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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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I rated this chocolate because I have read where Cocoa is good for you. Not to much sugar and good for you serotonin.I only eat a small piece per day.Published 20 hours ago by Joyce Dobson
Dark chocolate, anti-oxidant - a square (or two) is my nightly treat and keeps me steady on the diet throughout the day because I know I have this to look forward to.Published 2 days ago by single mom
90% Cocoa is the way to go but hey tell us what the other 10% consists of. I was suprised that it wasn't as bitter as I expected it to be, but that may be because I drop this in my... Read morePublished 5 days ago by K. B. Asante
I like the chocolate of this brand.The mouthfeel is smooth.it's taste good.I love it and I will introduce to my friend.Published 6 days ago by Wang Feng
I must have gotten a bad batch, because the first one I ate tasted extremely bad. It must have been baker's chocolate because it was BITTER! Read morePublished 8 days ago by Lawrence Hewitt
I read a bunch of reviews and health tips about eating 90% cocoa chocolate and figured I'd be health. But for someone not use to it...this tastes awful. Read morePublished 12 days ago by Jennifer M
This is one of the few types of chocolate I can eat as I am diabetic. We love it and buy it by the carton.Published 13 days ago by R. T. Gardner
Lindt has excellence in two categories: it offers 90 percent dark chocolate which is rich in antioxidants, and it offers a food that is totally without cooperation with the kosher... Read morePublished 21 days ago by G. Charles Steiner
Oh my god this stuff is good. Very creamy for a high-cocoa content chocolate. I keep it in my pantry and just knowing it\'s there in case of need decreases my urges to buy treats... Read morePublished 26 days ago by R