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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.
Size: 3.5 Ounce (Pack of 12) | Product Packaging: Retail
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I've tried practically every high-end chocolate bar out there and this takes the cake!
The only kinda iffy thing is what is the artificial flavoring in it?? Read more
Awesome flavor and texture made absolutely perfect with that touch of sea salt! Perfect combination of salty and sweet! Delish!Published 4 days ago by Jengen2
salt is good in chocolate only if it's a few large grains scattered about (like chocolate chips on a cookie) so you taste the good chocolate, then get hit by a bit of a salt... Read morePublished 5 days ago by A. Berger
Dark chocolate contains good stuff, ok maybe the salt detracks, but certainly not from the taste...My Doctor approves...yours may too...Published 11 days ago by V. R. Seabold
Wasn't a big dark chocolate fan until recently. This is by far my favorite chocolate and flavor. You will really enjoy the sea salt.Published 17 days ago by GHitch
I have two great passions when it comes to candy––licorice and fine dark chocolates. For more than three decades I've been a fan of salty European licorice. Read morePublished 20 days ago by Doug Erlandson
my favorite chocolate. I keep a steady supply in my freezer. when the moment strikes, I have it on hand.Published 20 days ago by NP Student
It's a little bit too sweet for me. I don't feel that it's a dart chocalate. Also, there are only a little salt in it.Published 26 days ago by ligyxy
just not a dark chocolate. I love many other Lindt bars....this is inedible
it is a salty milky chocolate. totally misrepresented