The LINDT Invention - Conching

Turning Cocoa Beans Into Ultimate Delight – Conching, The Invention of Rodolphe Lindt

In 1879, Rodolphe Lindt invented that famous conching process, which revolutionized the chocolate industry. Conching is a long process of intense mixing, stirring and aerating of heated liquid chocolate to eliminate unwanted acidity and bitterness in the chocolate.

Once cocoa beans have been roasted, grinded and refined to develop the base chocolate mass, this material goes into the conching process for many hours and sometimes even days.

Still today, mastering the conching process determines the fine melting texture and quality of the LINDT chocolate delights. They have been continuously using and improving this vital process for over a century. Mastering this conching process determines and contributes to the exquisite smooth, pleasant taste and unique fine-melting texture of our LINDT chocolate delights.

When they carefully apply the perfect conching conditions, the well balanced flavor develops. Pure, high quality cocoa butter is added into the conche to cover even the smallest, microscopic particles in our recipes. This makes them round and smooth on the palate which results in the signature “LINDT melt” experience.

LINDT Maîtres Chocolatiers are honored to maintain the tradition of the innovative conching process by Rodolphe Lindt, while always keeping an eye on how to improve and develop it to guarantee the most sumptuous chocolate experience.

Driven by their passion, dedication and innovative spirit since 1845, the LINDT Maîtres Chocolatiers create the ultimate LINDT chocolate delights.

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