175 years Lindt & Sprüngli

Creation — 175 years of chocolate history Conching has a significant influence on the quality of the chocolate. This final step affects the texture, melting be- havior, and taste properties of the chocolate. The intense stirring heats the chocolate mass in the conche, and the cocoa butter coats every minute particle. Unwanted bitter sub- stances and acids evaporate, resulting in the soft, fine chocolate melt. Producing the chocolate It is only after conching that the chocolate mass becomes fine chocolate. It is processed into bars, hollow figures, and pralines, which, with more than 2,500 products around the world today, make up the world of Lindt &Sprüngli. Lindt &Sprüngli’s packaging development department adds the finishing touches to the products. For the delicate, sometimes sensitive chocolate products, packaging is developed that provides optimum protection for the high-quality goods while reinforcing the elegant design of the brand. At Lindt &Sprüngli, innovation and creativity are not limited to the chocolate, but also apply to the presentation of the products, which makes the brands unique time and time again. The product is only sold in our own shops and in the retail trade when everything is perfectly coordinated. After mixing, the beans are broken up in special machines and their shells removed. Only the so-called nibs, the cocoa fragments, remain. The nibs are cleaned and roasted in line with a special process to optimally bring out the special flavor. After all, it is only through roasting that the cocoa acquires its unparalleled aroma. The process involves deliberately roasting the nibs rather than the whole beans to achieve an even roast. To this end, Lindt&Sprüngli uses a bespoke process, which involves per- fectly coordinating the tempera- ture and roasting time. After the roasting, the nibs are cracked and ground into cocoa mass in special mills. The resulting cocoa mass is mixed with further ingredients, such as milk and sugar, de- pending on the recipe and is rolled into the smallest possi- ble particles on large rolling mills. The fineness of the mass is one of the important re- quirements for the delicate chocolate delight. The perfect finish 11 37 7 10 13 9 8 12