Selection. The cutting test indicates whether that
cocoa bean was professionally harvested, fermented
and dried. Only beans of outstanding Grand Cru Quality
from top locations and superior cocoa trees reach
Schwyz for traditional processing at the Felchlin
factory.
Storage. To secure the first choice
in quality, a significant quantity of cocoa beans
are stored. This to bridge any eventual harvest
of inferior quality.
Roasting. Traditional roasting
is carried out in small batches. By using revolving
roasters, the Felchlin specialists can monitor each
batch individually. Temperature and roasting time
are individually determined which allow the cocoa
beans to develop their noble character to the full,
until the optimum taste is reached.
Grinding. The cocoa nibs are ground
on porous stone in the new stone mill, slowly and
with greatest attention, in order not to affect
the development of the aromas during the roasting
process.
Conching. In the original, long-lasting
refinement process which has made Swiss Chocolate
world-famous, each batch is carefully processed
and aerated up to 72 hours, step by step, until
the aroma has fully developed. At the same time,
the cocoa develops perfect homogeneity, subtleness
and texture. |
|
Max Felchlin AG in Schwyz (Switzerland) places great
signif icance to original, authentic quality. From
the selection of cocoa beans via the storage to
the processing of premium chocolate, each step is
carried out with great care. The original, slow
processing methods protect the aromas and lead to
a unique result of high quality.
[
Arriba 72% 72 hours
]
[
Madagascar 64% 72
hours ]
[
Maracaibo Creole 49%
]
[
Maracaibo clasificado
65% ]
[ Maracaibo Criolait
38% ]
|
