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The Chocolate Factory Chocolate - Grand Cru

To make good chocolate you need the best available cocoa beans.

To make good chocolate you need the best available cocoa beans.

Long-standing relationships with growers all over the world are important for the quality of the harvest.

Long-standing relationships with growers all over the world are important for the quality of the harvest.

The fermented beans are cleaned and roasted at the plant in Schwyz, then the cocoa beans are broken into pieces.

The fermented beans are cleaned and roasted at the plant in Schwyz, then the cocoa beans are broken into pieces.

The roasting step is adapted to the individual characteristics of the cocoa beans.

The roasting step is adapted to the individual characteristics of the cocoa beans.

The nibs are then gently ground in three steps until the cells open up to release the cocoa butter.

The nibs are then gently ground in three steps until the cells open up to release the cocoa butter.

The cocoa butter melts because of the frictional heat created. The result is a viscous, dark brown mass of pure cocoa.

The cocoa butter melts because of the frictional heat created. The result is a viscous, dark brown mass of pure cocoa.

The mass is then mixed with sugar, powdered milk and some additional cocoa butter, depending on the kind of chocolate being made.

The mass is then mixed with sugar, powdered milk and some additional cocoa butter, depending on the kind of chocolate being made.

The ingredients are kneaded until they form a thick, solid paste.

The ingredients are kneaded until they form a thick, solid paste.

This dough is further refined and milled until it becomes dry and powdery and is then filled into the conches.

This dough is further refined and milled until it becomes dry and powdery and is then filled into the conches.

Felchling uses three generation of conches, this one being the oldest, made according to Rudolf Lindt, dating back to 1879.

Felchling uses three generation of conches, this one being the oldest, made according to Rudolf Lindt, dating back to 1879.

During the long conching times of up to 72 hours the aromas of the chocolates slowly evolve.

During the long conching times of up to 72 hours the aromas of the chocolates slowly evolve.

The complex aromas of cocoa require an expert nose and experience, similar to the way wine connoisseurs taste wine.

The complex aromas of cocoa require an expert nose and experience, similar to the way wine connoisseurs taste wine.

The finished product is called couverture. It is packaged to the different uses of clients and the industry.

The finished product is called couverture. It is packaged to the different uses of clients and the industry.

Small and medium-sized chocolate droplets are packaged for industrial clients...

Small and medium-sized chocolate droplets are packaged for industrial clients...

hotels and gastronomy alike, while the more traditional confectioners...

hotels and gastronomy alike, while the more traditional confectioners...

still prefer the big block couvertures. The chances are, if you eat chocolate in Switzerland...

still prefer the big block couvertures. The chances are, if you eat chocolate in Switzerland...

you have had chocolate made by Max Felchlin in Schwyz.

you have had chocolate made by Max Felchlin in Schwyz.

Though the name may not be familiar, they are the main Swiss chocolate producer supplying premium chocolate.

Though the name may not be familiar, they are the main Swiss chocolate producer supplying premium chocolate.

They supply chocolate to confectioners, bakers and chocolatiers around the world.

They supply chocolate to confectioners, bakers and chocolatiers around the world.

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.

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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