Swiss chocolate manufacturer for couvertures, semi-finished products and confectionery fillings for trade customers

Max Felchlin AG

Ibach (Schwyz), SwitzerlandNew on Amplifa

1908Founded

around 190Employees

1 siteIbach (Schwyz), Switzerland

2.500 t/Jahr (Stand 2006)Production volume

over 40 countriesCountries served

About Felchlin Switzerland

Max Felchlin AG, headquartered in Ibach (municipality of Schwyz), is a Swiss chocolate manufacturer and niche producer of fine chocolate, semi-finished products, baking masses and confectionery fillings. The company processes fine-flavour Criollo and Trinitario cocoa from defined origin regions, purchases the beans directly on site, and processes them entirely at its Ibach-Schwyz location, from its own cocoa roasting facility to the finished couverture. The product range includes couvertures (including Grand Cru), ready-to-use OSA fillings based on couvertures, nuts and fruit powder, as well as bake-stable baking specialities such as Chocolini, Bâtons and Bâtuja. Customers are confectioneries, bakeries, chocolatiers, gastronomy businesses and producers in Switzerland and abroad; the largest export markets are the USA and Japan, with supply via distribution partners to over 40 countries. Various fine chocolate manufacturers have their products contract-manufactured by Felchlin. In addition, the company offers courses and seminars in its Condirama training centre, recipe creations and technical support for business customers, as well as its own freight forwarding service with a cooling cell.

Site: Ibach (Schwyz)
Processes: Training courses and seminars (Condirama), Recipe creations, Technical support for business customers, Contract production for other fine chocolate manufacturers, Freight forwarding service with cooling cell
Materials: Fine-flavour Criollo and Trinitario cocoa, Cocoa beans from countries of origin, Milk from the Entlebuch, Selected almonds and hazelnuts, Pure fruit powder
Certificates: IG Bio (membership)
Founded: 1908
Employees: around 190 (website)
Industries: Confectioneries, Bakeries, Chocolatiers, Gastronomy, Chocolate manufacturers (contract production), Producers (B2B)

01
Direct purchase of fine-flavour cocoa in the origin regions
02
Cocoa roasting facility
03
Processing into couvertures and semi-finished products
04
Production of fillings and baking masses
05
Distribution via own freight forwarding service and distribution partners

Raw Materials and Processing

Edelkakao

Fine-flavour Criollo and Trinitario cocoa

More aromatic, lower-yield cocoa varieties from defined origin regions for the Grand Cru couvertures.

Cacao

Cocoa beans from countries of origin

Beans purchased directly on site and processed in the company's own roasting facility in Ibach.

Milch

Milk from the Entlebuch

For the Grand Cru Opus Lait de Terroir line, only milk from the Entlebuch Biosphere Reserve is used.

Nüsse

Selected almonds and hazelnuts

Raw materials for ready-to-use baking masses and OSA fillings.

Fruchtpulver

Pure fruit powder

Natural ingredient of the OSA fillings.

Site

Ibach (Schwyz)

Production, administration, development, Condirama training centre, factory shop, freight forwarding service with

Materials: Fine-flavour cocoa, milk, nuts, fruit powder

Cocoa roasting facility
Production line for white couvertures
Casting and decorating systems
Freight forwarding service with cooling cell and warming room

Products

**Grand Cru Couverture Maracaibo Clasificado 65%**Bean-to-bar · Fine chocolate

**Rondos milk couverture**Couverture · Semi-finished product

**Pralinosa**Confectionery filling · Praliné/Nougat

**Choco Pain Praliné filling**Filling · Bakery

Inside the production

Liquid couverture being poured into a casting mould

Industries

ConfectioneriesBakeriesChocolatiersGastronomyChocolate manufacturers (contract production)Producers (B2B)

Additional services

Training courses and seminars (Condirama)Recipe creationsTechnical support for business customersContract production for other fine chocolate manufacturersFreight forwarding service with cooling cell

Reference customers

Sprüngli

Quality

Felchlin produces its fine chocolate entirely at its own site in Ibach-Schwyz and relies on careful processing of the cocoa beans according to traditional Swiss craftsmanship. Direct cooperation with the cocoa farmers and self-imposed guidelines that exceed common Fairtrade standards ensure raw material quality and sustainability.

Evidence	Ibach (Schwyz)
IG Bio (membership)

History

1908
Max Felchlin starts a honey trade business in Schwyz
1913
Renamed Honigzentrale Schwyz
1920er
First manufactory; expansion into own chocolate production; 1928 relocation to Seewen (Liebwylen)
1937
Development of the Pralinosa praliné mixture
1940er
Production of Sowieso (pudding powder/milk powder) during the Second World War
1962
Leadership handed over to Max Felchlin jr.
1974
Conversion into a public limited company (Aktiengesellschaft); new production facility in Ibach
1980
First exports to Japan and the USA
1988
Launch of the company's own training courses for pâtissiers and business customers
1990/1991
Succession arrangement; Christian Aschwanden becomes managing director
1999
Introduction of the term Grand Cru as the first Swiss chocolate manufacturer
2000
New production facility in Ibach
2004
Grand Cru Maracaibo Clasificado 65% awarded as world's best chocolate
2008
100th anniversary; book by Paul Imhof
2014
Completion of the new cocoa roasting facility
2018
Relocation of the entire company to the new building complex in Ibach
2023
Thomas Truttmann takes over the group management from Christian Aschwanden
2025
Opening of additional building complexes with production facilities, freight forwarding service and cooling cell; Swiss Ethics Award for the project 'Healthcare in the cocoa origin'
2026
Commissioning of a new production line for white couvertures