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Vercruysse Geert's Blog Posts Tagged 'Felchlin' (5)

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 10

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

A mellow sensation, marvellous aromas.

 

A luxury foodstuff with chocolate’s vast arry of aroma’s really ought to be suitable ingredients for use in complex dishes. However, in reality, its powerful flavour makes it a difficult spice that can only be used selectively, and certainly not in combination with just anything. Chocolate is a…

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Added by Vercruysse Geert on March 31, 2012 at 12:58pm — No Comments

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 9a

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

The Pleasure  

From Chocolate to an Agent of Delight

Solid chocolate that does not contain additives is perishable; it should not be left for too long before it is consumed as it will not improve over time. It should always be stored under dry conditions and at a constant temperature of between 12°C…

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Added by Vercruysse Geert on March 18, 2012 at 11:56am — No Comments

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 7

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…

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Added by Vercruysse Geert on January 25, 2012 at 9:02am — No Comments

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 6

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 Journey: From the Farmer to Basel.

After selection, the dried beans are generally transported as bulk goods in the…

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Added by Vercruysse Geert on January 12, 2012 at 8:34am — No Comments

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 5

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…

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Added by Vercruysse Geert on December 19, 2011 at 12:11pm — No Comments

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