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Chocolate/Desserts, Chocolates
By concentrating on original, authentic quality, these noble-grade cocoa specialties stand out against the increasing uniformity of mass production. As a niche manufacturer, Felchlin of Switzerland has become a specialist to manufacture superior Grand Cru Chocolate, which is exclusively supplied to confectioners and chocolate masters.Their Grand Cru begins with the selection of the cocoa beans. Generally, experts distinguish between two grades of cocoa beans:
Commodity cocoa, so-called "ordinary" or "bulk" beans.
Forastero, which is from cocoa plantations in West Africa, Brazil, the Far East. These beans without specification of variety and origin form the basis of today's modern production of chocolate. Felchlin uses Noble-grade cocoa, so-called "Fine Flavor Beans." Criollo (Spanish "indigeno," the indigenous), original, has become a very rare cocoa bean. In the search for the best cocoa, this variety was re-discovered in Venezuela, Ecuador and Java. Trinitario is the initial hybrid from Criollo and Forastero trees from Central America, northern South America, the Caribbean and Madagascar.
The noble-grade cocoas, in particular Criollo "fine flavor beans" are usually used to enrich the flavor of premium chocolates as they are rare and too expensive. For Cocoa Selection Felchlin Grand Cru Chocolate, only pure-variety noble-grade Cocoa is used. Madagascar 64% - 72 hours is pure variety Grand Cru chocolate made of Trinitario cocoa with the mark of origin Sambirano, Madagascar. It is well-balanced, fruity cocoa entwined with a sense of roasted hazelnut aroma and with a fresh note of wild berries. The traditional gentle processing method (72 hours conching) unfolds a subtle fruit acid note enhanced with a hint of clove and cedar leading to a long-lasting harmonious finish. A brief note about Conching:
The costly and time consuming refining method (process of conching) up to 72 hours is applied, until the still hidden rich wealth of aromas fully unfolds.
Commodity cocoa, so-called "ordinary" or "bulk" beans.
Forastero, which is from cocoa plantations in West Africa, Brazil, the Far East. These beans without specification of variety and origin form the basis of today's modern production of chocolate. Felchlin uses Noble-grade cocoa, so-called "Fine Flavor Beans." Criollo (Spanish "indigeno," the indigenous), original, has become a very rare cocoa bean. In the search for the best cocoa, this variety was re-discovered in Venezuela, Ecuador and Java. Trinitario is the initial hybrid from Criollo and Forastero trees from Central America, northern South America, the Caribbean and Madagascar.
The noble-grade cocoas, in particular Criollo "fine flavor beans" are usually used to enrich the flavor of premium chocolates as they are rare and too expensive. For Cocoa Selection Felchlin Grand Cru Chocolate, only pure-variety noble-grade Cocoa is used. Madagascar 64% - 72 hours is pure variety Grand Cru chocolate made of Trinitario cocoa with the mark of origin Sambirano, Madagascar. It is well-balanced, fruity cocoa entwined with a sense of roasted hazelnut aroma and with a fresh note of wild berries. The traditional gentle processing method (72 hours conching) unfolds a subtle fruit acid note enhanced with a hint of clove and cedar leading to a long-lasting harmonious finish. A brief note about Conching:
The costly and time consuming refining method (process of conching) up to 72 hours is applied, until the still hidden rich wealth of aromas fully unfolds.
eeh.
By Stacy
from Laguna- Relocated to Arkansas on 11/29/2007
from Laguna- Relocated to Arkansas on 11/29/2007
Cons:
Waxy
Best Uses:
Baking
Describe Yourself:
Foodie, Health Conscious
Bottom Line:
No, I would not recommend this to a friend
Comments about Felchlin Grand Cru Madagascar 64%:
Was ok for baking chocolate chip cookies. That was the only prep I could find for it. Not tasty enough for anything else.
Just OK
By Mike from Boulder, CO on 10/29/2007
from Boulder, CO on 10/29/2007
Cons:
Waxy
Best Uses:
Baking
Describe Yourself:
Foodie
Bottom Line:
No, I would not recommend this to a friend
Comments about Felchlin Grand Cru Madagascar 64%:
Nice flavor, but it has a waxy mouthfeel. Fine for baking, but I prefer Callebaut overall.