List of products by brand Lindt & Sprüngli - Maitre Chocolatier Suisse Depuis 1845

The company was founded by David and Rudolf Sprüngli, although at that time it was still called Sprüngli et fils. It included a chocolate factory in Zurich and soon a second factory in Horgen. A few years later, their first confectionery shop also opened, serving hot chocolate and various sweet treats.

At that time, eating solid chocolate was still rather unusual, because an important step in the processing was missing. So chocolate pieces were just a tough, grainy and rather bitter mass that was difficult to chew. The foundations for melt-in-the-mouth chocolate creations were first discovered by another chocolatier.

in 1879, Rodolphe Lindt bought an old factory building in Bern and started chocolate production. The result was the previously described viscous mass and so Rodolphe experimented with different ingredients, techniques and machines. Success eluded him until, whether by design or forgetfulness, the machines were not switched off on a Friday evening. The chocolate mass was thus moved back and forth for an entire weekend. The result was a velvety, melt-in-the-mouth, fine chocolate that could even be poured into bars. Thus chocolate became a real treat and Lindt's creations caused great enthusiasm. However, this soon led to the fact that the company's own factory was no longer sufficient.

Sprüngli bought his creation and his factory from the great inventor, but Lindt had a say and continued to fiddle around with new sweet treats that caused a sensation throughout Switzerland.

The company was always successful with its creations and steadily expanded. In addition to the chocolate manufactories, there were also some fine confectioneries. When two brothers inherited the company, it was divided up. Since then, there has been Confiserie Sprüngli and the Lindt & Sprüngli chocolate factory.

But what the two companies have always had in common is chocolate. Lindt chocolate has a wonderfully delicate taste and is very easy to work with, which is why we also have it in our range. Lindt Couverture is suitable for all kinds of chocolate creations, whether chocolate figures, chocolate bars or pralines. With its balanced flavours, it is very popular with most people, and it is also very easy to temper, making it suitable for beginners. We will be happy to explain to you exactly how this works. You will find the exact temperature information for each couverture on the 2.5 kg bags or below.

Fine Lindt chocolates

To temper the couverture, melt two thirds of the desired mass at 45 degrees. Then you let the mass cool down, add the last third of the couverture, stir lightly until the white chocolate has about 27 degrees, milk couverture may have 28 degrees and dark couverture 29 to 30 degrees. The chocolate is then warmed up again by about 2 degrees. Once everything has melted, you can do a test. If the couverture sets nicely, becomes firm and has a nice sheen, it has been tempered correctly and can be processed further. For this method, a tempering device is not absolutely necessary, but very helpful in any case. You can find a more detailed description of the tempering process on our blog.

Then brush and pour the couverture into a well-polished praline mould, brush off the excess chocolate and after about half a minute turn the mould over the bowl or baking paper so that some of the chocolate can run out again. If there is only a thin layer of couverture left in the cavities, turn the mould upside down again, clean it with a metal horn and put it in the fridge like this. While the praline shells are cooling, you can make a smooth ganache with a little Lindt couverture and a little more than half as much whole cream. Pour the boiling cream over the chocolate and stir well.

When the ganache has reached a temperature of about 28 degrees, it can be squirted into the hollow shells. Then seal the chocolates with some tempered Lindt couverture and place them back in the fridge. After about 10 to 20 minutes, the mould can be turned out onto a clean surface. If the temperature has been correct, the pralines will come out perfectly and shine wonderfully.