Vercruysse Geert's Blog Posts Tagged 'Chocolate' (3)

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

The Composition

Every Detail Counts

The couverture is now ready. The confectioner uses it as raw material for individual chocolates, for solid chocolate and for other in-house specialities. The couverture contains more cocoa butter than chocolate and this enhances its flow flow properties to…

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

The Transformation   From Bean to Chocolate

The fermented and dried cocoa beans are packed in sacks made of coarse jute and shipped across the ocean. They are then transported along the Rhine and unloaded at the port in Basel and put into storage. The chocolate…

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

Since visiting Felchlin 2010 and 2011, I must admit I’m addicted to there chocolate and there philosophy.      This book is to interesting not to blog, so I must share this on my blog.

The Bean   From Harvesting to Shipping

The picked, ripe an healthy cocoa fruits are cut open. The beans…