smooth consistency
Conching for up to 72 hours, where the flavor profile and melting point are fine-tuned
There is no standardization here – but in-depth aroma development and texture that any professional will recognize and appreciate.
Explore our wide selection of
FELCHLIN
Switzerland
Edelweiss 36%
From 15,44 €
In stock
The Dominican Republic
Opus Blanc 35% Terroir Milk Chocolate
From 9,94 €
In stock
Switzerland
Bionda 36 %
From 11,01 €
In stock
Switzerland
Caramelito 36%
From 17,71 €
In stock
Ecuador
Suhum Napo 40% – Organic
From 15,44 €
In stock
Beni, Bolivia
Bolivia 68%
From 21,48 €
In stock
Sambirano, Madagascar
Madagascar 64% – 2kg
85,24 €
In stock
South of the Lake, Venezuela
Maracaibo Classified 65%
From 16,38 €
In stock
Chocolate for professionals and food enthusiasts
Felchlin’s assortment is aimed at pastry chefs, dessert chefs, chocolatiers and passionate food enthusiasts. Whether you are looking for pure dark Grand Cru, delicate milk chocolate with Swiss cream, or a base for ganaches and filled pralines, Felchlin delivers an honest, authentic and technically reliable chocolate experience.
Raw cocoa mass – Suhum – Organic – 2kg
85,90 €
Cocoa Mass Suhum OrganicThe organic cocoa mass from Suhum, Ghana is a pure and unprocessed cocoa base made from 100% cocoa beans from organic cultivation. The product forms the fundamental element in the production of couverture chocolate and is used as a flavoring component in professional pastry and chocolate production.With…
