As you all might know I work as a volunteer for Original Beans. The combination of delicious chocolate and nature conservation makes it the best in my opinion.
Two weeks ago Philipp, founder, called me. A new test production would start Thursday! If I could come to Switzerland? Wow! A dream comes true! I immediately packed my suitcase. The biggest one so I can take a lot of chocolate back home. We are on a mission: how can we get more of the fruity flavors of the bean into our Piura Porcelana chocolate?
Original Beans don’t have their own factory. When the company started a few years ago the founders carefully selected a partner. Felchlin shares our values about quality and sustainability. We are delighted to co-create our chocolate with them.
Thursday at 11 A.M. I arrived at Felchlin’s Laboratory in Schwyz. First Sepp, Marcel and the Original Beans team did a pre-tasting of the last two batches. What do we like and what can be done better? We went to the factory and production started. Amazing: all those machines, the logistic system and the smell of chocolate! When conching started I got a grand tour through the factory. All Felchlin employees are very friendly and explained every detail. It’s one happy family and all wearing red t-shirts. We got permission to make pictures! See below.
Friday we were expected in the factory at 6 A.M. Yes, this is serious business! Liquid chocolate test batches of 2 A.M., 4 A.M. and 6 A.M. were on the table and tasting the new recipe could begin. It’s very difficult when you are used to having solid chocolate. Flavors are still developing over time. Even after molding you have to wait two weeks before you get a good picture. We decided to conch longer. After several hours we thought the fruity flavors to be on their best. Marcel quickly molded two bars that we took with us to The Netherlands.
In about a couple of days from now two weeks will have passed. Will the chocolate taste more fruity and better still? To be continued…