{"id":2690,"date":"2026-06-16T16:55:58","date_gmt":"2026-06-16T14:55:58","guid":{"rendered":"https:\/\/chocorange.ch\/?page_id=2690"},"modified":"2026-06-17T07:59:03","modified_gmt":"2026-06-17T05:59:03","slug":"cacao-origin","status":"publish","type":"page","link":"https:\/\/chocorange.ch\/en\/cacao-origin\/","title":{"rendered":"Origin of cocoa"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ title_text=\u00a0\u00bborigin3″ background_video_mp4=\u00a0\u00bbhttps:\/\/chocorange.ch\/wp-content\/uploads\/2026\/06\/origin3.mp4″][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

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L’origine de notre cacao<\/span><\/h1>\n

Du choix des f\u00e8ves \u00e0 la fabrication, ce qui se cache derri\u00e8re chaque chocolat Chocorange.<\/span><\/span><\/h2>\n

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Derri\u00e8re chaque chocolatier suisse se trouve souvent une maison de couverture, et nous avons choisi Felchlin. Bas\u00e9e \u00e0 Ibach, dans le canton de Schwytz, cette maison transforme la f\u00e8ve de cacao en couverture depuis plus d’un si\u00e8cle, et approvisionne une grande partie des artisans chocolatiers du pays. C’est sur cette mati\u00e8re premi\u00e8re que nous travaillons pour cr\u00e9er nos chocolats.<\/p>\n

[\/et_pb_text][et_pb_image _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbLogo_Felchlin\u00a0\u00bb src=\u00a0\u00bbhttps:\/\/chocorange.ch\/wp-content\/uploads\/2026\/06\/Logo_Felchlin.png\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ align=\u00a0\u00bbcenter\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb admin_label=\u00a0\u00bbUn savoir-faire qui commence \u00e0 la f\u00e8ve\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ bottom_divider_style=\u00a0\u00bbwave2″ bottom_divider_color=\u00a0\u00bb#c8702f\u00a0\u00bb custom_margin=\u00a0\u00bb||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb200px||||false|false\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb column_structure=\u00a0\u00bb2_5,3_5″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb2_5″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″ text_font_size=\u00a0\u00bb1.5em\u00a0\u00bb]<\/p>\n

Un savoir-faire qui commence \u00e0 la f\u00e8ve<\/h2>\n

La finesse d’un chocolat se joue tr\u00e8s t\u00f4t, lors du conchage : un long malaxage qui r\u00e9v\u00e8le les ar\u00f4mes du cacao. Chez Felchlin, cette \u00e9tape dure entre 48 et 72 heures, h\u00e9riti\u00e8re de la technique mise au point en Suisse par Rodolphe Lindt \u00e0 la fin du XIX\u1d49 si\u00e8cle. C’est ce travail patient sur la mati\u00e8re premi\u00e8re qui nous permet ensuite de composer nos cr\u00e9ations.<\/span><\/p>\n

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Les origines<\/h2>\n

Le cacao tire son caract\u00e8re de sa terre d’origine. Felchlin s\u00e9lectionne ses f\u00e8ves dans diff\u00e9rentes r\u00e9gions \u00e9quatoriales, avec une exigence de transparence et de relations \u00e9quitables avec les producteurs locaux.<\/span><\/p>\n

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Nos autres ingr\u00e9dients<\/h2>\n

Au-del\u00e0 du chocolat, nous s\u00e9lectionnons chaque ingr\u00e9dient avec le m\u00eame soin<\/span><\/p>\n

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Fleur de sel des Alpes vaudoises<\/span><\/p>\n

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Noix de macadamia caram\u00e9lis\u00e9es<\/span><\/p>\n

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Chocolat Ruby pour ses notes naturellement fruit\u00e9es.<\/span><\/p>\n

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D\u00e9guster comme il se doit<\/h2>\n

D\u00e9guster un bon chocolat demande un peu de temps. Cassez un morceau : plus la teneur en cacao est \u00e9lev\u00e9e, plus le craquement est franc. R\u00e9chauffez-le un instant entre les doigts pour lib\u00e9rer ses ar\u00f4mes, puis laissez-le fondre sur la langue \u2014 les saveurs s’\u00e9panouissent alors pleinement.<\/p>\n

Pour aller plus loin, la roue des ar\u00f4mes Felchlin aide \u00e0 mettre des mots sur ce que l’on per\u00e7oit, parmi les centaines de substances aromatiques naturelles du chocolat.<\/p>\n

Visuel :<\/strong>\u00a0<\/span>lien ou renvoi vers la roue des ar\u00f4mes Felchlin (Aromarad).<\/p>\n

Conseil de conservation :<\/strong>\u00a0<\/span>\u00e0 l’abri de la lumi\u00e8re et des odeurs, dans un endroit frais (16\u201318 \u00b0C). \u00c0 d\u00e9guster de pr\u00e9f\u00e9rence rapidement apr\u00e8s l’achat.<\/p>\n

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L’origine de notre cacao Du choix des f\u00e8ves \u00e0 la fabrication, ce qui se cache derri\u00e8re chaque chocolat Chocorange. Derri\u00e8re chaque chocolatier suisse se trouve souvent une maison de couverture, et nous avons choisi Felchlin. Bas\u00e9e \u00e0 Ibach, dans le canton de Schwytz, cette maison transforme la f\u00e8ve de cacao en couverture depuis plus d’un […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-2690","page","type-page","status-publish","hentry"],"yoast_head":"\nOrigine du cacao - Chocorange<\/title>\n<meta name=\"description\" content=\"Chocorange Origine du cacao Felchlin Madagascar Swiss opus milk macadamia\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chocorange.ch\/en\/cacao-origin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Origine du cacao - Chocorange\" \/>\n<meta property=\"og:description\" content=\"Chocorange Origine du cacao Felchlin Madagascar Swiss opus milk macadamia\" \/>\n<meta property=\"og:url\" content=\"https:\/\/chocorange.ch\/en\/cacao-origin\/\" \/>\n<meta property=\"og:site_name\" content=\"Chocorange\" \/>\n<meta property=\"article:modified_time\" content=\"2026-06-17T05:59:03+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/chocorange.ch\\\/cacao-origin\\\/\",\"url\":\"https:\\\/\\\/chocorange.ch\\\/cacao-origin\\\/\",\"name\":\"Origine du cacao - 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