Lindt chocolate

What is it that no one can resist? What is it that tastes so good and delicious? It is Lindt chocolate. This divine thing (chocolate) was created when a cocoa bean was found in America, brought to Europe and used to make the first chocolate. Later, chocolate recipes were refined and that''s how we got the chocolate we have today. But to make chocolate, the cocoa fruit had to be picked, processed and sent to the Lindt factory. Here, the seeds are cleaned, crushed, given special substances, ground and turned into cocoa butter or paste. Finally, the chocolate paste, chocolate butter, milk and sugar are mixed together to make chocolate. It was the Lindt factory that came into being when Rudolf Sprungli had a great success in the field of chocolate making and teamed up with Radolphe Lindt. Radolphe soon invented a way for chocolate to melt in the mouth. This brought them both great success, which only grew. Today, Lindt chocolate is world-renowned for its quality, which is recognised by the ISO 9001 standard.

A brief history of the Lindt factory

The story begins in 1845. A confectioner, David Sprungli-Schwarz, and his resourceful son, Rudolf Sprungli-Ammann, owned a small confectionery shop in the market town of Zurich. They decided to try a new recipe from Italy. People liked it so much that after 2 years they moved the chocolate production from the small bakery to a small factory on top of the end of Lake Zurick. In 1859, father and son opened a second and larger confectionery in Zurich''s Paradeplatz. Two years later they bought the property. In 1870, the chocolate production was moved to larger premises.

In 1892, Rudolf Sprungli achieved great success thanks to the quality of his products. He divided the business between his two sons. Under his personal guidance and later under the good guidance of his family succession, the Sprungli Confectionery became well-known and had a great reputation throughout the world. The elder brother, Johann Rudolf Sprungli Schifferli, acquired the chocolate factory. He enlarged and modernised the factory, but this was not enough for him, so in 1899 he found a suitable plot of land and built a new factory.

In 1859, father and son opened a second and larger confectionery in Zurich''s Paradeplatz.

The owner of the small but well-known chocolate factory, Rodolphe Lindt from Bern, offered him an association at that time. This step brought a new factory, but also new production secrets and a new name: Lindt & Sprüngli Radolphe Lindt was probably the most famous manufacturer of his time. In 1879, he discovered a technique that could produce chocolate. This technique (conche) was the best of all, because the chocolate melted beautifully in the mouth. This contributed to the worldwide success of Swiss chocolate.

During the first two decades of the last century, the Swiss chocolate industry enjoyed an almost impossible expansion, most notably in the export trade. Lindt & Sprüngli played a formidable role throughout the First World War. In 1915, the company exported around three quarters of its production to 20 different nations around the world. Between 1920 and 1945, the firm had to face a number of challenges and difficulties: the loss of foreign outlets. Also during the Second World War: restrictions on sugar and cocoa

Prices stopped rising between 1919 and 1946, but Lindt & Sprüngli justified the rise in price on the basis of quality. They wanted the best chocolate and that made the price more expensive. After the war, success abroad grew strongly. Growth also progressed at home. This led to the creation of Lindt, one of the most famous chocolates in the world.

The quality of Lindt chocolate

For more than 150 years, Lindt & Sprüngli has firmly adhered to the principle of highly appreciated quality. Lindt & Sprüngli does everything in its power to earn the trust of its loyal chocolate fans. The "LINDT" brand guarantees chocolate made with the best care from the finest ingredients and is renowned for its distinctive smoothness, characteristic taste and renewed fragrance.

Determination of quality

Quality and innovation are number one at Lindt.Lindt makes and sells superior chocolate because their philosophy is yes:

• They use only the best ingredients and materials: from the finest cocoa beans to the best chocolate wrappers.
• They innovate and refine recipes: preserving old traditional recipes and inventing new ones in their research laboratories.
• They have a country of the art of manufacturing: A sophisticated, towering complex of methods and machines.
• They employ highly skilled people: they are all creative, innovative, have a high degree of know-how, ability and a strong penchant for quality.

Reliability of quality

In 1992, the Lindt & Sprüngli chocolate factory was the first company in the food industry in Switzerland to receive the highly regarded Quality Assurance Certificate according to the ISO 9001 standard. Lindt is proud that today all its factories, including those in other parts of the world, have achieved this standard and continue to do so.

Tasting chocolate

Before you bite into chocolate - smell it, inhale its aroma and take a good look. Does it sparkle or not? What is the colour and surface? Like wine tasters, chocolate tasters care about appearance, smell and taste. True chocolate tasters let the chocolate melt on their tongue and then enjoy the different flavours.

Source: old.gimvic.org