Felchlin 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.
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 different countries of origin possesses unique, specific and intense flavours that are fully unfolded in the traditional Swiss processing.
discoverFor more than 20 years now our aim has been to ensure the sustainability of the raw materials that we process with self-imposed guidelines that exceed the current Fairtrade standards. We procure raw materials of the highest quality which are complex in taste and full of flavour. Transparency, fair conditions and working in harmony with nature are very important to us.
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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.
discoverFelchlin 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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A concise, thoughtful, and consistent brand identity is more important today than ever. It is the face of a company, the shop window through which the world perceives us. However, what happens when the external appearance does not align with its internal quality? This was the challenge that we faced: our high-quality products, traditional craftsmanship, and passion were not reflected adequately enough in our current branding. That is why it was time to rethink our visual identity—and take it to a new level as part of our new strategy, Momentum 2029.
More infoRalf Wellauer, Corporate Pastry Chef at Felchlin and passionate chocolatier with significant and extensive expertise, reveals what is important in the Praliné à l'eau-de-vie competition. The Concours du Praliné à l'eau-de-vie will be held for the third time at the end of January 2026. The aim is to create a praline containing gin from a Swiss distillery - with or without alcohol - according to all the rules of the confectioners and chocolatiers trade.
More infoOur criterion is exclusivity over mass production and this is our fundamental principle. Felchlin is fully committed to producing the very highest quality products. Every step of the processing is carefully aligned to highlight the optimal flavours. The combination of time, traditional craftsmanship, and our deep expertise results in products of incomparable enjoyment.
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We live with passion and responsibility to bring enjoyment from the origin around the world.
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