Upon arrival in Schwyz, the delivered cacao bags are cut open and the quality of the cacao beans is assessed. The cacao beans then undergo a cleaning process, removing foreign objects such as stones, pieces of wood and metal. Bacteria and germs are killed when the cacao beans are sterilized using steam heated to a temperature of 127° C. This process does not influence the flavour of the chocolate.


Traditional roasting of the cacao beans is carried out slowly and gently in small batches. The roasting temperature and roasting time depends on the characteristics of the cacao beans and the desired roast flavour of the chocolate. The process occurs without time restrictions, allowing the uniqueness of each cacao bean to unfold.

Cracking, grinding and mixing

The cooled cacao beans proceed to the winnower, where they are broken into pieces and the shells are removed through suction. These pieces, called nibs, are then ground in the triple mill to a fineness of between 25 μ and 30 μ. 150 kg of small ceramic balls in the ball mill further reduce the texture of the cacao mass to a fineness of between 15 μ and 20 μ.

The recipe for chocolate is mixed in the kneading machine for a short period of time. Liquid cacao mass, liquid cacao butter, granulated sugar and, when the recipe specifies, a touch of vanilla from Madagascar, are mixed and kneaded for dark chocolate. The same process and recipe, with the addition of milk powder and / or powdered cream, is used for milk chocolate.


The kneaded mass passes through the pre-refiner to the 5-roll refiner. In the 5-roll refiner, five counter rotating rolls grind the mass to a fineness of 16 μ. The result is a powdery cacao mass that feels smooth on the tongue, without any grittiness.


Felchlin Switzerland uses varying conching technology to add the final touch to its noble chocolate. The original and traditional method in the longitudinal conche allows, through hours of movement and aeration, the best possible unfolding of the delicate aromas in the chocolate. Conching can take up to 72 hours, depending on the recipe and the characteristics of the cacao beans. As a result of the slow and gentle processing of the chocolate, the undesirable flavours evaporate and the desirable aromas such as floral, fruit, spice, cacao, coffee, etc. can fully develop. This last process also determines the homogeneity and distinct melting characteristics of the chocolate.