#Lindt chocolate eyeballs full#

So, from all of us at Lindt, we would like to say thank you for making our journey possible.

Which tasting type are you? Tell us! We love hearing from you because without you we wouldn’t be where we are today. Then, there are those who bite off half the truffle and lick out the delicate melting filling with gusto.

#Lindt chocolate eyeballs full#

Next, the LINDOR lovers who take the time to savour each truffle, letting its full aroma gradually unfold on their palate as it melts away on their tongue. On the subject of taste, did you know that everyone enjoys LINDOR truffles in their own specific way? There are enthusiastic LINDOR fans who are so excited that they pop the entire truffle into their mouth straightaway. These festivals allow our Lindt Master Chocolatiers to get to know you and your palate. In 2009, to make the production even more collaborative, Lindt organised the first LINDOR festival in Switzerland. That is how our XXL-sized LINDOR truffle came to be produced in Italy. The Lindt Master Chocolatiers always take these ideas into consideration and relentlessly try to find new ways to surprise and delight. From thank you letters to inspiring ideas for new creations – each one is read and deeply appreciated. We receive countless letters from customers – like you – every day. It is not without reason that LINDOR Milk is known as the ‘Queen of Chocolates’. Yet, to this day, the classic LINDOR Milk remains the most popular choice worldwide, accounting for more than 50% of LINDOR's overall annual sales. Autumn is known for our truffles with a crunchy hazelnut filling and in winter, we release LINDOR varieties with a warming mix of spices, like cinnamon and coriander. In spring, LINDOR Stracciatella truffles (known as Cookies & Cream in some countries) take centre stage. In fact, each season brings its own delights. In the US, peanut butter-filled truffles are met with great enthusiasm, whilst peppermint LINDORs delight customers globally every Christmas. That is why our LINDOR truffles vary from country to country and season to season. They have a keen eye for seasonal and regional trends - and the palate to match.Īll our creations are made with you in mind. The Lindt Master Chocolatiers are always searching for new ways to delight. These three flavours have since become LINDOR signatures – alongside our number one: LINDOR Milk. Price and other details may vary based on product size and color. Check each product page for other buying options. This was soon followed by LINDOR White in 1985 and LINDOR Hazelnut in 1994. 1-48 of 338 results for 'lindt chocolate balls'. In 1984, Lindt diversified the LINDOR truffle range to include LINDOR Dark – a decadent dark chocolate truffle with a bittersweet creamy filling. Today, Lindt produces over one billion LINDOR truffles in almost 100 different countries. Imitators have tried (and failed) to recreate these iconic chocolates, but we guard our secret recipe very closely. With their rounded shape, signature red wrapping, smooth hard outer shell and creamy filling, LINDOR truffles are an instantly recognisable treat, adored around the world. They soon became a Lindt staple and global chocolate phenomenon.

Surprised, customers began asking: where had they gone? The LINDOR truffles were so sorely missed that, shortly after taking them off the shelves, we made them a permanent part of our chocolate range. However, once the festivities had finished, the truffles vanished without a trace. The LINDOR truffles quickly became a favourite! Customers felt like Christmas had come early in the weeks leading up to Christmas Day. Thanks to the new recipe, our chocolate was fine enough to fill moulds and dry quickly, enabling us to fill the fine chocolate shells with smooth, melting chocolate. From here on out, two entities began to exist side by side: Sprüngli and Lindt & Sprüngli – or, as they were officially known at the time, “Aktiengesellschaft Vereinigte Berner & Zürcher Chocoladenfabriken Lindt & Sprüngli”.As a seasonal treat in 1969 – almost 20 years after the recipe was invented – we began selling our renowned LINDOR chocolate as round truffles in red wrappers to resemble Christmas baubles. So when Sprüngli offered to buy the company for an impressive 1.5 million gold francs – including staff and the secret recipe – Lindt agreed under the condition that he still had a say in the business. Meanwhile, in Berne, the high demand for Rodolphe Lindt’s creamy chocolate was beginning to strain Lindt’s small antiquated production facilities. Johann Rudolf Sprüngli had just completed construction on a larger factory in Kilchberg-Bendlikon, the location of today’s headquarters, to increase output. His interest had been piqued he recognised a fellow chocolate connoisseur.īut it wasn’t until 1899 that the two families met. When Lindt happened upon the secret in 1879 that would effectively put Switzerland on the map as a top-tier chocolate manufacturer, Johann Rudolf Sprüngli took notice.