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62 C O U V E RT U R E FELCHLIN Felchlin select the most superior cocoa beans from top locations and plants, as well as determine the best lots of selected cocoa from each harvest. Only the most superior quality is shipped to Schwyz for traditional, slow and gentle processing (with up to 72 hours of conching of some cocoa beans) . By concentrating on original, authentic quality, these noble-grade cocoa specialities stand out against the increasing uniformity of mass production. As a niche manufacturer, Felchlin has become a specialist that manufactures superior Grand Cru chocolate which is exclusively supplied to confectioners and chocolate masters. Code Product Name Weight £ Due to the high content of cocoa butter, Felchlin couverture have a thin flowing viscosity, ideal for enrobing & moulding FELCHLIN PASTILS – SWISS S12.CS95E Felchlin Cru Sauvage Bolivia milk pastils 38% (48h) 2kg Felchlin Cru Sauvage S12.CS93E Bolivia dark pastils 68% 60h Felchlin Cru Sauvage Couverture 2kg Felchlin Elvesia Republique Dominicaine S12.CR74E dark pastils 74% 72h. Organic Certified Felchlin Cru Hacienda Couverture 2kg S12.CS87E Felchlin Arriba dark pastils 72% 72h 2kg Felchlin Grand Cru Couvertures S12.CS59E Felchlin Maracaibo dark pastils 65% 2kg Cru Sauvage Cru Sauvage comes from wild cocoa beans in Bolivia’s upper Amazon region. It is not found anywhere else in the world and the beans are far too small for industrial processing. The beans grow in scattered locations throughout the forests rather than on plantations. These very small cocoa beans have higher demands during the traditional manufacturing process than other cocoa beans. All the machines have to be adjusted individually. For Bolivian wild cocoa, the roasting temperature is lower and the roasting time is longer than for all other cocoa beans. Each type of cocoa is different and therefore the conching time has to be set accordingly. The specialists at Felchlin have defined 60 hours in the traditional conches, as the optimum conching time for the Cru Sauvage. S12.CS88E Felchlin Madagascar dark pastils 64% 72h 2kg S12.CS58E S12.CS36E Felchlin Surfine Couverture S12.CS86E S12.CS85E S12.CS84E Felchlin Maracaibo Creole dark pastils with cream 49% Felchlin Maracaibo Criolait milk pastils with milk/cream 38% Felchlin Felcor Rondo Surfine dark pastils 52% Felchlin Ambra Surfine milk pastils 38% Felchlin Edelweiss Rondo Surfine white pastils 36% S12.CS73E Accra 62% Rondo Classic 2kg 2kg 2kg 2kg 2kg 2kg Felchlin also produce other quality ingredients. See pages 68 & 70 for their glaze, fıllings and mousse. TELEPHONE 0 8 45 672 8 0 0 0 SALES FA X 01753 691 7 74 EMAIL orders@tcf inefoods.co.uk
63 - S W I S S % min. Cocoa % Sugar % Fat Working Temp. Product Information Tasting Notes 38% 31% 42% 31°C - 33°C Bolivia , Amazon. South America 68% 36.5% 38.5% 31°C - 33°C Bolivia , Amazon. South America Couverture from wild beans. This couverture opens with a mild cocoa note. The following milk caramel taste is accented through the slightly sweet taste of marzipan. The 48 hours conching brings out the pleasant malty spruce honey flavour which then finishes on a prolonged slightly spicy vanilla note. Couverture from wild beans. The cocoa taste complements the freshness of lemon & fruitiness of grapefruit. The 60 hours conching brings out the intense dried prune bouquet & vanilla. This has an exceptionally pleasant fruit acidity and a long-lasting ending 74% 25% 46% 31°C - 33°C Hacienda Elvesia, Dominican Republic. South America Organic Certified. The elegant, robust cocoa has tender tones of black tea and a mild tobacco note. The 72 hours conching brings out a fruity tinge which is sustained with a hint of orange and sharpness of grapefruit 72% 27% 45% 31°C - 33°C Arriba Mocache, Los Rios, Ecuador. South America The cocoa taste is enhanced by the intense coffee and liquorice fragrance. The 72 hours conching brings out the intensive dried prune bouquet leading to a long lasting finish of a light flowery blackcurrant note 65% 34% 42% 31°C - 33°C Sur del Lago, Maracaibo, Venezuela. South America A well balanced combination of coffee and plum enhances the distinct cocoa flavour. The traditional gentle processing brings out aromas of orange blossom & cinnamon, enhanced with a light sweet raisin bouquet. This makes a good festive flavour 64% 35% 43% 31°C - 33°C Sambirano, Madagascar. Africa A well balanced fruit cocoa with a sense of hazelnut aroma & a fresh note of wild berries. The 72 hours conching brings out a subtle fruit acid note, enhanced with a hint of clove and cedar 49% 40% 42% 28°C - 30°C Sur del Lago, Maracaibo, Venezuela. South America This has a creamy taste, with a delicate cream caramel note. The traditional gentle processing brings out the sense of light vanilla-bourbon aroma with a hint of honey. The fresh fruit raspberry note gives a smooth melting finish 38% 47% 38% 30°C - 32°C Sur del Lago, Maracaibo, Venezuela. South America 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 52% 47% 37% 31°C - 33°C 38% 49% 37% 30°C - 32°C 36% 49% 41% 29°C - 31°C 62% 37% 38.5% 31°C - 33°C No VAT applicable TELEPHONE 0 8 45 672 8 0 0 0 SALES FA X 01753 691 7 74 EMAIL orders@tcf inefoods.co.uk
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By Appointment to Her Majesty The Q
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Contents Finished 5-37 Biscuits (sw
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Biscuits & Cakes Sweet, Wrapped & S
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7 B I S C U I T S , S W E E T U17.0
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9 B I S C U I T S , W R A P P E D U
Page 11 and 12: 11 C A K E S L A B S U41.01 Rich Fr
Page 13 and 14: 13 P R E M I U M G R A N O L A S U1
Page 15 and 16: 15 C H O C O L AT E S , T R U F F L
Page 21 and 22: 21 I N D I V I D U A L W R A P P E
Page 23 and 24: 23 S W E E T S H09.04 Mini Fruit Ro
Page 25 and 26: 25 f r oz e n f i n i s h e d d e s
Page 27 and 28: 27 Bespoke Products Discs, Wrapped
Page 29 and 30: 29 C H O C O L AT E B OX E S I N F
Page 31 and 32: 31 F O U R C H O C O L AT E B OX E
Page 33 and 34: 33 C O F F E E U86.40 My Dado Coffe
Page 35 and 36: 35 S P E C I A L I T Y T E A B AG S
Page 37 and 38: 37 T W I N I N G S R I T U A L S -
Page 39 and 40: 39 S E M I - P R E PA R E D , S AVO
Page 45 and 46: 45 S E M I - P R E PA R E D , S W E
Page 53 and 54: 53 D E C O R AT I O N I T E M S Mik
Page 55 and 56: 55 D E C O R AT I O N I T E M S DO7
Page 57 and 58: 57 D E C O R AT I O N I T E M S DO7
Page 59 and 60: Ingredients Couverture, Convenience
Page 61: 61 - F R E N C H “We took 7 years
Page 65 and 66: 65 - S W I S S % min. Cocoa content
Page 67 and 68: 67 C H O C O L AT E PA S T RY G L A
Page 69 and 70: 69 F R U I T G L A Z I N G G E L S
Page 71 and 72: 71 F R OZ E N P U R É E S & C O U
Page 73 and 74: 73 A L A S K A E X P R E S S C R E
Page 75 and 76: 75 C H E F ’ S S P E C I A L I T
Page 77 and 78: 77 ACC E S S O R I E S & U T E N S
Page 79 and 80: 79 L A R O S E N O I R E ACC E S S
Page 81 and 82: 81 in cm Terms & Conditions Metric
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