The LINDT Difference
The pursuit of chocolate perfection can only be fulfilled when passion, art and expertise are perfectly combined with the artisanal skill of the LINDT Master Chocolatier. The dedication of the LINDT Master Chocolatiers who are truly masters of their craft, draws from over 165 years of experience and knowledge to refine every stage of the chocolate making process.
The finest cocoa
The story of LINDT begins with the bean. Handpicked from the finest plantations around the world in Ecuador, Madagascar, Ghana and the Caribbean Islands, LINDT chocolate contains the very best cocoa beans on the planet, Criollo and Trinitario.
The LINDT Maîtres Chocolatiers have developed a special process to roast the individual beans to optimum flavor which they then blend to perfection, producing the fine flavour so synonymous with LINDT chocolate. They are ground in several steps to fine particles that gives LINDT its fine melting texture. The smaller the particle, the more refined the chocolate melting sensation.
In 1879 there was a revolution in chocolate making when Rodolphe Lindt himself invented the now famous conching process – a long process of intense mixing, agitating and aerating of heated liquid chocolate to develop all its fineness and smoothness to ensure the fine melting texture and quality of LINDT chocolate that we know.
Ingredients that go beyond cacao
From the rigorous selection of only the most premium ingredients from specially chosen regions from around the world, to identifying the freshest harvests, the Maîtres Chocolatiers are constantly looking for fresh inspiration that enhance the fine melting chocolate and push the boundaries of new flavour combinations.
The perfect tempering method used by the LINDT Maîtres Chocolatiers gives the chocolate its appetizing shiny gloss and snap of the chocolate. No detail is left unattended – with unfailing passion and commitment to perfection.