Swiss couverture chocolate manufacturer Max Felchlin AG recently engaged Malaysian pastry professionals in a tasting event aimed at showcasing the versatility and rich flavor profiles of its premium products. Founded in 1908 in Ibach-Schwyyz, Switzerland, Max Felchlin AG is known for producing high-grade couverture chocolate, which contains a higher percentage of cocoa butter compared to regular chocolate.
The event, held at W Kuala Lumpur, featured 12 handcrafted desserts created by Chef Gordon Galea, the company's regional technical and corporate pastry chef. The selection was presented to 76 pastry chefs and chocolatiers from five-star hotels, restaurants, and cafes across Malaysia. The tasting included a diverse range of items, such as Double Chocolate Tiramisu Mocha, Classic Cocoa Nibs Scone, Pandan Gianduja Choux Delight, and Bolivia Chocolate Frangipane Tartelette—each designed to demonstrate different applications of Felchlin’s couverture chocolates.
Chef Galea emphasized the importance of the origin story behind each chocolate, highlighting the connections from cocoa-growing communities to the finished product. “Every Felchlin chocolate tells the story of its origin,” he said, underscoring the company’s commitment to traceability and ethical sourcing.
Tony Loh, senior marketing manager of Pastry Pro Sdn Bhd, the Malaysian distributor of Felchlin products, explained that the event sought to inspire local pastry professionals by introducing them to world-class ingredients and sharing knowledge about premium chocolate craftsmanship. Loh pointed out that Felchlin sources cocoa beans directly from farmers rather than relying solely on commodity markets, which enhances the traceability of single-origin chocolates back to their specific farms.
The company also maintains traditional manufacturing practices, including a slow conching process lasting up to 72 hours. This extended technique helps reduce acidity and fully develops the chocolate’s flavor and smoothness, according to Loh.
Beyond supplying ingredients, Felchlin offers technical support, research and development assistance, recipe development, and training for its customers. As part of the program, the recipes featured during the tasting were provided to the attending chefs to encourage them to explore creative uses of couverture chocolate in their own pastry creations.
The event represents an effort to elevate Malaysia’s pastry scene through exposure to premium chocolate products and collaborative knowledge exchange, supporting the growth and innovation of local culinary professionals.