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True chocolate lovers taste chocolate like a fine wine or a select cigar.

Tips For A Successful Tasting:

*Make sure you neutralize your palate. If you are trying several varieties, neutralize your palate in between each tasting: with white bread, weakly brewed rose hip tea or mineral water. Before tasting, do not smoke or eat highly spiced foods.

*"From 0 to 100%" - Increase the cocoa content. Begin the tasting with the chocolate with the lowest percentage of cocoa. Start with white chocolate, then milk chocolate and finally dark chocolate. Gradually work up to high-percentage varieties.

*Chocolate is best tasted in a calm atmosphere so that you are able to concentrate on your senses.

*The taste of the chocolate best develops at room temperature.

70% Cocoa

Lindt’s famous 70% cocoa chocolate has now been packed in bulk for baking purposes. This deep, dark chocolate has a strong cocoa flavour with hints of toasted nuts and light acidic notes

Extra- Bitter - 58% Cocoa

This dark Lindt couverture contains the highest proportions of top-grade coca varieties. Very dark, with bittersweet cocoa flavouring, provides striking results.

SURFIN - 48% Cocoa

The classic semi-sweet couverture, has perfectly balanced cocoa flavour. Held in highest esteem by connoisseurs as the one and only genuine creamy-melting chocolate

MILK -37% Cocoa Solids

Milk couverture, with a rich bouquet, a fine taste and the traditionally softest melting character, a product that is everything even the most demanding chocolate lover could ever wish for

MILK EXTRA - 38% Cocoa

A light couverture with a pure and well-rounded milk bouquet. It has a higher percentage of cocoa butter and milk fat for a balanced milky flavour.

WHITE -36% Cocoa

A Superior white couverture, with a harmonious milky bouquet and a pure white colour. It has a neutral, sweet milky flavour.

RECIPES


Brownies	Chocolate Cake	Montezuma Cocktail	Truffles