Lindt Chocolate

What makes Lindt couvertures stand out?

Couverture is very fine and delicious, which is why it is used for so many confectionery products. With a little practice, the mixture can also be processed correctly at home without any problems and the rich taste and attractive appearance are retained. Lindt couverture has a particularly big advantage here: it is very easy to work with. The basic ingredients are high-quality cocoa mass, sugar and cocoa butter, and the proportions are perfectly balanced. As a result, it is much more generous when it comes to temperature fluctuations than other varieties. Even if it is processed one or two degrees too warm or cold, it retains its gloss and beautiful break. This makes it perfect for use at home. 

It also has a very pleasant and rather neutral taste. This means that it actually tastes very good to all chocolate lovers. It can also be refined with all kinds of flavors and goes just as well with coffee or mango as it does with caramel and nuts. The drops are suitable for all processing techniques. Lindt Couverture makes every chocolate creation a success, from pralines to chocolate fondue and fine desserts!

How did the Lindt & Sprüngli company come into being?

The company was founded by David and Rudolf Sprüngli, originally under the name Sprüngli et fils. The beginnings included a chocolate factory in Zurich, followed by a second factory in Horgen. A few years later, they opened their first confectionery, offering hot cocoa and various sweet delicacies.
At that time, the consumption of solid chocolate was still rather unusual, as a crucial processing step was missing. The chocolate pieces, made from the finest cocoa beans, were merely a tough, grainy and rather bitter-tasting mass that was difficult to chew. The basis for the melt-in-the-mouth chocolate creations was first discovered by another chocolatier.
In 1879, Rodolphe Lindt purchased an old factory building in Bern and began producing chocolate. The result was the aforementioned viscous mass, which is why Rodolphe experimented with different ingredients, techniques and machines. Success only came when, by mistake or perhaps on purpose, the machines were not switched off on a Friday evening. This meant that the chocolate mixture was stirred throughout the weekend. The result was a velvety, melt-in-the-mouth and exquisite chocolate mass of the best quality, which could even be molded into bars. Chocolate thus developed into a real treat and Lindt's creations were met with great enthusiasm. However, these developments soon meant that the company's own factory was no longer sufficient.

Sprüngli acquired both his creation and his factory from the great inventor, Lindt retained a say and was able to concentrate fully on his new sweet delicacies, which brought joy to the whole of Switzerland.
The company was always successful with its creations and was continuously expanded, and soon Swiss Premium Chocolate was world-famous. In addition to the chocolate factories, it also included a number of fine confectioneries. When two brothers inherited the company, it was split up. Since then, Confiserie Sprüngli and Schokoladenfabrik Lindt & Sprüngli have existed as separate businesses.

What the two companies always have in common is delicious chocolate. Lindt Couverture delights with its wonderfully delicate taste and is excellent to work with. For this reason, we have included it in our range and also enjoy using it ourselves. Lindt couverture is ideal for a variety of chocolate creations, whether for figures, bars or pralines. With its harmonious aromas, it is very popular and tempering is child's play - perfect for beginners too! We will be happy to explain exactly how it works. You can find the exact temperature information for each couverture on the 2.5 kg flavor protection packaging or below. The temperatures are not noted on the 500g bags, here you can simply follow our blog instructions. 

Can I use normal chocolate instead of couverture?

Tempering couverture can be a bit of a challenge at first, but with a little patience and skill you will soon make progress! It may seem tempting to simply use a standard chocolate bar, and this also works in many cases for baking or for an airy chocolate mousse. As the chocolate does not necessarily have to be shiny in the end product, it is not so important whether it has been tempered correctly. The consistency often doesn't matter either, which is why chocolate bars can be a cost-effective and practical option.
However, when it comes to pouring pralines, making homemade chocolate bars or creating a festive Easter bunny, couverture is the key to success! It has an even melt and ensures that your sweet creations have a perfect sheen. Using conventional chocolate can lead to significant losses in appearance and taste, and it is usually impossible to remove the solid mass from the polycarbonate molds. In such cases, you will unfortunately have to remove it with hot water.
But don't worry! If you want to make delicious cakes with chocolate chips or a simple mousse, you can easily use chocolate bars. However, for making luxurious pralines, melt-in-the-mouth ganache or glossy coatings, it's crucial to use high-quality couverture.
Here we show you how to temper and process it correctly to achieve a bright and crisp finish. Discover the inoculation method and use it in your own kitchen! You can find more valuable tips on tempering on our blog. And if you would like to try it out under supervision, we cordially invite you to our tempering course!

Vaccination method

The seeding method is a fascinating technique in which stable crystals in the form of drops are added to the melted chocolate mass. First, we melt two thirds of the required couverture at 45 °C to ensure that all the fat crystals are completely dissolved. Once the mixture has cooled down a little, 1/3 of fresh couverture drops are added and thus also stable crystals. Stir gently to dissolve the pieces and distribute them evenly in the warm mixture.
This method is known as the inoculation method, as we add solid, cooler couverture pieces with stable crystals to a liquid couverture without stable fat crystals - a "vaccination" for the mixture, so to speak. We then bring it to the ideal temperature. For dark couverture with a high cocoa mass content, we recommend a temperature of 32-33 degrees, while lighter varieties are perfect at around 28 degrees. You can usually find the optimum temperature on the packaging. More valuable tips and tricks await you in our blog - get inspired!

Do I need a temperature control unit?

It is helpful, but not essential, to own a temperature control unit. In our online store, you will find a variety of tempering appliances ranging from home use to professional applications, conveniently delivered to your home. These appliances help you to maintain the ideal temperature so that you can concentrate fully on creating delicious chocolate bars or exquisite pralines.
Of course, you can also simply heat the chocolate mass over a bain-marie - just make sure you keep an eye on the thermometer!

Recipes and ideas

Light and dark couverture are perfect for cakes, bars, desserts and many other delicious creations. There are no limits to your imagination with chocolate! From tempting pralines, delicious chocolate bars and artistic decorations to heavenly chocolate mousse and succulent chocolate cake - you will find numerous interesting and sweet articles on our blog.

If you are as passionate about chocolate as we are, but don't know exactly how to make it, then we warmly invite you to our inspiring courses! Here you will learn how to create all these sweet delicacies easily at home - sometimes all chocolate and sometimes with other ingredients for maximum enjoyment. If you're looking for ideas for your next sweet temptation, you're guaranteed to find them here! And don't hesitate, on this occasion you can make full use of the course instructors. Here you will get answers to all your questions and tips that you can apply straight away.
Chocolates are always an excellent choice, because who can resist them? They are the ideal gift, a sweet treat for in-between meals or a real eye-catcher on any table or buffet. Preparation is child's play and can be adapted to suit your skills. If you already have experience, you can make the hollow shapes yourself. If, on the other hand, you are in a hurry or your chocolate journey is just beginning, you can easily order them from our store. Your order will usually be packed in our warehouse on the same day and delivered the next working day if you order in good time. If you prefer the ready-made hollow bodies, you can easily add a delicious filling and an attractive coating. Fill the hollow bodies with a tasty ganache of the right flavor or add other ingredients as you wish. Caramel and nuts harmonize wonderfully with the delicate taste of milk chocolate.
Let your creativity run wild and experiment with different ingredients to create heavenly pralines! Caramelized almonds, hazelnuts, milk ganache and much more can be filled into the hollow shells. Remember to leave enough space around the edges so that you can close the hollow shapes properly later.

There are also countless options for dark ganache. Refine it with a touch of alcohol, almonds and coffee or orange paste - but make sure to measure out the amount so that the consistency remains the same.
The white ganache is a fantastic base that you can refine with pistachios, coconut flakes or your favorite alcohol. A delicious ganache refined with a puree of wild berries brings out the flavor of the white chocolate wonderfully.
When you create your own chocolate bars, you have the opportunity to try out numerous exciting combinations. However, make sure that the ingredients do not contain any liquid. For example, sprinkle crunchy pieces of nuts and dates over the milk chocolate - use freeze-dried dates or berries to achieve the perfect crunch. A tried and tested classic combination is milk chocolate with whole hazelnuts. For white chocolate bars, almonds or freeze-dried wild berries are particularly delicious.
If you love the art of patisserie, chocolate is your most loyal companion. You can use it to create crispy bases, fine mousses and elegant coatings.

Would you like to conjure up creatively designed cakes? Then try melting couverture and mixing it with cocoa butter for a very special effect. The fat crystals give your creations a radiant sheen that does not require tempering and is ideally poured directly over the frozen patisserie pieces. Refine the glaze to your liking to embellish your delicacies. Chocolate decorations are not only a feast for the eyes, but also irresistibly delicious! With couverture, you can effortlessly conjure up elegant chocolate spirals, small plates or drops. Designing a cake with a fan-shaped pattern is also child's play with textured foil and colored cocoa butter. If you want to learn more about the art of chocolate decorating, our chocolate decorating course is just the thing for you!
Here you can learn the best techniques from an experienced expert on site and get all your questions answered. If things don't quite go to plan, you'll immediately receive valuable tips on how to improve your skills. This way, you can relax and go home proudly with your homemade decorations! Chocolate mousse can be easily conjured up using full cream and chocolate bars from the supermarket. However, for an even more intense and refined taste experience, you should replace the chocolate bar with high-quality couverture drops. This will give you a wonderful consistency and a delicious cocoa flavor. You can try different varieties, with the quantity varying depending on the type of couverture. If the couverture is dark, a higher proportion of cream is usually required than for light chocolate. If you would like to delve deeper into the art of preparation, we recommend the basic cake course I and the eclair course.
In these two courses, you will create a wonderfully light chocolate mousse. In the first course, the couverture is carefully folded into the whipped cream, while in the other course the ingredients are whipped together first. In this way, we create two delicious mousses that can be used in many different ways. A real treat that you will want to experience again and again!