Felchlin Centenario
Posted in: Tech Help, Tips, Tricks, & Techniques
Thanks much, Clay. I look forward to it.
Forum Activity for @Kisei
Felchlin Centenario
Posted in: Tech Help, Tips, Tricks, & Techniques
Thank you for this, Clay. I look forward to working with the Concha. Have you or anyone you know worked with this and the Cru Hacienda in a confectionary capacity? I produce a 3oz bar with the organic version of the Hacienda and it sells well. I'm sweating a bit, though, coming up with a bon bon/truffle ganache recipe with it perhaps because of the fact that I'm may not be working correctly with the cream/cocoa butter ratios.
Felchlin Centenario
Posted in: Tech Help, Tips, Tricks, & Techniques
Lana,Felchlin in Canada is handled by HUH Imports in Newmarket, Ontario. (905)-853-0693.I live in New York and I get my Felchlin wholesale supplies from Swiss Chalet in New Jersey. I find that they have a pretty generous shipping policy but not much of a price discount for larger quantities unless one is able to work through their regional rep. Good luck.
Felchlin Centenario
Posted in: Tech Help, Tips, Tricks, & Techniques
Thanks very much, Luis. I work with Felchlin in my business and it's nice to have feedback from other aficionados. Ciao.
Felchlin Centenario
Posted in: Tech Help, Tips, Tricks, & Techniques
Has anyone tasted this chocolate yet?
updated by @Kisei: 04/11/15 01:50:17AM
Felchlin Cru Sauvage
Posted in: Uncategorized
I began working a few months ago with Felchlin's 68% Bolivian (from "wild" cacao beans) and I'm curious as to what experiences other chocolatiers have had with this chocolate. As an eating experience alone, it ranks among the very finest I have had. I find that I have to be mindful to be quite subtle with any flavorings that I may choose to use with it so as to not detract from its qualities. I use it in a subtle ginger truffle with good results (sold at a premium) and I am working on other recipes. Any feedback/comments would be much appreciated.
updated by @Kisei: 04/13/15 10:43:39AM