Only Fine Ingredients are a Match for Lindt Chocolates
The work of the Lindt Master Chocolatiers starts with the selection of fine raw materials and high quality ingredients. Top quality is particularly important in the meticulous selection of our raw materials. We monitor the quality of our ingredients not only in our factories but also on different steps in our supply chain, starting in the countries of origin.
Lindt & Sprüngli sources its premium cocoa beans from the world’s most exclusive regions of origin, Ghana, Ecuador, Madagascar, Papua New Guinea, the Dominican Republic, and Peru. This not only applies to the main ingredient, cocoa beans, but to all other materials such as hazelnuts, almonds, and vanilla. We monitor the quality in our own laboratory before the goods enter our factory to make sure they meet our high quality standards. All ingredients are subject to rigorous standards regarding their origin and quality. Only the best ingredients are good enough for our premium Lindt chocolate products.
From Bean to Bar: A Concept to Ensure Quality, Social and Ecological Standards
In our recipes, we use special blends of cocoa bean varieties from different regions. These bean combinations are a closely guarded secret and are what give our Lindt chocolates their exquisite taste. Furthermore, Lindt & Sprüngli is one of the few “bean-to-bar” chocolate makers in the world. We take on responsibility from the selection of cocoa beans to the finished product. On the one hand, this approach allows us to control the entire manufacturing process and thus guarantees high product quality. On the other hand, this ensures that our commitment to sustainability is maintained along the entire value chain.
But it is not just high quality standards that play a key role: our sustainable supply chain is equally important. This was the rationale behind the launch of the Lindt & Sprüngli Farming Program in 2008. The Program is financed by price premiums paid for every ton of cocoa beans sourced, as well as contributions from the Lindt Cocoa Foundation, which is then invested in the traceability and verification of cocoa beans as well as individual support of the farmers, their families and communities. Our Farming Program helps to boost the productivity of the farms and gives farmers access to trainings in different areas, such as agriculture, environmental protection and social aspects. Thereby, the Program not only improves the farmers' livelihoods, but at the same time securing the long-term supply of premium cocoa beans for Lindt & Sprüngli.
The Roasting Process: The Art of Creating the Perfect Aroma
Lindt & Sprüngli processes the cocoa beans into cocoa mass in its own facilities. Our European Cocoa Center is based in Olten, Switzerland. Here the carefully selected premium cocoa beans are mixed according to precise recipes. The actual bean mix in each case is a closely guarded manufacturing secret, as the expert blending of the flavors of the individual bean varieties from different regions is what gives Lindt chocolate its special taste.
After blending, the cocoa beans are placed in special machines, where the shells are split open and removed by mechanical removing and air currents, leaving behind the cocoa “nibs”. The nibs are then roasted using a specialized process, which is what gives the cocoa its unique and exquisite aroma. Lindt & Sprüngli deliberately roasts just the nibs rather than the entire cocoa beans, to achieve a very even roasting result. As with coffee, the cocoa beans may have a light or dark roast depending on their eventual use. Very soon after that, they are processed into the end product so as to ensure that the chocolate retains the delicate flavor of the roasted beans.
Roasting is one of Lindt & Sprüngli’s core skills and requires a very sophisticated process that ensures a perfect match between roasting temperature and duration. The cocoa nibs, which have been roasted but are still relatively coarse, are then cracked and ground very finely in special mills. The heat created by the pressure and friction liquefies the cocoa butter contained in the beans to produce a thick paste known as cocoa mass. The cocoa mass is dark brown in color and has a strong characteristic smell and flavor. It provides the basis for the next stage of the chocolate-making process - conching.
Conching Chocolate, a Revolution for the Chocolate Industry
Until 1879 chocolate was not the velvety, sweet and melt-in-the-mouth delicacy that we know today. Instead it was a brittle, rough-surfaced and somewhat bitter substance which was laboriously pressed into moulds by hand. With the invention of the chocolate conche by Rodolphe Lindt in 1879 the production of chocolate was revolutionized. This step of manufacturing was the basis of smooth-melting chocolate as we know it today. Since then, the technology has been continuously refined, and today, the ground-breaking invention of the chocolate pioneer Rodolphe Lindt is used throughout the industry.
The Lindt Master Chocolatiers Draw Attention to Detail
Lindt Master Chocolatiers are masters of their craft and are fully aware that the presentation and visual appeal of their chocolate creations are just as important as the tasting experience itself. The elegant appearance of the products is carefully selected. Lindt Master Chocolatiers can draw on a vast pool of expertise and have developed a keen eye for detail over many years, passing on their know-how through perfectly made chocolate masterpieces. One of the important steps in finishing the product is coating the fine Lindt pralines with chocolate. This requires the chocolate to be perfectly tempered to ensure it retains an attractive sheen as it cools down and has a crisp, firm texture when the consumer bites into it. This is followed by the stylish decoration of the products where nothing is left to chance – one of the reasons why Lindt & Sprüngli is the world’s leading producer of premium chocolate.
Pralines are decorated by hand with, for example, freshly roasted almonds or chocolate pearls and given exotic names such as Amande de Luxe and Perle de Cacao. The gold foil around the GOLD BUNNY is polished to a high sheen and the characteristic red collar placed around the neck by hand. To finish things off, the products are put in elegantly designed packaging which also protects them from external effects and preserves their exquisite aroma. Finally, the products arrive in retail outlets and in Lindt’s own shops, where once again great emphasis is placed on a neat, visually appealing presentation.