CHEF RUBBER IS PROUD TO OFFER FINE FELCHLIN PRODUCTS

Felchlin

World-class chocolatiers across the globe know Felchlin produces the finest chocolate, couvertures and fillings available.

Felchlin has been the leading producer of noble Swiss chocolate and semi-finished products for more than a hundred years. As a niche producer based in central Switzerland, they work directly with cacao farmers and partners around the world to ensure their standards of quality, transparency and sustainability are met throughout all their processes, from cacao planting to finished products. We at Chef Rubber are thrilled to offer our customers Felchlin chocolate products.

FELCHLIN COUVERTURES

Felchlin produces genuine Swiss couverture in accordance with original recipes. Only selected raw ingredients such as Swiss milk and cream are used. The process, from the bean to the finished couverture, is completed in Ibach-Schwyz.

Felchlin Criolait 38% Milk Couverture has a full-bodied milk-cream taste that is complimented through notes of honey and caramel.

Intensive 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. Optimal for ice cream!

This is one of the highest quality white chocolate available. It is easy to temper and has a nice shiny appearance after dipping or molding.

Use Felchlin Accra bittersweet dark couverture to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.

Use Felchlin Accra Last 42% Milk Couverture to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams..

Use Felchlin Opus Lait 38% Milk Couverture to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.

Made with beans from Ghana and organic vanilla from Madagascar, its low viscosity is perfect for melting and for making chocolate mousses and creams, whipped ganache, cookies, muffins and filling and glazing chocolate cakes.

Top Seller, all purpose, great flow properties, The Sao Palme range is a harmonious and 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.

Top Seller, all purpose, great flow properties, The Sao Palme range is a harmonious and 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 43% Milk Couverture to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.

Use Felchlin Sao Palme 75% Dark Couverture to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.

Use Felchlin Sao Palme 30% White Couverture to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.

The unique flavor profile of this dark couverture 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.

Use Felchlin Costa Rica 40% Milk Couverture to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.

GRAND CRU, Finest Milk Couvertures. Full-bodied and intense cacao flavor. 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 is accompanied by a balanced dried pear note complimented through a hint of spicy nutmeg.

GRAND CRU, Finest Milk Couvertures. The prelude to this milk chocolate is characterized by a strong cacao flavor supplemented through a pleasant milk note. 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.

GRAND CRU, Finest Milk Couvertures. Impressive in its creamy mouthfeel 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 transfers to a long, subtle, smooth melting finish.

Use Felchlin Maracaibo Clasificado 65% Dark Couverture to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.

Use this Felchlin dark couverture to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams..

Use this Felchlin dark couverture for baked cakes, biscuits. Add texture to pralines, fillings, ice creams, chocolate bars, florentines.

Made with beans from Ecuador, Colombia and Ghana. This dark couverture has a well rounded cacao taste with floral notes and a vanilla finish. Its low viscosity provides a wide application use.

GRAND CRU, Finest Milk Couvertures. Rare and wild cacao beans from Bolivia. The traditional, gentle processing method 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.

Bolivia is a dark chocolate couverture made with rare wild Bolivian cocoa beans. Use Felchlin Bolivia to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.

Use this Felchlin milk couverture to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.

A fusion of finest Swiss milk and pure cacao flavor with most intensive and authentic caramel taste. Use to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.

GRAND CRU, Finest Dark Couverture. One Fruit – Two Ingredients – One Couverture. The cacao fruit juice is gently concentrated and blended with the cacao kernel to give the natural sweetness and unique flavors of the cacao back to the couverture.

Use this Felchlin organic dark couverture to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams..

Use this Felchlin organic dark couverture to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams..

Use this Felchlin organic dark couverture to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams..

Lactose free, no added sugar – Milk chocolate couverture with sweetener. For coating of pralines, cookies, petits fours and cakes and for moulding (must be tempered). For ganache, chocolate mousse and sauces. For flavoring of creams.

This delicious dark couverture is suitable for special dietary requirements, without compromising flavor. Use to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.

This delicious couverture is suitable for special dietary requirements, without compromising flavor. Use to coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.

FELCHLIN NON-TEMPERING / COATING CHOCOLATE

For coating of cakes, tarts, pastries and confectionaries. To mold fancy items (Easter bunnies, eggs etc.).

The Ultra Dark Coating is easy to use as no tempering is required. Perfect for moulded dimensional items or confectionary requiring a firmer coating as it sets with a shiny finish and firm snap. Available in bar and rondo. Just melt & use!

The Ultra White Coating is easy to use as no tempering is required. Perfect for moulded dimensional items or confectionary requiring a firmer coating as it sets with a shiny finish and firm snap.

The Ultra Milk Coating is the ideal coating for chocolate cakes and pastries, dipping cookies, fresh fruit, and many other applications. Great chocolately taste!

Ready to use. Due to the higher percentage of roasted hazelnuts, the Gianduja Dark Intenso offers a medium-firm and delightful texture with an intense and delicious, natural and nutty taste. Less sugar! And a high percentage of hazelnuts.

Ready to Use, due to the higher percentage of roasted almonds, the Gianduja Intenso Milk offers a medium-firm delightful texture with an intense natural fruity taste with a distinct caramel edge. Less sugar! And a high percentage of almonds.

FELCHLIN FILLINGS

High quality, ready-to-use OSA fillings are based on real fruit powders, freshly roasted nuts, and exclusive oils. The taste intensity of these fillings and natural flavorings gives your creations a unique taste experience even in small quantities. They are the perfect base for all your confectionery creations and are ideal fillings for pralines, truffles, macaroons, desserts, cakes and pastries. The simple and rational application ensures that you obtain the maximum taste in minimum time.

Felchlin Praline paste has an authentic hazelnut taste, because it is produced immediately after the hazelnuts have been roasted and added to the mass to ensure that it is as fresh as possible. We use the best cacao butter to naturally stabilize the paste.

This fine praline paste consists of 60% of finest hazelnuts from the Piedmont in Italy, for which the region is famous for. Ideal for praline fillings and flavoring.

Made with real lemon powder. A sweet and creamy paste ideal for flavoring your ganaches, cakes, ice creams and desserts.

Made with real orange powder. A sweet and creamy paste ideal for flavoring your ganaches, cakes, ice creams and desserts.

A fine caramel flavor with natural ingredients and hints of sea salt.

Made with real mango and passion fruit powder. This authentic and tasty filling gives pralines, pastries and ice creams an exotic twist.

This perfectly mixed berry flavor combination is a great tasting blend of strawberry, raspberry, blueberry and a hint of lemon. The resulting complex taste and appealing natural color will not disappoint you. Suitable for vegans!

This is Felchlin Blueberrynosa blueberry filling, a blend of finest and natural ingredients. The perfect base for your fruity and colorful creations. Enhance your pralines, petits fours, pastries, petits gâteaux and desserts with the unique taste of Blueberrynosa.

This authentic and tasty filling gives pralines, pastries and ice creams an exotic twist. A fine praline paste with a long tradition, still based on Max Felchlin’s recipe. With real hazelnuts, as well as organic vanilla from Madagascar. For an exclusive taste.

Felchlin Fraganosa is a strawberry soft melting filling ideal to give your pralines, confectionery and desserts a fruity touch. Use Fraganosa to create pralines/chocolates, specialities, confectionaries, tortes and pastries.

Felchlin Frambonosa is a strawberry soft melting filling ideal to give your pralines, confectionery and desserts a fruity touch. Use Frambonosa to create pralines/chocolates, specialities, confectionaries, tortes and pastries.f

Felchlin Rosanosa adds a unique rose flavor to sweet treats. Use Rosanosa to create pralines/chocolates, specialities, confectionaries, tortes and pastries.

Use Felchlin Use to add delicious almond flavor to pralines/chocolates, specialities, confectionaries, tortes and pastries. Availavble in regular and firm.

This is a tasty cacao filling with almond biscuit splinters to add texture and flavor to your sweet treats.

The most versatile and flexible product from the Osa filling range. Mascarponosa is very harmonic and it can easily be combined with other fillings like Coffenosa, or just simply add vanilla sugar or fruit puree.

A specially-created filling with an intense almond flavor, bake stable and ideal for all sorts of almond confections.

FELCHLIN COVERING AND MODELING MASSES

Shape and finish your creations with these high quality Felchlin masses.

Use to ice all types of tortes and cakes and to create small flowers and figures.

Use to create flowers and figures to decorate cakes, cupcakes, cookies and more.

Use Luebeck marzipan to create pralines, specialities, confectionaries, tortes and pastries. Felchlin Luebeck is suitable for rolling.

Use instead of icing to cover tortes and pastries or create flowers and figures for decoration. Suitable for rolling.

MISCELLANEOUS

Odds and ends and unexpected surprises reside here, including vegan pastry mass. You’ll also find Felchlin cacao nibs, writing chocolate and more to finish your delicate creations…

Felchlin’s Croquantine is a delicious crunchy addition to couvertures, water free praline fillings, specialities, confectionaries, tortes and desserts.

The Ghana nibs Croquant 2-3mm 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.

Vegan pastry mass produced with organic rice milk powder and organic Dominican cacao butter.

Vegan pastry mass produced with organic rice milk powder and organic Dominican cacao butter.

Felchlin’s Choco Brillant Dark mirror glaze is perfect to give a beautiful shiny finish to your glazed cakes and pastries. It also keeps in the freezer.

Use to glaze entremets, cakes, pastries, desserts and ice creams.

An intense white color for decorating or writing on cakes, pastries and confections.

An intense dark chocolate color for decorating or writing on cakes, pastries and confectionary.

Use these dark chocolate shavings to decorate tortes (black forest cake), cakes, pastries and confectionaries.

A mocha paste concentrate with 29% of freshly roasted coffee. This paste is water-free and ideal to flavor couvertures, compound coatings, ganaches, creams and ice creams.

The best caramel product on the market, rich, dark, with crisp finish. Made with fresh cream, this top quality product is rich in flavor, dark in color and has a silky finish.

Felchlin’s Choco Brillant Dark mirror glaze is perfect to give a beautiful shiny finish to your glazed cakes and pastries. It also keeps in the freezer.

Felchlin Blueberrynosa Video

Felchlin Fine Selection Booklet

Felchlin Osa Fillings Booklet