Philosophy

Felchlin4me, a great chocolate with shared values

In pastry making there have always been 5 main groups when it comes to ingredients: fruits, nuts, dairy products, spices and chocolate. Today we want to emphasize the latter. How do we choose a good chocolate? What do we take into account in the Jordi Bordas team to use a coating and not another? Why, 6 years ago, we chose Felchlin among all the offer on the market and we maintain our decision? If you have asked yourself any of these questions, you will find the answers in this post. Here we go!

Nowadays, many companies offer high quality couvertures, a huge range to choose from and countless flavours and nuances. But, what do we understand by ‘quality’ and why do we choose taking part in the campaign Felchlin4me?

The quality definition of Felchlin4me

Of course, the product itself is very important. Chocolate must be interesting to taste, have optimum characteristics for the applications we are looking for and contain different aromatic notes to enrich our desserts. At first glance, all this seems obvious and simple, but it entails a series of requirements from the source. Because, do not forget in the world of chocolate, everything starts at the plantation.

Felchlin works side by side with farmers and partners on location, rewarding them with fair prices and establishing long-term contracts to ensure the families security. These local cocoa producers contribute with their know-how and traditional processes: right cultivation, harvest at the precise moment, controlled fermentation and unhurried sun-drying, are essential requirements to obtain an excellent product.

Direct collaboration with the plantations allows Felchlin to ensure that its high quality standards are met to guarantee the sustainability of its cacao beans. These guidelines include fair working conditions, no child exploitation on farms and strict control of raw materials and production processes, offering only certified origins and the completetraceability of the cocoa beans  to their source. All this combined with Felchlin's facilities high technology results in a chocolate of  maximum quality and "Swiss guarantee".

Elaborations with values, Felchlin’s result

When deciding on Felchlin, we do not only pick their chocolates, but we also choose their values. Values that speak of quality, creativity, passion, respect, sustainability and commitment. Values that we are proud to share and represent around the world as brand global ambassadors.

Let’s talk now about their couvertures, with extraordinary notes and nuances that always enrich our elaborations with somewhat special. Throughout the 6 years that we have been working with Felchlin, we have developed many desserts with chocolate and it has been difficult to select only a few, but we wanted to share them with you. Some have been part of the B·Concept courses, others we have developed exclusively for them, but all have a common feature: chocolate!

OVAL MARACAIBO

maracaibo-criolait-38-esp.

EARTH

JAVA STONE

COCOA ORIGIN

maracaibo-classified-65-en-eng

GHANA CAKE

The chocolaty version of our Oval, in which Maracaibo Criolait 38% couverture becomes the protagonist. Made of noble cocoa from ‘Sur del Lago’ region in Venezuela, near Lake Maracaibo that gives it its name, it brings us the full-bodied cream-milk flavour, complemented with notes of caramel and honey. 

For the Earth entremet, we chose the Bolivia 68% couverture with 60 hours of conching. Strong aromas of cocoa complemented by fresh and citrus notes that are reminiscent of lemon and grapefruit. It makes us travel to the lowland plantations in the province of Beni.

The Java 64% couverture has a characteristic smoked touch, with hints of caramel, vanilla and coffee. It comes from noble cacao growing on the Jember Plantation located in the eastern highlands of Java (Indonesia).

With Maracaibo Clasificado 65% we travel back to Venezuela, a couverture with coffee and plum aromas enhancing the distinctive flavour of cocoa and its origin. Processed with the traditional method, it also adds hints of orange blossom and cinnamon with a light and sweet final sensation of raisin bouquet.

If you aim for character, intensity and personality in your recipe, Sao Palme 60% is the couverture you need. This range has more than 100 years of history behind: its place of origin, São Tomé, is part of the Gulf of Guinea volcanic archipelago and was once known as the ‘Chocolate Island’.

We would like to thank Felchlin for all the trust they have put in us. For 6 years, they have made us feel part of a large family that is growing little by little. To celebrate, we have brought ourselves to use the hashtag #Felchlin4me, where you will find those of our creations with their chocolates and, of course, yours too. We would also like to share with you our last collaboration, a video in which you can get to know them further.

To finish, we send you out a reflection. How do you choose a chocolate? What does ‘quality’ mean to you? Had you ever thought about it before this post?

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