A Swiss Tempering

Teresa Sasse is the magician behind Puddin’ River Chocolates & Confections, and she’s been working on taking her candy-making prowess to the next level. Felchlin Switzerland is one of the world’s leading high-end producers of premium chocolate. Teresa was recently honored to visit their facility in Ibach, Switzerland, for a four-day Condirama Chocolate Seminar with renowned Corporate Pastry Chef Reinolf Mössl. Lucky for her customers, she’s back home and ready to put her creative inspiration into action!

Puddin’ River Chocolates is known for its luxurious blends of the finest European chocolates, and Felchlin is one of Teresa’s suppliers of Swiss chocolate through AUI Fine Foods. As a company, they are extraordinary.

“The chocolate is made with milk from cows grazed in the UNESCO Biosphere Entlebuch at the foot of the Alps, which is what makes it so rich and creamy,” Teresa explains. “We toured the farm and tasted the milk – it was phenomenal.” Felchlin has a passion for ensuring a high quality of life for all of their partners, from the cows who produce the milk, to their employees, customers, and stakeholders. “I was so impressed with the sustainability of their methods.”

The trip itinerary was full of fascinating educational sessions with hands-on training, facilities, Biosphere tours, exquisite meals, and more! “I learned how to take the current product and accelerate it with new recipes,” says Teresa.

She’s already working on adding the Amaretti Kirsch cream to her offerings, which takes two days to make and features chocolate-dipped cookies filled with baked mascarpone cream. Fruit-filled bars made with tempered white chocolate are another delightful addition she’s been making like crazy since arriving home — and get ready for a Puddin’ River version of the viral Dubai chocolate bars filled with green pistachio cream!

The knowledge and expertise Teresa gleaned from the trip are immeasurable. “I was like a sponge soaking it all up! We learned so many new techniques, with hands-on instruction. Everything has a protocol and procedure — they’re so detailed,” she says. She earned a certificate at the end of the seminar, and all 14 participants received a complete recipe book to take home.

Felchlin’s innovative creation of unique flavors and textures was a large part of the education piece. “That’s what’s so wonderful about chocolate — you could take one bean from one plantation and each chocolate maker will produce it differently and achieve an array of flavor profiles.”

Apart from the seminar, the group was treated to elegant meals every day, visits to a gourmet cheese shop and a local chocolatier, and plenty of opportunities to marvel at the beautiful countryside. The experience was rejuvenating for Teresa, and she is so grateful. “I have so many new ideas. It’s hard for me to sleep at night — I just want to be in my kitchen playing,” she says. Stop by Puddin’ River Chocolates and be among the first to try Teresa’s decadent new creations!

Puddin’ River Chocolates & Confections is located at 1438 South Ivy St. in Canby. To place an order, please give them a call at (503) 263-2626, visit the shop, or order online—shipping is available—on their website at www.puddinriverchocolates.com.