For some time now, two new machines have been complementing our production building.

With regard to the challenge of producing more sustainably without compromising quality - heat recovery in the roasting process of our cocoa beans

After more than 30 years of constancy at the helm of Max Felchlin AG, a generational change is about to take place: Christian Aschwanden, our CEO, is handing over the manage-ment of our company to younger hands.

Responsibility for reducing CO2 emissions goes above and beyond the production site

Our new Grand Cru milk couverture

Last Friday, the ground breaking ceremony for our new freight forwarding building took place in the presence of senior management, the architect, site manager and representatives of the municipality of Schwyz.

On behalf of aroma, taste and health - Partner visit to Ghana

On behalf of aroma and taste - Partner visit to Madagascar

Grand Cru OPUS Lait and Blanc – made with single origin mountain meadow milk

On behalf of aroma and taste – origin partners visit Felchlin in Switzerland

Chocolate from the goat farm

On behalf of aroma and taste – series on the purchasing philosophy at Felchlin – Cacaobutter

Finest, vegan and organic certified confectionary masses from Felchlin Switzerland

On behalf of aroma and taste - series on the purchasing philosophy at Felchlin - crystal sugar

On behalf of aroma and taste - series on the purchasing philosophy at Felchlin - Vanilla

On behalf of aroma and taste – A Felchlin style business trip

On behalf of aroma and taste - series on the purchasing philosophy at Felchlin - Milk Powder

Felchlin commissions a new OneShot moulding line and optimises the existing processes, creating the conditions for a possible expansion of the product portfolio

With self-imposed guidelines Felchlin ensures the uniqueness and purity of each individual product. – Felchlin FAIR DIRECT CACAO and Felchlin CACAO SELECTION