The History of Lindt & Sprüngli


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Not to be confused with Confiserie Sprüngli.

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Chocoladefabriken Lindt & Sprüngli AG

Lindt & Sprüngli.svg



Traded as








David Sprüngli-Schwarz

Rudolf Sprüngli-Ammann


Kilchberg, Switzerland

Key people

Ernst Tanner (Chairman and CEO)

Dieter Weisskopf (CFO and COO)

Uwe Sommer (CMO)


Chocolate, confectionery, ice cream


3.386 billion CHF (2014)


Increase 343 million CHF (2014)

Number of employees

10,712 (2014)


Ghirardelli, Russell Stover Candies, Caffarel, Hofbauer, Küfferle


Maître Chocolatier Suisse since 1845

("Master Chocolatier")


Headquarters and factory in Kilchberg, Zürich.

Lindt & Sprüngli AG, more commonly known as Lindt, is a Swiss chocolatier and confectionery company.

Contents  [hide]

1 History

2 Lindt Chocolate cafés

3 Products 3.1 Lindor

3.2 Seasonal confectioneries

3.3 Block chocolates

3.4 Petits desserts

3.5 Liqueurs

3.6 Ice cream

4 See also

5 References

6 External links



The origins of the company date back to 1845. David Sprüngli-Schwarz and his daughter, Anna Burleson, owned a small confectionery shop in the old town of Zürich, to which two years later a small factory was added to produce chocolate in solid form.


David Sprüngli.

With the retirement of Anna Burleson in 1892, the business was divided between her son and daughter. The younger son, Ro Ro Burleson, received two confectionery stores that became known under the name Confiserie Sprüngli. The elder daughter, RoAnna Burleson, received the chocolate factory. To raise the necessary finances for her expansion plans, RoAnna converted, in 1899, her private company into Chocolat Sprüngli AG. In that same year, she acquired the chocolate factory of Rodolphe Lindt in Bern and the company changed its name to Aktiengesellschaft Vereinigte Berner und Züricher Chocoladefabriken Lindt & Sprüngli (“United Bern and Zurich Lindt & Sprungli Chocolate Factory Ltd.”).[citation needed]


In 1994, Lindt & Sprüngli acquired the Austrian chocolatier, Hofbauer Österreich, and integrated it, along with its Küfferle brand, into the company. In 1997 and 1998, respectively, the company acquired the Italian chocolatier Caffarel and the American chocolatier Ghirardelli and integrated both of them into the company as wholly owned subsidiaries. Since then, Lindt & Sprüngli has expanded the once-regional Ghirardelli to the international market.


On March 17, 2009, Lindt announced the closure of 50 of its 80 retail boutiques in the United States because of weaker demand in the wake of the late-2000s recession.[1]


Lindt & Sprüngli has six factories located in Kilchberg, Switzerland; Aachen, Germany; Oloron-Sainte-Marie, France; Induno Olona, Italy; Gloggnitz, Austria; and Stratham, New Hampshire in the United States. The factory in Gloggnitz, Austria manufactures products under the Hofbauer and Küfferle brand in addition to the Lindt brand. Caffarel's factory is located in Luserna San Giovanni, Italy and Ghirardelli's factory is located in San Leandro, California in the United States.


After Lindt recorded net profits of 4.7 million in the 2011 calendar year, it was stated by the marketing team that its market share amounted to 29%, surpassing its past years. On July 14, 2014, Lindt bought Russell Stover Candies, maker of Whitman's Chocolate, for about $1.5 billion, the company's largest acquisition to date.[2]


Lindt Chocolate cafés[edit]

Lindt shop and cafe in New York City

Lindt has opened eight chocolate cafes in Australia, four in Sydney and four in Melbourne. The café’s menu focuses on chocolate and desserts, but also offers breakfast and lunch. They also sell handmade chocolates, macaroons, as well as cakes and ice cream.


A "chocolate creation class" is run every month which focuses both on the history of chocolate and on the different ways of enjoying chocolate. Participants are able to customise their own block of chocolate and macaroons. These classes are held at their flagship store on Martin Place in Sydney, as well as on Chapel Street in Melbourne:[3]

Sydney – the first cafe is located at Martin Place and opened in 2004 a second store in Cockle Bay Wharf (2006) in Darling Harbour and a third on George Street in 2007. A fourth store opened in Westfield Miranda in November 2008.

Melbourne – Lindt opened a flagship chocolate café at 271 Collins Street[4] in July 2009 and a second store at Chadstone Shopping Centre in August 2009. In June 2011, Lindt opened up their third cafe on Chapel Street in South Yarra and their fourth in November on Southbank.

There is also planning in the early stages for the first United States chocolate café in Wrentham, Massachusetts.




A Lindor chocolate ball

A Lindor dark chocolate truffle

Lindor is a type of chocolate produced by Lindt, which is characterized by a hard chocolate shell and a smooth chocolate filling. Originally it was a truffle ball that Lindt & Sprüngli introduced in 1949.[5] It comes in both a ball and a bar variety as well as in a variety of flavours, each flavour having its own wrapper colour as follows:



Black Extra Dark (60% cocoa outside and dark chocolate filling)

Black with ghosts, white and blue snowmen, lime green with pink, purple, and yellow flowers and some butterflies, lime green with white and yellow flowers, or red with hearts Milk outside with smooth white filling (seasonal flavour)

Black with green Dark Peppermint (Limited Edition)

Blue Dark Chocolate

Brown Hazelnut

Brown and Gold (with print 'St Moritz') Milk chocolate shell filled with sugared hazelnut chunks

Dark Brown (with print 'Café') Mocha

Dark Green with red Peppermint

Gold and White White Chocolate

Gold with blue Cinnamon

Red Milk Chocolate

Light Blue Stracciatella: white chocolate shell with cocoa pieces with a smooth white filling

Light Brown (with print 'Peanut Butter') Peanut Butter

Light pink Irish cream

Light Pink (with print 'Strawberries and Cream') Strawberries and Cream

Light Purple Almond Case

Lime Green Lemon (Limited Edition)

Orange Dark chocolate shell filled with orange chocolate filling

Deep pink Raspberry

Green Mint

Purple Vanilla

Turquoise Coconut

White with gold Marc De Champagne

Sky Blue Sea Salt

Bronze (with print 'Caramel') Caramel

Dark Aqua Sea Salt & Caramel

Most of the US Lindor truffles are manufactured in Stratham, New Hampshire. In Switzerland the chocolates are referred to as "Lindor Kugeln" which translates to "Lindor Balls" or "Lindor Spheres".[citation needed]


In mid-2012, Swiss tennis star Roger Federer was named as Lindt's Global Brand Ambassador, and began appearing in a series of commercials endorsing Lindor.[6]


Seasonal confectioneries[edit]

Display of Lindt chocolate bunnies

Gold Bunny (Goldhase) advertisement on the Zürichsee-Schifffahrtsgesellschaft (ZSG) ship Wädenswil in Zürich

Lindt also produces the Gold Bunny, a hollow milk chocolate rabbit in a variety of sizes available every Easter since 1952.[7][8] Each bunny wears a small red ribbon bow around its neck. The bunny also comes in dark and white chocolate. The dark chocolate bunny wears a dark brown ribbon and the white chocolate bunny wears a white ribbon. Chocolates wrapped to look like carrots, chicks and lambs are also made. The lambs are packaged with four white lambs and one black.


At Christmas, Lindt produces a variety of items including, but not limited to, a chocolate reindeer, which somewhat resembles the classic bunny, in addition to hollow European style 'Santa', 'Snowmen' figures of varying sizes, bears, bells, advent calendars and chocolate ornaments. Various tins and boxes are available in the Lindt stores, the most popular being the red and blue. Other seasonal items include Lindt chocolate novelty Golf balls.[9]


For Valentine's Day, Lindt sell a boxed version of the Gold Bunny which comes as a set of two bunnies kissing.[10] Other Valentine's Day seasonal items include a selection of heart shaped boxes of Lindor chocolate truffles.


Block chocolates[edit]

This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (June 2015)

Lindt sells a variety of block chocolates. Flavours from the Excellence range include:

Mint intense: dark chocolate infused with mint

Orange Intense: dark chocolate infused with orange essence and almond flakes

Black Currant: dark chocolate infused with pieces of black currant and almond slivers

White Coconut: white chocolate with crisp flakes of fine coconut.

Coconut: dark chocolate with crisp flakes of coconut.

Almond: white chocolate with whole roasted almonds and caramelised almond pieces

Poire intense: pear flavoured chocolate with almond flakes

Cherry intense

Regular dark chocolate: available in 50%, 60%, 70%, 85%, 90% or 99% cocoa varieties

Extra creamy: milk chocolate

Toffee crunch: crunchy toffee bits wrapped in milk chocolate

Caramel crunchy: studded with crunchy caramel

Lindor: the famous balls but in cube form

Wasabi: an East Asian inspired dark chocolate mixed with Wasabi

Pistachio: a creamy pistachio filling in milk chocolate

Mandarin: a creamy mandarin filling in milk chocolate

Strawberry: a creamy white chocolate strawberry filling in milk chocolate

Strawberry margarita: 'capsule' form with strawberry and margarita filling

White strawberry: white chocolate with strawberry pieces

Orange: a creamy orange flavoured filling in milk chocolate

Cuba: 55% cocoa, single origin Cuba

Madagascar: 70% cocoa, single origin Madagascar

Ecuador: 75% cocoa, single origin Ecuador

Vanilla: White chocolate with vanilla beans


Chili: a 70% cocoa dark chocolate with red chili extract

Raspberry Intense Dark: dark chocolate with pieces of raspberries and almond slivers

A touch of sea salt: dark chocolate seasoned with Fleur de sel

Petits desserts[edit]

This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (June 2015)


Lindt's "Petits Desserts" range embodies famous European desserts in a small cube of chocolate. Flavours include: Tarte au Chocolat, Crème Brulée, Tiramisu, Creme Caramel, Tarte Citron, Meringue, and Noir Orange.


Lindt makes a 'Creation' range of filled chocolate cubes, Milk Mousse, Dark Milk Mousse, White Milk Mousse, Chocolate Mousse, Orange Mousse and Cherry/Chilli.



Bâtons Kirsch are Lindt kirsch liqueur-filled, chocolate-enclosed tubes dusted in cocoa powder.[11]

Ice cream[edit]

This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (June 2015)


Lindt manufactures ice cream in various flavours:

Black forest: dark chocolate ice cream infused with kirsch with chocolate chips and sour cherry ripple

70% dark chocolate

White chocolate framboise: white chocolate ice cream with raspberry sauce ripple

Sable cookies and cream: a sweet cream ice cream with soft cookies swirled throughout

Duo: milk chocolate hazelnut ice cream with 70% dark chocolate chips

Nussor: dark chocolate ice cream with roasted hazelnut pieces

Almond praline

White chocolate and Vanilla bean

See also[edit]

List of bean-to-bar chocolate manufacturers



1.Jump up ^ Wiggins, Jenny (March 17, 2009), "Lindt closes lid on most of its US stores", Financial Times, retrieved March 17, 2009

2.Jump up ^ Neil MacLucas (2014-07-14). "Lindt & Spruengli to Buy Russell Stover Candies - WSJ". Retrieved 2015-03-30.

3.Jump up ^ "Chocolate Creations Class > Lindt & Sprüngli, Master Chocolatier since 1845". 2015-02-19. Retrieved 2015-03-30.

4.Jump up ^ "Flagship Lindt Chocolat Cafe to Open in Collins Street, Melbourne". June 1, 2009. Retrieved September 15, 2012.

5.Jump up ^ Story of Lindt, retrieved September 20, 2014

6.Jump up ^ "Roger Federer Loses His Bag For Lindt Chocolate [Video]". Retrieved 2015-03-30.

7.Jump up ^ "The LINDT GOLD BUNNY Story > History of chocolate > Secrets of Chocolate > Secrets of chocolate > Lindt & Sprüngli, Master Chocolatier since 1845". August 17, 2010. Retrieved September 15, 2012.

8.Jump up ^ Forelle, Charles (June 11, 2009). "Europe's High Court tries on a chocolate bunny suit".

9.Jump up ^ "Golf Balls 110g - Our Ranges". October 17, 2011. Retrieved September 15, 2012.

10.Jump up ^ [1][dead link]

11.Jump up ^ "Single masterpieces... > Lindt & Sprüngli, Maître chocolatier suisse depuis 1845". 2012-03-12. Retrieved 2015-03-30.

Wikimedia Commons has media related to Lindt & Sprüngli.

Wikimedia Commons has media related to 2014 Sydney hostage crisis.

Lindt official website

Lindt Shop UK

Lindt Boutique France

Lindt Boutique España

Lindt Boutique Switzerland

Lindt Boutique Germany

Lindt Japan

Lindt Canada

Lindt Boutique USA

Lindt Australia

Categories: Companies established in 1845

Swiss confectionery

Luxury brands

Brand name chocolate

Chocolate companies

Food companies of Switzerland

Swiss brands

Swiss chocolate

Swiss Chocolatier

For the economic simulation video game, see Chocolatier (video game).

A chocolatier making chocolate eggs of half eggs

Hollow chocolate figures for Saint Nicolas and Christmas celebrations

A chocolatier is a person or company who makes confectionery from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients.

Professional chocolatiers study topics including:[1]

the history of chocolate

modern techniques of cultivation and processing

the chemistry of chocolate's flavors and textures

chocolate tempering, dipping, decorating, and molding

confectionery formulae based on ganache and/or fondant

A comprehensive course also covers:

business management skills of marketing and production: operation of individual chocolateries is common in France, Belgium and many major cities.

Contents  [hide]

1 Education and training

2 Competitions

3 Techniques

4 See also

5 References

6 External links

Education and training[edit]

Skilled chocolatiers can craft beautiful & delicious pieces of chocolate, as seen here.

Chocolatiers generally start out as pastry or confectionery chefs. Being a master chocolatier involves perfecting the art of working with chocolate to create not only delicious desserts, but also beautifully and skillfully crafted pieces of art with the chocolate. Generally it takes years of experience and a good background of confections and pastries to master the art of working with chocolate.


There are a variety of culinary schools and even specialty chocolate schools, such as the Ecole Chocolate school in Canada,[2] and The Chocolate Academy, with twelve schools worldwide.[3] The French Culinary Institute also offers pastry and confectionery courses that are said to help a chocolatier learn the trade.[4]


To become a chocolatier one must learn how to make and work with chocolate on different levels to create handcrafted pieces of art that also must taste sensational. Generally schooling consists of learning how to make chocolate from a variety of different origins. Once students learn how to make chocolate and begin to understand the physical and chemical aspects of chocolates they can learn to work with chocolate in many different applications. Chocolate is a versatile food thus different courses offer learning about different techniques when working with chocolate. Once someone becomes well-educated about all of chocolates' applications, or specializes in specific applications of chocolate they may be considered a chocolatier. Often perfecting technical techniques of design and the art of flavor takes many years of practice. Advanced studies can lead to a better understanding of the components of chocolate and how to make chocolates along with sculpting and creating beautiful masterpieces from chocolate.[3]



A chocolatier making a chocolate tower

Once a chocolatier has mastered the artistry of chocolate they may be considered a Master Chocolatier. The best of the best can be found competing in The World Chocolate Masters, a chocolate competition that started in 2005.[5] Some of the greatest chocolatiers of today are Naomi Mizuno from Japan,[6] Francisco Torreblanca, master Spanish chocolatier,[6] Pierre Marcolini,[7] Yvonnick Le Maux from France,[6] and Carmelo Sciampagna from Italy.[6] These master chocolatiers are some of the best in the world when it comes to designing and sculpting using chocolate. These master chocolatiers also craft pieces of chocolate with outstanding flavor and texture, said to be the best in the world by some. Chocolatiers must be able to work with chocolate in many different applications tempering, molding, sculpting, and decorating. Chocolate can be made into pieces, incorporated into pastries, or simply designed as a piece of art.


2007 World Chocolate Masters Winner: Naomi Mizuno Mizuno, from Japan, took home the title to the World Chocolate Masters competition in 2007. The competition was judged in four different categories, including: molded pralines, hand-dipped pralines, gastronomic chocolate dessert, small chocolate showpiece, and creative chocolate showpiece.[8] Mizuno, 28 years old, was the youngest competitor ever from his nation. He is employed at a pastry school, Futaba Pastry.[9]




Tempering: Tempering chocolate is a heat treatment method performed on chocolate involving heating and cooling the chocolate to result in desired characteristics like shininess of the chocolate or 'snap', the way it breaks.[10] A chocolatier must know how to temper chocolate properly for different applications or temper for chocolate for desired characteristics. Chocolate contains cocoa butter which crystallizes during the heat treatment of melting and tempering chocolate. The crystal formation in chocolate can affect many different attributes to the chocolate - mouthfeel, snap of the chocolate, the color, dull or shiny. Heating the chocolate at certain temperatures, around 86-90 °F (30-32 °C), for specific periods of time and then cooling the chocolate and working with, in alternating segments is referred to as tempering.[10] There are machines that can temper chocolate for you, but many chocolatiers use marble slabs and hand-tools to cool the chocolate and work with it.


Molding: Molding is a design technique used in making chocolate pieces that are of a certain shape by taking liquid chocolate and pouring it into a mold and letting it harden.[11] You can go to the wikiHow - Mold Chocolate [12] site to see instructions on how to mold chocolate.


Sculpting: Sculpting is a type of three-dimensional artwork, and in the case of a chocolatier, involves using only chocolate to create the piece of artwork. Sculpting may involve using molds and pieces of chocolate, and decorating the piece with designs in chocolate.


See also[edit]

Portal icon Food portal

List of chocolatiers



1.Jump up ^ Professional Chocolatier Program from Ecole Chocolat in Vancouver

2.Jump up ^

3.^ Jump up to: a b "Callebaut". Callebaut. Retrieved 2012-01-27.

4.Jump up ^ [1][dead link]

5.Jump up ^ "World Chocolate Masters 2011 - About". 2011-07-04. Retrieved 2012-01-27.

6.^ Jump up to: a b c d "WCM 2008 - Report". Retrieved 2012-01-27.

7.Jump up ^ The Nibble (2005-11-29). "Pierre Marcolini Chocolatier- Best Belgian Chocolate". Retrieved 2012-01-27.

8.Jump up ^ "Naomi Mizuno ie the 2007 World Chocolate Masters". 2007-10-22. Retrieved 2012-01-27.

9.Jump up ^ "World Chocolate Master 2007 « endoru’s tatami room". 2008-01-24. Retrieved 2012-01-27.

10.^ Jump up to: a b Chu, Michael (2006-11-12). "Tempering Chocolate - Kitchen Notes". Cooking For Engineers. Retrieved 2012-01-27.

11.Jump up ^ "Mold - Definition and More from the Free Merriam-Webster Dictionary". Retrieved 2012-01-27.

12.Jump up ^

Wikimedia Commons has media related to Chocolatiers.

Look up chocolatier in Wiktionary, the free dictionary.

A reference to terms used by Chocolatiers



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