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Lindt Excellence chocolate sets the standard for the ultimate chocolate pleasure experience. When you savor the taste of Excellence, the thin, refined profile melts evenly to reveal complex layers of flavor, engaging all of your senses.
Creating fine chocolate is an art that requires great skill, dedication and passion. The Master Chocolatiers of Lindt are experts of this craft. For more than 165 years, Lindt has been developing innovative chocolate recipes with meticulous craftsmanship, resulting in superior tasting, high quality premium chocolate.
Lindt Chocolate uses only the finest ingredients, and is one of the few chocolate manufacturers that control the entire production process – from roasting the cacao beans to producing the chocolate.
You don’t need to be a professional chocolatier to appreciate the subtleties of expertly crafted premium chocolate. Much like fine wine, chocolate is best experienced with all five senses. Learn the art of tasting chocolate through a process the Master Chocolatiers at Lindt call 5 Sense Chocolate Tasting, and then share this ultimate chocolate pleasure experience with your friends and family.
Examine the chocolate’s appearance. Notice the silky matte sheen– a sign of proper tempering. Color can vary, from deep, dark brown to auburn– a result of the type of cacao beans used in the recipe.
Feel the smooth, silky surface. Premium chocolate is never rough or grainy. A rough surface can indicate poor conching or improper storage.
Allow the piece of chocolate to melt slowly on your tongue. The thin refined profile of Lindt Excellence will melt smoothly and evenly. As the chocolate melts, try to discern the many unique flavors other than cocoa. Look for notes of fruit, spices, even tobacco. The flavors will evolve as the chocolate lingers in your mouth.
Hold the chocolate close to your ear and break a piece. Listen closely. Premium chocolate breaks with a distinct, audible snap and clean edge.
Breathe in the rich fragrances and intense aromas. You may detect scents of vanilla, red fruit, honey or earth – to name just a few. Like wine grapes, some of the cacao beans flavor will reflect the region in which it is grown, including the qualities of the soil.
Pairing Lindt Excellence with a fine wine is a perfect sensory experience. Separately, the chocolate and wine deliver exquisite flavors. Paired together, the flavor is elevated, intensifying the taste experience.
Ice Wine & Intense Orange Pairing
The sweet citrus profile of Excellence Intense Orange demands a sweet wine with fruit flavors and a balancing seam of acidity. This chocolate matches beautifully with a sweet and concentrated Ice Wine.
Rosé & A Touch of Sea Salt
Rosés can be dry or sweet. Choose the dry variety to serve with Excellence A Touch of Sea Salt. The ripe berries and delicate floral notes of the wine will complement the sharpness of sea salt and sweet cacao characteristic of this fine chocolate.
Merlot & 70% Cocoa
Hints of vanilla, juicy blackberries and toasted oak come to mind when sipping a classic Merlot. Partnering it with Excellence 70% Cocoa will feature hints of red berry mingled with cacao and vanilla. Full-bodied, yet balanced, this pairing is quite harmonious.
Port & Chili
Mellow, sweet dark chocolate and spicy red chili found in the Excellence Chili bar is the perfect match to the rich red fruit and underlying spicy heat of a Ruby Port. A terrifically spicy sweet experience.
In 1845, confectioner David Sprüngli-Schwarz and his inventive son, Rudolf Sprungli-Ammann, owned a small confectionary shop in the Marktgasse of Zurich’s Old Town. They dared to try something new- a fashionable new recipe from Italy for manufacturing chocolate in solid form.
In 1879, Rodolphe Lindt, one of the most famous chocolate-makers of his day, developed a technique by which he could manufacture chocolate unique to others in aroma and melting characteristics. Lindt used the “conche” he had invented to produce chocolate with delicate flavor. His “melting chocolate” soon achieved fame, and contributed significantly to the worldwide reputation of Swiss chocolate.
It was in 1899 that Sprüngli’s private company “Chocolat Sprüngli” acquired the small but famous chocolate factory of Rodolphe Lindt in Berne. This brave step transferred not only the factory but also the manufacturing secrets and the Rodolphe Lindt brand name to the young Sprüngli company which now changed its name to “Lindt & Sprüngli.”
In 1986, Lindt & Sprüngli (USA) Inc., was activated and a manufacturing site and administration building were commissioned in Stratham, New Hampshire where it has expanded and successfully operates today.
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Oh come on now; do not give me all this healthy stuff. You know you could live on this "Lindt Excellence Dark Chocolate" and have to hide it in the pantry too make it last more... Read morePublished 8 days ago by bernie
Good chocolate. Good cocoa percentage. My wife and I eat one square a day for the flavonoids and anti-inflammatory compounds found in the cocoa. Read morePublished 11 days ago by The Q
Yum, tastes very sweet when I have not eaten a lot of carbs, less than 30 for me.Published 12 days ago by Terri A.
I'm afraid that my chocolate was a victim of our heat spell. It is brittle and discolored, not the dark, almost black color that is normally. Read morePublished 15 days ago by Gary A Dallmann