Chocolate Art by Lindt

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Creating chocolate of impeccable quality is an art that requires the highest skill, dedication and passion for its work, which undoubtedly the LINDT Masters of Chocolatiers possess.

For over 165 years, they have created and improved unique recipes for making chocolate, devoting themselves to their work and paying particular attention to every detail - from the selection of ingredients of the highest quality to sophisticated chocolate creations.
The history of the company began in 1845 with a small confectionery in Zurich, when confectioner David Spruingli-Schwartz and his 29-year-old son decided to do something new - start creating chocolate. Later, in 1879, another Swiss chocolatier, Rudolf Lindt from Bern, created a new method for making chocolate, which was later called "conching." The dark, velvety mass with a matte texture easily acquired a given shape and quickly melted in the tongue. His delicate melting chocolate, which he called "chocolat fondant" (chocolate fondant), quickly gained popularity and made a major contribution to the reputation of Swiss chocolate. In 1899, after the purchase of the Rudolph Lindt chocolate factory by Chocolat Sprüngli AG, the newly formed company was named Chocoladefabriken Lindt & Sprüngli AG, which has since produced innovative chocolate in factories in Bern and Kilchberg.
Since 1845, LINDT's Swiss Masters of Chocolatiers have been symbolizing the highest standards of Swiss quality. Every smallest detail matters when it comes to producing perfect chocolate that gently melts in your mouth and gently reveals your senses.

Making flawless chocolate begins with growing cocoa beans. Lindt & Sprüngli selects the most fragrant cocoa beans from the best plantations in Ghana, Latin America, Madagascar and the Caribbean. In creating their own chocolate, LINDT Masters of Chocolatier, mix cocoa varieties of origin, including the highly aromatic Criollo and Trinitario, in order to create the perfect base for LINDT chocolate, which has a rich aroma and distinctive cocoa flavor.
The next step is to carefully roast cacao beans at LINDT factories under the close supervision of the Chocolatiers Masters. To date, they still belong to the group of few companies that still roast cocoa grains in their factories. It is at the moment of roasting the cocoa beans that the unique taste of chocolate is revealed. Further, the cocoa beans are ground into very small grains, the incredible softness of which is felt by the taste buds, creating a unique satisfaction from the melting texture of LINDT chocolate.

Subsequently, LINDT chocolate acquires a delightfully delicate and melting texture thanks to the conching process discovered by Rudolf Lindt in 1879. Before the invention of this process, chocolate was known and sold in solid form in briquettes, but thanks to the conching process it acquired a delicate texture, and consumers learned what melting, truly delicate chocolate is.Over time, LINDT Masters Chocolatiers developed and improved this process, so LINDT chocolate acquired a unique, incredibly soft and delicate texture and the quality that consumers around the world appreciate.

LINDT's Chocolatiers masters carefully select the finest, highest quality ingredients from specific regions around the world. Perfect tempering and finishing touches in the creation of chocolate by LINDT's Masters of Chocolatier give the chocolate a seductive brilliance and a distinctive sound when breaking the tiles. With special love and care, the Masters of Chocolatier hand-decorate their creations and cover the exquisite pralines with magnificent LINDT chocolate, so that they can neatly pack their masterpieces and present them to their consumers.
The dedication of the LINDT Masters Chocolatiers to their work is based on a rich legacy of experience and knowledge in improving every step of the chocolate production process since 1845. Their passion and creative spirit inspire all LINDT employees to this day. That is why there is no and will not be another chocolate in the world that compares with LINDT chocolate in its unique quality.

Among the variety of chocolate products from LINDT, even the most demanding chocolate lover will be able to find chocolate to his taste. In Russia, LINDT offers a wide range of chocolate products, including well-known premium brands: the most delicate melting LINDOR, refined EXCELLENCE, exquisite pralines SWISS LUXUTY SELECTION.
The story of LINDT’s most successful brand began in 1949 when Metro Chocolatiers created LINDOR, a unique delicate chocolate with melting cream filling,not like any other. LINDOR was called gold among chocolate products, because no other chocolate had such a delicate taste and melting texture. Even the LINDOR name carries a noble meaning: the LINDT Masters of Chocolatiers combined LINDT and OR in the name, which means “gold” in French. Nobody could resist this pleasure ... Today LINDOR is LINDT's most popular brand.

The delicate, melting chocolate LINDOR from Lindt invites you to take part in a unique competition. All you have to do is take a picture with LINDT and LINDOR Masters of Chocolatiers, show what you felt by tasting the most delicate, melting chocolate LINDOR. Between September 5 and 25, 2015, put a Like on the Lindt Chocolate Russia official Facebook page and post your photo with LINDT's Methari Chocolatiers, thereby participating in the contest.
Three winners will receive a gift - a collection of the most delicate Lindt chocolates, and one of them will receive the main prize - a trip to Switzerland for two from LINDT and our partners Swiss International Air Lines and the Swiss Tourism Office.
More information about Lindt and the terms of the competition can be found on the official website.
Photo: PR

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