L'Aveline Chocolaterie

A smooth and creamy caramel spread, made with simple ingredients for a rich and indulgent treat. Ideal for flavoring coffee, adding a touch of sweetness to your crepes, spreading on bread or ice cream, or simply enjoying by the spoonful.

A generous trio of white, milk, and dark chocolate rocks. Spoon-shaped with roasted and caramelized almonds, these homemade bites combine crunch, melt-in-your-mouth texture, and intensity. A chocolate essential, made with care and simplicity.

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

A smooth and mellow Swiss white chocolate with the taste of whole milk and natural vanilla. Crafted with all the expertise of Maison Felchlin, it delights with its silky texture, perfect balance, and delicate sweetness, never overly sugary. A tender little pleasure to savor for no reason at all… or for all the right reasons. 100g slab

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

A refined Swiss milk chocolate, by Felchlin. With its melt-in-your-mouth texture and whole milk flavor, it reveals subtle notes of caramel and cocoa, all in a gentle, smooth finish. Its creamy sweetness melts delicately in the mouth, offering a truly pleasurable chocolate experience. A delicious and balanced chocolate, to be enjoyed at any time.

This hazelnut spread is built around hazelnuts, in several forms to play with textures and flavors. Some of the hazelnuts are roasted and then transformed into a smooth praline paste, while the rest are simply processed to retain a more rustic and aromatic character. These two expressions of hazelnut are then combined and blended with Felchlin's 65% Grenada dark chocolate, which brings depth, intensity, and balance. The mixture is then worked until a smooth yet vibrant, rich, and generous texture is achieved. The result is a spread where hazelnut remains at the heart, in all its complexity: at once meltingly smooth, natural, and utterly delicious. Ideal for morning toast or as part of a crêpe. This spread is packaged in a glass jar made in Switzerland by Müller + Krempel SA, weighing approximately 100g.

This chocolate bar is made with Felchlin Grenada 65% dark chocolate, which I combine with roasted pistachios to create a play of textures and flavors. Inside, some of the pistachios are finely ground to add a smooth texture and a more integrated flavor. On the outside, halved pistachios add crunch and dimension to each piece. The result is an intense and balanced bar, where the dark chocolate develops its full depth, supported by the slightly roasted sweetness of the pistachio. A simple, elegant treat full of character. The 100g plate.

A smooth and intensely melting spreadable caramel, handcrafted with simple and carefully selected ingredients. Rich and silky, it reveals the full depth of caramelized sugar. On warm French toast, in your latte macchiato, to accompany a sundae, or simply by the spoonful, each bite is a truly sweet moment. This delicious caramel is packaged in a glass jar made in Switzerland by Müller + Krempel SA and weighs 100g.

A slab of Grenada 65% dark chocolate from Felchlin with pieces of Montélimar nougat, for maximum crunch and indulgence. The 100g plate.

This chocolate bar combines the comforting richness of 38% Grenada milk chocolate with the sweetness of almonds. I temper the chocolate and then incorporate slivered almonds that I've roasted and caramelized myself, adding a touch of indulgence and a slightly crunchy texture directly to the bar. On the back, simply roasted almonds add even more crunch and character. The Grenada 38% is captivating with its roundness, its melt-in-your-mouth texture, and its beautiful cocoa notes, all while maintaining a true sweetness. It's a rich, elegant, and comforting milk chocolate that I particularly enjoy working with for its balance and lingering finish. Between the delicately roasted almonds, the subtle caramelized note and the melt-in-your-mouth chocolate, this slab offers a generous indulgence with plenty of texture and depth. The 100g plate.

This plaque is made with Felchlin Grenada 38% milk chocolate, into which I directly incorporate feuillantine to keep a crunchy texture throughout the plaque. The chocolate remains nice and round and melts in your mouth, while the feuillantine provides that crispy and light texture that makes each bite more lively and indulgent. The 100g plate.

A dark chocolate with character, elegant and balanced, crafted by the Swiss chocolatier Felchlin. With its fruity and slightly tangy notes, it offers a beautiful intensity without bitterness. A simple and authentic bar for lovers of fine dark chocolate. The 100g plate.

This pecan spread is entirely made in my workshop, without any ready-made base or industrial preparation. I simply start with pecans that I roast myself to bring out their deep, slightly buttery and very fragrant flavor. Once roasted, I work them for a long time to achieve a fine and expressive texture. I then add a praline paste, which I also make myself using pecans and caramel, to bring even more richness and indulgence. Everything is then slowly blended until a smooth, creamy, and generous paste is obtained, where each ingredient finds its place. A touch of fleur de sel from the Bex Mines, sourced from the Swiss saltworks, just enhances everything and balances the flavors, without ever dominating. It is a rich, sweet and intense spread, where the pecan remains at the center and expresses itself fully, from beginning to end. It is packaged in a glass jar made in Switzerland by Müller + Krempel SA, weighing approximately 100 g.