Pouring chocolate into bars

My Chocolate

My refiner Felchlin in Switzerland works openly and directly on location with cacao farmers so that they can profit from fair conditions. Due to the consideration taken towards natural resources in the cacao regions, it is possible to conserve these for long-term use so that future generations will continue to prosper and benefit. Harvesting begins at the end of the rainy season, after the fruit has ripened. Farmers carefully remove the fruit from the trees using sharp knives without damaging the tree trunk, unripe fruit or blossoms. Harvested fruit is then split open and the beans and pulp is removed.

Cocoa beans

Cocoa Beans

Highest quality standards: The better the bean, the higher the quality of chocolate. Felchlin selects its beans with meticulous detail. A sample from the origin is sent to the factory in Ibach-Schwyz, where it undergoes careful sensory assessment. Purchasing only occurs after the beans have passed all the analyses.

Melting and Tempering

Tempering is an essential step to be taken before turning your couverture into finished creations. Using the correct temper method ensures the couverture achieves optimum crystallization which in turn can give your creation the desired texture & shine. Tempered chocolate has a shiny, flawless appearance. Slowly heating and cooling melted chocolate while stirring puts it into temper.

chocolate tempering process
Confection of chocolate bar

Finished Feather Bar

Break off a small piece of chocolate. In doing so, you hear a “snap”, a breaking, of the chocolate, which becomes more distinctive corresponding to the increase in the cacao content of the chocolate. The sound also reveals the softness and texture of the chocolate. Milk chocolate is smoother and has a softer snap due to the milk fat content. As the chocolate slowly melts in your mouth, a myriad of aromas are released.