The origin of our cocoa

From the selection of cocoa beans to manufacturing, what's behind every Chocorange chocolate.

Behind every Swiss chocolatier, there is often a couverture house, and we have chosen Felchlin. Based in Ibach, in the canton of Schwyz, this house has been transforming cocoa beans into couverture for over a century, and supplies a large part of the country's artisan chocolatiers. It is with this raw material that we create our chocolates.

Expertise that begins with the bean

The quality of chocolate is determined very early, during conching: a long kneading that reveals the aromas of the cocoa.

At Felchlin, this step lasts between 18 and 72 hours, a legacy of the technique developed in Switzerland by Rodolphe Lindt at the end of the 19th century. It is this patient work on the raw material that then allows us to create our recipes.

The origins

Cacao derives its character from its land of origin. Felchlin selects its beans from various equatorial regions, with a commitment to transparency and fair relationships with local producers.

Our other ingredients

Beyond chocolate, we select every ingredient with the same care

Fleur de sel from the Vaud Alps of Bex

Caramelized macadamia nuts

Ruby chocolate for its red fruit tasting notes.

Organic Matcha Japan

Pink peppercorns from Brazil

Caramel with crisps

Raspberry with crisps

Taste as it should be

Enjoying good chocolate takes a little time. Break off a piece: the higher the cocoa content, the sharper the snap. Warm it for a moment between your fingers to release its aromas, then let it melt on your tongue – the flavors will then fully blossom.

To go further, the Felchlin aroma wheel helps to put words to what one perceives among the hundreds of natural aromatic substances in chocolate.

Storage advice: Keep in a cool place (16–18 °C) away from light and odors. Best consumed shortly after purchase.