Lindt dark chocolate is some of the darkest, smoothest, and tastiest dark chocolate you will find. Lindt and Sprungli's long history is a key part of chocolate history.
The story of the Lindt dark chocolate we know and love began with separate Sprungli and Lindt paths. In 1845, David Sprungli-Schwartz and his son Rudolph Sprungli-Ammann started manufacturing solid chocolate in their confectionary shop in Zurich. In 1879, Rodolphe Lindt, already a famous chocolate maker, invented the conche, introducing chocolate far superior in aroma and melting qualities to those of the time, and contributing significantly to the reputation of Swiss chocolate. (Read more about the chocolate making process, and the importance of the conche, here.) The Lindt and Sprungli stories finally came together in 1899, when Sprungli acquired Lindt.
Lindt and Sprungli expanded rapidly between 1900 and 1920, exporting internationally to over 20 countries. Despite a very difficult economy in Europe between the wars, and import restrictions and rationing on sugar and cocoa during World War II, Lindt and Sprungli survived, although with practically zero growth, because of the quality of their products.
In 1977, Lindt and Sprungli began a process of acquiring international companies. Today, with 8 production sites in Europe and the US, Lindt and Sprungli sells their product in more than 80 countries. Their dark chocolate products include:
"Lindt & Sprungli's heritage and European tradition comes home when chocolate lovers discover new flavors and opportunities. Whether you're sharing new pairings or savoring an old favorite, the superior, smooth flavor always inspires."
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