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Only fine ingredients 

The work of the Lindt Master Chocolatiers begins with the selection of high-quality ingredients. We monitor the quality of our ingredients not only in our factories, but also at various stages in our supply chain, starting in the countries of origin. 
 
Lindt & Sprüngli sources its cocoa from origin regions around the globe including Ghana, Côte d‘Ivoire, Ecuador, Madagascar, Papua New Guinea, the Dominican Republic, and Peru. Our high-quality standards apply not only to our main ingredient cocoa, but also to other raw materials including hazelnuts and vanilla. We monitor the quality of the raw materials in our own laboratory before they enter our factory to make sure they meet our requirements. 

Our recipes use special blends of cocoa bean varieties from different regions. These bean combinations are a closely guarded secret and are what give our Lindt chocolates their exquisite taste. Furthermore, Lindt & Sprüngli is one of the few  chocolate manufacturers which produces its own cocoa mass from the cocoa beans we source. This allows us to oversee the entire production process – from the selection and sourcing of cocoa beans to the production of cocoa mass (also called cocoa liquor) and the finished product (“from bean to bar”). We believe that physical traceability of cocoa is strongly linked to sustainability. Find more information in our latest Sustainability Report.

High quality cocoa is the heart of our chocolate. It is our most important raw material, and we are committed to sourcing it responsibly. That's why we developed our own sustainability program for cocoa, the Lindt & Sprüngli Farming Program. The program is financed by price premiums paid for every ton of cocoa beans sourced, as well as contributions from the Lindt Cocoa Foundation. The Farming Program is aimed at three main outcomes: increasing the resilience of farming households, reducing the risk of child labor, and conserving biodiversity and natural ecosystems. We aim to achieve this by facilitating higher productivity of farms, supporting diversification of household incomes, and improving community infrastructure. 

The roasting process – the art of creating the perfect aroma

Lindt & Sprüngli processes the cocoa beans into cocoa mass in its own facilities. Our Lindt Cocoa Center is located in Olten, Switzerland. Here, the carefully selected cocoa beans are mixed according to precise recipes. The actual bean mix is a closely guarded manufacturing secret, as the expert blending of the flavors of the individual bean varieties from different regions is what gives Lindt chocolate its special taste. 

After blending, the cocoa beans are placed in special machines, where the shells are split open and removed mechanically and by 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 only the nibs rather than the entire cocoa beans, to achieve a very even roasting result. As with coffee, cocoa beans can be light or dark roasted, depending on their final use. Very soon after that, they are processed into the final product to ensure that the chocolate retains the delicate flavor of the roasted beans.

Roasting is one of Lindt & Sprüngli’s core competences and requires a highly sophisticated process to ensure a perfect balance between roasting temperature and duration. The cocoa nibs, which have been roasted but are still relatively coarse, are then cracked and finely ground in special mills. The heat generated by the pressure and friction liquefies the cocoa butter contained in the beans to form a thick paste known as cocoa liquor. The cocoa liquor is dark brown in color and has a strong characteristic smell and taste. It is the basis for the next stage of the chocolate-making process – conching.

The invention of the conche – a revolution in the chocolate industry

Until 1879, chocolate was not the velvety, sweet, and smooth-melting delicacy that we know today. Instead, it was a brittle, rough-surfaced and slightly bitter substance that was laboriously pressed into molds by hand. The invention of the conche by Rodolphe Lindt in 1879 revolutionized the production of chocolate. This manufacturing step was the basis of smooth-melting chocolate as we know it today. Since then, the technology has been continuously refined, and today, the ground-breaking invention of the chocolate pioneer Rodolphe Lindt is used throughout the industry.  

Lindt Master Chocolatiers are experts in their craft and understand that the presentation and visual appeal of their chocolate creations are just as important as the tasting experience itself. The elegant appearance of the products is carefully selected. Lindt Master Chocolatiers have a wealth of experience and have developed a keen eye for detail over many years, passing on their knowledge through perfectly crafted chocolate masterpieces. One of the most important steps in the refinement process is the coating of the fine Lindt pralines with chocolate. This requires perfect tempering of the chocolate to ensure that it retains an appealing shine 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 manufacturer of premium chocolate. 

Pralines are decorated by hand with, for example, freshly roasted almonds or chocolate pearls and given unique names such as Amande de Luxe. Another example is the Gold Bunny, whose gold foil is manually polished to a high shine and whose characteristic red ribbon with golden bell is placed around its neck by hand. To finish things off, the products are put in elegantly designed packaging that also protects the chocolate products from external influences and preserves their exquisite aroma. Finally, the products arrive at retail outlets and in Lindt’s own shops, where once again great importance is attached on a neat, visually appealing presentation.