BASIC RECIPES

Chocolate Cremeux, Mousse, Ganache & Giandujas

CONTENT

4-5 Editorial
6-7 Chocolate Cremeux
8-9 Chocolate Mousse
14-13 Ganache
14-21 Gianduja
22-23 Product List

2/3
 PASSION TO CREATE THE EXCEPTIONAL

With more than 100 years of tradition, Felchlin’s passion to create

exceptional products with intense dedication and transparency has
always been our priority.

We are a small international family company located in Ibach, in the

heart of Switzerland and we take great pride knowing that we are
one of the few factories in the world that still produces fine, diverse
and unique chocolate through modern and traditional methods.
Knowing that we work with true quality ingredients and that we
adhere to strict Swiss and international quality standards means
that we are offering only the best.

This booklet contains basic recipes (mousse, cremeux, ganache,

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gianduja) with working methods and useful tips for you to enchance
your creations.

We would like to see your creations with our chocolates on

Social Media with #felchlin4me.
 CHOCOLATE CREMEUX CRÈME ANGLAISE – BASE RECIPE FOR CHOCOLATE CREMEUX

Crème Anglaise Base Recipe DARK Crème Anglaise Base Recipe MILK & WHITE

500g Milk 500g Milk

500g Cream, 35% 500g Cream, 35%

200g Pasteurised egg yolk 200g Pasteurised egg yolk

50g Sugar 25g Sugar

100g Glucose 50g Glucose

Bring the milk, cream and glucose to the boil and pour slowly onto the egg/sugar
mixture. Stirring continuously and carefully cook to 82-84°C and then strain through a
fine sieve. Cool down and use at between 20-25°C.
Method
Gelatine Mass
Melt the Felchlin Couverture
100g Powder gelatine
(White Couverture together with cacao
butter and the Milk Couverture to 600g Cold water
40-45°C, Dark Couverture to 50°C).
Sprinkle the powdered gelatine over the cold water, stir well and leave at least

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10 minutes to bloom. Keep in the refrigerator before using.
Dissolve the gelatine (if required) in the
warmed Crème Anglaise (20-25°C), pour
into the warm melted couverture in 2-3 MILK CHOCOLATE CREMEUX
WHITE CHOCOLATE
additions and mix until you obtain a CREMEUX
smooth and elastic texture. Emulsify using Sao Palme Ambra Maracaibo Edelweiss
an immersion blender, taking care not to 36% 38% 38% 36%
incorporate air into the finished Cremeux. Crème Anglaise 500g 500g 500g 500g

Chill the Cremeux in the fridge at 2-4°C Felchlin Couverture 290g 280g 280g 325g
for 30-60 minutes to crystallise before Gelatine Mass* 10g 10g 10g 8.5g
freezing.
Felchlin cacao
butter, grated 25g

DARK CHOCOLATE CREMEUX

Gastro Sao Palme Accra Maracaibo Sao Palme

58% 60% 62% 65% 75%

Crème Anglaise 500g 500g 500g 500g 500g

Felchlin Couverture 230g 220g 210g 180g 170g

OUR TIPS
An optional method of preparation for the Chocolate Cremeux is to pour the *The gelatine mass can be added if required at between 1-1.5% of the total weight of the Milk
hot (65-75°C) strained Crème Anglaise in 2-3 additions directly over the required and White Chocolate Cremeux to ensure that it will be stable enough to hold its shape when
Felchlin Couverture Rondos and then finish as for the method above. cut in cakes and pastries.
 CHOCOLATE MOUSSE CRÈME ANGLAISE – BASE RECIPE FOR CHOCOLATE MOUSSE

Crème Anglaise Base Recipe DARK Crème Anglaise Base Recipe MILK & WHITE

500g Milk 500g Milk

500g Cream, 35% 500g Cream, 35%

200g Pasteurised egg yolk 200g Pasteurised egg yolk

90g Sugar 50g Sugar

Bring the milk and cream to the boil and pour slowly onto the egg/sugar mixture.
Stirring continously and carefully cook to 82-84°C and then strain through a fine sieve.

Gelatine Mass

Method 100g Powder gelatine

600g Cold water

Melt the Felchlin Couverture
(White Couverture together with cacao Sprinkle the powdered gelatine over the cold water, stir well and leave at least
butter and the Milk Couverture to 40-45°C, 10 minutes to bloom. Keep in the refrigerator before using.
Dark Couverture to 50°C).
WHITE CHOCOLATE

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MILK CHOCOLATE MOUSSE
MOUSSE
Whip the heavy cream until a soft
peak consistency and set aside in the Sao Palme Ambra Maracaibo Edelweiss
refrigerator. Dissolve the gelatine (if 36% 38% 38% 36%
required) in the warm Crème Anglaise, pour Crème Anglaise 360g 360g 360g 360g
over the melted couverture and stir in well
until smooth. Felchlin Couverture 500g 500g 500g 500g

Heavy Cream 35% 450g 450g 450g 450g

When the temperature of the Crème
Gelatine Mass* 20g 20g 20g 20g
Anglaise/Couverture mixture has cooled
to 35-40°C, add one third of the chilled Felchlin cacao
butter, grated 60g
whipped cream and mix in well.
DARK CHOCOLATE MOUSSE
Incorporate gently the rest of the cream.
Gastro Sao Palme Accra Maracaibo Sao Palme
58% 60% 62% 65% 75%

Crème Anglaise 360g 360g 360g 360g 360g

Felchlin Couverture 275g 265g 255g 225g 215g

Heavy Cream 35% 450g 450g 450g 450g 450g

OUR TIPS Gelatine Mass* 14g 14g 14g 14g 14g

For a mousse with a stronger chocolate flavour and a corresponding compacter
structure, the given recipes can be adjusted to individual needs by adding more *The gelatine mass is optional for mousse for desserts. It can be used should it be required at
Felchlin Couverture as required. between 1-2% of the total weight of the mousse to ensure that it will be stable enough to be
cut in cakes and pastries.
CUT GANACHE FOR HAND DIPPING AND MACHINE ENROBING

WHITE CHOCOLATE
MILK CHOCOLATE GANACHE
GANACHE

Sao Palme Ambra Maracaibo Edelweiss

36% 38% 38% 36%

Heavy Cream 35% 400g 400g 400g 400g

Invert Sugar 70g 70g 50g 50g

Unsalted Butter 70g 70g 50g 50g

Felchlin Couverture 1000g 1000g 1000g 1000g

Method
DARK CHOCOLATE GANACHE

Bring the Cream, invert sugar and butter Gastro Sao Palme Accra Maracaibo Sao Palme
to the boil. Gradually add in portions to 58% 60% 62% 65% 75%
the Felchlin Couverture. Heavy Cream 35% 700g 700g 700g 900g 1350g

Invert Sugar 65g 65g 65g 100g 100g

When the ganache is at 32-34°C emulsify

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using an immersion blender and spread Unsalted Butter 65g 65g 65g 50g 50g
out into a 30x30cm frame. Felchlin Couverture 1000g 1000g 1000g 1000g 1000g

Leave to crystallise for 24 hours ideally

at 15-18°C before cutting, enrobing and
decorating as required. Store at 15-16°C
with 60% humidity.

OUR TIPS
1000g of Ganache = 1 x Felchlin frame of 30x30cm at 10mm height.
Coat both sides of the framed ganache thinly with couverture before cutting.
After cutting the framed ganache, separate the individual pieces and
leave to dry for a minimum of 4 hours before enrobing.
 GANACHE FOR FILLING MOULDS AND SHELLS

WHITE CHOCOLATE
MILK CHOCOLATE GANACHE
GANACHE

Sao Palme Ambra Maracaibo Edelweiss

36% 38% 38% 36%

Heavy Cream 35% 600g 600g 700g 700g

Invert Sugar 70g 70g 50g 50g

Unsalted Butter 70g 70g 50g 50g

Felchlin Couverture 1000g 1000g 1000g 1000g

Method
DARK CHOCOLATE GANACHE

Bring the cream, invert sugar and butter to Gastro Sao Palme Accra Maracaibo Sao Palme
the boil. Gradually add in portions to the 58% 60% 62% 65% 75%
Felchlin Couverture. Heavy Cream 35% 900g 900g 900g 1000g 1350g

Invert Sugar 65g 65g 65g 50g 100g

When the ganache is at 31-33°C emulsify

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using an immersion blender and pipe into Unsalted Butter 65g 65g 65g 50g 50g
the pre-lined moulds or chocolate shells.
Felchlin Couverture 1000g 1000g 1000g 1000g 1000g

Leave to crystallise at ideally 15-18°C for

a minimum of 12 hours before closing
the moulds with tempered couverture.
Place the moulds in the fridge at +5°C for
approximately 15 minutes before carefully
removing the finished chocolates from the
moulds. Store at 15- 16°C with 60% humidity.

OUR TIPS
The ganache should ideally have a temperature of 30-31°C when filling the moulds.
Pipe the ganache to within 2mm of the top of the moulds.
CUT GIANDUJA FOR HAND DIPPING AND MACHINE ENROBING FOR BASIC MILK CHOCOLATE GIANDUJA RECIPES USE 1000G NUTS PASTE

Sao Palme 36% 500g

1000g from

Ambra 38% 500g Fina Noble Piemontese

or
add Rustica Noble Piemontese 1500g
or
Maracaibo 38% 500g Rustica Noble Valencia
or
Praline Paste 1:1
Edelweiss 36% 500g

Method FOR BASIC DARK CHOCOLATE GIANDUJA RECIPES USE 1000G NUTS PASTE

Mix your chosen Gianduja base or Praline

paste together with the required tempered
Felchlin Couverture and stir until smooth. Gastro 58% 425g 1425g

Spread out into a 30x30cm frame and

14/15
Sao Palme 60% 400g 1000g from 1400g
leave to crystalise at 15-18°C until set.
When it is of a cutable consistency remove Fina Noble Piemontese
the frame, spread both sides very thinly or
Accra 62% 400g add Rustica Noble Piemontese 1400g
with tempered couverture and cut to or
the desired size. Enrobe and decorate as Rustica Noble Valencia
required. Maracaibo 65% 400g
or
1400g
Praline Paste 1:1
Store at 15-16°C with 55-65% humidity.
Sao Palme 75% 350g 1350g

VARIATIONS! Flavours can also be varied with the addition to each 1000g of finished
Gianduja with approximately:

60g Felchlin Pistacia Vera pistachio paste

40g Felchlin Gusto Ricco coffee paste

100g Felchlin Cacao nibs Croquant

50g Felchlin Croquantine

OUR TIPS 60g Lightly toasted white or black sesame seeds
1000g of finished Gianduja = 1 x frame of 30x30 cm at 10mm height.
Coating both sides of the crystalised framed Gianduja before cutting helps to 150g Finely chopped candied orange or lemon peel
hinder fat bloom. Avoid temperature fluctuations during storage.
125g Finely grated coconut, plain or lightly toasted
 GIANDUJA – ADDITIONAL PRODUCT NOTES

Felchlin Cocos Gianduja White shredded Coconut

can be used for a cut Gianduja.

For a cut-able Gianduja to enrobe add

100g of Edelweiss 36% White Couverture to each 1000g Cocos Gianduja.

Simply melt the Cocos Gianduja to 28-30°C and add the tempered
Edelweiss couverture before processing as for cut Gianduja.

Felchlin Gianduja D, Dark Hazelnuts Bar

Felchlin Gianduja M, Milk Almonds Bar

These three Gianduja varieties can be directly processed by rolling out

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to the desired thickness, either by hand or through the pastry roller and
then cut as desired.

We use supreme raw ingredients such

as Piedmont hazelnuts and Valencia Felchlin Gianduja M, Intenso Gianduja Milk Almonds Bar
almonds for our gianduja base masses Felchlin Gianduja D, Intenso Gianduja Dark Hazelnuts Bar
and giandujas.
The Giandujas Milk and Dark Intenso can be processed by simply melting
We roast these noble nuts in our own to 26-28°C and then spreading into a frame. Leave to crystalise at room
factory in Ibach-Schwyz. Combined with temperature and then cut as desired. To obtain a firmer and more
our Grand Cru Couvertures they are stable Gianduja up to 10% of either tempered Felchlin milk, dark or white
the perfect base for pralines, bakery couverture can be added if required.
items, desserts, pastries and ice-cream
creations.
 FOR BASIC MILK CHOCOLATE GIANDUJA RECIPES USE 1000G NUTS PASTE
GIANDUJA FOR FILLING LINED MOULDS AND SHELLS

Sao Palme 36% 400g 1400g

1000g from

Ambra 38% 400g Fina Noble Piemontese 1400g

or
add Rustica Noble Piemontese
or
Maracaibo 38% 400g Rustica Noble Valencia 1400g
or
Praline Paste 1:1
Edelweiss 36% 450g 1450g

FOR BASIC DARK CHOCOLATE GIANDUJA RECIPES USE 1000G NUTS PASTE
Method

Mix your chosen Gianduja base or praline

Gastro 58% 275g 1275g
paste together with the tempered Felchlin
Couverture and stir until smooth.
Sao Palme 60% 250g 1000g from 1250g
Pipe into the pre-lined moulds or chocolate

18/19
shells and leave to crystalise ideally at Fina Noble Piemontese
or
15-18°C until set. Close the moulds with
Accra 62% 250g add Rustica Noble Piemontese 1250g
tempered couverture and place in the or
fridge at +5°C for approximately 15 minutes Rustica Noble Valencia
before carefully removing the finished or
Maracaibo 65% 250g Praline Paste 1:1 1250g
chocolates from the moulds.

Store at 15-16°C with 55-65% humidity. Sao Palme 75% 200g 1200g

VARIATIONS! Flavours can also be varied with the addition to each 1000g of finished
Gianduja with for example approximately:

60g Felchlin Pistacia Vera pistachio paste

40g Felchlin Gusto Ricco coffee paste

100g Felchlin Cacao nibs Croquant

100g Felchlin Fruit crisps

50g Felchlin Croquantine

OUR TIPS 60g Lightly toasted white or black sesame seeds
Pipe the Gianduja to within 3mm of the top of the moulds.
When processed correctly Gianduja has a long shelf life with no reduction in quality. 150g Finely chopped candied orange or lemon peel
Avoid temperature fluctuations during storage.
125g Finely grated coconut, plain or lightly toasted
 GIANDUJA – ADDITIONAL PRODUCT NOTES

Felchlin Cocos Gianduja White shredded Coconut

Felchlin Cocos Gianduja White shredded Coconut can also

be used for fillings.

To each 1000g of Cocos Gianduja add 50g of Edelweiss 36% White

Couverture. Simply melt the Cocos Gianduja to 28-30°C and add the
tempered Edelweiss 36% couverture before processing as for Gianduja for
filling lined moulds and shells.

Felchlin Gianduja D, Dark Hazelnuts Bar

Felchlin Gianduja M, Milk Almonds Bar

These two Gianduja varieties can also be successfully processed for

20/21
fillings. Simply melt to 28-30°C and fill lined moulds or shells as required.
They can also be beaten until aerated and directly filled into lined moulds
or shells with either plain or star tubes by heating carefully to 26-28°C
and then whisking by hand or machine until of a pipe-able consistency.

Felchlin Giandujas, Gianduja Bases and

Praline Pastes are stabilised with the Felchlin Gianduja M Intenso, Gianduja Milk Almonds Bar
best quality cacao butter in order to Felchlin Gianduja D Intenso, Gianduja Dark Hazelnuts Bar
avoid the separation of nut oil.
For processing these two Gianduja varieties to use as a filling, simply
This also helps to hinder fat bloom and melt to 26-28°C and fill directly into lined moulds or shells. Up to 10% of
additionally ensures that the taste of tempered Felchlin milk, dark or white couverture can be added to obtain
the freshly roasted nuts is retained. a firmer Gianduja if required.
OUR CHOCOLATE PHILOSOPHY Product Felchlin Art.No. Unit

Grand Cru
Maracaibo Clasificado 65%, Dark Rondo CS59S ct 6kg
Maracaibo Criolait 38%, Milk Rondo CS36S ct 6kg
Couvertures
Sao Palme 75%, Dark Rondo CO45E ct 20kg
Accra 62%, Dark Rondo CS73S ct 6kg
Sao Palme 60%, Dark Rondo CR19E ct 20kg
Gastro 58%, Dark Rondo CS70S ct 6kg
Ambra 38%, Milk Rondo CS85S ct 6kg
Sao Palme 36%, Milk Rondo CR18E ct 20kg
Edelweiss 36%, White Rondo CS84S ct 6kg
Giandujas
Gianduja D, Gianduja Dark Hazelnuts Bar CP82S ct x 6kg
Gianduja M, Gianduja Milk Almonds Bar CP84S ct x 6kg
Gianduja D Intenso, Gianduja Dark Hazelnuts Bar CP83S ct x 6kg
Gianduja M Intenso, Gianduja Milk Almonds Bar CP74S ct x 6kg

PRODUCT LIST
Cocos Gianduja, Gianduja White Shredded Coconuts FE93E pail 6kg
Praline Pastes, Gianduja Bases

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Praline Paste 1:1, Praline paste Hazelnuts DC46E pail 5kg
Rustica Noble Piemontese 60%, Base Gianduja Hazelnuts Rustic DC44E pail 5kg
Rustica Noble Valencia 60%, Base Gianduja Almonds Rustic DC54E pail 5kg
Fina Noble Piemontese 60%, Base Gianduja Hazelnuts DC74E pail 5kg
Cacao
Ghana Nibs 3–4 mm, Cacaonibs Roasted CA23S ct x 6kg
Cacaopowder 20–22%, Cacao powder HA01E ct 20kg
We at Felchlin strive to offer you the Cacaobutter, Cacao butter Grated CS11E ct 10kg
most distinctive and pure flavour out of
Xocoflakes Grand Cru Grenada 38%, Flaky wafers covered HA45B ct 3kg
the precious raw material – cacao. We
Natural Flavourings
manufacture each cacaomass ourselves
Gusto Ricco, Paste Mocca waterfree FE64E ct x 6kg
here in Ibach and add the finest raw
Pistacia Vera, Paste Pistacio Concentrate, waterfree DF18E ct x 6kg
materials in all of our couvertures.
Other products

You discover a unique taste experience. Croquantine, Flaky wafers HA20B ct 2kg

The secret behind: we are committed to Caramel brûlé fleur de sel, Cream caramel salt TM01E pail 5.5kg

abide by the Swiss virtues of craftmanship,

diligence and reliability. Some products are not available in all markets.
MAX FELCHLIN AG
Switzerland
www.felchlin.com

06_2022