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Lindt Chocolate- Treasure from the Alps

Lindt chocolate is perhaps the single greatest influence on the world-wide popularity of Swiss chocolate in general. It all began in 1879, when one of the most famous chocolatiers of the day, Rodolphe Lindt, invented a new technique that would bring Lindt chocolate fame and fortune, for its rich aroma, and exquisite melting qualities.

In 1905, the Lindt family members retired from the firm, which was bought out by another Swiss confectioner, the Sprungli company. It was henceforth known as Lindt and Sprungli, thriving on their production of Lindt chocolate at a time when the Swiss chocolate industry enjoyed an explosion in export business, shipping three-quarters of its output to 20 different nations in 1915.

But the advent of global protectionism, depressions, and the rationing that came with WWII, meant that lindt chocolate as a business, stalled between 1920 and 1946. But a post-war demand for it, brought a resurgence in the interest of establishing subsidiary branches, which soon appeared in France, Germany and Italy, joining the pre-war company in England.

Today, Lindt chocolate is truly a global enterprise, which is not surprising, considering that its chocolate delights are a world favorite, actively sought after in many countries, primarily due to the company's commitment to quality, which they maintain by:
-using only the best ingredients and techniques
-continually creating new recipes and enhancing the ones they have
-utilizing state-of-the-art manufacturing
-employing highly qualified people

Simply the name "Lindt" on a foil-wrapped Santa Claus or a gold Bunny, is enough to put a smile on the face of young and old. The excellence of the flavor and aroma in Lindt chocolate has never changed over the last 125+ years, and can still be found and enjoyed today, whether in their Excellence chocolate bars, or the classic Lindor truffles collection.