Page 19 - Pastry & Baking Magazine

Northwestern Region
The Peterson Co.
Auburn, WA 98002
Toll Free: (800) 735-0313
Fax: (253) 833-7945
Northeastern Region
Swiss Chalet Fine Foods
Lakewood, NJ 08701
Toll Free: (800) 347-9477
Fax: (305) 592-1651
Harvest Mountain Foods, Inc.
Colorado Spring, CO 80907
Phone: (719) 532-1115
Fax: (719) 532-1116
For more information contact
or your local Felchlin distributor:
Central Region
Midwest Imports Ltd
Hillside, IL 60162-2001
Toll Free: (800) 621-3372
Fax: (708) 236-3100
Southeastern Region
Swiss Chalet Fine Foods
Miami, FL 33178-2016
Toll Free: (800) 347-9477
Fax: (305) 592-1651
Puerto Rico
Caribe Fine Foods
San Juan, Puerto Rico 00922-0585
Phone: (787) 273-8237
Fax: (787) 273-8237
Washington D.C. / Maryland
Caldwell Food Group
Washington, DC 20020
Phone: (202) 610-1335
Fax: (202) 610-1370
Central southwestern Region
Swiss Chalet Fine Foods
Houston, TX 77008-6030
Toll Free: (800) 347-9477
Fax: (713) 868-1172
King Food Service
Waipahu, Hawaii 96797
Phone: (808) 671-5464
Fax: (808) 676-8888
Atlantic City, NJ
Samian Sales
Morganville, NJ 07751
Phone: (732) 972-7540
Fax: (732) 536-4622
Southwestern Region
Swiss Chalet Fine Foods West
Santa Fe Springs, CA 90670-2639
Toll Free: (800) 347-9477
Fax: (562) 946-6068
Spread the couverture evenly over the Felchlin
mm star patterned moulding form.
Place the Felchlin 2 mm stencil once
again over the couverture stars, making
sure it fits exactly.
Place the almond sliver mix onto the
couverture star bases, overfilling the
Felchlin 4 mm form, retain the star shape.
Place the different sized stars on top of
each other to create a tree.
Place the Gianduja sticks in the middle of
each star and lightly press.
Place the Felchlin 4 mm stencil over the
Felchlin 2 mm stencil.
Cool in the refrigerator for 10 minutes.
Place the tree on a Tango praline at the
bottom (trunk) and decorate the top
using a star made of couverture.
Remove the Felchlin 2 mm silicon star stencil.
Prepare the almond sliver mix as instructed
by the recipe.
Loosen the 4 mm stencil and carefully take
out the chocolate stars.
Gently dust the whole tree with icing sugar.