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We just finished off a weeklong training here at AUI headquarters to familiarize ourselves with our new Felchlin products. There were long days of couverture tasting, technical chocolate talk, and inspirational recipe demonstrations. As they say, it’s a tough job, but somebody’s got to do it.
My previous job as a chocolatier was another “tough job” that had quite a few perks. I loved everything about it, from developing new recipes to helping out customers and tying ribbons on boxes. The only drawback to working both FOH and BOH was dealing with haters—particularly the milk and white chocolate snobs. “I know I won’t like it,” or “I only like dark chocolate,” they’d say, refusing a sample of a creamy milk chocolate bonbon. “It’s too sweet for my palette. It’ll hurt my teeth.” #humblebrag
What I told the haters back then, and of course what so many of you professional chefs already know, is that high quality milk and white chocolates are about so much more than just sweetness. And the Grand Cru couvertures that we tasted at our training had one extra special component that takes Felchlin milk and white couvertures to the next level: meadow milk.
Just the sound of the words makes me happy. Meadow milk.
The Entlebuch Biosphere Reserve
You see, the milk powder used to make Felchlin’s Grand Cru Opus couvertures comes from the happiest cows in Switzerland. All spring and summer, the cows graze free-range at the foot of the Alps on the most picturesque rolling hills. It’s called the Entlebuch Biosphere Reserve, and it features 400 square kilometers of land protected for its certifiably stunning natural beauty. And that’s where these cows hang out all day. Before the weather turns too cold for cows, the natural grasses, herbs, and flowers of the Entlebuch meadows are cut and dried for them to eat throughout the winter.
Cows grazing in the meadows of Entlebuch
While the cows are cared for using old fashioned farming traditions, the milk itself is processed using the latest technology. The process gently pasteurizes and dries the milk at the lowest possible temperature to preserve the milk’s unique flavor profile. And that, dear readers, is the sweet, flavorful Swiss milk powder that Felchlin adds to their exquisite Grand Cru cacao blends. And, they use about twice as much milk fat as their competitors-- 7.4% in the Opus Lait and 8.1% in the Opus Blanc. Not exactly a waxy drug store Easter bunny.
Meadow milk
I’ll admit, when I first saw the meadow milk portion of Felchlin’s presentation, I thought it was just marketing talk. But, when we tasted the Opus Blanc and Opus Lait, I became a true believer. The white couverture had layers of flavor, with notes of honeysuckle, almond, and grassy cream. The milk couverture had a strong dairy presence at the front, followed by hints of pear, hazelnut, and a creamy caramel finish. It’s like tasting Switzerland!
Flavor wheels for Opus Blanc 35% and Opus Lait 38%
But, I know you need to taste it to believe it. The good news is, we’re getting ready to announce a series of Felchlin events across the country where you can taste for yourself what makes Felchlin Grand Cru couvertures so special. We’ll be touring 20 cities with Felchlin’s incredibly talented team of pastry chefs, and we’re probably coming to a city near you! Watch for those dates and details sometime in May.
Opus Entlebuch Entremet uses the exquisite Opus Lait couverture
If you’re already a believer in the beauty of milk and white chocolate, you’re in for a treat. The Opus Lait mousse in this new entremet recipe is a wonderful way to highlight the natural flavors and subtle sweetness of the couverture. It’s a perfect addition to your springtime pastry case or buffet. Or, try a simple bar or mendiants for retail or hotel amenities. Think of those cows munching away on sweet meadow grasses while you’re mixing up your mousse or mendiants.
Whether you’re a lover or a hater, we want to see your milk and white chocolate creations! Share pictures with us by emailing PastryTeam@auifinefoods.com, or use #auifinefoods on Facebook, Instagram, and Twitter. And watch for our Felchlin event dates, coming soon!
About the Author
Carolyn Crow is an experienced pastry chef and chocolatier who has traded in emulsifying ganaches for organizing events and tradeshows as AUI’s Event Manager. Even with a Pastry Arts degree (CIA) and an English Literature degree (University of Maryland), Carolyn still believes the best dessert is a brownie sundae and the best book is anything with Harry Potter.