Felchlin Takes Chocolate Training to the Next Level in Malaysia
A Week of Knowledge Sharing, Product Expertise and Customer Engagement
In a special show of support for one of its longest-standing partners, Felchlin recently dedicated an entire week to Pastry Pro and its business partners in Malaysia.
Making this possible was Chef Gordon Galea, Felchlin's award-winning Regional Technical & Corporate Pastry Chef, who set aside valuable time to conduct a series of sales, product and application training sessions throughout the week.
The initiative marked the first time Felchlin has organised such an extensive programme exclusively around Pastry Pro and our business partners, reinforcing the strong partnership that has been built since the 1980s.
More importantly, the sessions provided an excellent opportunity to strengthen product knowledge, sharpen our sales approach and bring Felchlin's technical expertise directly to the Malaysian market.
Strengthening the Pastry Pro Sales Team
The programme began on 7 August 2026, with a full-day sales and marketing training session for Pastry Pro's internal team.
Team members from Sales, Marketing, Product, R&D, Procurement, Showroom and Online departments came together to gain a deeper understanding of the Felchlin portfolio.
Chef Gordon went beyond simply presenting product specifications. He shared the strengths and differentiating qualities of Felchlin chocolates, helping the team better understand what makes the brand stand apart in an increasingly competitive chocolate market.
The team also conducted comparative tastings involving selected SKUs from competing brands. This hands-on exercise allowed everyone to better appreciate the differences in flavour, texture and performance, while giving the sales team stronger product knowledge when communicating with customers.
Another important part of the session focused on customer objections.
Through a series of Q&A discussions, the team explored common questions and objections raised by customers and discussed how to address them with clear, consistent and professional responses.
The result was a more confident internal team with a stronger understanding of the brand, the products and how to communicate Felchlin's value to customers.
Bringing Technical Expertise to Chocolate Concierge
The following day, 8 August, Chef Gordon spent a full day with Chocolate Concierge, one of Pastry Pro's key Felchlin supporters.
The session focused on the creative application of Felchlin products alongside the ingredients carried by Chocolate Concierge.
Chef Gordon shared practical ideas and techniques for developing bonbons, including valuable tips on extending shelf life while maintaining the intended flavour profile and quality of the finished product.
For the team, this was an opportunity to explore how premium chocolate can be used creatively while addressing the practical challenges faced by professional chocolatiers.
The hands-on and application-focused nature of the session made the training particularly relevant to day-to-day production.
Preparing the Industry for Christmas
As the Christmas season approaches, Chef Gordon also spent time with pastry teams from EQ, Shangri-La, GravyBaby and Profound Pastry.
The focus shifted towards Christmas menu development, with Chef Gordon sharing recipes, concepts and ideas that could inspire the chefs' festive creations.
A total of seven Christmas recipes inspired by Chef Gordon's local expertise were shared with the participating chefs.
The sessions provided more than just ready-made recipes. They opened discussions around flavour combinations, product applications and ways to translate international pastry trends into creations that are relevant to the Malaysian market.
From Product Knowledge to Market Growth
Across the week, the common thread was clear: knowledge creates confidence, and confidence helps drive better product adoption.
For Pastry Pro, having direct access to Felchlin's technical expertise provides our teams and business partners with a stronger foundation to communicate the brand's value, demonstrate its applications and support customers more effectively.
For our customers and business partners, these sessions provide an opportunity to learn directly from an international pastry expert while gaining practical knowledge that can be applied in their own kitchens and businesses.
This is exactly the kind of partnership Pastry Pro aims to build — one that goes beyond supplying products and creates knowledge, technical support and genuine value for the market.
A Partnership That Continues to Grow
The overwhelmingly positive feedback from the participants reflects the value of bringing Felchlin's expertise directly to Malaysia.
Pastry Pro would like to extend our sincere appreciation to Felchlin and Chef Gordon for their time, knowledge and continued support.
With a partnership that has continued for decades, this latest initiative is another important step in strengthening Felchlin's presence and awareness in Malaysia.
And with more opportunities for technical sharing, product education and customer engagement ahead, we look forward to turning this momentum into even greater awareness, confidence and growth for Felchlin in the Malaysian market.
A Taste of Swiss Chocolate Excellence: Felchlin Hi-Tea 2026
12 Creations. 70+ Industry Professionals. One Afternoon of Chocolate Inspiration.
On 6 August 2026, Pastry Pro brought the Malaysian pastry community together for an exclusive afternoon of chocolate, creativity and knowledge at The Living Room, W Kuala Lumpur.
More than 70 guests from across Malaysia — including executive chefs, pastry chefs, chocolatiers, purchasing teams, general managers, café owners and F&B business owners — gathered for Felchlin Hi-Tea 2026, an immersive showcase of one of Switzerland's renowned premium couverture chocolate brands.
The event was designed to be more than a product presentation. It was an opportunity for industry professionals to taste, discover and experience what Felchlin chocolate can bring to modern pastry and dessert creations.
12 Creations, Endless Possibilities
The highlight of the afternoon was a spectacular showcase of 12 handcrafted creations by Chef Gordon Galea, Felchlin's award-winning Regional Technical & Corporate Pastry Chef.
From the rich Double Chocolate Tiramisu Mocha and elegant Bolivia Chocolate Frangipane Tartelette, to the tropical Pineapple Ginger Cloud and locally inspired Pandan Gianduja Choux Delight, each creation demonstrated a different expression of Felchlin chocolate.
The selection also showcased how premium couverture can work across a wide range of applications — from cakes and entremets to choux, scones, spreads and plated-style desserts.
For the guests, it was not simply about tasting 12 desserts. It was an opportunity to discover new flavour combinations, application ideas and possibilities that could inspire their own menus and creations.
From Cocoa Origins to the Finished Creation
Chef Gordon also brought guests deeper into the world of chocolate through technical sharing and sensory experiences.
Guests explored how cocoa origin, variety and post-harvest processing can influence the aroma, acidity, bitterness and complexity of chocolate. This provided a different perspective on couverture chocolate — moving beyond percentage and colour to understanding the character behind each chocolate.
The session also covered chocolate handling, flavour pairing, application techniques and emerging pastry trends, giving professional chefs practical knowledge that could be brought back into their own kitchens.
Where Professionals Connect and Ideas Begin
One of the most valuable aspects of Felchlin Hi-Tea was the opportunity for professionals from different areas of the F&B industry to come together.
From chefs and chocolatiers to purchasing professionals, hotel representatives and business owners, the event created a space for the industry to exchange ideas, discover new products and explore potential collaborations.
It was also a reflection of Pastry Pro's continuing commitment to bringing international culinary expertise and premium ingredients closer to Malaysia's professional food industry.
And This Is Only the Beginning
The success of Felchlin Hi-Tea 2026 demonstrated the appetite within Malaysia's pastry community for more than just products — there is a growing demand for knowledge, inspiration, technical expertise and meaningful industry experiences.
For Pastry Pro, events like this are an opportunity to create that connection.
The response from our guests has encouraged us to look beyond the traditional product showcase and create experiences that bring together great ingredients, great chefs and great ideas.
Felchlin Hi-Tea 2026 may have concluded, but the inspiration from those 12 creations continues. And for those who joined us this time, there is plenty more to look forward to. This is only the beginning of what Pastry Pro has in store for the pastry community.