grand cru

The secret to pleasure

Felchlin couverture is the result of collective experience, choice cacao and passionate craftsmanship. Each bean from the different regions and the various countries features unique, specific and intensive flavours which unfold through traditional Swiss craftsmanship.

Unique noble Cacao

The careful handling of the cacao fruit at the origin perfectly prepares the beans for further processing. Quality varieties, the optimal harvest time and meticulous selection ensure the intensive character of our noble cacao.

Arriba

The cooperative APROCANE has delivered high quality cacao beans to Ibach-Schwyz for many years. APROCANE consists of over 650 cacao farmers and their families, spread over 20 municipalities. The majority of the farmers are descendents of African immigrants. The cacao originates from different cantons in the province of Esmeraldas. Esmeraldas is Ecuador’s most northern province and boarders on Columbia.

Main harvest: December – March

Arriba 72% - 72h

Grand Cru couverture made of "Nacional" noble cacao Arriba from the region Esmeraldas, Ecuador

The cacao flavour is enhanced through the intensive coffee and liquorice notes, making Arriba an unforgettable experience for the senses. The traditional, gentle processing method (72 hours conching) develops a powerful prune bouquet, which finishes with a light, almost flowery black currant note.

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Bolivia

Wild cacao

The unique and rare wild cacao, Criollo Amazonico, originates in the Bolivian lowlands in the province of Beni. The gatherers, mostly Chimane Indians, seek out the widely scattered cacao islands, where they collect the ripened fruit from the trees. They then bring the pods to pre-designated collection points using horses or dugout canoes. The beans are then fermented and dried in the sun at these points. The trees are not cultivated, they are left to nature and are not cut or fertilised. Our direct Partners in Bolivia are responsible for quality control, purchasing, drying and transportation of these cacao beans on behalf of Felchlin Switzerland.

Main harvest: December – April

Bolivia 68% - 60h

Grand Cru couverture made of wild, noble cacao from the province of Beni, Bolvia

The rich, harmonious cacao flavour is complemented by the aromas expressing the freshness of lemon and the fruitiness of grapefruit. The traditional, gentle processing method (60 hours conching) exquisitely unfolds the prune bouquet and vanilla note. The exceptionally pleasant fruit acidity and the long-lasting finish make the Cru Sauvage Bolivia 68 % - 60 h a unique culinary experience.

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Bolivia 38% - 48h

Grand Cru couverture made of wild, noble cacao from the province of Beni, Bolvia

The sensory experience of this unique milk couverture opens with a mild cacao note. The following milk caramel taste is accented through the slightly sweet taste of marzipan. The traditional gentle manufacturing process (48 hours conching) brings out the pleasant malty spruce honey flavour which then finishes on a prolonged slightly spicy vanilla note.

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Centenario

These Grand Cru couvertures are created by combining three of our most noble cacao sorts. The unique and rare wild cacao, Criollo Amazonico, which originates in the lowlands in Bolivia in the province of Beni. Noble cacao from the region Maracaibo, Venezuela and "Nacional" noble cacao Arriba from the region Esmeraldas, Ecuador. The cacao beans are roasted separately, according to their origin. The three individually produced cacao masses are then combined to form the basis for the two Centenario couvertures.

Centenario Concha 70% - 48h

Grand CruCacao from Venezuela, Ecuador, Bolivia

This couverture is rolled to a fine mass and then undergoes the traditional, gentle processing method in the longitudinal conche, where it is gently moved and aerated for 48 hours. The correct technique in using this conche requires a great deal of experience, knowledge and intuition.

Strong cacao, intensive black tea, dried plum and slightly sweet banana flavours combined with a refreshing orange taste which then proceeding to a long finish with a spicy vanilla note.

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Centenario Crudo 70%

Grand Cru Cacao from Venezuela, Ecuador, Bolivia

The cacao mass comes directly off the unique 3-Stone mill and then the raw sugar is added. This enables the couverture to maintain a unique crystal texture and structure, providing a powerful, intensive and untamed taste experience. Centenario Crudo 70% reawakens a secret that has been sleeping for hundreds of years.

Intensive bouquet of ristretto coffee and crystallized raw sugar entwined with blackberry and dark forest honey notes. The finish ends with the discreet notes of nutmeg and vanilla.

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Costa Rica

Costa Rica is leading the way in the conservation of natural resources. It has a highly diverse and flourishing ecosystem which provides the perfect conditions for the development of sustainable cacao. The cacao in Grand Cru Costa Rica originates from the Finca La Amistad in the north of the country and incorporates 95 hectares, 20% of which are original rain forest. The Swiss couple Ruth and Ernst Brugger own the farm. They have been engaged in the planting of sustainable and first class quality noble cacao for over seven years.

Main harvest: December – February

costa rica 70% - 72h

Grand Cru couverture made of noble cacao from the Finca La Amistad, Costa Rica

The flavour of Costa Rica 70 % couverture is gently developed in our traditional longitudinal conche for 72 hours. Its unique flavour profile begins with a well balanced, mild cacao taste complemented through a discreet fruit acid note which provides a pleasant resonance between naturally fruity blackberry and sweet yellow-green banana. The long lasting finish begins with a highroast hazelnut taste which is rounded through an aromatic woody, raw coffee note.

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costa rica 40% - 36h

Grand Cru couverture made of noble cacao from the Finca La Amistad, Costa Rica

This well balanced milk couverture is distinguished through a harmonious cacao complemented by a pleasant milk flavour. The traditional, gentle production process releases the delicate aromas. The flavour of caramelized almonds is rounded with mild honey. The sensory adventure of this milk chocolate finishes with the flavour of a sweet, ripe banana.

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Elvesia Dom.Rep.

Around 200 years ago, Swiss emigrants settled on the peninsula Samanà, in the Dominican Republic. They founded the plantation “Hacienda Elvesia” and began cultivating Criollo and Trinitario cacao. Soon the aromatic fruits became a much soughtafter raw material for well known European Chocolatiers. In order to facilitate the transport of the heavy bags, Swiss pioneers built a railway - from the plantation to the port of Cano Hondo. The plantation is based on the principle of sustainable agriculture in harmony with nature. The Hacienda is run by Jo Locandro and offers work for around 60 people..

Main harvest: October – March

The Elvesia Couvertures are certified organic.
Elvesia 74% - 72 h: Bio Knospe
Elvesia 42% - 30 h: Bio Suisse

Bio Suisse-Certification
Product list Bio Suisse

Elvesia République Dominicaine 74% - 72h

Grand Cru couverture made of noble cacao from the Hacienda Elvesia, Dominican Republic

The elegant, rich cacao flavour is entwined with tender tones of black tea and mild tobacco notes. The traditional, gentle processing method (72 hours conching) releases in this exceptional chocolate a fruity note, hich is complimented by a hint of refreshing orange flavour and a pleasant grapefruit sharpness, leading to a long-lasting and festive finish.

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Elvesia République Dominicaine 42% - 30h

Grand Cru couverture made of noble cacao from the Hacienda Elvesia, Dominican Republic

A harmonious cream, caramel aroma compliments the lightly acidic Elvesia cacao note of this mild chocolate. The traditional, gentle processing method (30 hours conching) beautifully unfolds a hint of ripe banana. The finish is enhanced through spicy vanilla and malt notes.

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Grenada

Grenada is an island belonging to the Antilles approximately 200 km north east of Venezuela. The island wedged between the Caribbean and the Atlantic boasts a population of 100’000 and an area of 344 km2, 8,697 being cacao farmers cultivating 2,360 hectares of land.

Planting of cacao "Grenada Selection"
"Grenada Selection" cacao is comprised of a choice of 16 original trees with Criollo and Trinitario heritage. These trees were carefully selected because of their intensive flavour and ability to adapt to the varying soil conditions found in Grenada.
This complex approach requires approximately six months to complete, before the trees are strong enough to be planted by the cacao farmers. The largest benefit derived from this practice is that the Grenada Cocoa Association can control the quality of cacao in Grenada by supplying the individual cacao farmers with the trees most suitable to their soil conditions.

Main harvest: December - April

Grenada 65%

Grand Cru couverture from the "Grenada Selection" noble cacao originating in Grenada

The sensory experience of Grenada 65% opens with a full-bodied, intensive cacao flavour. The traditional gentle processing method reveals a compelling fruit bouquet with the diversity of forest berries and the natural freshness of orange. The prolonged finish is accompanied by a balanced dried pear note complimented through a hint of spicy nutmeg.

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Grenada 38%

Grand Cru couverture from the "Grenada Selection" noble cacao originating in Grenada

This milk chocolate intertwines a balanced cacao note with the mellowness of fruity floral honey. The profile is rounded through the harmony of milk caramel accompanied by a mild, slightly spicy, sweet vanilla finish.

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Java

The cacao from Indonesia grows in the eastern highlands of Java. It is not possible to purchase cacao in Indonesia directly from farmer cooperatives, rather all negotiations are handled by the government. Shipping occurs over the port city of Surabaya, north east of Java.

Main harvest: March – June

Java 64% - 72h

Grand Cru couverture from noble cacao growing on the Jember Plantation located in the eastern highlands of Java

A harmonious combination of rich cacao with a strong coffee note and a nuance of tobacco. The traditional gentle processing method allows the intensive fruit acid flavour to unfold, complimented by blackberry aroma. The long lasting finish ends in a sweet dried fig flavour rounded with a strong, pleasant earthy note.

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Madagascar

This fine flavoured cacao originates in the northwest of Madagascar. The exact source is the catchment area of the river Sambirano, which flows into the Mozambique Channel. Maryse Eliette is responsible for the majority of imported cacao by Felchlin Switzerland from this region. She is the supervisor of the organisation “Mevosa”, an alliance of approximately 50 small cacao farmers that also cultivate and sell vanilla in addition to cacao. When necessary, Maryse Eliette also buys quality cacao from other farmers in the region to supplement the harvest from "Mevosa".

Main harvest: November – December

madagascar 64% - 72h

Grand Cru couverture made of noble cacao from Sambirano, Madagascar

Well-balanced, fruity cacao flavour entwined with a touch of roasted hazelnut aroma and complimented by the fresh note of forest berries. The traditional, gentle processing method (72 hours conching) unfolds a subtle fruit acid note, enhanced through a hint of clove and cedar, leading to a longlasting, harmonious finish.

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Maracaibo

The cacao region "Sur del Lago" is found in Venezuela, near lake Maracaibo. In the hills at the base of the Andes lies an area of approximately 5‘000 ha, which is used to cultivate cacao trees. There are no cooperatives in Venezuela. This is the reason why Felchlin Switzerland works together with the family Franceschi. They have been active cacao farmers for generations and possess their own cultures. In addition, they handle in premium quality cacao, including controlling the quality and the drying process before shipping the cacao beans to Europe.

Main harvest: December – March

Maracaibo 88%

Grand Cru couverture made of noble cacao from the region Sur del Lago, Maracaibo, Venezuela

The high percentage of cacao provides Maracaibo 88% with an intensive flavour experience. The strong cacao taste is pleasantly supplemented through a licorice note which then transfers into a roasted coffee flavour rounded by a hint of prune. A black tea note accompanies the slow and intensive finish.

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Maracaibo Clasificado 65%

Grand Cru couverture made of noble cacao from the region Sur del Lago, Maracaibo, Venezuela

The harmonious combination of coffee and plum aromas enhances the distinct cacao flavour. The traditional, gentle processing method unfolds the aromas of orange blossom and cinnamon. These lend a festive character to Maracaibo Clasificado 65 %, which is further enhanced by the final sensation of a light, sweet raisin bouquet.

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Maracaibo Créole 49%

Grand Cru couverture made of noble cacao from the region Sur del Lago, Maracaibo, Venezuela

Maracaibo Creole impresses through its creaminess, combined with a delicate cream-caramel note. The traditional, gentle processing method beautifully unfolds a light vanilla-bourbon aroma, with a hint of honey. The fresh, fruity, raspberry note transfers to a long, subtle, smooth melting finish.

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Maracaibo Criolait 38%

Grand Cru couverture made of noble cacao from the region Sur del Lago, Maracaibo, Venezuela

The full-bodied milk-cream taste is complimented through the notes of honey and caramel. The traditional, gentle processing method enhances the noble cacao Criollo aroma, which then finishes with a discreet roast and vanilla note.

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Maracaibo Crème 33%

Grand Cru couverture made of noble cacao from the region Sur del Lago, Maracaibo, Venezuela

Maracaibo presents itself as it is: a creamy milk chocolate. The distinctive full-bodied milk aroma is enwrapped in a harmonious vanilla and pleasant cream caramel flavour. The velvety finish is complimented by a discreet roasted almond note.

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Opus Lait

In close cooperation with UNSECO Biosphere Entlebuch we were able to secure the high quality meadow milk used exclusively for the production of these noble couvertures. Milk originating from grazing cattle is one of the earliest forms of milk production. Cows that supply meadow milk enjoy fresh air, clear sparkling water and a variety of over 1000 juicy grasses and herbs the whole summer. The meadow rich grass with its scattered spring and summer flowers is cut and dried to feed the cows through the winter months. The biodiversity is evident in the quality and flavour of milk.

Opus Blanc Lait de Terroir 35%

Grand Cru meadow milk couverture, white

Speciality white couverture with meadow milk from the UNSECO Biosphere and organic cacao butter of pure prime pressing from the Dominican Republic.

We start with the taste of fresh milk and cream, which are accompanied by delicate notes of flower honey. As the chocolate gently melts a discreet note of marzipan appears, leading to a mild vanilla flavour finish.

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Opus Lait - Lait de Terroir 38%

Grand Cru meadow milk Couverture

Speciality milk couverture with meadow milk from the UNESCO Biosphere, noble grade cacao from Sambirano, Madagascar and organic cacao butter of pure prime pressing from the Dominican Republic.

We begin with a distinctive fresh milk flavour. During the gentle, creamy melting the harmonious notes of cacao and warming forest honey are revealed. A touch of ripe, sweet pears introduces the long lasting finish of a delicious cream caramel note.

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Rio Huimbi

The cooperative APROCANE has been delivering high quality cacao beans to Schwyz for several years. APROCANE includes 600 farmers and their families which are mainly descendents from escaped African slaves that can be found spread across 22 municipalities. The cacao originates from the province Esmeraldas, in the catchment area a several rivers and primarily the hinterland of the river Wimbi (Huimbi).

Main harvest: December – March

Rio Huimbi 62%

Grand Cru couverture from "Nacional" noble cacao originating in Rio Huimbi, Esmeraldas, Ecuador

An accent is set through the harmonious fruity cacao flavour. Ripe pink grapefruit and blood orange notes elegantly express the fresh fruitiness, eventually being replaced with a distinctive dried pear aroma. The subtle tone of pepper accompanies the smooth and silky long lasting finish.

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Rio Huimbi 42%

Grand Cru couverture from "Nacional" noble cacao originating in Rio Huimbi, Esmeraldas, Ecuador

The prelude to this milk chocolate is characterised by a strong cacao flavour supplemented through a pleasant milk note. A spirited interplay of fine caramel and discreet malt aromas adds distinction to the taste experience. The prolonged finish is complimented by a nutty butter note with a caress of sweetness.

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Sambirano

This noble cacao originates in the north western area of Madagascar. The exact location is the catchment area of the Sambirano river which ends in the Mozambique channel. Maryse Eliette, head of the small farmer association “Mevosa”, is responsible for the majority of beans imported by Felchlin from this area. Close to 50 families belong to the group which also cultivates and markets vanilla in addition to cacao.


Main harvest: November to December

Sambirano 68%

Grand Cru couverture from noble cacao originating in Sambirano, Madagascar

The intensive, rich cacao flavour is complimented with a unique fruity bouquet of blond orange, cassis, lime and a nuance of grapefruit. The refreshing multi-layered fruit acidity distinguishes this Grand Cru couverture.

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Sambirano 38%

Grand Cru couverture from noble cacao originating in Sambirano, Madagascar

This delightful milk couverture opens with an intensive marzipan flavour, followed by aromas of milk and cacao. The long lasting finish begins with a harmonious cream caramel note which is complimented by a nuance of orange blossom honey.

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