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Lindt

by Justine Racaud

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Contact the store: 04.74.95.36.97

 

The invention of LINDT chocolate

It was 1879. Rodolphe Lindt, the son of a Bernese pharmacist, wanted to make chocolate. Do you know what chocolate was like at the time? It was hard: hard to process and hard to eat. You actually had to chew it. Soft? Enjoyable? A joy for the senses? A pipe-dream. It did not become reality until one pivotal evening…
But stop! Things didn’t go that fast. Rodolphe Lindt was a confectioner, epicurean and bon vivant who wanted to create a chocolate that was not hard and pleasing to the pallet. He bought an old factory hall with antiquated machines. Bernese society was surprised but this did not discourage Rodolphe. He conducted some experiments, but nothing worked. Then came that Friday evening. Rodolphe Lindt, jeered as one of the “jeunesse dorée”, left the factory without having finished his work – and more importantly, without having switched off the machines. Did he forget to do so because he was in such a hurry? Or was it intentional? Did he have a hunch or was it a small act of defiance? We don’t know. But the machine continued to run: for a whole weekend.

 

 

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Small country, big tradition.

For almost 150 years, chocolate manufacturers in Switzerland and the rest of the world have been trying to discover the secret behind the family recipe. Nobody has quite managed to do so up until now. The melt-in-the-mouth chocolate from Rodolphe Lindt has remained a symbol not only for world-renowned Swiss chocolate but also for the innovativeness and inventive spirit of successful entrepreneurs from this small country in the heart of Europe: the country of LINDT chocolate.

 

 

THE LINDT DIFFERENCE

What makes LINDT Chocolate so exceptional??

The Finest Cocoa

The foundation for the incomparable LINDT taste comes from the careful selection, in-house processing and blending of high quality beans from the world’s most renowned origins. Committed to sustainability, the dedicated Lindt & Sprüngli Farming Programs support cocoa farmers and their communities.

 

Unique Roasting and Grinding

A unique process perfected over decades, the LINDT Maîtres Chocolatiers roast the beans for optimum flavour and grind them extremely fine – essential for the remarkable melting taste of LINDT.

 

The LINDT Invention

In 1879, Rodolphe Lindt revolutionized chocolate making with ‘Conching’ – the intense mixing of heated liquid chocolate to create the silky smooth LINDT chocolate texture.

 

Best Ingredients Beyond Cocoa

The LINDT Maîtres Chocolatiers rigorously select and process only the most premium ingredients from world renowned growing regions. For example, to maintain the delicious roasting aroma, nuts are roasted in-house and freshly worked into the chocolate.

 

Finishing with Perfection

With attention to detail, the LINDT Maîtres Chocolatiers place the finishing touches on their masterpieces, lovingly decorating and wrapping them in exquisite packaging.

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IDEE DE RECETTE LINDT : Fondant au chocolat

Ingrédients

20 g de beurre

250 g de beurre

250 g de chocolat Lindt A Cuisiner 70 % cacao®

3 oeufs

200 g de sucre en poudre

75 g de fécule de maïs

Sucre glace

Etapes :

Laissez ramollir le beurre à température ambiante. Préchauffez le four à 170 °C (therm. 5-6). Beurrez
un moule de 25 cm de diamètre. Tapissez le fond avec un disque de papier sulfurisé du même diamètre, puis beurrez le papier. Hors du four, placez ce moule dans la lèchefrite.

Cassez le chocolat en petits morceaux dans un bol et faites-le fondre au bain‑marie. Lorsqu’il est fondu, ajoutez hors du feu le beurre en petites parcelles et mélangez jusqu’à ce que la masse
soit bien lisse.

Dans un saladier, fouettez les oeufs avec le sucre jusqu’à ce qu’ils blanchissent. Intégrez la fécule de maïs, puis le mélange de chocolat. Remuez vigoureusement.

Versez la pâte dans le moule préparé. Glissez à mi-hauteur du four, puis versez de l’eau chaude dans la lèchefrite jusqu’à mi-hauteur du moule. Faites cuire pendant 1 heure.

Laissez refroidir complètement, puis démoulez et saupoudrez de sucre glace à volonté.

 

Ed.Larousse  / Lindt A Cuisiner le 70% cacao Les meilleures recettes / en vente en librairie

 

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