Classic Milk white couverture.
For coating of pralines, cookies, petits fours and cakes and for molding (must be tempered). For ganache, chocolate mousse and sauces. For flavoring of creams.
Well closed, cool and dry at 14 – 20°C
Felchlin is proud of its over 100 year old success story. Max Felchlin began by handling with honey at the beginning of the 20th century and quickly discovered his passion for cacao products. Over time Felchlin has developed into a leading niche producer of noble couverture