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Bolivia 45% – 60h au Lait de Terroir

Bolivia 45% – 60h au Lait de Terroir

An inimitable and peerless Milk Couverture

WILD CACAO FROM BOLIVIA COMBINED WITH PURE SWISS MOUNTAIN MEADOW MILK FROM THE UNESCO BIOSPHERE RESERVE ENTLEBUCH.

The extremely scarce and rare wild cacao from Bolivia forms the basis of this extraordinary and exceptional couverture. The certified wholesome and nutritious milk powder emanates from the UNESCO Biosphere Reserve Entlebuch in central Switzerland. These matchless ingredients are refined during an intensive and painstaking conching process specifically for milk couvertures, and which lasts for 60 hours in our longitudinal conches. The exclusive raw materials combined with many years of experience in the manufacturing process produce a unique, intense and yet exceptionally harmonious milk couverture.

Grand Cru Bolivia 45% 60h au Lait de Terroir

  • Exclusive Felchlin Grand Cru milk couverture
  • Extremely rare wild cacao from Bolivia
  • Exclusive Swiss milk powder from the UNESCO Biosphere Reserve Entlebuch
  • Conched for 60 hours in longitudinal conches
  • Intense in flavour and perfect in harmony
  • Awards prestige and exclusive value to your creations

Here you can buy Bolivia 45% - 60h au Lait de terroir: Felchlin Distributors

WILD CACAO

A BOLIVIAN RARITY

In the lowlands of the department of Beni, near the border with Brazil, unique «Beniano Silvestre» wild cacao grows wherever slight, natural elevations occur. There is often a lot of standing water in the region following heavy rainfall, as the terrain is flat and basically resembles a steppe or savannah. The elevated areas then become small pockets of pristine forest. Residents have adjusted well to these conditions and adapt their means of transport to the vagaries of nature.

Wild cacao is usually gathered by indigenous families of the community of Baure who regularly travel to the collection areas by foot, boat, or motorbike. They divide the work amongst themselves: Harvesting, fermenting, and drying the wild cacao together directly in the rain forest. They return to Baure after about two weeks and sell the dried cacao.

INDIGENOUS GROUPS

GATHERERS OF WILD CACAO

The wild cacao is generally harvested from the end of December to the end of March. Outside the harvest season, the cacao plants are left to nature. They are neither fertilised nor pruned and are therefore naturally organic. The increasing trade in wild cacao is having a positive impact on residents’ quality of life. Very few young adults leave the region, as their traditional way of life is deeply entrenched and urban areas are some distance away.

BOLIVIAN COUVERTURE AWARDED ENVIRONMENTAL LABEL

Thanks in part to Felchlin’s involvement, these vast, natural areas are still in their original condition and have not fallen victim to deforestation and livestock farming. As a result of this side-effect, «GEO protects the rain forest» awarded Felchlin Wild Cacao from Bolivia its label in January. This is a German association that campaigns to preserve tropical and sub-tropical forests.

"GEO protects the rain forest"

BIOSPHERE IN THE HEART OF SWITZERLAND

The UNESCO Biosphere Entlebuch

The UNESCO Biosphere Entlebuch lies in the heart of Switzerland and is rich in unique natural treasures: A breathtaking moor landscape, rugged alpine foothills and succulent green fields that have been farmed for generations in a traditional and gentle manner. Entlebuch was declared the first biosphere reserve in Switzerland by UNESCO in 2001.

FELCHLIN IN ENTLEBUCH

HIGHEST QUALITY DUE TO TRADITIONAL FEEDING

Farmers in Entlebuch produce their meadow milk with passion and regional loyalty. In the tradition of the region, cows graze in fields of fresh grass in summer and are fed the same grass that has been dried under the sun in winter. The quality, natural feed is reflected in the
high quality of the milk. Treatment of the animals is also in harmony with nature: regular freedom to roam and a limited number of cows in the barn ensure they feel comfortable.

FELCHLIN IN ENTLEBUCH

GENTLE PROCESSING OF MILK

The milk’s flavour is influenced in the feed and gentle processing methods. Naturally, this unique flavour is reflected in the finished chocolate. The mountain meadow milk from Entlebuch is purely natural, it has not been homogenized and is dried using reduced heat. This
gentle processing allows the retention of the valuable uniqueness of the milk, which is then combined with other fine ingredients to create a delicious Felchlin chocolate.

A short glance into the UNESCO Biosphere Entlebuch

Grand Cru Bolivia 45% 60h au Lait de Terroir

MILK CHOCOLATE COUVERTURE WITH MOUNTAIN MEADOW MILK RONDO

Application: To coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams.

Ingredients: Sugar, cacao butter, whole milk powder, cacao kernel (17%) (Bolivia). Cocoa: 45 % minimum.

1 CARTON: 6 KG/13.2 LBS; 2 KG BAGS/3 × 4.4 LBS FELCHLIN ITEM: CS90S

EXCLUSIVE RECIPE IDEAS WITH THE FELCHLIN GRAND CRU BOLIVIA 45% 60H AU LAIT DE TERROIR

Intense Bolivia Chocolate Tart

EXCLUSIVE RECIPE IDEAS WITH THE FELCHLIN GRAND CRU BOLIVIA 45% 60H AU LAIT DE TERROIR

ORANGE BOLIVIA MILK PETITS GÂTEAUX

EXCLUSIVE RECIPE IDEAS WITH THE FELCHLIN GRAND CRU BOLIVIA 45% 60H AU LAIT DE TERROIR

MANGO WITH BOLIVIA CHOCOLATE

EXCLUSIVE RECIPE IDEAS WITH THE FELCHLIN GRAND CRU BOLIVIA 45% 60H AU LAIT DE TERROIR

FLEUR DE SEL BOLIVIA CUT PRALINE

EXCLUSIVE RECIPE IDEAS WITH THE FELCHLIN GRAND CRU BOLIVIA 45% 60H AU LAIT DE TERROIR

COFFEE CARAMEL BOLIVIA PRALINE

EXCLUSIVE RECIPE IDEAS WITH THE FELCHLIN GRAND CRU BOLIVIA 45% 60H AU LAIT DE TERROIR

BOLIVIA 45% TRUFFES

EXCLUSIVE RECIPE IDEAS WITH THE FELCHLIN GRAND CRU BOLIVIA 45% 60H AU LAIT DE TERROIR

Christmas Elf Sven

«PERFECTION IS ACHIEVED, NOT WHEN THERE IS NOTHING MORE TO ADD, BUT WHEN THERE IS NOTHING LEFT TO TAKE AWAY»

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