Vegan Felchlin milk couverture 44 %, 2.5 kg, organic

Vegan Felchlin milk couverture 44%, 2.5 kg: Discover the world of vegan couverture

In recent years, vegan chocolate has become increasingly popular. More and more people are opting for a vegan diet and are looking for delicious alternatives to conventional chocolate. These fine vegan chocolates, also known as couverture, not only offer a variety of flavors, but also health benefits. In this article, you'll learn everything you need to know about vegan chocolate, from how it's made to the best brands and ways to use it in desserts.

What is vegan chocolate and how is it made?

Vegan chocolate is made from high-quality plant-based ingredients such as cocoa butter, cocoa mass and sugar. The ingredients are listed in detail at the top of the ingredients list.

What ingredients does vegan chocolate contain?

Instead of milk powder, which is found in conventional milk chocolate, plant-based alternatives such as almond, hazelnut or coconut paste are used. These ingredients ensure a creamy and delicious texture that delights many chocolate lovers. In addition, only organic ingredients from controlled organic cultivation are used in the production of this vegan chocolate, which not only increases the quality but also takes ecological and ethical aspects into account.

How does Felchlin's vegan couverture differ from conventional couverture?

The main difference between vegan chocolate and conventional chocolate is the absence of animal products. Vegan chocolate does not contain cow's milk, which makes it suitable for people with lactose intolerance or for vegans. However, because it is made in the same production process as conventional couvertures, milk and nuts must be indicated on the declaration.  

In terms of taste, this vegan couverture is extremely close to conventional couverture and is highly recommended.

Which manufacturing processes are used for vegan couverture?

The production of vegan couverture takes place in several steps that involve careful processing of the cocoa beans. First, the cocoa beans are fermented, dried and roasted before being processed into cocoa mass and cocoa powder. Cocoa butter is then added to achieve a fine and smooth texture. The mixture is then refined and enriched with sugar and possibly other flavors such as sea salt, nut or vanilla to achieve a balanced flavor profile. The recipe may vary depending on the variety.

Are organic ingredients important when buying vegan chocolate?

Yes, organic ingredients play an important role when buying vegan chocolate. Products labeled with an organic certificate guarantee that the ingredients come from controlled organic cultivation. In addition, by buying organic products, consumers support small farmers and sustainable farming methods, which has a positive impact on global agriculture.

How can I use vegan chocolate in my desserts?

Vegan chocolate is versatile and is ideal for refining desserts. It can be used in recipes for brownies, chocolate cookies, pralines or chocolate bars. Vegan chocolate can also provide a delicious base for desserts such as chocolate mousse or chocolate fondue that will delight any gourmet. Vegan couverture can be used in the same way as normal couverture. 

Tempering vegan couverture

Before you can use the mold, you need to prepare an essential component: the delicious chocolate coating. It is not enough to simply melt the drops. The chocolate coating must be tempered before use. Only use high-quality couverture chocolate and not the chocolate from the supermarket. Each couverture goes through three stages during tempering. Melting, cooling and heating again. After the last stage, the couverture is at the optimum processing temperature. The temperatures vary depending on the couverture. If you are looking for the Table in our blog post, then nothing can really go wrong. To make sure that your couverture is really at the right temperature, you can also use a Chocolate thermometer for help.

Chocolate molds and how you use them

Preparation is necessary for all molds that are used for casting chocolate molds. This also applies to praline molds. Rinse the mold with lukewarm water and a gentle detergent. This must not contain any lye or rinse aid, as this would attack the molds. Then wash off all residues with lukewarm water and dry the mold thoroughly. Polish the mold with non-fraying absorbent cotton or a very fine handkerchief. From now on, you should no longer touch the mold directly, otherwise you will see fingerprints on the chocolate later. Hold the mold by the edge where no chocolate will be poured later. Make sure that your mold is at room temperature, as a mold that is too hot or too cold can interrupt the tempering process. To knock the air bubbles out of the various chocolate molds, the Chocolate hammer a helpful utensil. Both for Chocolatesas well as with Chocolate molds you can make a perfect chocolate wall without holes. Have fun trying it out.

Couverture for the most delicious treats

With the tempered couverture, you can now make your own pralines, chocolate bars and refine them individually with other ingredients. The best example of the use of couverture is the Lindt chocolate bunny. You can find various chocolate molds in our online store. Elegant chocolate decorations on a PVC film is also an eye-catcher on cakes, patisserie or desserts. Couverture can also play an important role in confectionery. A little couverture can be used to create a patisserie edge, as with our Baileys Patisserie. If you prefer not to use buttercream, fondant or marzipan, you can also use tempered couverture as a glaze for cakes and cupcakes. For these applications, the couverture must be tempered. This gives your figure, praline or cake the perfect gloss and the typical 'crunch'. 

The couverture does not have to be tempered for fillings in chocolates, cakes and tarts. In pralines, the typical filling is a simple combination of cream and couverture. The cream is boiled and poured over the couverture drops. This melts the chocolate and creates a creamy consistency. The ganache is also used for cakes or cake fillings. What you can't make yourself from a little high-quality chocolate drops and cream! 

Felchlin AG and the production of Edelcouverture

At the beginning of the 20th century, Max Felchlin discovered his love of cocoa products. The honey salesman was particularly fascinated by fine flavor cocoa. Over time, the company developed into the leading producer of fine flavor cocoa products. The company was founded in Talkessel in the canton of Schwyz in 1908, and its ties to the region were underlined in 2018 when it moved its headquarters to Ibach Schwyz. All areas of production are now under one roof here. 

The Felchlin company is characterized by the biodiversity of Swiss nature. The production includes the finest Swiss raw materials and, of course, fine cocoa beans from farmers abroad. Felchlin supports and accompanies the producers and farmers from cultivation to the export of the products to the production center in the canton of Schwyz. A total of ten countries of origin are responsible for the variety of flavors in the couverture. Passion in production is particularly important at Felchlin. The most delicious flavors are combined with traditional Swiss processing to achieve the best results. In Ibach, many processes are therefore still carried out by hand. These include gentle roasting and conching. Felchlin uses high-quality machines for further processing. Felchlin AG is a producer of a niche product. The chocolate is made from fine flavor cocoa and is not the typical consumer cocoa known from retail chocolate. The fine flavor cocoa is particularly popular with confectioners, bakeries, restaurants and hotels. 

Felchlin attaches great importance to transparency, fair cooperation and sustainability. The constant exchange with the cocoa farmers in the ten cocoa-growing countries is particularly important to the company. Various financial projects support the local people. The projects include topics such as education, business and social issues. The path from the cultivation of the cocoa trees, through the delivery of the cocoa beans, to the final chocolate coating can be traced. This enables Felchlin AG to achieve perfect quality. Fair and sustainable is the keyword for the entire life cycle. Felchlin creates fair working conditions and pays fair prices. The guidelines established by Felchlin stipulate that fair working conditions must be maintained at all times. Only in this way can a cocoa tree grow in harmony with nature and produce the quality that Felchlin stands for. 

Chocolate world miniSchoggi in Adliswil

Immerse yourself in the World of chocolate. Whether it's pralines, chocolate bars, chocolate bars or other chocolate products, we want to introduce you to the pleasure of chocolate making. Whether it's a tempering, molding or praline course, at miniSchoggi we are sure to meet your taste. As a great experience for the whole family or for making unusual gifts, our figure casting courses are perfect. At miniSchoggi, you will learn how to properly polish polycarbonate molds, make them up sweetly and pour them out nice and thin. This is how young and old create colorful and elegant chocolate figures. Children as young as 8 can take part and make a very special Easter bunny or Santa Claus. An experience for young and old.