Everything you need to know about the chocolate creations from Läckerli Huus.
The cocoa used by Läckerli Huus comes from the world’s best growing regions. The Grand Cru line, for example, uses the highest quality Columbian cocoa. We do not process the cocoa beans into chocolate ourselves, but instead get the so-called couverture from our Swiss partner Max Felchlin AG in Schwyz. The supplier’s purchasing policy is tailored to the high quality standards and ethical principles of Läckerli Huus. For Felchlin, the notion of sustainability means working with due regard for people and the environment and they have implemented a cocoa charter to enforce this.
Only carefully selected, fresh and high-quality raw ingredients are good enough for our tempting creations. We do not use any flavour enhancers or preservatives. The Läckerli Huus pralinés, truffles and chocolate bars are freshly and exclusively manufactured in our own factory in Frenkendorf (Basel Country). Whenever possible we obtain the raw ingredients from Switzerland.
Our fresh pralinés and truffles are lovingly made by hand. Quality and indulgence are the primary goal. We offer an impressive range from popular classics to extravagant innovations. Our creations are carefully manufactured, lovingly embellished and decorated by hand, which gives them a personal note.
Unlike other kinds of chocolate, dark chocolate does not contain any milk powder. The higher the cocoa share (%) compared with the amount of sugar, the darker and more bitter the chocolate.
As well as cocoa mass, cocoa butter and sugar, milk powder is also required for milk chocolate. The milk chocolate used by Läckerli Huus gets its unique taste from the high-quality Swiss milk.
The basis of blonde chocolate is the same as white chocolate, but caramelised milk powder is added to the chocolate to give it a warm, blonde colour. During the conching process, the specific flavour is allowed to develop perfectly and rounds off the taste.
The basis of Ruby chocolate is similar to that of milk chocolate with the difference that a special ruby cocoa bean is used. This naturally creates a pink chocolate with a fruity taste – without the addition of any colourings or flavourings.
White chocolate does not contain any cocoa but rather the derived cocoa butter along with milk powder and sugar.
Couverture (from the French word “couvert” meaning “covered”) describes a basic chocolate mass with a slightly higher percentage of cocoa butter, which is used for coating. Extra cocoa butter is added to refine the taste and consistency. Läckerli Huus uses couverture as a chocolate coating for Läckerli, wafers and other chocolate specialities, as well as for making pralinés, truffles and chocolate bars .
Ganache is a mass of couverture and cream that is used at Läckerli Huus for filling chocolate bars, pralinés and truffles. It can be made from white, dark or milk chocolate and refined, for example, with Marc de Champagne or liquid caramel.
Gianduja is a nut mass made from roasted and ground almonds or hazelnuts mixed with liquid couverture and icing sugar. Gianduja is used at Läckerli Huus as a filling for pralinés and chocolate bars.
Only round or spherical pralinés can be called truffles. All other forms are referred to as pralinés.
