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In
a recent taste test, all the world’s top couvertures
were sampled and tasted by the Italian Pastry Academy.
Pre-eminent
chocolate masters and connoisseurs have evaluated
the snap, the taste profile and subtlety of the world’s
top couvertures.
Felchlin
Grand Cru Maracaibo 65 % Clasificado impressed exceedingly
all the members of the jury — and was awarded
first place, a full 30 points ahead of the runner-up.
On
19 October 2004, the Pastry Academy organized a pastry
symposium in Ferrara, Italy for the celebration of
the awards. The President of the Pastry Academy, Giovanni
Pina handed over the prestigious Award to Claude Schellenberger,
Export Marketing & Sales Manager of Max Felchlin
AG.
Felchlin’s
commitment is to select only the best superior cocoa
beans from the best locations and plantations. Only
the highest quality beans are shipped to Schwyz for
traditional, slow and gentle processing of Felchlin’s
Grand Cru Chocolate.
Max Felchlin AG exclusively supplies original, authentic
chocolate to Pastry Chefs and Chocolate Masters world-wide.
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