CHOCOLATE PRODUCTS


Chocolate - a hallmark of happiness. We provide top quality cacao products to chocolatiers, chefs, pastry chefs, bakers & other culinary artists as to spread joy around the world!
We feature fine Felchlin chocolate products as well as the Osa line of fillings!

Also be sure to check out our hand-curated product collection especially for chocolatiers!
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62% Dark Couverture
  • This is Felchlin 62% Accra bittersweet dark couverture from Ghana cacao.
  • Use Accra to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503709
42% Milk Couverture
  • AVAILABLE FOR PRE-ORDER NOW!
  • This is Felchlin Accra Lait 42% milk chocolate couverture.
  • Use Felchlin Accra Lait to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503727
Sugar Free White Couverture
  • This is Felchlin Alba 36% sugar-free white couverture.
  • This delicious couverture is suitable for special dietary requirements, without compromising flavor.
  • Use Felchlin Alba to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503779
38% Milk Couverture
  • This is Felchlin Ambra 38% milk chocolate couverture.
  • Use Felchlin Ambra to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
72% Dark Couverture
  • This is Felchlin Arriba 72% Grand Cru Dark Couverture (72%-72h).
  • The cacao flavor is enhanced by the intense coffee and licorice notes, making Arriba 72% an unforgettable experience for the senses.
  • Use Felchlin Arriba Dark to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Item#:
503706
Caramel White Couverture
  • AVAILABLE FOR PRE-ORDER NOW!
  • This is Felchlin Bionda 36% White Caramel Couverture with a natural taste of creamy caramel.
  • The unique caramel composition with Swiss milk powder without any artificial aroma or color lends a naturally authentic flavor profile to Bionda.
  • Use Bionda 36% to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
  • Enjoy Felchlin Bionda's rich creamy mouthfeel and pleasing caramel taste.
Item#:
503760
38% Milk Couverture
  • This is Felchlin Bollivia 38% Milk Chocolate Couverture (38%-48h).
  • This is among the finest of milk couvertures made from rare and wild cacao beans from Bolivia.
  • The traditional, gentle processing method (48 hours conching) unfolds an array of rich, harmonious cacao flavors complemented by many aromas, expressing the complexity of the very small beans that weigh just about half of usual cacao beans.
  • Because of their small size, they do not fit the industry norms and machines, but they are exceptionally tasty.
  • Use Felchlin Bolivia coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
68% Dark Couverture
  • This is Felchlin Bolivia 68% Grand Cru Dark Couverture (68%-60h).
  • Bolivia is a dark chocolate couverture made with rare wild Bolivian cocoa beans.
  • The rich, harmonious cacao flavor is complemented by the freshness of lemon and the fruitiness of grapefruit. 
  • The pleasantly fruity acidity and the lingering finish make this Grand Cru couverture an unforgettable experience.
  • Use Felchlin Bolivia 68% to coat pralines and specialities, fill hollow shells, and to create ganaches, mousses and creams.
Item#:
503702
  • This is Felchlin Bolivia Lait de terroir 45%-60 Milk Couverture.
  • Bolivia Lait de Terroir is made from extremely rare wild cacao from Bolivia and extremely rare wild cacao from Bolivia.
  • Conched for 60 hours, this Bolivia milk couverture is intense in flavor and perfect in harmony.
  • Use this fabulous milk chocolate to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Felchlin Bolivia Last de terrior Video
Ghana Croquant 2-3mm
  • Felchlin Ghana Croquant Nibs are ideal to give your cakes, ice creams or dessert an additional sensory dimension, because they are caramelized and have a unique crunchy yet tender texture.
  • Add these cocoa nibs to baked cakes, biscuits.
  • These Felchlin croquant nibs enhance the texture of pralines, fillings, ice creams, chocolate bars, florentines and hazelnut biscuits.
  • Decorate desserts, pastries, tortes and pralines/chocolates with these Felchlin Ghana cacao nibs.
  • Felchlin cacao nibs are a great ice cream topping!
  • Add approximately 10% for fillings and couvertures.
Make a Felchlin Sandwich Cookie
Item#:
502125
  • This is Felchlin Caramel Brillant.
  • Use to glaze entremets, cakes, pastries, desserts and ice creams.
Item#:
502503
Caramel Milk Couverture
  • This is Felchlin Caramelito 36%, a caramel-milk couverture made with high quality caramelized sugar.
  • Caramelito is a fusion of finest Swiss milk and pure cacao flavor with a most intensive and authentic caramel taste.
  • Discover and enjoy the long-lasting sensation of Caramelito 36%. A pure delight for pastry enthusiasts, to craft the most luscious chocolate and dessert creations.>
  • Use Felchlin Caramelito to coat pralines and specialities, to fill hollow shells and to create ganaches, mousses and creams.
  • Felchlin's Choco Brillant Dark mirror glaze gives a beautiful shiny finish to your glazed cakes and pastries. It also keeps in the freezer.
  • This is a shiny dark chocolate glaze for entremets, pastries, desserts and ice creams.
  • Warm the glaze to 35 C - 40 C / 95 F - 104 F and glaze.
  • When required, dilute with water (max 5%).
  • This is Felchlin Costa Rica Grand Cru 40% Milk Chocolate Couverture (40%-36h).
  • The flavor profile offers a taste of roasted almonds, which is rounded off with mild honey.
  • A sweet, ripe banana is noticeable in this milk chocolate's finish.
  • Use Felchlin Costa Rica 40% to coat pralines and specialities, fill hollow shells, and to create ganaches, mousses and creams.
Item#:
503722
  • This is Felchlin Costa Rica 70% Grand Cru Dark Couverture (70%-72h).
  • Its unique flavor profile begins with a well balanced, mild cacao taste complemented through a discreet fruit acid note which provides a pleasant resonance between naturally fruity blackberry and sweet yellow-green banana.
  • The long lasting finish of Costa Rica 70% begins with a high roast hazelnut taste which is rounded through an aromatic woody, raw coffee note.
Item#:
503701
Organic Dark Couverture
  • This is Felchlin Cru Suhum 65% Organic Dark Couverture.
  • Use Cru Suhum to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Watch this video of Felchlin Organic Cru Suhum in action!
Dark Chocolate Shavings
  • This is Felchlin Decorta F dark chocolate shavings.
  • Use to decorate tortes (black forest cake), cakes, pastries and confectionaries.
Item#:
502815
36% Organic White Couverture
  • This is Felchlin Dominicana Blank 36% organic white chocolate couverture.
  • Use Felchlin Dominicana to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
36% White Couverture
  • This is the Felchlin Edelweiss 36% white couverture rondo, one of the highest quality white chocolate couvertures available.
  • Edelweiss is easy to temper and has a nice shiny appearance after dipping or molding.
  • Use to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
  • Edelweiss is also available in bars #503740.
Watch this video of Felchlin Edelweiss in action!
edelweiss
36% White Couverture
  • This is the Felchlin Edelweiss 36% white couverture bar, one of the highest quality white chocolate couvertures available. 
  • Edelweiss is easy to temper and has a nice shiny appearance after dipping or molding.
  • Use to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
  • Felchlin Edelweiss is also available in rondo #503741.
Watch this video of Felchlin Edelweiss in action!
edelweiss
  • This is Felchlin Elvesia Dominican Republic 42% Grand Cru Organic Milk Chocolate Couverture (42%-30h).
  • Creamy caramel swirls around the mild chocolate flavor of Elvesia Cacao.
  • A hint of ripe bananas subtly emerges before a lingering finish, underpinned by hints of spicy vanilla and malt.
  • Use Elvesia 42% to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
  • This is Felchlin Elvesia 74% Grand Cru Dark Chocolate Couverture.
  • The stylish, bold cacao is surrounded by the delicate tones of black tea and enhanced by a mild tobacco note.
  • Use Elvesia 74% to coat pralines and specialities, fill hollow shells, and to create ganaches, mousses and creams. 
Item#:
503705
58% Dark Couverture
  • This is Felchlin Gastro 58% Dark Couverture.
  • Use Gastro for baked cakes, biscuits.
  • Add texture to pralines, fillings, ice creams, chocolate bars, florentines with Felchlin Gastro dark chocolate.
Item#:
503717
38% Milk Couverture
  • This is Felchlin Grenada 38% Grand Cru Milk Chocolate Couverture.
  • The traditional gentle processing method reveals a compelling fruit bouquet with the diversity of forest berries and the natural freshness of orange.
  • The prolonged finish of Felchlin Grenada is accompanied by a balanced dried pear note complimented through a hint of spicy nutmeg.
  • Use Grenada 38% to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
49% Dark Couverture
  • This is Felchlin Lord 49% Dark Couverture.
  • Lord is made with beans from Ghana and organic vanilla from Madagascar.
  • This dark chocolate's low viscosity melts easily and is perfect for for a wide variety of applications.
  • Use Felchlin Lord for chocolate mousses and creams, whipped ganache, cookies, muffins, fillings and glazes.
  • This dark couverture is also suited to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
  • This is Felchlin Maracaibo Clasificado 65% Grand Cru Dark Couverture.
  • The harmonious combination of coffee and plum aromas enhances the distinct cacao flavor.
  • The traditional, gentle processing method unfolds the aromas of orange blossom and cinnamon.
  • These lend a festive character to Maracaibo Clasificado 65%, which is further enhanced by the final sensation of a light, sweet raisin bouquet.
  • Use Maracaibo Clasificado to coat pralines and specialities, fill hollow shells, and to create ganaches, mousses and creams. 
  • NOTE: 503703G is grated couverture.

Video: See Clasificado In Action!
  • This is Felchlin Maracaibo Creole 49% Grand Cru Milk Couverture.
  • Creole is impressive in its creamy mouth feel and subtle delicate flavor notes.
  • The gentle processing beautifully unfolds a light vanilla-bourbon aroma, with a hint of honey.
  • The fresh, fruity, raspberry note of Creole transfers to a long, subtle, smooth melting finish.
  • Use Felchlin Maracaibo Creole milk chocolate to coat pralines and specialities, fill hollow shells, and to create ganaches, mousses and creams.
38% Milk Couverture
  • Felchlin Maracaibo Criolait 38% Milk Couverture has a full-bodied milk-cream taste that is complimented through notes of honey and caramel.
  • Gentle processing enhances the noble cacao Criollo aroma, which then finishes with a discreet roast and vanilla note.
  • Use Felchlin Maracaibo Criolait to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
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88% Dark Couverture
  • This is Felchlin Maracaibo 88% Grand Cru Dark Couverture, an intensive chocolate flavor experience.
  • The strong cacao taste is pleasantly supplemented through a licorice note which then transfers into a roasted coffee flavor rounded by a hint of prune.
  • A black tea note accompanies the slow and intensive finish.
  • Use Maracaibo 88% to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
35% White Couverture
  • This is Felchlin Opus Blanc 35% Lait de Terroir white chocolate couverture made with mountain milk. 
  • Use Opus Blanc to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
38% Milk Couverture
  • This is Felchlin Opus Lait 38% Grand Cru Milk Chocolate Couverture.
  • The creamy, delicate melt of Opus Lait reveals a well-balanced cacao accompanied by warm notes of forest honeysuckle.
  • A hint of ripe, sweet pear introduces the lingering finish, which luxuriously fades into fine cream caramel.
  • Use Felchlin Opus Lait to coat pralines and specialities, fill hollow shells, and to create ganaches, mousses and creams.
Item#:
503735
  • This is Felchlin Rio Huimbi 42% Grand Cru Milk Couverture.
  • The prelude to Rio Huimbi milk chocolate is characterized by a strong cacao flavor supplemented through a pleasant milk note.
  • There's a spirited interplay of fine caramel and discreet malt aromas adds distinction to the taste experience.
  • The prolonged finish is complimented by a nutty butter note with a caress of sweetness.
  • Use Felchlin Rio Huimb 42% to coat pralines and specialities, fill hollow shells, and to create ganaches, mousses and creams. 
  • This is Felchlin Rio Huimbi 62% Grand Cru Dark Couverture.
  • Ripe pink grapefruit and blood orange notes elegantly express the fresh fruitiness, eventually being replaced with a distinctive dried pear aroma.
  • The subtle tone of pepper accompanies Rio Huimbi's smooth and silky long lasting finish.
  • Use Rio Huimbi 62% to coat pralines and specialities, fill hollow shells, and to create ganaches, mousses and creams.
Item#:
503704
75% Dark Couverture
  • This is Felchlin Sao Palme 75% Dark Couverture.
  • Sao Palme is a high performance chocolate, fresh and balanced, suitable for a wide range of applications.
  • Use Felchlin Sao Palme to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Watch this video about Felchlin Sao Palme Couverture in action!
60% Dark Couverture
  • AVAILABLE FOR PRE-ORDER NOW!
  • This is Felchlin Sao Palme 60% Dark Couverture.
  • All purpose, with great flow properties, the Sao Palme range is a high performance chocolate, fresh and balanced, suitable for a wide range of applications.
  • The gentle and traditional roasting process releases the original and intensive aromas of the noble “Amelonade” cacao beans.
  • Use Felchlin Sao Palme 60% Dark to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Video: Make Felchlin Lemon Bars!
30% White Couverture
  • This is Felchlin Sao Palme 30% white chocolate couverture.
  • Use Felchlin Sao Palme white couverture to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.
Watch this video about Felchlin Sao Palme Couverture in action!
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