A pinnacle of fine chocolate, the Grand Cru line is Felchlin's premium couverture brand. It has quickly become one of the most celebrated products in the industry. Created from the Criollo Bean, a rare, intensely flavorful bean produced only in a few areas of the world, Grand Cru varieties have naturally occurring aromas of coffee, roasted hazelnut, wild berries, orange blossom and cinnamon. It’s no surprise some of the finest pastry chefs and confectionners choose Felchlin Couvertures as their main ingredient.

Felchlin-Swiss takes great pride in producing its top line by selecting only the highest quality beans and using only traditional processes. These rare beans are harvested from Bolivia, Ecuador, Madagascar, and Venezuela. The varieties offer a wide range of cocoa mass content for any application.

Grand Cru Couvertures (Single Bean - Criollo)

Cru Hacienda Elvesia 74%, Organic Bean
Arriba 72%
Bolivia 68%
Maracaibo Classificado 65%
Madagascar 64%
Maracaibo Creole 49%
Maracaibo Criolait 38%




Felchlin’s Grand Cru Maracaibo Classificado 65% was recently named Best Couverture in the World by the Italian Pastry Academy!

Maracaibo Classificado 65%
Taste Profile
The traditional gentle processing method unfolds the aromas of orange blossom and cinnamon which convey to the Maracaibo Classificado 65% a festive character, enhanced with a light sweet raisin bouquet leading to a long final sensation. Maracaibo is a dark couverture chocolate with a distinct cocoa taste, enhanced with a well-balanced aroma and pleasing finish.

Felchlin also offers a wide variety of dark, milk and white chocolate couvertures of superior quality and varying cocoa mass content.

A Recipe Idea: Princess

Specialty Ingredients
#31118 FELCHLIN-Swiss Maracaibo Classificado 65%, rondo
#31303 FELCHLIN-Swiss Gusto Ricco
#31319 FELCHLIN-Swiss Croquant Hazelnut
#31345 FELCHLIN-Swiss California Almond Paste
#90436 Snow Sugar (powder sugar)
#90071 Vanilla Bean, Madagascar

Ingredients
Biscuit Princess
280 g / 10 oz Eggs, whole
415 g /14.7 oz California Almond Paste
180 g / 6.3 oz Egg white
40 g / 1.4 oz Snow sugar
140 g / 5 oz Flour
20 g / .7 oz Gusto Ricco
40 g / 1.4 oz Butter, unsalted

Mousse Bresilienne
30 g / 1 oz Egg yolk
50 g / 1.8 oz Sugar syrup (pate a bombe) I.
80 g /2.80 oz Maracaibo Rondo 65%
170 g / 6 oz Heavy cream, whipped
28 g /1.00 oz Croquant hazelnut

Mousse Princess
40 g /1.40 oz Egg yolk
60 g /2.10 oz Sugar syrup (pate a bombe) ll.
30 g /1.00 oz Gusto Ricco
1 ea Vanilla bean
4 g /0.14 oz Sheet Gelatin
375 g /13.25 oz Cream, whipped

Preparation
Biscuit Princess
Stir the whole eggs with California Almond Paste. Beat egg white with powdered sugar. Mix it into one. Sieve flour. Add it into the mixture. Finally add hot butter and Gusto Ricco. Spread the Princess mass on a baking paper and bake it at 200°C/392°F.

Mousse Bresilienne
In a heatproof bowl, beat both pate a bombe (I.+II.) to 82°C/175°F. In another bowl melt the couverture. When both parts are ready, take the first egg mass and mix it with the couverture. Before the mass gets really cold, fold in whipped cream and stir until it keeps shape.

Mousse Princess
Take the second pate a bombe, mix it with the Sheet Gelatin and Gusto Ricco and finally fold in whipped cream and stir it.

Setting
Two rings of 16 cm/6.3 in. Two biscuits (one for the bottom, one in the middle). Fill first the Bresilienne Mousse and then the Princess Mousse.

Decoration
Wrap a plastic strip of tempered chocolate around the outside of each cake. Decorate the top of the cake with glaze neutral and Cocoa Powder.

© Copyright 2008 SCFF, LLC (trading as Swiss Chalet Fine Foods).