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Login professionalFelchlin has been one of the foremost companies in the creation of the finest Swiss chocolate and semi-finished products for more than a century.
From cocoa cultivation to processing: quality, transparency and sustainability are at the heart of everything the niche producer from central Switzerland does. Whether in its close cooperation with local cacao farmers, its renowned B2B customers and partners around the globe, or in all its business processes.
Grand Cru
Only the finest cocoa beans, many years of experience and passionate craftsmanship can create the refined couverture from Felchlin. Each bean harvested from the provinces of the ten countries of origin possesses unique, specific and intense flavours that are fully unfolded in the traditional Swiss processing.
discoverEXPERTISE
Felchlin offers various one-day courses for bakers, confectioners and pastry chefs at the company's own Condirama training centre. In addition to renowned external course instructors – including MOFs (Meilleur Ouvrier de France) – Felchlin's expert advisors also pass on their profound industry knowledge to course participants.
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SWISS QUALITY
We rely on long-term, transparent and fair partnerships with cocoa farmers in the countries of origin, and set great store by careful processing of the cocoa beans using traditional craftsmanship, proven principles and sound specialist knowledge. We use the best ingredients from Central Switzerland and offer attractive jobs for around 190 employees, whose knowledge and skills we promote individually and with an eye to the future. All these aspects epitomise the highest Swiss quality as it is interpreted and embraced here at Felchlin.
discoverProduct highlights
Couvertures
The soil, nature and culture in the Felchlin Cacao regions bequeath on each cacao variety its own special character. At Felchlin, fine cacao from one of these 10 regions is processed into Grand Cru couvertures with passion and consummate craftsmanship. As unique as the flavours of the individual beans of origin are, they are mirrored by the multi-faceted demands of our customers. In addition to origin couvertures, we also create blends of certified organic chocolate couvertures in accord with the art of sensory analysis.
Fillings
Our high-quality, ready-to-use fillings based on couverture, fruit powder or almonds or hazelnuts are available in both firm or soft forms. The intensity of flavour of the fillings even used in small quantities gives your creations a unique taste experience. The simple and rational application enables the efficient production of interiors and fillings for pralines or truffles, mousses, baked goods and desserts.
Baking specialities
Ready-to-use almond masses, almond and hazelnut baking pastes and fruit fillings, processed from the finest raw materials, round off the product range. With seasonal offers such as pear or apple bakery mixes, typically authentic Swiss quality products are created.
Felchlin Blog
See allFelchlin Grand Cru Couvertures – since 1999
01. January 2024This year we are going to be celebrating a special anniversary - 25 years of Felchlin Grand Cru Couvertures. This milestone inspires us to reminisce on our journey and to recount the story of how Felchlin Grand Cru's, and in addition the closely related Cacao Sélection Standards, came into being a quarter of a century ago.
Read moreExpanding our commitment to improved health care in the Cacao origin
09. October 2023Thanks to the initiative of our client Confiserie Sprüngli AG and through a strategic partnership with Elucid GmbH and the support of our local partners, we are able to extend our commitment to professional basic health care to Ecuador and Venezuela. Both projects contribute to improving the health and protecting against extreme poverty of our cacao farmers and their families.
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On a visit to our partner in Madagascar
12. June 2023During the middle of May, Mirko Schneckenburger, our Head of Marketing & Communications, was granted the opportunity to travel to Madagascar as part of our regular visits to our local partners. During his time there, he visited Philippe Mena, our long-standing partner on site and the founder of the company Sambirano SA, alongside the cacao farmers who cultivate our quality cacao in its natural state. See below for where he shares his impressions of the trip.
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