Chocolate - Grand Cru
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To make good chocolate you need the best available cocoa beans. swissinfo.ch -
Long-standing relationships with growers all over the world are important for the quality of the harvest. swissinfo.ch -
The fermented beans are cleaned and roasted at the plant in Schwyz, then the cocoa beans are broken into pieces. swissinfo.ch -
The roasting step is adapted to the individual characteristics of the cocoa beans. swissinfo.ch -
The nibs are then gently ground in three steps until the cells open up to release the cocoa butter. swissinfo.ch -
The cocoa butter melts because of the frictional heat created. The result is a viscous, dark brown mass of pure cocoa. swissinfo.ch -
The mass is then mixed with sugar, powdered milk and some additional cocoa butter, depending on the kind of chocolate being made. swissinfo.ch -
The ingredients are kneaded until they form a thick, solid paste. swissinfo.ch -
This dough is further refined and milled until it becomes dry and powdery and is then filled into the conches. swissinfo.ch -
Felchling uses three generation of conches, this one being the oldest, made according to Rudolf Lindt, dating back to 1879. swissinfo.ch -
During the long conching times of up to 72 hours the aromas of the chocolates slowly evolve. swissinfo.ch -
The complex aromas of cocoa require an expert nose and experience, similar to the way wine connoisseurs taste wine. swissinfo.ch -
The finished product is called couverture. It is packaged to the different uses of clients and the industry. swissinfo.ch -
Small and medium-sized chocolate droplets are packaged for industrial clients... swissinfo.ch -
hotels and gastronomy alike, while the more traditional confectioners... swissinfo.ch -
still prefer the big block couvertures. The chances are, if you eat chocolate in Switzerland... swissinfo.ch -
you have had chocolate made by Max Felchlin in Schwyz. swissinfo.ch -
Though the name may not be familiar, they are the main Swiss chocolate producer supplying premium chocolate. swissinfo.ch -
They supply chocolate to confectioners, bakers and chocolatiers around the world. swissinfo.ch
Max Josef Felchlin founded Felchin in 1908. From a simple beginning importing honey, the company grew into a chocolate factory that today supplies bakers and pastry chefs, confectioners and industrial cake producers around the world.
This content was published on August 15, 2012 - 11:00
Felchlin carries out every step of production in Schwyz, following a traditional process. Noble Criollo cocoa beans form the basis of the Grand Cru couvertures. Traditional roasting – carried out in small batches – allows the cocoa to fully develop its character. (All images: Thomas Kern / swissinfo.ch)
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