Couverture from Felchlin Excels at the 2017 Academy of Chocolate ...

Couverture from Felchlin Excels at the 2017 Academy of Chocolate Awards Couverture from premier Swiss Chocolatier Felchlin excelled at the recent Academy of Chocolate Awards. Entrants are judged by chocolate experts, buyers, pastry chefs, food professionals and food journalists, overseen by award winning pastry chef and consultant Sarah Hartnett. From the record-breaking 900 entrants that the Academy received from across the world, Felchlin’s Maracaibo 65% was used in four of the nine chocolates that achieved a prestigious Gold Award. Opus Blanc 35% and Milk 38%, Cru Sauvage Bolivia Milk 38% and Dark 68%, Maracaibo Criolait 38%, Madagascar 64% and Grenada 65% all from Felchlin also featured in the winning entries. Congratulations to all chocolatiers using Felchlin for their winning entries. Fifth Dimension Chocolates won silver for their Mint & Miso chocolate which is created with Felchlin’s Cru Sauvage Milk 38% and Cru Sauvage Dark Chocolate 68%. Berries, based in the Isle of Man, won a total of five awards – all using Felchlin couvertures - including Maracaibo 65% and Opus Milk 38% and Opus Blanc 35%. Winchester Cocoa Company were also successful winning three silver awards - again using all Felchlin couvertures – Maracaibo Criolait 38%, Maracaibo 65% and Madagascar 64%. Chocolate by Miss Witt won silver for her Prune and Armagnac Chocolate and two bronzes for Coffee Chocolate and Ana Chocolate. Limewood Hotel was awarded two bronzes for their Spiced Maracaibo Grand Cru. Dunnings were awarded a gold for their Caramelised Salty Liquorice & Tarragon, two silvers for their Tonka Bean & Coffee and Pistachio Marzipan & Cardamom and a bronze for their Piedmont Hazelnut & Brown Butter. An excellent achievement, created exclusively from the following Felchlin couvertures Cru Sauvage Bolivia 68%, Maracaibo 38% and 65%, Opus Lait 38% and Edelweiss 36%. For more information on Felchlin couverture, please contact Town & Country Fine Foods on 0845 672 8000.

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