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Top cacaos from all over the world
Our incomparable Grand Cru couvertures are made from a single, clearly defined origin of cacao beans. Exclusive couvertures are created from the best fine cacao through traditional and gentle processing. Strict sensory controls of the raw material and the finished product ensure consistently high quality.
Indulgence for all the senses
The environment of the cacao plants, the harvest time and the post-harvest treatment have a direct influence on the flavour of the cacao. Each bean has unique, specific flavours that are fully developed during the careful processing of the couverture. The flavour profiles of the Grand Cru couvertures are described in the Felchlin world of flavours.
- Flavour world brochure (PDF, 10 MB)
Correct degustation
Felchlin World of Flavours
Cacao intensity
[scale 1 to 10]
Each couverture has a different cacao percentage. The ‘cacao fruit’ illustration ranks the cacao intensity of each couverture on a scale of 1 to 10. The intensity varies depending on the origin of the cacao.
Aroma/Intensity
[perceptions listed chronologically]
Each couverture has different taste characteristics. The chronological sequence of flavours and the intensity on the palate are visually represented by the order and size of the ‘bubbles’.
Emotions
[character]
Every couverture triggers emotions. We have noted what feelings the couvertures evoke in us – can you relate to them?
Possible combinations
[inspiration]
A selection of suggestions and ideas on how to combine the couvertures with fruits, nuts, spices, floral and roasted flavours and other ingredients to create exquisite creations.
Arriba
In Ecuador, we have a long-standing partnership with two cooperatives: APROCANE is an association of around 300 cocoa producers in the north of Ecuador, in the province of Esmeraldas. Kallari is an associative, integrative organisation of around 850 small farmers from the Tena region in the province of Napo on the eastern side of the Andes in Ecuador.
Peak harvest season: December to March
Arriba 72% – 72h
The cacao flavour is enhanced by the intense coffee and liquorice notes, making the Arriba an unforgettable experience for the senses. The traditionally gentle process brings out the strong dried plum bouquet, which is complemented by a light, almost floral cassis note on the lingering finish.
Bolivia
The rare and unique wild ‘Beniano Silvestre‘ cacao comes from Beni Department in the lowlands of Bolivia. The collectors, mostly indigenous Chimans, seek out the widely scattered ‘cacao islands’, cut the ripe fruit from the trees and bring it to the collection point by horse or dugout canoe. They are carefully fermented there and then dried in the sun. For the rest of the year, they simply leave the trees in the hands of nature. They are neither fertilised nor pruned. Our local business partner is responsible for quality control, purchasing, drying and organising transport.
Peak harvest season: December to April
Bolivia 68% – 60h
The rich, harmonious cacao flavour is complemented by the freshness of lemon and the fruitiness of grapefruit. The traditional process teases out the exquisite bouquet of prunes and vanilla. The pleasantly fruity acidity and the lingering finish make this Grand Cru couverture an unforgettable experience.
Bolivia 45% – 60h
The pleasantly fruity wild cacao flavor opens the sensory experience of this noble milk couverture. A clearly perceptible cream note of mountain meadow milk is complemented by a subtle taste of intense caramel and forest honey. The properties of the mountain meadow milk give this couverture a balanced sweetness and a lingering finish, which is accompanied by a slightly spicy vanilla note.
Cacao Fruit Couverture
The Cacao Fruit Couverture is an entirely new couverture, made from 100% cacao fruit in its purest form. Boasting 75%, the ‘Bolivia’ cacao mass forms the basis of the new taste experience. The rare and unique wild cacao ‘Beniano Silvestre‘ comes from Beni Department in the lowlands of Bolivia. The collectors, mostly indigenous Chimans, seek out the widely scattered ‘cacao islands’, cut the ripe fruit from the trees and bring it to the collection point by horse or dugout canoe. They are carefully fermented there and then dried in the sun. For the rest of the year, they simply leave the trees in the hands of nature. They are neither fertilised nor pruned.
The cocoa fruit juice comes from Akrofuom, Ghana. The farmer presses the pulp of the caboose and pasteurises it directly. The cacao fruit juice is gently concentrated and passes the fruit’s own sweetness back into the couverture. As well as adding sweetness, the cocoa juice infuses the Cacao Fruit Couverture with new flavour elements. Together, the two raw ingredients are refined at Felchlin into a unique, pure couverture.
CACAO FRUIT COUVERTURE
The stylish, strong cacao is infused with bold and multi-layered fruity notes. The traditional process brings out the richly fruity bouquet of grapefruit, pineapple and blackberries, whilst enhancing the delicate roasted notes of espresso.
Accompanied by harmonious black tea, the long-lasting finish makes this quite exceptional and rather surprising Grand Cru couverture an unforgettable experience.
Centenario
Felchlin has selected the best cacaos for the production of its ‘Centenario’ anniversary chocolates: The wild ‘Beniano Silvestre‘ from the lowlands of Beni (Bolivia) and fine cocoa from the Maracaibo (Venezuela) and Esmeraldas (Ecuador) regions. The cacao beans are roasted separately according to their region of origin. The three cacao masses are made individually and then combined.
Centenario Concha 70% – 48h
The Grand Cru Couverture is finely rolled and then gently processed and aerated for 48 hours in the traditional longitudinal conche. Correct handling of this conche requires considerable experience, knowledge and intuition.
An intense black tea swirls around this robust cacao. Traditional refining in the conche produces a mélange of fruity, dried plums, a mildly sweet, still slightly green banana and a refreshing orange. The spicy touch of dried vanilla bean brings the combination of these three fine cacaos to a long-lasting conclusion.
Costa Rica
The cacao for the Grand Cru Costa Rica comes from the «Finca la Amistad» in the north of the country. It covers 95 hectares, with around 20% of the area consisting of original rainforest. Finca la Amistad’ favours an ecological and diversified cultivation method. The conviction that a healthy ecosystem is essential for the quality of the cocoa means that the rich biodiversity on the farm and in the region is protected.
Peak harvest season: December to February
Costa Rica 70% – 72h
The Costa Rica couverture is gently processed on the longitudinal conche for 72 hours. Its aroma spectrum opens with a balanced, mild cacao flavour and, thanks to traditional processing, has a subtle fruit acidity: The result is the benevolent resonance between a naturally fruity blackberry and the sweet, yellow-green banana. Vigorously roasted hazelnuts usher in the languorous finish, which is rounded off by a spicy, woody green coffee.
Costa Rica 40% – 36h
The balanced milk chocolate with a harmonious cacao is surrounded by a pleasant milk note. The traditional, gentle process yields delicate flavours: The taste of roasted almonds is rounded off with mild honey. A sweet, ripe banana is noticeable in the finish, which brings the sensory experience of this milk chocolate to a finale.
Dominicana Blanc
In 1889, Swiss emigrants founded the Elvesia estate in the north-east of the Dominican Republic. Cacao beans of the predominantly Criollo variety were grown on the largest cultivated area in the Caribbean at the time and the colloquial name of the estate is still referred to as the «Hacienda Elvesia». Since 2006, Max Felchlin AG has been working with the hacienda, which employs around 30 people and is efficiently run by long-standing manager
Ramon Lopez.
Dominicana Blanc 36%
An intense aroma of milk and the pleasantly sweet taste of dulce de leche defines the tone, before the distinct character of raw cane sugar comes through. Light notes of vanilla and the delicate flavour of high-quality cacao butter resonates in a creamy finish.
Elvesia Dom. Rep.
In 1889, Swiss emigrants founded the Elvesia estate in the north-east of the Dominican Republic. Cacao beans of the predominantly Criollo variety were grown on the largest cultivated area in the Caribbean at the time and the colloquial name of the estate is still referred to as the «Hacienda Elvesia». Since 2006, Max Felchlin AG has been working with the hacienda, which employs around 30 people and is efficiently run by long-standing manager
Ramon Lopez.
Peak harvest season: October to March
Elvesia dom. rep. 74% – 72h
The stylish, bold cacao is surrounded by the delicate tones of black tea and enhanced by a mild tobacco note. The traditionally gentle processing provides the couverture with a fruity finish, which, heralded by refreshing orange aromas, is rounded off by a grapefruit finale. This couverture is certified by the Bio Suisse organic farmers’ association.
Elvesia dom. rep. 42% – 30h
A harmonious cream caramel swirls around the mild chocolate flavour with the slightly tart note of Elvesia Cacao. A hint of ripe bananas subtly emerges from the traditionally gentle process. The lingering finish is underpinned by hints of spicy vanilla and malt. This couverture is certified by the Bio Suisse organic farmers’ association.
Grenada
Grenada is a small island state in the Caribbean being the southernmost island of the Lesser Antilles. The island is of volcanic origin and has fertile soils with the tropical climate favouring the cultivation of various products. Grenada is renowned for its spices and is the leading producer of cinnamon, cloves, ginger, and nutmeg.
Over 7000 farmers cultivate cacao throughout the island and they are organised by the Grenada Cocoa Association. The basis of the «Grenada Selection» cacao consists of a targeted selection of 16 mother trees. These were selected for the intense flavour of the cacao they produce and are optimally adapted to the different types of soil present in Grenada. To grow new cacao trees, branches from the mother trees are planted in the ground, from which small cacao plants grow after a few weeks.
Peak harvest season: December to March
Grenada 65%
A strong, intense cacao introduces the sensory experience of Couverture Grenada 65%. The traditionally gentle processing yields an overwhelming fruit bouquet with the variety of wild berries and the natural freshness of orange. A balanced dried pear note ushers in a long-lasting finish, rounded off with a subtle hint of nutmeg.
Grenada 38%
A well balanced cacao note is combined with a sweet fruity blossom honey in this sophisticated milk couverture. The flavour is rounded off with a harmonious milk caramel, accompanied by a mild, slightly spicy, sweet vanilla note in the finish.
Madagascar
Madagascar plays a significant role in the world market as an exporter of high quality cacao, although its share is relatively small compared to other countries. The reason for this is that Madagascar cacao enjoys an excellent reputation due to its unique flavour profiles. The intense and aromatic fruit and floral notes make it one of the highest quality cacao in the world.
Sambirano SA works locally with the cooperatives Sambirano Mateza and Bio Sambirano, which represent around 945 farming families. They are located in the Sambirano region, which takes its name from the river of the same name that flows through the region. The cooperatives grow cacao on around 1000 hectares according to the strictest quality and sustainability criteria.
Peak harvest season: October to December
Madagascar 64% – 72h
The balanced, fruity cacao, combined with a light hazelnut roast aroma, is captivating with its fresh note of wild berries. The traditionally gentle process harmoniously brings out the subtle fruit acidity, complemented with hints of cloves and cedar, over a long finish.
Opus Lait
In cooperation with the UNESCO Biosphere Entlebuch, we source the high-quality hay milk from the Biosphere area, solely for the production of these fine mountain pasture milk couvertures. Farmers in Entlebuch produce their meadow milk conscientiously and with loyalty to their region. In accordance with the longstanding regional tradition, the cows will graze in fields of fresh grass in summer and then are fed the same grass that has been dried in the sun in the winter. The quality, natural feed is thereby reflected in the high quality of the milk. Treatment of the animals is also as in harmony with nature: regular freedom to roam and a limited number of cows in the barn ensure they feel at ease.
Opus Lait – Lait de Terroir 38%
Grand Cru couverture with mountain meadow milk from the Entlebuch Biosphere and finest cacao from Sambirano, Madagascar.
The mountain pasture milk couverture opens with a rich taste of fresh milk. The creamy, delicate melt reveals a well-balanced cacao accompanied by warm notes of forest honeysuckle. A hint of ripe, sweet pear introduces the lingering finish, which luxuriously fades into fine cream caramel.
Opus blanc lait de Terroir 35%
Grand Cru Couverture with mountain meadow milk from the Entlebuch Biosphere and cacao butter from the Dominican Republic.
Fresh milk and the finest cream have pointed the way from the very beginning. The pure milk flavours are accompanied by fine meadow blossom honey thanks to the creamy smoothness of the white hay milk chocolate. Unobtrusive, mild notes of marzipan herald the finish, which lingers in the mouth with a characteristic flavour of mild vanilla.
Maracaibo
Venezuelan cacao is still regarded as among some of the best in the world, where it flourishes in the nutrient-rich soils of the foothills of the Andes, in abundant, humid, and moisture heavy vegetation. This fine cacao grows amongst a wide variety of other plants at higher altitudes, to the south and east of Lake Maracaibo. In the processing and competence centre of our partner Casa Franceschi the fermentation and drying processes are accurately recorded and the sensory profiles of the cacao for our Maracaibo Couverture chocolates are regularly checked and calibrated in close collaboration with Felchlin.
Peak harvest season: December to March
Maracaibo 88%
Tasting the highly concentrated Maracaibo 88% is an intensely flavoursome experience. A powerful cacao is complemented by a liquorice note that fades into a roasted coffee note. The taste is rounded off with a hint of prune. The long-lasting finish is accompanied by a well-balanced black tea aroma.
Maracaibo Clasificado 65%
The perfectly balanced combination of coffee and plum aroma complements the distinctive cocoa flavour. The traditional process brings out the scent of orange blossom and cinnamon. This gives the Maracaibo Clasificado 65% a festive touch, which is underpinned by the slightly sweet sultana bouquet and end with the long finale.
Maracaibo Créole 49%
Maracaibo Créole is truly captivating with its creaminess, paired with a delicate creamy caramel note. The traditionally gentle process brings out the light bourbon vanilla aroma with hints of honey. The fruity-fresh raspberry note flows into the long-lasting and melt-in-the-mouth finish.
Maracaibo Criolait 38%
The delectable taste of milk and cream is supported by a subtle note of honey and caramel. Thanks to the traditionally gentle method, the cacao is perceptible from the start and then fades away with a discreet taste of roasting and vanilla.
Maracaibo Crème 33%
Maracaibo Crème shows its true colours, namely a creamy milk couverture. Accompanying the distinctive whole milk flavours is an enveloping flavour of harmonious vanilla, combined with a wonderful creamy caramel note. The creamy finish reveals hints of lightly roasted almonds.
Rio Huimbi
In Ecuador, we have a long-standing partnership with two cooperatives: APROCANE is an association of around 300 cocoa producers in the north of Ecuador, in the province of Esmeraldas. Kallari is an associative, integrative organisation of around 850 small farmers from the Tena region in the province of Napo on the eastern side of the Andes in Ecuador.
Peak harvest season: December to March
Rio Huimbi 62%
The balanced and finely fruity cacao flavour leaves its first impression on the palate. Ripe pink grapefruit and blood orange notes elegantly convey freshness and fruitiness until they are overtaken by the unmistakable aromas of dried pears. The long finish is characterised by the delicate pepper tones, which end gently and silkily.
Rio Huimbi 42%
The initial flavour of this milk couverture is heavily influenced by the cacao, which is followed and complemented by pleasent full milk notes. This concludes in turn with an interplay and overarching taste of caramel and discreet malt flavours. The lingering finish reveals a delicate, nutty butter aroma with a barely perceptible and complimentary sweetness.
Sambirano
Madagascar plays a significant role in the world market as an exporter of high quality cacao, although its share is relatively small compared to other countries. The reason for this is that Madagascar cacao enjoys an excellent reputation due to its unique flavour profiles. The intense and aromatic fruit and floral notes make it one of the highest quality cacao in the world.
Sambirano SA works locally with the cooperatives Sambirano Mateza and Bio Sambirano, which represent around 945 farming families. They are located in the Sambirano region, which takes its name from the river of the same name that flows through the region. The cooperatives grow cacao on around 1000 hectares according to the strictest quality and sustainability criteria.
Peak harvest season: October to December
Sambirano 68%
The intense, rich cacao flavour is characterised by a unique fruit bouquet of blonde orange, cassis, lime and a hint of grapefruit. The refreshing and multi-layered fruit acidity sets this Grand Cru couverture apart from others.
Sambirano 40%
An intense marzipan note reveals the spectrum of flavour of this sweet milk couverture, followed by flavours of whole milk and cacao. The lingering finish is ushered in by a harmonious cream caramel and is characterised by gentle orange blossom honey.
