Felchlin stands for premium-quality products. Its fine Grand Cru chocolate ‘Maracaibo Clasificado 65%’ won the gold medal as the world’s best chocolate in 2004.
For over 100 years now, the Max Felchlin company in Ibach, Schwyz, has been making premium couvertures, chocolates and the finest ingredients for the national and international patisserie and confectionery industries. The business has earned itself an outstanding reputation among its customers and suppliers around the world with its exquisite Grand Cru couvertures in particular.
In 1908, Max Felchlin started a honey-selling business in Schwyz, which within a few years became the ‘honey capital of Schwyz’. In the Golden Twenties, Max Felchlin decided to expand his range with baking powder, cocoa, couvertures and cocoa butter, gaining many bakers and cake makers as customers along the way. That same decade, the Felchlin company started producing its own first products, including invert sugar syrup, which it still makes to this day. Even then, Max Felchlin placed great emphasis on the quality of his products, which still stands out against the predominantly foreign competition. With innovative ideas such as its pudding powder, the company survived both world wars and was one of the key employers in the canton of Schwyz.
The term ‘Grand Cru’ was introduced in 1999 by the company itself for a selection of its couvertures (high-quality chocolate that then undergoes further processing). The term designates that only fine cocoa of designated origins is used, for which the senior buyer at Felchlin travels regularly to the producing regions and there buys the cocoa locally. With the introduction of this term, Felchlin served as a pioneer in terms of sustainability within the chocolate industry. In 2004, Felchlin’s fine ‘Grand Cru Maracaibo Clasificado 65%’ chocolate was honoured as the best in the world by the Accademia Maestri Pasticceri Italiani organisation.
The chocolate can be bought at various retailers within the region, or from the factory shop in Ibach.