Lindt Difference –
What makes Lindt chocolate so exceptional?

Lindt & Sprüngli is one of the few “bean-to-bar” chocolate makers in the world, with full control of the production chain, from the selection of cocoa beans to the end ­product. On the one hand, this approach allows us to control the ­entire manufacturing process and thus guarantee superlative product quality. On the other hand, this ensures our commitment to sustainability is maintained along the entire value creation chain.

The unique taste of Lindt chocolate is the result of careful selection, blending, and processing of premium cocoa beans from the world’s best regions. 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 pays a voluntary price premium for ­every ton of cocoa beans purchased, which is then invested in the traceability and verification of cocoa beans. Our Farming Program helps to boost farmers’ crop yields, thereby not only improving their livelihoods, but at the same time securing the long-term supply of premium ­cocoa beans for Lindt & Sprüngli.

Sustainability at Lindt

LINDT & SPRÜNGLI?
FARMING PROGRAM

The Lindt & Sprüngli Farming Program consists of four steps:

• Set-up of traceability
• Training and knowledge transfer
• Farmer investment and community development
• Verification and continuous progress

Lindt & Sprüngli processes the cocoa beans into cocoa mass in Switzerland, France, and the US. In Switzerland for example, our dedicated European Cocoa Center is in ­Olten. Here the carefully selected premium cocoa beans are weighed and 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 provenances is what gives the chocolate its special taste. After blending, the cocoa beans are placed in special machines for “winnowing”, where the husks are split open and removed by mechanical sifting 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 uniform roasting process. As with coffee, the cocoa beans may have a light or dark roast depending on their eventual use. It is a well-known fact that roasting certain foods not only makes them easier to digest, but also intensifies their aroma. This is why, for example, Lindt & Sprüngli also roasts all its hazelnuts and almonds in-house.

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 basic material for the next stage of the chocolate-making process. The cocoa mass is then mixed with other ingredients such as cocoa butter, sugar, vanilla, and dried milk powder (depending on the recipe), and ground even more finely in our Kilchberg factory. At Lindt & Sprüngli, the chocolate mass is passed through the rolling mill twice to ensure it is reduced to the tiniest particle size possible. This stage of processing also requires specialist know-how and is an important component of the Lindt Difference, as the extremely fine particles in the cocoa mass are what gives Lindt chocolate its unique melt-in-the-mouth texture.

So he bought an old factory with ancient machines. Bernese society wondered what he was up to, but Rodolphe would not be discouraged. Although he experimented, nothing seemed to work. On the contrary, a thin white film formed on the chocolate mass. His peers mocked his efforts. Eventually it was his brother, a pharmacist like his father, who analyzed the white film. He found it was harmless: nothing more than crystallized fat. Lindt carried on experimenting. More cocoa beans? Or even cocoa butter? No one had tried this before! He worked on the recipe, thought it over, and played around with ingredients. But no matter what he did, he was still no closer to his goal. “Gourmet chocolate”? Nothing of the sort! The only thing he could be sure of was ridicule from his rivals. Then came that momentous Friday evening. In the flush of youth, Rodolphe Lindt left his factory with a few things he had forgotten to do – most importantly, turn off the mixing machine. Did he forget because he was in a hurry? Or was it intentional? Was he following a hunch, or perhaps trying to do something differently? We have no way of knowing. In any case, the machine kept running – over the entire weekend.

When Rodolphe Lindt entered the factory on Monday morning, he was initially very concerned about his oversight. But what he found in the mixing vat was not hard, burnt chocolate mass: it had a wonderful sheen and smell. When he came to sample it, he was the first person ever to experience chocolate melting on the tongue. He was in seventh heaven. In 187, Rodolphe Lindt set new standards with the first “melt-in-the-mouth” chocolate. Everyone wanted to buy it and try it – but that didn’t bother him, he continued to enjoy life and only went into the factory when he felt like it. The entire world wanted to learn Lindt’s secret, but no one managed to do so – fortunately.

In the meantime, Lindt’s factory was only fit to be demolished, and modernization was essential. The worry lines on Rodolphe Lindt’s forehead grew bigger. Eventually, almost 20 years after inventing “chocolat fondant” there was a meeting in Olten (halfway between Bern and Zurich) between Rodolphe Lindt and Rudolf Sprüngli, who had also built a strong reputation for his own chocolate and entrepreneurial spirit. Lindt suggested that Sprüngli should buy the Lindt brand and the secret of the conching process. This meeting in Olten marked the start of Lindt & Sprüngli’s long success story.

Here too, the aim is to create the best possible taste and aroma profile. Although the previous grinding stage in the rolling mills ensures the particles are evenly distributed in the chocolate, these tiny particles can still form clumps. Intense shear forces in the mixer, or conche, help to break down these clumps again. 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, allowing the correct moisture balance to be achieved. This is important for producing a good melting texture. Last but not least, the dough-like mixture, which assumes a powdery texture after being passed over the rough and fine rollers, is converted into a liquid chocolate mass in the conche, with liquid components such as cocoa butter also being added to the mix. After conching, the chocolate mass is ready to be made into chocolate tablets, hollow figures, and pralinés.

When raw materials arrive in our production facilities, they are once again checked by our in-house laboratory to make sure they meet our high quality standards. In the case of cocoa beans and hazelnuts, for example, a sample product is sliced open with a guillotine. The image of this cross-section allows our experts to assess whether the quality meets our high standards. Additional quality checks are performed over the course of the entire production process. Special care is also taken when continuing to process the raw materials. For example, hazelnuts and almonds are freshly roasted and then pass straight on to the next stage of the production process. This ensures the chocolate retains the special roast aroma that gives a fresh, crisp taste experience.

Our global marketing departments are involved in intensive research into chocolate trends and consumer tastes as the company continues to develop new, innovative flavors. Once a range of potential new products has been selected, it’s the turn of the Lindt Master Chocolatiers. Working together with leading suppliers, we then determine the best raw materials for the new chocolate varieties. This is a laborious process that can take months or even years. Only the very best ingredients are good enough for our premium chocolate products.

One of the important steps in finishing the product is coating the fine Lindt pralinés 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.

Pralinés are decorated by hand with freshly roasted almonds or chocolate balls 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.