Page 14 - Pastry & Baking Magazine

For more information visit
or contact
Swiss American Imports, LLC in Miami, Phone (800) 444-0676
This fine flavoured cacao originates in the northwest of Madagascar. The exact source is the
catchment area of the river Sambirano, which flows into the Mozambique Channel. Maryse Eliette
is responsible for the majority of imported cacao by Felchlin Switzerland from this region. She is the
supervisor of the organisation “Mevosa”, an alliance of approximately 50 small cacao farmers.
At Felchlin Switzerland this fruity cacao is further processed in the traditional longitudinal conche
for 72 hours. Grand Cru Madagascar – a unique chocolate with the exceptional aromas of roasted
hazelnuts and forest berries.
Grand Cru
Madagascar 64% – 72h
Grand Cru couverture made of noble cacao from Sambirano, Madagascar