I am expanding my business and am looking for some feedback on the Felchlin Maracaibo. If anyone has any thoughts I would love to hear them!
We use that and other Felchlin at Kakao in St. Louis. It's expensive, but a really nice chocolate with a lot of great flavor, kind of fruity. We blend it with E. Guittard, which is really smooth, and Barry Callebaut in different proportions depending on what flavors we're blending in the confections.