Felchlin has been one of the foremost companies in the creation of the finest Swiss chocolate and semi-finished products for more than a century.
From cocoa cultivation to processing: quality, transparency and sustainability are at the heart of everything the niche producer from central Switzerland does. Whether in its close cooperation with local cacao farmers, its renowned B2B customers and partners around the globe, or in all its business processes.

Grand Cru
Only the finest cocoa beans, many years of experience and passionate craftsmanship can create the refined couverture from Felchlin. Each bean harvested from the provinces of the ten countries of origin possesses unique, specific and intense flavours that are fully unfolded in the traditional Swiss processing.
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Felchlin offers various one-day courses for bakers, confectioners and pastry chefs at the company's own Condirama training centre. In addition to renowned external course instructors – including MOFs (Meilleur Ouvrier de France) – Felchlin's expert advisors also pass on their profound industry knowledge to course participants.
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SWISS QUALITY
We rely on long-term, transparent and fair partnerships with cocoa farmers in the countries of origin, and set great store by careful processing of the cocoa beans using traditional craftsmanship, proven principles and sound specialist knowledge. We use the best ingredients from Central Switzerland and offer attractive jobs for around 150 employees, whose knowledge and skills we promote individually and with an eye to the future. All these aspects epitomise the highest Swiss quality as it is interpreted and embraced here at Felchlin.
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Felchlin Blog
See allFelchlin Cacao Selection
27. January 2022With self-imposed guidelines Felchlin ensures the uniqueness and purity of each individual product. – Felchlin FAIR DIRECT CACAO and Felchlin CACAO SELECTION
Read moreHeat recovery in the roasting process of our cocoa beans
27. January 2022With regard to the challenge of producing more sustainably without compromising quality - heat recovery in the roasting process of our cocoa beans
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