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9:14 pm
November 10, 2004
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legodude
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Norway
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posts 161
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Gooogleing away, I found this chocolates from Felchlin, Swizerland. They produce a Grand Cru range of 72% Arriba from Ecuador, 64% from Madagascar, 65% Maracaibo clasificado and 49% Maracaibo Creole. Anyone seen, tasted or heard of these chocs? Feel free to speak up. Interesting stuff, even if it is Callebaut which has bought the beans.
“I`ve got lots of friends in San José. Do you know the way to San José?”
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“I`ve got lots of friends in San José. Do you know the way to San José?”
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1:35 am
May 3, 2006
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patrickmin1
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posts 3
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we sell it….www.chef-source.com
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9:35 am
May 3, 2006
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alex_h
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posts 1170
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i’ve tried the arriba and maracaibo and another that has been discussed here somewhere: “wild” cacao from bolivia i think.
it’s been a while, but i can’t say anything really negative, except that maybe flavor wasn’t as complex and evolving as i like.
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2:04 am
May 12, 2006
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Andrea
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Poulsbo, USA
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posts 7
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I’m going test the 65% Maracaibo and a Chocovic 64% tobago to coat stroopwaffles (to sell in the store). Off the cuff I think that the chocovic tastes better, the melt is better but then they are bulk mini drops so no surprise really. The Felchlin seemed a bit.. waxy, it is a coveture though so that too is expected (I’m told) also the smell of it seemed to outweigh the taste.
quote:
Originally posted by legodude
Gooogleing away, I found this chocolates from Felchlin, Swizerland. They produce a Grand Cru range of 72% Arriba from Ecuador, 64% from Madagascar, 65% Maracaibo clasificado and 49% Maracaibo Creole. Anyone seen, tasted or heard of these chocs? Feel free to speak up. Interesting stuff, even if it is Callebaut which has bought the beans.
“I`ve got lots of friends in San José. Do you know the way to San José?”
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9:31 am
May 12, 2006
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Masur
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Stockholm, Sweden
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posts 592
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Their website:
[url]http://www.felchlin.com/[/url]
“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
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“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
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2:55 am
May 13, 2006
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Hans-Peter Rot
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USA
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posts 1462
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If I’m not mistaken, Tobago is only available in couverture format as well, so either way you’re dealing with extra cocoa butter. But I have to question your reasoning for using Felchlin’s Maracaibo to coat Stroopwafels. Is it not too acidic, spicy, and fruity for those? You should perhaps try a nuttier chocolate.
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9:49 pm
June 10, 2006
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Andrea
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Poulsbo, USA
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posts 7
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That is why I’m doing a taste test.. besides I just happen to have extra of those two types. So why not, flavors that you wouldn’t expect to meld well can often be quite nice together.
What do you think would be good one to try? I am always open to suggestions!
quote:
Originally posted by Montegrano
If I’m not mistaken, Tobago is only available in couverture format as well, so either way you’re dealing with extra cocoa butter. But I have to question your reasoning for using Felchlin’s Maracaibo to coat Stroopwafels. Is it not too acidic, spicy, and fruity for those? You should perhaps try a nuttier chocolate.
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