INTERNATIONAL couverture chocolate manufacturer inspires pastry enthusiasts with a tasting programme to demonstrate the diverse flavour profile of its products.
Max Felchlin AG is a renowned producer of couverture chocolates – high-grade chocolate containing a higher percentage of cocoa butter, founded in 1908 in Ibach-Schwyz, Switzerland.
Chef Gordon Galea, its regional technical and corporate pastry chef, showcased 12 handcrafted creations made from their couverture chocolates to 76 chefs from five-star hotels, chocolatiers, restaurants and cafes at a high tea event in W Kuala Lumpur.
Galea said every Felchlin chocolate told the story of its origin, from the cocoa growing communities to the finished couverture.
“We are delighted to bring this experience closer to Malaysian pastry professionals and witness their creativity through these remarkable dessert creations,” he said at the event.
The organiser, the distributor of Felchlin products in Malaysia Pastry Pro Sdn Bhd senior marketing manager Tony Loh said the event was an opportunity to inspire chefs through the introduction of world-class ingredients, knowledge sharing and celebration of craftsmanship that defined premium pastry.
“We hope every guest leaves with fresh inspiration to create extraordinary desserts for their customers,” he said.
Loh said the company worked directly with farmers to source cocoa beans instead of relying solely on commodity markets.
“This allows greater traceability, particularly for single-origin chocolates, where the source of the cocoa beans can be traced back to their location,” he said.
He added that Felchlin still used traditional chocolate- making techniques including a slow conching process that can take up to 72 hours.
“Conching helps develop flavour and smoothness.
“The extended process allows acidity from the cocoa beans to be reduced and the chocolate’s flavour profile to develop fully.”
Loh said the Felchlin also went beyond supplying ingredients to providing technical support, research and development assistance, recipe development and training for customers.
The 12 creations at the tasting session were Double Chocolate Tiramisu Mocha, Classic Cocoa Nibs Scone, Chocolini Scone, Lemon Butter Cremeux, Caramelosa Signature Spread, Chocolate Fingercake, Tropical Mango Chocolate Frappe, Pandan Gianduja Choux Delight, Raspberry Yuzu Chocolate Caramel Entremets, Banana Pecan Praline Delice, Tropical Pineapple Ginger Cloud, Bolivia Chocolate Frangipane Tartelette.
Each dessert highlighted a different application of Felchlin couverture chocolates.
The recipes were also shared with the pastry professionals as part of the programme.
