Rodolphe Lindt – inventor and innovator

Rodolphe Lindt (born Rudolf Lindt, July 16, 1855 - February 20, 1909) was a Swiss chocolate maker and successful inventor and innovator. Lindt was born in Berne, Switzerland, to pharmacist and politician Johann Rudolf Lindt and Armalia Eugenia Salchli. From 1873 to 1875, he completed his apprenticeship in Lausanne with the chocolate company Amédée Kohler & fils. In 1879, he founded his own chocolate factory  in Berne.

Rodolphe Lindt was probably the most famous chocolate-maker of his day. In 1879 he developed a technique by which he could manufacture chocolate which was superior to all others of that period in aroma and melting characteristics. The conching machine, Rodolphe Lindt's most celebrated invention, is a lengthwise stirring device which gives chocolate a finer consistency and lets undesired aromas (such as bitterness) evaporate. Using the “conche” Lindt had invented, he produced chocolate with the exquisite delicate flavour and melt-on-your-tongue quality we know and love to this day.

How did Lindt invent the melting chocolate (aka. chocolat fondant) recipe? One possibility is that, following the advise given by his brother August, he let the conche stir the chocolate mass uninterruptedly for a long time period. Or according to legend, on a Friday evening Lindt was frustrated with his lack of progress in producing higher quality chocolate. He left his factory and forgot to turn of his conching machines. When he arrived back in the factory on Monday morning, he found a smooth, velvety, shiny chocolate mass waiting for him in his conches. The longer stirring time had resulted not only in a smoother consistency, but also in a vast improvement regarding the taste of chocolate, as the bitterness had been able to work itself out of the chocolate mass.

Conching is a key factor in determining the quality of the chocolate. It is one of the most important steps in the chocolate manufacturing process as it can influence the texture, melting properties, and flavor characteristics of the final product. Again, the goal is to create the best possible taste and aroma profile. Although the previous grinding stage in the rolling mills ensures that the particles are evenly distributed in the chocolate, these tiny particles can still form clumps. Intense shear forces in the conche help break up these clumps. At the same time, the chocolate mass heats up, allowing the unwanted volatiles and bitter acids to escape.

This releases the fat bound in the pores and significantly improves the flow properties of the chocolate. In addition, most of the water is removed to achieve the correct moisture balance. This is important for achieving a fine melting texture. Finally, the chocolate mixture, which has a powdery texture after passing through the coarse and fine rollers, is converted into a liquid chocolate mass in the conche, where liquid components such as cocoa butter are also added. After conching, the chocolate mass is ready to be made into chocolate bars, hollow figures and pralines.

Chocolate manufacturers throughout Europe analyzed the chocolate produced in Berne, but none of them were able to discover the secrets of Lindt’s production methods.

In 1899, Rodolphe Lindt sold his factory, the secret of conching, and his unique recipe to create chocolat fondant to Johann Rudolf Sprüngli-Schifferli, owner of the Chocolat Sprüngli AG. Sprüngli paid 1.5 million gold francs (equivalent to about CHF 100 million today) for this revolutionary invention and the marketing rights to the Lindt name.

Chocolate manufacturers throughout Europe analyzed the chocolate produced in Berne, but none of them were able to discover the secrets of Lindt’s production methods.

In 1899, Rodolphe Lindt sold his factory, the secret of conching, and his unique recipe to create chocolat fondant to Johann Rudolf Sprüngli-Schifferli, owner of the Chocolat Sprüngli AG. Sprüngli paid 1.5 million gold francs (equivalent to about CHF 100 million today) for this revolutionary invention and the marketing rights to the Lindt name.