Cocoa
Selection Felchlin Grand Cru
Under this label, Felchlin creates pure variety
Grand Cru Chocolate made of noble-grade cocoa
with the mark of origin exclusively for the
Chocolate Master.
Felchlin’s
commitment is to select the best superior
cocoas from top locations and plants as
well as to determine the best lots of selected
cocoa from each harvest. Only the most superior
quality is shipped to Schw yz for traditional,
slow and gentle processing of the Grand
Cru Chocolate. |
The
noble-grade cocoas, in particular Criollo
"fine flavour beans" are usually mainly
used to enrich the flavour of premium chocolates
as they are rare and too expensive. For Cocoa Selection
Felchlin Grand Cru Chocolate, only pure-variety
noble-grade Cocoa is used.
[ Arriba 72%
72 hours ]
[
Madagascar 64% 72
hours ]
[
Maracaibo Creole 49%
]
[
Maracaibo clasificado
65% ]
[
Maracaibo Criolait
38% ]
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Grand
Cru begins with the Selection of the Cocoa Beans.
Generally, experts distinguish between two grades
of cocoa beans:
Commodity cocoa, so-called "ordinary"
or "bulk" beans.
Forastero from cocoa plantations in West
Africa, Brazil, the Far East. These beans without
specification of variety and origin form the basis
of today’s modern production of chocolate.
Noble-grade cocoa so-called "Fine
Flavour Beans".
Criollo (Spanish "indigeno",
the indigenous), original, has become a very rare
cocoa bean. In the search for the best cocoa this
variety was re-discovered in Venezuela, Ecuador
and Java.
Trinitario, is the initial hybrid
from Criollo and Forastero trees, from Central America,
northern South America, the Caribbean and Madagascar.
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