Rodolphe Lindt (1855 - 1909) founded a chocolate factory in Bern in 1879. He developed two important improvements in manufacture which made his chocolate much smoother and less bitter than that of its rivals, as well as being easier to mould. Lindt put the chocolate mixture into a roller grinder where it was kept moving for 3 days. The action warmed the mixture and the movement aerated it. He further refined the chocolate by adding cocoa butter. The experiment was so successful that he had a special machine built which he called a "conch" because of its vaguely shell-like, long, thin shape.
There was a big advantage to this which was that after the conching process, the chocolate had become liquid and could be poured into moulds. This made production much faster: previously the paste had been much more solid, and had to be pressed into the moulds by hand. Later on Lindt came from a wealthy Bernese family, and was more interested in the quality of his output than he was in making money. He made no attempt to expand his company, or to attract as many customers as possible. He decided himself who he would sell to, and how much, targeting the best social circles, including wealthy foreigners. His chocolate became famous not only because of its quality, but also because of its scarcity.
However, Lindt, and two of his relatives, August and Walter, resigned in 1905 - and almost immediately registered a new company under the name of A and W Lindt. Sprüngli brought a case for breach of contract which took 20 years to settle - by which time Sprüngli himself was dead. A and W Lindt was wound up, and the Lindt & Sprüngli business has continued to thrive and now has production facilities in a number of countries all over the world.
Though the shape and design have evolved over time, the secret of Lindor's smooth-melting recipe has remained unchanged for more than 60 years. Since 1949, Lindor has delighted millions with its delectable combination of exquisitely smooth chocolate and the artistic mastery of Lindt's Master Chocolatiers. Since 1949, Lindor has delighted millions with its delectable combination of exquisitely smooth chocolate and the artistic mastery of Lindt's Master Chocolatiers. But how is this exquisitely smooth chocolate made you may ask? They are made of high quality chocolate and use only cocoa butter. Yes they may be a little high in priced but it is totally worth it. I honestly believe that if you haven't tried this chocolate before , you very much should . Here are some of the different Chocolate truffles this chocolate company has came up with.
There was a big advantage to this which was that after the conching process, the chocolate had become liquid and could be poured into moulds. This made production much faster: previously the paste had been much more solid, and had to be pressed into the moulds by hand. Later on Lindt came from a wealthy Bernese family, and was more interested in the quality of his output than he was in making money. He made no attempt to expand his company, or to attract as many customers as possible. He decided himself who he would sell to, and how much, targeting the best social circles, including wealthy foreigners. His chocolate became famous not only because of its quality, but also because of its scarcity.
However, Lindt, and two of his relatives, August and Walter, resigned in 1905 - and almost immediately registered a new company under the name of A and W Lindt. Sprüngli brought a case for breach of contract which took 20 years to settle - by which time Sprüngli himself was dead. A and W Lindt was wound up, and the Lindt & Sprüngli business has continued to thrive and now has production facilities in a number of countries all over the world.
Though the shape and design have evolved over time, the secret of Lindor's smooth-melting recipe has remained unchanged for more than 60 years. Since 1949, Lindor has delighted millions with its delectable combination of exquisitely smooth chocolate and the artistic mastery of Lindt's Master Chocolatiers. Since 1949, Lindor has delighted millions with its delectable combination of exquisitely smooth chocolate and the artistic mastery of Lindt's Master Chocolatiers. But how is this exquisitely smooth chocolate made you may ask? They are made of high quality chocolate and use only cocoa butter. Yes they may be a little high in priced but it is totally worth it. I honestly believe that if you haven't tried this chocolate before , you very much should . Here are some of the different Chocolate truffles this chocolate company has came up with.
- Milk Chocolate
- Ultimate
- White Chocolate
- Dark Chocolate
- Caramel
- Sea Salt
- 60% Extra Dark Chocolate
- Stracciatella
- Hazelnut
- Vanilla
- Peanut Butter
- Raspberry
- Mint
- Orange/Dark Chocolate
- Coffee
No comments:
Post a Comment