Tag Archives: Felchlin

Chocolade-onlinekopen-Chocolate /3


Verderzetting van verscheidene “brands” die eveneens in onze winkel te koop zijn en waar je deze dan ook kan komen proeven, het voordeel van een winkel. Als je de afstand niet wilt overbruggen of je kent deze chocolades al is het eenvoudig om deze online te bestellen natuurlijk. Ik steek bij de verzending dan ook steeds weer een verrassing het leuke aan online-kopen.

Hoe ga je te werk? Je geeft me via een mail door welke chocolades je wenst te ontvangen en ik antwoord je binnen de 24 uur met het te betalen bedrag en het rek.nummer waar je het bedrag kan storten. Zodra wij dit ontvangen hebben sturen wij zo vlug mogelijk per post je zending.

Kosten van de verzending komen steeds op € 10,-/ waar ook in België, belangrijk is dat je deze kosten kan vermijden bij een bestelling vanaf € 55,-


Chocolate Tree Handcrafted from bean to bar Schotland

driemaal Madagascar, tweemaal Peru en éénmaal Coconut milk: €7.50,-/80g.

links: ChoctreeWebpage     ChocTreeblog


Chchukululu Ecuador the land of fine cocoa, no lecithin, no vanilla.

65% macadamia & 65% Arriba dark: €5.25,-/ 50g.

links: Chchublog     Chchuwebpage     beterewereld

Akesson’s Single Plantation Chocolate

op dit ogenblik beperkt aanbod (later meer): €6.00,-/60g.

links: website     AkesFacebook     Akesson’s100%YouTube     ChocTrading

Tejas Chocolate Single Origin Cacao Stone ground Austin TX

vijf keer 70% van verschillende origines: €6.00,-/56g.

links: website     TejasFacebook     TejasExcellent


Hoya Verde organic chocolate Ecuador

Fino de Aroma 100%, 80%, 72%: €4.00,-/50g

links: website     HoyaVerdeFacebook     Cocoarunners


Cacao Hunters origin Colombia 

Fino de aroma 64%-,52% Nevada, 70% Tumaco en 70% Arauca: €6.00,-/56g

links: website     wordpressHunters     beantobar


Maracaibo Criolait 38%, Costa Rica 40%, Esmeraldas 42%: 200g/8.00,-

Maracaibo 88%, Centenario 70% en Centenario Crudo (stoneground)70%: 200g/8.00,-


Felchlin not only stands for a single product but for consistent thought and action with regard to quality, which permeates the entire company. The formulated and practised values are thereby our driving force from both within and without. As a niche manufacturer, Felchlin has become a specialist to manufacture superior Grand Cru Chocolate, which is exclusively supplied to confectioners and chocolate masters.

links: website    Wikipedia   



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Original Beans – Edel Weiss 40%, Organic White Chocolate, Dominican Republic


Bron: Original Beans – Edel Weiss 40%, Organic White Chocolate, Dominican Republic


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Chocolates for Lee McCoy

Finally I did send boxes of chocolates to Lee McCoy and I’m glad I did, thanks Lee for asking me several times.


Flavours description of the box: (starting left above) 
Marzipan 43%, Madre 3 peppers, Felchlin 70% centenario crudo, 
Akesson’s milk 40%, Marou 65%, ElCeibo 71%,
Daintree 44%, Esmeralda 42% sea salt, The Grenada Chocolate Company 71% cocoa nibs,
Cru Virunga&Marc de Champagne, Felchlin – World’s best chocolateGhana 60% Cru Suhum and Original Beans Cru Virunga

DSCN0052 DSCN0054 DSCN0055


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Planet e: De chocolade-jager

Specifieke cacaobonen. Echter steeds zeldzamer geworden, cacaoplantages vervangen door door palmolieplantages of gewoon gewist. “Planet e” vergezeld de Zwitserse Felix Inderbitzin, chef koper van Felchlin en chocoladefabrikant. Prospectie door het tropische regenwoud in Zuid-Amerika op zoek naar de meest aromatische cacaobonen in de wereld.

De Chocolade-jager



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For the first time I’m savouring “fine, organic and fair”chocolate from Ghana.

Thanks to a special friend: Sepp Schoenbachler.

Felchlin has processed cacao from Ghana, West Africa for many years. Until recently, it was impossible to acquire the cacao beans directly from the producers. The project Yayra Glover has enabled us to eliminate this problem and allow us to guarantee the origin of our cacao beans from Ghana, therby specifying traceability to the origin.

Titel Couverturen Schokolade_2

Ghana Cocoa-of-origin

The history of cocoa in Ghana
The fist missionaries from the Basle Mission were sent to the then Gold Coast, today’s
Ghana, in the year 1828. According to the story, these missionaries, who were working together
with Tetteh Quarshie, brought cocoa into the country. Around 1870, the Ghanaian
Tetteh Quarshie worked for a few years on an island in the Gulf of Guinea. The island, on
which cocoa was already grown, was a Spanish colony. Despite the strict prohibition, Tetteh
Quarshie succeeded in smuggling a few cocoa beans into his homeland on his return to
Ghana and successfully raised cocoa plants from them. The Spanish-Portuguese cocoa monopoly
was thereby broken, and the valuable beans found their way to Africa.

Titel Yayra Glover_1

The importance of cocoa in Ghana today
Ghana is the second largest export country for cocoa in the world. For the last 60 years, all
the cocoa grown in Ghana had to be sold to the “Ghana Cocoa Board”. This government organisation
controlled and marketed all the cocoa, either for export or for domestic use (local
processors). The raw material cocoa is one of the main sources of foreign exchange for Ghana
and is therefore of enormous importance.

The Yayra Glover Company and its vision
According to the vision of the Ghanaian Yayra Glover, cocoa production in Ghana should be
realigned in the future. His company wants to cultivate and market the cocoa from the entire
Suhum-Kraboa-Coaltar district in line with both, organic and Fairtrade guidelines. And all of
this with the active support of Swiss agronomists.

In doing this, Yayra Glover trains and informs the farmers about local, regional, national and
even international topics. Important issues such as child labour, organic food, natural plant
protection and sustainable agriculture are thereby central. However, in addition, the people
should also be given the means and the opportunities to themselves bring about changes in
their own lives.

He also sees his task as being the general improvement of the well-being of the farmers and
their families by means of smaller social research activities. Students from universities have
the opportunity to work for agricultural communities, to collect data and to create practical
recommendations that can be implemented at the local level in order to raise the prosperity
of the population.

Through tireless work, Yayra Glover succeeded in convincing the “Ghana Cocoa Board”
about his project. He is thereby the first person who is able to sell his cocoa directly to his
customers, of course with the support and approval of the Cocoa Board.

Cocoa from the Suhum-Kraboa-Coaltar district, Ghana
The Suhum-Kraboa-Coaltar district, from which Felchlin now obtains its Ghanaian cocoa,
lies on the southern edge of a large forest area, 60 km north-west of the capital city Accra.
Coastal savannah extends towards the south, while the Aburi chain of hills forms a natural
border to the east, with the protected Attewa forest to the north-west. The entire district is
relatively hilly, with flat valleys intersected by rivers and streams.

CacaoGhanaYayra Glover, a Ghanaian with strong ties to Switzerland, is the founder of the project “Suhum Cacao”. He studied and worked in Switzerland for many years and his family still lives here. His vision is to cultivate cacao in the Suhum-Kraboa-Coaltar district under the organic and Fairtrade certification labels. In this way, he hopes to support his countrymen by producing a premium quality cacao that would secure their future financial existence.

The cacao cultivation incorporates an area of approximately 6’500 ha, which involves around 2’600 small cacao farmers. After long negotiations, Yayra Glover convinced the Ghana Cacao Board of his project. His efforts have born fruit and he is the first, except for the Ghana government, who is authorised by the Cacao Board to sell cacao from the Suhum district to Felchlin Switzerland.

Main harvest
October – January

The cacao beans from Ghana are primarly blended with other cacao beans and used in Felchlin Switzerland Surfine and Classic couvertures.

Cru Suhum 40% flavour profile: the balanced cacao flavour leads to a harmonius play of fresh milk with a nuance of caramel. The finish begins with a pleasant malt note to be completed with a mild marzipan flavour.

Cru Suhum 60% flavour profile: the aroma experience of Cru Suhum couverture is distinguished by a harmonius cacao flavour enrobing the strong coffee note. The slow, traditional processing method allows the fruity, sweet pineapple flavour to develop. The finish is complimented through a nuance of dried pear encased in a sustained black tea flavour.


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The Premium Chocolate Movement: The treat of centralisation.


Organic chocolate company Green & Blacks were seeking both high quality and organically
produced cocoa when they first approached the Mayan cocoa farmers of Belize in 1993. Green &
Blacks incentivised the growers to tear out the stock of Forastero (a variety that the Hershey
corporation convinced them to plant) and re-plant the native Criollo species. They also offered a
five-year contract for the organically grown beans at a guaranteed price of USD$1.75 per pound.
The quality of Belize cocoa improved to become the best in the region, because growers were
assured a return on the required investment of money and time. The added income also allowed
farmers to send their children to school — high school enrolment increased from 10% of the
community’s children to 70%.

cacaoblancode PiuraCacao blanco de Piura


However the Green & Blacks story did not end there. In 2005, amidst a wave of acquisitions
and takeovers of small organics companies by multinational food manufacturers, Green & Blacks
was bought by Cadburys. Each year since, the organic chocolate company have pressured the
Mayan growers in Belize to increase their yields in order to meet the growing demand, an increase
they cannot sustain if they are to continue with their traditional methods of farming. Following the
acquisition of Green & Blacks by Cadbury, the American chocolate giant Hershey bought organic
chocolate company Dagoba. These acquisitions pose a great threat the to the premium chocolate
movement. If large corporations move in and attempt to drive prices down, as was seen in across
the organics movement in the last decade, then premium chocolate will not be able to maintain
their high level of quality, or the new trade links that benefit growers.

As sociologist David Harvey explains “we still live, in the West, in a society where production
for profit remains the basic organizing principle of economic life.” Regardless of their passion for
quality and social values, to exist, a chocolate company must make a profit. This means consumers
must be willing to pay the high price of premium chocolate. Due to its artisanal nature, this kind of
chocolate will never be able to compete with industrial chocolate on price. Consumers can pay up to
eight times as much for a premium bar than they might for a mass-produced equivalent and the
cost to the producer begins with the very first step: the price they pay for quality beans. Alex
Whitmore notes that Taza pay a USD$1500 premium per metric tonne above the New York Board
of Trade price and USD$250 above Fair Trade. The beans they import arrive in small shipments of
jute bags, a more expensive method of transport than bulk container shipping and flat storage, and
their inability to warehouse their ingredients means they must pay the current market price for
sugar, which can vary enormously week to week.iv Their processes are labour intensive and slow,
and their production output is limited by the size of the machinery. In order to remain profitable, premium chocolate producers must be able to cover these costs, and make a margin above them. In order to persuade consumers to pay this high price, they must first be convinced of premium chocolate’s value.

Copy of SDC11858


He may be a fondeur and not a bean-to-bar producer, but Linxe is still a very important figure
in the premium chocolate movement. He was a driving force behind the creation of Le Guide du
Chocolat, the Michelin Guide of chocolate, first published in 1981. Anthropologist Susan Terrio
states that this was the first publication to use the language of wine appreciation in order to codify
chocolate consumption. “An explicit goal was to extend the oenological model and to provide the
public with ‘a more detailed, precise, and refined chocolate vocabulary.’”
Linxe’s efforts were rewarded — today a growing group of chocolate connoisseurs, including
producers, journalists and chocolate aficionados, use this borrowed vocabulary in a lively discourse
of chocolate. They discuss bean varieties, growing conditions, plantation and country of origin with
terms such as “grand cru”, “vintage” and “terroir”. They also consider the decisions a chocolatier
makes and how those choices impact on the final product, in the same way as wine connoisseurs
discuss how a winemaker may produce a distinctive wine.
These discussions are happening across a wide range of media. In the last decade, several
chocolate connoisseurs have published books including Chloe Doutre-Roussel, the former chocolate
buyer for Fortnum and Mason, Clay Gordon, the founder of chocolate review website, and Chantal Coady, owner of Rococo chocolate store and founding member of the
UK’s Chocolate Society. Dozens of chocolate review websites have created a virtual
neighbourhood for chocolate enthusiasts who have a forum to discuss all manner of chocolate
topics from taste, to production, to the sourcing of equipment for chocolate manufacturing.
Clay Gordon claims that “appreciation of the chocolate-making process is as invaluable to a
chocolate lover’s enjoyment as an understanding of the winemaking process is to a wine connoisseur,” and many in the premium chocolate industry are offering consumers first hand experience of the process. In my time with Silvio Bessone two separate groups visited his workshop. He gave each group an overview of his chocolate making process and the choices he makes at each stage. The tour included a tasting of selected products to understand better how those choices impacted on the chocolate. Taza chocolatier Alex Whitmore leads tours to the plantations with whom they have Direct Trade relationships to teach consumers about cocoa cultivation.


There are also online videos, such as the popular short film on the process at the Mast Brothers
workshop in Brooklyn, and articles detailing the day in the life of a famous chocolatier.
These tours, books, websites and other media are a platform for the connoisseur, something
Robert Linxe recognised as crucial to the continued success of his industry. Using wine vocabulary
to discuss bean varieties, growing conditions and geographical characteristics, connoisseurs create a
powerful association between chocolate and nature. Additionally connoisseurs highlight the
passion, dedication and sincerity of the chocolatier, and thereby distinguish the chocolate artisan’s product from the anonymously produced industrial version. According to Josee Johnston and Shyon Baumann, these are the qualities associated with an “authentic” framing of a food product. Based on their thorough analysis of gourmet food writing, they list these qualities as: “creation by hand rather than by industrial processes; local settings and anticommercialism; sincere expression distant from calculation or strategy; honesty, integrity, or dedication to core principles; and closeness to nature combined with distance from institutionalized power sources.”


Thanks to my friend Susan Hoban who shared this Final Thesis: Master of Food Culture and Communication


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The Premium Chocolate Movement: Effecting Change With The Creation Of Value 3


Raymond Bonnat, Stephane’s father and the second family member to act as manager, celebrated the hundredth anniversary of the Bonnat Chocolate company in 1984 with a world-first idea: single-origin bars. Stephane describes how difficult it was in those days to source quality. Bonnat paid growers premium prices for their top quality beans, he said, but they bought in such small volumes they couldn’t keep these plantations afloat. Family owned plantations of less than two hectares comprise 85% of global cocoa production and when cocoa prices tumbled in the years after market liberalisation, many small plantations were forced out of business. The premium chocolate movement is changing this, driving demand for quality cocoa to
levels that are sustainable for small plantations. The ICCO noted that while the volume of chocolate consumption is increasing at a very slow rate in mature markets such as Europe and the US, the volume of cocoa consumption is increasing rapidly: “The new trend in chocolate consumption has been characterized by the increasing appeal of premium chocolates and, in particular, of high cocoa content dark chocolate…

According to Euromonitor, in the past five years up to 2008, the growth has been mainly driven by single-origin chocolate which grew by over 20% per annum and dark chocolate (up by over 15%).”


Larry Slotnick, co-founder of Taza Chocolate, said that the only way to ensure a supply of high quality beans, and that the premiums they paid made it into the hands of the farmers, was to go to the plantation level.They practice “Direct Trade”, a term used to describe a system of purchasing developed by specialty coffee roasters in the US. It means that Taza chocolatiers visit the plantations that provide their beans, develop long-term relationships with growers, and teach them how to achieve the standard of quality that Taza require for their chocolate. They sign contracts with these growers that guarantee a minimum price per pound that is considerably higher than the average price of the commodities market. The benefit of these relationships to growers is enormous. Firstly they learn how to improve the quality of their cocoa, information lost when the
marketing boards and other government bodies were dismantled. Secondly they offer the growers
a guaranteed buyer for their crop, empowering them to invest in long-term activities that will further improve the quality of their beans.


The International Cocoa Association (ICCO), recognising the potential of this system, have initiated several projects to help reestablish a premium trade chain. These include a supply chain management initiative called “Total Quality”, that separates cocoa bean lots so that quality beans can be identified and sold directly to buyers.  They have also initiated a competition called “Cocoa of Excellence”. These awards are modelled on the highly successful Cup of Excellence (COE) awards in the specialty coffee industry, in which small batches of quality coffee are blind tasted by a panel of experts, and given a rating out of 100. The coffees that score over 90 are auctioned to speciality buyers who attend the event. Consulting firm McKinsey & Company audited the award system in Nicaragua in 2006, and determined that it helped Nicaraguan coffee producers, cooperatives and exporters to earn an additional $USD1.1 million profit, and considerably strengthened Nicaragua’s specialty coffee industry. Whilst the ICCO initiatives are in their infancy, they are positive steps to the creation of an alternative system of trade, one that rewards growers financially for quality beans.



Thanks to a friend Susan Hoban who shared this Final Thesis: Master of Food Culture and Communication


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Internationale en prijswinnende chocolademakers op het Origin Chocolate Event in het Tropeninstituut.

Chocoladeliefhebbers en fijnproevers kunnen hun smaakpapillen weer strelen tijdens dit unieke evenement rondom origine chocolade. Op 23 oktober 2013 zal voor het tweede jaar het Origin Chocolate Event plaatsvinden in het Koninklijk Instituut voor de Tropen in Amsterdam.

Chocolade: van snoepgoed tot volwassen product

De opkomst van de kleinschalige chocolademakers heeft het product chocolade op een hoger niveau gebracht. Deze chocolademakers verwerken bijzondere variëteiten cacaobonen tot chocolades en weten de meer dan 700 aroma’s in dit complexe product optimaal tot uiting te brengen. Zij behoren tot de prijswinnaars van de gerenommeerde ‘Academy of Chocolate’ en de ‘International Chocolate Awards’.

Werd chocolade voorheen als snoep gezien, hier ervaart u chocolades die zich kunnen meten met de beste soorten koffie en wijnen. Op dit evenement presenteert de crème de la crème van de chocoladewereld haar chocolades en de boeiende verhalen erachter. Onder andere Ecuador, Vietnam en Madagaskar zijn vertegenwoordigd maar ook Kees Raat uit Amsterdam. U proeft zoete en hartige chocolate tapas, de mooiste foodpairings met wijnen, speciaalbieren en thee. Er worden Masterclasses gegeven en Het NH Tropen Hotel biedt tegen een prijs van 39,50 een 3-gangen chocolade diner aan in een van haar prachtige zalen.

Kortom, een evenement waarvan u verrijkt en verkwikt door de theobromine huiswaarts keert.

Waarom het Origin Chocolate Event?

Erik Sauër, importeur van origine chocolades en medeorganisator van het Origin Chocolate Event: ”Origine chocolades zijn gemaakt van cacaobonen uit één specifieke regio, soms zelfs van één specifieke soort. Dit zijn échte streekproducten, met een eigen smaakpallet, die zich onderscheiden van de reguliere chocolades.

Deze chocolades zijn relatief nieuw op de markt en wij willen fijnproevers en chocoladeliefhebbers hiermee bekend maken.

Wat valt er te beleven?

Presentaties en proeverijen van ’s werelds bekendste chocolademakers: Santiago Peralta (Pacari), Bertil Akesson (Akessons), Vincent Mourou & Samuel Maruta (Marou), Philipp Kauffmann (Original Beans), Sepp Schönbächler (Felchlin), Niklaus Blumer en Pascal Wirth (Idilio), Diego Badaro (Amma) en Mikkel Friis Holm (Friis Holm).

Bijzondere ontmoetingen met de meest vooraanstaande chocolade experts ter wereld: Martin Christy (Seventy% Club en International Chocolate Awards), Maricel Presilla (Gran Cacao, chefkok, schrijfster), Clay Gordon (oprichter van, Anna Laven (cacao expert Royal Tropical Institute).

Verleidende proeverijen van bijzondere cacaosoorten en verfijnde chocolade door o.a. Chocoweb ( en chocoladewinkel Chocolátl

Exclusieve culinaire hoogstandjes van toppatissiers en chocolatiers: Kees Raat (Metropolitan Deli), Geert Vercruysse (Patisserie Vercruysse) en Alexandre Bellion (Chocolaterie Alexandre).


Wijn-, bier-, whisky- en spijscombinaties met origine chocolade.

Een exclusief ‘origine chocolade’ diner met een bijpassend wijnarrangement.


Meer informatie over tijden, sprekers en tickets op

Meer over Origin Chocolate

Origine chocolades zijn chocolades van cacao uit een specifieke regio. Kwaliteit, duurzame concepten, biologisch en direct trade zijn kenmerken van de chocolade in deze groeiende markt. Door de beste kwaliteit cacaobonen te gebruiken en zeer veel aandacht en zorg te besteden aan het productieproces, worden de meest aromatische chocolades gecreëerd. Tijdens het evenement wordt de passie van het fijnproeven gecombineerd met het op de kaart zetten van de speciale origine chocolade.


Koninklijk instituut voor de Tropen

Het Koninklijk Instituut voor de Tropen (KIT) is een onafhankelijk kennisinstituut op het terrein van duurzame ontwikkeling, gezondheid, cultuur en kennisoverdracht. Het KIT helpt bedrijven, culturele instellingen, ontwikkelingsorganisaties, overheden en vele andere organisaties in binnen- en buitenland hun doelen te bereiken met hoogwaardige en bruikbare kennis. Er is er veel expertise aanwezig over duurzame cacao en de internationale cacaosector. De samenwerking met het Origin Chocolate Event is een voorbeeld van de overdracht van de ‘know how’ in de cacao industrie naar verschillende doelgroepen.

NH Hotels

NH heeft de ambitie om één van de meest maatschappelijk verantwoorde bedrijven te zijn in de gastvrijheidsindustrie. Het aanbieden van producten en gerechten met een duurzaam karakter, dat is waar NH Hotels voor gaat. Daarom steunt NH Tropen, als gastheer in het KIT, het Origin Chocolate Event.


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Gateaux Violet

Violet is a gateau with crunchy praliné, dacquoise almonds, ganache Original Beans Cru Virunga, crèmeux of black berries (cassis) and bavaroise of milk chocolate 42% Rep. Dom. Elvesia Felchlin.


Krokant laagje voor onderaan de dacquoise 1 plaat 59x39cm

400 g éclat d’or

200 g melkcouverture Elvesia 42% Felchlin

460 g praliné 50% of 60% noten

Gesmolten chocolade mengen met éclat d’or en praliné, op één kant gelijk verdelen van dacquoise.

Biscuit dacquoise amandel 1 plaat 59x39cm

500 g eiwit

200 g fijne suiker

200 g cassonade

330 g amandelpoeder

100 g bloem

200 g bloemsuiker

Eiwit samen met de suiker stevig opkloppen en met de hand de gezeefde poeders onderroeren.

Afbakken 190°C gedurende 15/18min

Original Beans Cru Virunga ganache

1200 g room

200 g invert

950 g Cru Virunga 70%

Room met invertsuiker koken en van het vuur er de couverture aan toevoegen.

Eens 50-45°C deze gelijk verdelen over het biscuit en invriezen.

Crèmeux cassis

1400 g vruchtenpulp cassis Boiron

400 g dooiers

500 g eieren

350 g s2

500 g boter

25 g gelatine

Een crémeux maken met vruchten, suiker, eieren en dooiers. Boter en gelatine tvg aan 45°C.

Deze compositie op de bevroren eerste handeling en terug invriezen om te eindigen met laatste laag:

Melkchocolade bavaroise Rep Dom Felchlin 42% BIO

500 g melk

500 g room

200 g dooiers

100 g s2               Met deze een anglaise koken en er de chocolade en gelatine aan tvg,

                                               20 g gelatine

                                               700 g Elsevia RepDom 42%

Eens op lichaamstemperatuur er de 1350 g licht opgeklopte room voorzichtig onderroeren!

UItgieten op de ingevroren biscuit, ganache en crèmeux, terug invriezen voor men deze kan afwerken naar keuze…

Crunchy layer for under the dacquoise:

400 g éclat d’or

200 g milkchocolate 42% Elvesia Felchlin

460 g praliné 50% ot 60% nuts

Dacquoise with almonds:

 500 g egg whites

200 g fine sugar

200 g dark brown sugar

200 g high gluten flour

330 g ground almonds

200 g icing sugar

Chocolate crémeux (one layer):

1200g cream 35%

200 g invertsugar

950 g couverture Cru Virunga Original Beans

Crèmeux cassis (one layer):

1400 g fruit pulp cassis Boiron

400 g egg yolks

500 g eggs 

350 g fine sugar

500 g butter

25 g gelatine sheets

Milkchocolate bavaroise Elvesia Felchlin 42% BIO

500 g milk

500 g cream 35%

200 g egg yolks

100 g fine sugar              

Bring the cream to the boil with the milk and pour the mixture over the eggs, previously

mixed (but not beaten) with the sugar. Cook the mixture at 82-84°C until it coats the back of a spoon.

Strain through a wire chinois on the chocolate and gelatine immediately,

20 g gelatine, 700 g Elsevia RepDom 42%

1350 g whipping cream 35%

BAVAROISE : Soak the gelatine in a large volume of water and drain. Melt the gelatine in a small amount of the custard then add the rest. Make an emulsion with the custard and the melted chocolate. Check that the temperature is at 35/40°C before incorporating the lightly whipped cream with a spatula or a scraper.



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The Innovators In Pursuit of the New for 100 Years Felchlin

Last episode: The Art of Chocolate   From the Finest Cocoa to Exquisite Chocolate

The Innovators   In Pursuit of the New for 100 Years

Company histories are usually all about change, about leaps forward, highs and lows; they are a patchwork of differences. However, the Felchlin company history is different. In the 100 years since its foundation, it has been shaped by a remarkable amount of continuity: 

– The products – these have developed over time but always have satisfied a sweet tooth.

– The customers – although they have changed, they have always stayed the same, pastry chefs and, more recently, also confectioners.

– The pursuit of the new – the company founder, his son and today’s management have always believed in innovation and have always been ahead of their time.

-The unorthodox mindset – Felchlin’s management cared little for convention but looked for new approaches in order to arrive at different solutions.

In 1908, during the “Belle Epoque” period, 25-year-old Max Felchlin from Schwyz opened a shop. This timewhen women wore large hats and wide skirts and men sported carefully twirled moustaches and fine cloth. Felchlin sold honey and also made spread for bread that was aptly named “Ambrosia”. He spoke German and Swiss German and was also fluent in French and Italian. He was qualified merchant with boundless energy and had inherited his business acumen from his mother who, widowed at a young age, ran first a distillery and then a trading business.

A time of change   At that time, Schwyz was in a state of transition: the new postal building near the main square had just caused a stir, Zeppelin and other pioneers of aviation were launching airships that generated ripples both in skies and amongst the onlookers below.   It is not surprising that the young, multi-talented Max Felchlin wanted to take his fate into his own hands. It was in his nature to try different things: he became chairman of the Mythen mountaineering club, was a passionate skier, sold typewriters, took lots of photographs and wanted to train as a photographer in Berlin. Hoever, his trip to the German capital was of short duration and, after returning to Schwyz, he founded the Kaufmännischer Verein and became head of the Kaufmännische Berufsshule.   This chopping and changing from one thing to another all came to an end in 1913 when Felchlin set up the “Honigzentrale Schwyz”. He took on two permanent employees, thus demonstrating his decision to dedicate himself to this line of business. The young company went from strength to strength. Felhlin perfected “Ambrosia”, the spread made of honey, butter and fat – known locally as “Luussalbi”. He became an adroit trader in honey; during the First World War when the honey trade had all but collapsed, Felchlin seized every favourable opportunity to import Italian, Dutch and American honey and went on to sell this not only in Switzerland but in other countries, too.   As soon as the borders for both honey and people had reopened after the war, Felchlin embarked upon a fact-finding mission to America. In 1920, he visited honey suppliers, trading centres and a centre for the breeding of queen bees. He learnt all about the latest technologies. In 1922, back in Schwyz, Felchlin started to produce artificila honey. He also gradually expanded his product range. It became increasingly clear that his most important customers were bakers and pastry chefs, whom Felchlin supplied with semi-finished products. He sold baking powder, Vanilla-flavoured cream powder and even pure chocolate (“Cacao Couverture Cacaobutter”).   This was quite remarkable. At the beginning of 1920s, Switzerland had hit rock bottom economically; it was shaken by strikes, foot and mouth disease was threatening agriculture, and it was at precisely this time that Felchlin decided to stake everything on chocolate, a luxury product.   Once again, this demontrated his canny nose for business. Sure enough, the situation started to improve and Felchlin had made the right decision as Switzerland entered the Golden Twenties. As it was too complicated for pastry chefs and bakers to make chocolate themselves, Felchlin’s couverture was just the right product at just the right time. People danced the Charleston, wore short flapper dresses and sported Eton crops, watched with awe as high-performance racing cars sped through the mountains, discovered the cinema and the music halls – and added a little sweetness to their new way of life. Felchlin was the first to offer chocolate couverture to pastry chefs. He also sold almonds, hazelnuts, sultanas, currants, coconut, figs, candied orange peel, egg white, malt extract, baker’s ammonia, baking soda, sodium silicate, spices, pear-bread and gingerbread spices and fruit essences. As the name Honigzentrale did not properly reflect this impressive range of products, the company was renamed “Max Felchlin, Schwyz, Spezialhaus für den Konditoreibedarf”.

Rechnung Schwyz 1929, Felchlin Honig-Import

Work in the laboratory   History is not doubt that Max Felchlin was a resourceful businessman. However, he was more than just someone who was fortunate enough to have a few lucky breaks. In 1928, he set up his headquarters and home in Liebwylen. His laboratory was located directly below the office and this was where he experimented with new recipes until late in the night. The French novelist Victor Hugo once said, “Genius is about patience”. Felchlin liked to quote him and certainly lived up to spiret these words. He was dogged in developing both his products and company; his personal development was also remarkable.   By the time he had reached middle age, Felchlin was an established businessman. He had a flourishing business, a beautiful home and office, a capable wife and three children. Thanks to his foresight, he had successfully achieved  a clever mix of continuity and innovation. He confidently steered his company through stormy times, such as the world economic crises and the Second World War.   At a propitious time, he purchased such vast quantities of sugar that the beams of the warehouse bowed under its weight. He developed the “Pralinosa” praline filling and the “Sowiso” cream powder. The extent of the popularity of “Sowiso” was largely due to fact that the next generation had a part in its succes: the youngest son of the family, Max Johannes, born in 1923, took the lead in selling “Sowiso”. He used his remendous wealt of ideas to market the cream powder that, with or without cookin, introduced fine vanilla, chocolate and caramel creams into domestic households.   However, it was decades before Felchlin could hand business over the next generation. As is so often the case in companies managed by founder and owner, Max Felchlin senior initially despaired of his son. He finally handed over the reins to 39-year-old Max Felchlin junior in 1962 when he had proven himself by working at companies in Switzerland and the USA.

A marketing heavyweight   First and foremost, Max Felchlin senior was a manufacturer who did his daily rounds of the factory and was actively involved in the production process. His son, on the other hand, was a marketing man who never spent any time in the production; he had products manufactured to meet the demands of the market. Despite this diffrence, they had one important thing in common: they were independent – and wanted to remain so. Although the Schwyz region was Catholic through and trrough, Felchlin senior was a freemason; Felchlin junior was an untameable free spirit. He celebrated his independence by taking off on numerous study trips abroad. In January 1962, he took over the directorship of the company and, in the summer of that year, spent three months studying at the Harverd Graduate School of Business Administration in Boston. The company continued to flourish in Schwyz, mainly thanks to the established management team with Robert Lumpert (finance, sales), Felix Lappert (development, production) and Lilly Volpi (purchasing). Speaking of his extensive travels, Max Felchlin joked: “My company never does better than when I’m away.” This was meant aa a compliment to his executive employees.

Perhaps Felchlin needed the freedom afforded him by his travels to Chili, India, Italy and the USA to continue to supply his tremendous wealt of ideas. On thing is certain: when abroad he always looked for new sales markets for his products. An extended trip to Japan opened up a new market there that soon became the most important export destination for Felchlin products.   Whichever way you look at it, Max Felchlin was an unconventional company director. He once asked his employees about their hobbies. He urged those who did not have any to take one up. He believed it was important that his employees had something else in life apart from work and that, should the need arise, they would be able to find solace in this is something bad were to happen to them. He also believed in emplyee training. In fact, so committed to this was he that his head of finance, Robert Lumpert, once asked teasingly, ‘What is actually the purpose of our company: to train employees or to generate profits?” Max Felchlin even wrote vocational training brochures entitled “Werni Wild wird Beck-Konditor”, thus demonstrating his talent for making less attractive areas seem more appealing to specific target groups. He was a talented marketing man. He had a quatation from Goethe mounted above the entrance to the company headquarters: “The spirit out of which we act is the highest.”   However, Max Felchlin did not always displays this fine spirit himself: he could be very loud and overbearing. He burst into offices, forcing people who were talkng on the telephone to put down the receiver because he had something to say to them. If he didn’t like someone, he made it quite obvious, once he had made up his mind, there was no changing it. On the other hand, he was both loyal and generous to those people he held in high esteem.  

There is no doubt that Max Felchlin had a complex personality. He was an enigmatic figure: eccentric, with a touch of genius. His never-ending wealth of ideas was of tremendous benefit to the company. As competition increased and the domestic market became smaller, brilliant ideas were required and it was necessary to open new markets. In Swizerland, Felchlin tool pains to develop relationships with pastry chefs but was unsuccessful in this. However, he strengthened realtionships with wholesalers and the food service industry and cultivated commercial customers with sales promotions. He also developed the world-wide export side of the business; Felchlin headed the export department, after all, he was the most widely-travelled person in the company. He opened up the markets in America and Japan, accompanied by his American wife, Suzanne Felchlin-Eppes.

Felchlin acted with foresight and, in 1963, purchased a large area ol land in Ibach. In 1964, he opened a new warehouse on this land and, ten years later, it became the manufacturing site for all non-chocolate products. Nevertheless, however well-versed in the ways of the world, Max Felchlin kept his feet firmly on the ground and remained true to his roots. He commissioned a historian to research the history of the Felchlin family in the Middle Ages. He had a strong interest in local traditions, which he encouraged as well as he could. He supported the “Chlefelen”, a type of Swiss castanet, as well as the “Geissechlepfe”, the crack of the whip, by financing courses and offering prizes. Felchlin not only researched but also promoted, with a scientific meticulousness, “Trentnen”, the almost forgotten card game from Muotathal.

New training centre   Since training was a subject so close to his heart, in the warehouse where the “Sowiso” cream powder was manufactured, Felchlin established “Condirama”, the industry’s first training centre for pastry chefs and confectioners; this became an outstanding customerloyalty tool. At the opening in 1987, Max Felchlin again showed his unconventional side by dressing up as a radio reporter in order to find out what the public really thought of the new venture.   Felchlin was just as singular when choosing a successor. In 1990, he founded the “Verein zur Förderung der Wirtschaft und des Kulturschaffens” (an association to promote the economy and cultural works), issuing the majority of votes to Max Felchlin AG and thus separating capital and decision-making authority.   Since then, the company has experienced a very positive development. Max Felchlin appointed Christian Aschwanden as his successor; a food engineer and former Lindt manager, Aschwanden is a specialist in his field and, born in Schwyz, also completely conversant with local customs.

 Condirama in Schwyz is a training centre for confectioners and pastry chefs.

“We wish to earn money by providing services – freely, honestly, cheerfully and optimistically,” Max Felchlin remained true to this belief until his death in 1992. However, his successor had a long way to go before he could even start to think about making money again. The economy faltered, fey customers bailed out, small customers had to fight to survive and, in the midst of all this, the cantonal authorities for food control threatened to shut down chocolate production because it was housed in a simple wooden building in Seewen. The company was in the red.

New strategy   In two closed meetings, the company management under Christian Aschwanden  decided to tackle the problem head on. After all, previous company directors had demonstrated tremendous reserves of strength and the new management endeavoured to reinforce and develop the strengths of both production and sales. Management became a powerful team of specialists who knew how best to employ their strengths. By means of clever marketing, it was possible to win back customers and the new management also finally succeeded in securing a foothold with confectioners. Furthermore, production was made as flexible as possible, and this set Felchlin apart from larger suppliers.   Finally, the most important step was the decision to concentrate production on high-quality goods. Felchlin wanted to control production quality from start to finish. This meant selection cocoa at source, transporting it over long distances and processing it with tremendous care. In 1999, in order to underline the high quality claim and standard, this fine flavour chocolate was named “Grand Cru”. One year later, the new factory was built on the plotof land bought by Max Felchlin in Ibach and this became the manufacturing site for all products.   The success of new strategy was not long in coming. Customers were delighted and, in 2004, so was the strict jury: at the blindtasting of the famous “Accademia Maestri Pasticceri Italiani”, “Maracaibo Clasificado 65%” was crowned the best fine flavour chocolate in the world – a great honour for the chocolatiers from Schwyz! This succes was all the sweeter in view of fact that Felchlin hadn’t even entered the chocolate in the competition in the first place; the Italian importer had seen to that.   Fechlin thus built on the succes of a previous award; at a blind tasting by bakers and pastry chefs in 1968, the outstanding qualities of dark couverture from Schwyz secured it first prize in the overall ranking !      Whereas Max Felchlin senior’s unconventional nature manifested itself in trying out new recipes, Max Felchlin junior was a man of unusual actions who liked to push through original ideas. Today, the unconventional is firmly anchored in the company strategy. Felchlin is not interested in compromise and believes in high quality in all stages of production, always translating its beliefs into actions. Customers appreciate this; they know where they are with Felchlin. As in the early days of the comapny, the majority of Swiss customers are still small traders and products are still predominantly semi-finished goods for confectionery and bakery products.

Today, 104 years since the foundations of the company, people no longer wear crinolines and sport twirled moustaches. Howevern they still love the exquisite confectionery that is produced using Max Felchlin AG products – and today they also benefit from the added experience and expertise that has been developed over the last 100 years !

Hygiene und Idylle Felchlin in Schwyz


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