L'Aveline Chocolaterie

This spread is built entirely around the hazelnut, used in several forms to play with textures and flavours. Some of the hazelnuts are roasted and turned into a smooth praline paste, while the rest are worked more simply, keeping a rawer, more aromatic character. These two expressions of hazelnut are then blended with Felchlin Grenada 65% dark chocolate, which brings depth, intensity and balance. Everything is worked until the texture is smooth yet lively, rich and generous. The result is a spread where the hazelnut stays centre stage in all its complexity: melting, natural and deeply indulgent. Perfect on morning toast or for a crêpe party. The spread comes in a glass jar made in Switzerland by Müller + Krempel SA, weighing around 60 g.

A dark chocolate with real character, elegant and well-balanced, crafted by the Swiss house Felchlin. With fruity, slightly tangy notes, it delivers rich intensity without bitterness. A simple, authentic bar for lovers of good dark chocolate. 100g bar.

This bar of Edelweiss 36% white chocolate is made by hand in my workshop, in small batches. The chocolate is tempered by hand and gently poured, with crispy caramelised puffed rice stirred right into the bar and sprinkled on top for even more crunch. With its gentle notes of whole milk and natural vanilla, this white chocolate stays balanced and not too sweet, a world away from industrial white chocolates that are often loaded with sugar. Every piece brings together the melting softness of white chocolate and a genuinely crunchy, lightly caramelised texture. A comforting, generous and utterly indulgent bar.

A melt-in-the-mouth 65% dark chocolate bar: ground caramelised hazelnuts bring sweetness and richness, while whole roasted hazelnuts on top add an irresistible crunch. Well worth a taste.

A smooth, gentle Swiss white chocolate with notes of whole milk and natural vanilla. Crafted with all the expertise of the Felchlin house, it charms with its silky texture, balance and sweetness, never overly sugary. A tender little pleasure, to enjoy for no reason at all… or for every good reason. 100g bar

This hazelnut spread is built around the hazelnut itself, used in several forms to play with textures and flavors. Some hazelnuts are roasted and turned into a smooth praline paste, while others are kept more raw and aromatic. These two hazelnut expressions are then blended with Felchlin's 65% Grenada dark chocolate, which brings depth, intensity and balance. The mixture is worked until smooth yet lively, rich and generous. The result is a spread where hazelnut remains at the heart, in all its complexity: melting, natural and deeply indulgent. Perfect for morning toast or a crepe party. This spread is packaged in a glass jar made in Switzerland by Müller + Krempel SA, weighing around 100g.

This pecan spread is made entirely in my workshop, without any ready-made base or industrial preparation. I start simply with pecans, which I roast myself to bring out their deep, slightly buttery and very aromatic flavor. Once roasted, I work them for a long time to achieve a fine, expressive texture. I then add a praline mass, also homemade from pecans and caramel, to bring even more roundness and indulgence. Everything is then slowly blended until the paste is smooth, creamy and generous, with every ingredient in its rightful place. A touch of fleur de sel from the Bex Mines, from the Swiss Salines, just lifts the whole and balances the flavors, without ever overpowering them. This is a rich, smooth yet intense spread, where the pecan remains at the heart and fully expresses itself from start to finish. It comes in a glass jar made in Switzerland by Müller + Krempel SA, weighing about 100 g.

A smooth, intensely melting caramel spread, artisanally prepared with simple, carefully selected ingredients. Rich and silky, it reveals the full depth of caramelized sugar. On warm French toast, in your latte macchiato, alongside a scoop of ice cream, or simply by the spoonful, every bite is a true moment of sweetness. This delicious caramel comes in a glass jar made in Switzerland by Müller + Krempel SA and weighs 100g.

This bar is made with Felchlin's Grenada 38% milk chocolate, into which I mix crispy feuillantine directly, keeping a satisfying crunch throughout the whole bar. The chocolate stays smooth and melting, while the feuillantine adds a light, crispy texture that makes every bite livelier and more indulgent. The bar weighs 100g.

A refined Swiss milk chocolate by Felchlin. With its melt-in-the-mouth texture and full-milk flavor, it reveals subtle notes of caramel and cocoa, all in gentle sweetness. Its creamy softness melts delicately on the tongue for a true moment of chocolate pleasure. A generous, well-balanced chocolate to enjoy any time of day.

This bar is made from Felchlin's Grenada 65% dark chocolate, paired with roasted pistachios for a play of textures and flavours. Inside, some of the pistachios are finely ground to bring smoothness and a more integrated taste. On the outside, pistachio halves add crunch and texture to every bite. The result is an intense, balanced bar where the dark chocolate reveals its full depth, complemented by the lightly toasted sweetness of the pistachio. A simple, elegant treat full of character. Bar weighs 100g.

A smooth, meltingly rich caramel spread, made by hand from simple, carefully chosen ingredients. Deep and silky, it brings out the full character of caramelised sugar. In this fleur de sel version, a delicate touch of salt from the Swiss Alps, harvested at the Bex Salt Mines, lifts the sweetness of the caramel and creates a subtle balance between mellowness and bite. On warm French toast, in your latte macchiato, alongside a scoop of ice cream or simply by the spoonful, every mouthful is a moment of pure pleasure. This caramel comes in a glass jar made in Switzerland by Müller + Krempel SA and weighs approximately 100 g.

A generous trio of white, milk and dark chocolate rocks. Hand-shaped with roasted, caramelized almonds, these homemade bites combine crunch, meltiness and intensity. A chocolate classic, made with care and simplicity.

This pecan spread is made entirely in my workshop, with no ready-made base and nothing industrial. I start simply with pecans that I roast myself to bring out their deep, slightly buttery and very fragrant flavour. Once roasted, I grind them at length to reach a fine, expressive texture. Then I add a praline paste I also make myself, from pecans and caramel, to bring even more roundness and indulgence. Everything is blended slowly until the spread is perfectly smooth, creamy and generous, with each ingredient finding its place. A touch of fleur de sel from the Bex salt mines, produced by the Swiss Salt Works, simply lifts the whole and balances the flavours without ever taking over. The result is a spread that is rich, mellow and intense all at once, with the pecan at the centre, fully expressed from first bite to last. It comes in a glass jar made in Switzerland by Müller + Krempel SA, holding around 60 g.

Whole hazelnuts, carefully roasted and hand-caramelized, then coated in a rich, melting milk chocolate and dusted with a blend of cocoa powder and icing sugar. An irresistible treat, both crunchy and creamy.

This bar brings together the comforting character of Grenada 38% milk chocolate and the gentle sweetness of almond. I temper the chocolate, then fold in almond pieces that I roast and caramelise myself, for an indulgent, lightly crunchy touch right inside the bar. On the back, simply roasted almonds add even more crunch and character. Grenada 38% wins you over with its roundness, its melting texture and its lovely cocoa notes, while keeping a genuine sweetness. It is a milk chocolate full of flavour, elegant and comforting, and one I particularly enjoy working with for its balance and long finish. Between the delicately roasted almonds, the fine caramel note and the melting chocolate, this bar offers a generous treat with plenty of texture and depth.

A 65% dark chocolate bar (Grenada) from Felchlin, with Montélimar nougat pieces for maximum crunch and indulgence. The bar weighs 100g.

Whole almonds, carefully roasted and caramelized by hand, then coated in melting Swiss dark chocolate and lightly dusted with cocoa. A crunchy, refined treat with a lovely balance of sweetness, bitterness and intensity. A chocolatey pleasure to enjoy any time.