The history of Lindt & Sprüngli.
In the mid-19th century, a remarkable story began to unfold in a small confectionery shop in Zurich – one that would shape the future of chocolate. This was the opening chapter of the story of Lindt & Sprüngli, now a synonym for premium chocolate worldwide.
Since 1845, Lindt & Sprüngli has passionately pursued its purpose: to enchant the world with chocolate. This commitment has brought consumers moments of pure bliss, as well as traditions to treasure. People and their creativity have always been vital ingredients of our company’s success. From the dedication of countless employees to groundbreaking inventions like Rodolphe Lindt’s revolutionary conching process that unlocked the secret of smooth melting chocolate, our story has many heroes.
If you are EVER in Zurich you must book a tour. The history, presentation and experience is unique. It was educational, interesting, intriguing and quite delightful and fabulously scrumptious. We have a new favorite chocolate company.
If you want more here’s the website with its amazing history for 181 years.
https://www.lindt-spruengli.com/company/history
Back to our meeting place
We’re getting so good as this train, tram, bus, boat travel. We’ve used up our Swiss Pass and now are learning buying tickets for individual jaunts.
The apps are amazing and you quickly learn your stop is often not listed so you need to know the last stop. Then you find your track. Today for us it was Zug and our stop was just 5 stops after our 9:51 departure.
Our stop for the Lindt adventure
A nice walk through town to the CHOCOLATE MOTHERSHIP!!!
Kermit jumped out of my bag
The story of cocoa dates back thousands of years and has a rich history in more than just taste.
The people, the places, the cultivation, the harvest, the process all time sensitive, quality controlled and rich in history and tradition.
All the way from to the start of the company founded by Lindt and Sprüngli…
PIONEERS WITH INVENTIVE SPIRIT. The conching process revolutionizes chocolate! Lindt manages to turn the brittle mixture known as chocolate at that time into a wonderfully flowing mass and to form it into shiny bars. And these release intense aromas when you enjoy them. The Zurich-based confectioner, Sprüngli, recognizes the potential of Lindt’s invention. The purchase of the Bern-based chocolate manufacturer and relocation to the current location in Kilchberg in the 19th century pave the way for success of the Chocoladefabriken Lindt & Sprüngli, which is built on quality con-sciousness and a love of innovation.
The story told that this machine was accidentally left on over the weekend. After it kept churning the cocoa (conching process) when they arrived ofter the “mistake” the smell was beautifully perfect and the chocolate smooth as silk.
So many stories about the history the process, the people and the science with many pharmacists and chemists involved over the perfection of chocolate.
Next marketing takes over and it’s uniques designs for the various tastes and types of chocolates
Designed after the Matterhorn
On to the tasting…get a spoon and pump out a sample
We’ve seen this guy a few times
Smooth and creamy and explosive chocolate delight
Time for white chocolate
On to my favorite dark chocolate
Stick out your hand, wait for a sample and try to guess the flavor
A little fun before getting our “to go” samples of this amazing treasure in Chocolate heaven.
Next up a sample of the finest varieties…take one or two especially when the chocolatiers are busy chatting with the visitors
It’s a different chocolate buzz because this is the primo chocolate of the world…the buzz is the excitement afterall!!!
Last up a little surprise for visitors
OH HAPPY DAY!!!!
For all 💚
THANK YOU!!!!
Loved today, our last full day in Zurich. We’ve been amazed by the most expensive city in Europe and will enjoy the treats we take with us from today as we buy goodbye to Switzerland. We will be back. We were captivated by your beauty from the rolling hills to the incredible Alps. We loved Switzerland 🇨🇭
Saw Nirvana shirt #39 today…don’t get it 🤪
