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Must-try: The 45% milk chocolate „ENTLEBUCH“.
Enjoy a taste of Switzerland: Entlebuch milk chocolate || You know I'm a big fan of high-quality chocolate and therefore always on the lookout for new products that impress in terms of quality, taste, and enjoyment. Recently, during my numerous online food searches, I came across the Swiss milk chocolate „ENTLEBUCH“ discovered.
Until then, I primarily associated the name Entlebuch with the region of the same name in central Switzerland, known for some of its excellent Swiss mountain hay milk. My curiosity was piqued, and I wanted to learn more about the chocolate that had earned the prestigious title "ENTLEBUCH": what makes it so special, how is it produced, and what components make it so unique?
Discover Entlebuch: Bolivian wild cacao and Entlebuch mountain hay milk
Entlebuch's 45% milk chocolate is not just any chocolate. Made for those who enjoy indulging and value not only pleasure but also the highest quality, Entlebuch uses only the very best ingredients: rare Bolivian wild cacao, meticulously refined by the Swiss manufacturer "Felchlin," and premium Entlebuch mountain hay milk, processed exclusively for Entlebuch into the finest milk powder. The particularly gentle and time-intensive production process also plays a crucial role. Every single component is essential for the perfect result.
Two individually wrapped, gold-wrapped 50-gram bars of milk chocolate await you.
ENTLEBUCHER MOUNTAIN HAY MILK:
In Entlebuch, local farming families produce hay milk according to time-honored traditions. This is milk from cows that graze exclusively on fresh pasture grass in the summer and are fed sun-dried hay in the winter. Hay milk farming is the most traditional form of milk production and offers the animals a selection of nearly 1,000 different grasses and herbs, as well as fresh hay. This excellent nutrition and animal husbandry is clearly reflected in the taste and quality of the milk. The freshly harvested mountain hay milk is not homogenized, but rather processed into milk powder using a particularly gentle method for ENTLEBUCH and used to make their chocolate. Incidentally, ENTLEBUCH chocolate owes its name to this exceptional mountain hay milk. The makers are convinced that the mountain hay milk is just as essential to the chocolate's smoothness and melt-in-the-mouth texture as the fine wild cacao from Bolivia.
WILD COCOA „CRIOLLO AMAZONICO“:
The very rare wild cacao "Criollo Amazonico," used for ENTLEBUCH chocolate, comes from the Amazon lowlands of Bolivia. There, in the natural environment of the rainforest, the cacao trees have grown for millennia without ever having been touched or cultivated by humans in any way. Only the Chimane indigenous people living there know the exact location of the ENTLEBUCH cacao trees. They harvest the ripe cacao pods and then carefully ferment the cacao beans on site. After drying, they are delivered to the Swiss chocolate factory Felchlin.
Rare Bolivian wild cacao is used for Entlebuch.
SSWISS CHOCOLATE MANUFACTORY FELCHLIN:
„Felchlin is a Swiss chocolate manufacturer, renowned for over 100 years as one of Felchlin's leading companies in the production of exquisite chocolate. For Entlebuch, Felchlin produces Entlebuch chocolate from processed wild cocoa and mountain hay milk. The chocolate mass is conched for 60 hours in a Swiss longitudinal conche (the machine used to refine the chocolate) that is over 100 years old, resulting in perfect Entlebuch milk chocolate. Felchlin's employees continuously ensure the correct temperature and ideal conditions for the liquid chocolate. Thus, the historical conching process, the expertise of the manufactory's employees, and the select ingredients all contribute to a perfect final product.
THE PLACE OF ENLEBUCH:
The Entlebuch region, covering almost 400 square kilometers in the heart of Switzerland, is home to 17,000 inhabitants along with six other municipalities. It is characterized by breathtaking moorlands, pre-alpine karst areas (stony soils), and seemingly endless greenery – meadows that have been traditionally and sustainably cultivated by local farmers for generations. Since 2001, Entlebuch has also been Switzerland's first UNESCO-recognized biosphere reserve. And recently, it has also become the namesake of a premium milk chocolate. 🙂
(from left): Richard Freiherr von Rheinbaben (Honorary Consul of Bolivia for Bavaria and Baden-Württemberg), Florian Hammerstein (Original Food GmbH) and Helmut Gote
Enjoy Entlebuch (properly)
As with any food, there's a right "how" to tasting gourmet treats. That's why I'm giving you a few tips on how to best enjoy this fine chocolate. Once you've removed your Entlebuch milk chocolate from its gold foil, you should make sure you taste it at the ideal temperature, i.e., between 20 and 22 degrees Celsius.At "colder" temperatures, the ideal melt on the palate and the harmonious balance of the individual components are lost; at higher temperatures, your chocolate melts and develops a whitish film on the surface when it hardens again – completely harmless to health, as it is only the fat from the cocoa butter migrating from the inside to the outside of the chocolate.
Furthermore, take your time to savor and get to know your Entlebuch chocolate, paying attention not only to the unique taste on your palate, but also to the perfect snap that your bar makes when you break and then bite into it. Once it's in your mouth, you can then enjoy the wonderfully fine and smooth melt of the milk chocolate on your tongue and palate.
(Even though you probably all know this already, let me reiterate that your chocolate doesn't belong in the refrigerator. Ideally, you also shouldn't enjoy chocolate after a heavy or overly spicy meal.)
Compared to other milk chocolates, there is a noticeable difference in the melt and aftertaste – try it yourself!
Also try: Buy Entlebuch milk chocolate
I know, I know – simply reading about it won't bring you any of the delicious Entlebuch chocolates. But don't worry, you can get your hands on them quite easily.
Just look in ONLINE SHOP OF ENTLEBUCH Simply select the number of bars you want, enter your details and your Swiss milk chocolate will be on its way to you.
(Want to learn more about the origin of Entlebuch chocolate and the initial mission to produce good chocolate? – Click through to find out more...) Website of ENTLEBUCH and read more about Swiss mountain hay milk, the Felchlin chocolate factory and the rare wild cocoa "Criollo Amazonico" from Bolivia.)
I hope you enjoy browsing, ordering, and of course, enjoying your meal!
+++ This article was created in cooperation with Original Food GmbH. Thank you! +++
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Pictures:
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- Must-try: The 45% milk chocolate „ENTLEBUCH“.
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- Two individually wrapped, gold-wrapped 50-gram bars of milk chocolate await you.
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- (from left): Richard Freiherr von Rheinbaben (Honorary Consul of Bolivia for Bavaria and Baden-Württemberg), Florian Hammerstein (Original Food GmbH) and Helmut Gote
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- Look forward to a smooth melt and a particularly aromatic taste.
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- Compared to other milk chocolates, a clear difference in melting texture and aftertaste is noticeable.
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