Lindt couple advent calendar "for you & for me" 505g

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RRP: €29.99 *
€27.95 *
Content: 0.505 kg (€55.35 * / 1 kg)

*prices incl. VAT plus shipping costs

unfortunately sold out and discontinued

Sold 518 times in the last month
  • 461017
  • 4000539708527
  • Contains milk, hazelnuts, wheat, butter, soya, barley. May contain other nuts.
  • Cool (<25°)
Chocolate lovers who sweeten the Christmas season for two! Advent has never been so... more

Chocolate lovers who sweeten the Christmas season for two!

Lindt advent calendar couple

Advent has never been so romantic:

Pralines and wonderful chocolate figures conquer the hearts of all lovers who want to share the pleasure. A wonderful sweet and sinful Advent awaits you with 2 x 24 fine surprises and sayings that lead through Advent, but with the possibility of separating the 2 hearts, one half is always connected with loving thoughts of the other half. Perfect for any long-distance relationship where both hearts are in different places, but belong together magically and lovingly. The Couples Advent Calendar warms your days and nights with loving sayings and chocolate enjoyment.

The 2 hearts can be easily combined or hung up individually.

The following pralines & chocolate figures await you in this Advent calendar:

  • Lindt Teddy Friends
  • Cresta-Moon Tree curtain
  • Hazelnut nougat ball
  • Lindor ball milk
  • Creation Créme Brülée
  • Nut Nougat Gold
  • Lindor Heart
  • Creation Chocolat De Luxe
  • Alpine milk ball
  • Mini Angel
  • Mini Santa Claus
  • Milk heart
  • Mini nut-créme balls
  • Mini milk-cream balls

The Schafi-Shop team wishes you a pleasant wait for Christmas for two!

brand: Lindt
product group: advent Calendar, chocolate, pralines, Sweets
Filling quantity (weight): 505g
Dimensions HxWxD (circa): 412x465x73 mm
Sweets for adults and kids: advent Calendar, chocolate, Pralinés, seasonal items
Made in: EU (Germany)
country of origin: EU / non-EU Agriculture
Gifts: Yes

Manufacturer Contact: Chocoladefabriken Lindt & Sprüngli GmbH, Süsterfeldstr. 130, 52072 Aachen, Deutschland

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Chocoladefabriken Lindt & Sprüngli Aktiengesellschaft is an international Swiss chocolate manufacturer based in Kilchberg (ZH) in Switzerland. The origins of Lindt & Sprüngli lie in the two chocolate factories of Rudolf Sprüngli in Horgen and Rodolphe Lindt in Bern. Rudolf Sprüngli Junior took over his father's company in 1891. A year later, Confiserie Sprüngli was hived off as a separate company. In 1899 Rudolf Sprüngli built the factory in Kilchberg and in the same year converted the company into a stock corporation. Soon after, Chocolat Sprüngli AG took over the Bernese chocolate factory of Rodolphe Lindt, together with the patent for its conching process. The joint stock company Vereinigte Berner and Zurich Chocoladefabriken Lindt & Sprüngli was born. Lindt & Sprüngli produces chocolates in addition to a variety of different chocolate bars. There are also seasonal products such as Santa Claus or Easter items. Increasingly important are chocolate bars with high cocoa content (> 60 percent) or exotic ingredients such as pepper or crushed chili peppers.

The history of Lindt

The small brown beans of the cocoa tree Theobroma cacao are among the most fascinating treasures ever discovered. The "food of the gods," as it is called in Greek, conquered the world and cast a spell over all, whether kings or ordinary citizens, physicians, scientists, or church representatives.

Rodolphe Lindt

So also Rodolphe Lindt, the 24-year-old master confectioner and son of a pharmacist. In 1879, near Berne, he bought two factories destroyed by fire and some outdated machines. He wanted to make chocolate, as they did not exist before. At that time, chocolate was a friable substance with a rough surface pressed by hand.

His brother August, also a pharmacist, was of the opinion that the moisture of the chocolate mass crystallized with the sugar would have to be extracted during processing. And why not add cocoa butter to soften the traditional consistency of the chocolate mass?

The substance that came into being when Rodolphe Lindt stirred three days and nights continuously differed greatly from the traditional chocolate mass. The dark, velvety mass had a dull glow, was easy to shape and completely melted on the tongue. This novel chocolate was able to develop all its aroma. She was unique and far better than her predecessors. Lindt called her "Chocolat Fondant", literally "melting chocolate".

Thus, in 1879, the world's first chocolate with delicate, fine enamel was created. Was this discovery a coincidence? Did the experimental phase last longer than the legend says? Or was it, as it wants another version of the company's history, that Lindt forgot to turn off the mixer on the weekend in question? Of course, we can not confirm all the details of the events that took place more than 130 years ago. 

 

However, it is undisputed that conching, Lindt's revolutionary discovery, contributed significantly to the international reputation of Swiss and LINDT chocolate.

The essential inventions of Rodolphe Lindt: the conche and its process, the hours of stirring the chocolate mass - and the addition of cocoa butter, while the mass heats up during the conching by constant stirring. In addition, a wide variety of cocoa beans in certain proportions.

Why is LINDT chocolate so special? Delicious chocolate does not just stem from the long hours of conching - the exclusive LINDT chocolates also need true pioneering spirit, passion, care, skill and expertise.

The history of cocoa

Cacoa, the name of the seeds of cocoa, the cacao beans, but goes much further back to the Olmec, one of the earliest Central American high cultures, which were located about 3000 years ago in Mexico. The humid, warm climate was ideal for the flourishing of the delicate cocoa tree.

The Mayans, who settled several centuries after the demise of the Olmecs in southern Mexico, invented a bitter and strong flavored drink that was made from cocoa beans and was sacrificed on the occasion of holy rituals by priests, kings and nobles and drank. But also the civilization of the Mayas took an enigmatic ending to this day and it was around the year 900 AD. the Toltec and then the Aztecs. These took over the tradition of the holy drink, which they called "Xocoatl" (xoco = herb, atl = water). For the Aztecs, the bitter-spicy potion was a source of wisdom and energy, an aphrodisiac and soothing balm. The valuable cocoa served at this time as a means of payment and was also presented to the gods as an offering.

The first European to come into contact with cocoa was Christopher Columbus. In 1502, on his fourth voyage, he tasted the bitter drink - and found it not at all to his liking: too bitter, too spicy. Only years later, in 1528, did the Spanish conquistador Hernado Cortez bring the brown gold and the recipe for the exotic potion to Spain. Sugar and other ingredients were added to the energizing, novel drink that the Spaniards called "chocolate," and it soon became a fashionable delicacy that was enthusiastically consumed at the Spanish court for about a century. Not until 1615, when the Spanish princess Anna was married to the French King Louis XIII, The exclusive drink came to France and spread from there over all royal courts in the finest social groups in Europe. And until the onset of the Industrial Revolution, the enjoyment of chocolate - then still in the form of hot drinking chocolate - was reserved for the well-to-do. 

Then came the time of the chocolate pioneers who, in Italy, Belgium, Germany, Holland and of course also in Switzerland and other countries, put their ambitious visions, their genius and their skills to use different techniques and recipes from the popular drink to make solid chocolate, which should gradually be accessible to all citizens. So many have contributed to significantly enrich the modern chocolate history and shape, but the most groundbreaking of all innovations was probably the Chonchierverfahren, the Swiss Rodolphe Lindt invented in 1879 and thanks to which the then brittle-sandy and slightly bitter mass in the mouth Melting came, and the chocolate enjoyment made it really perfect. 

The production of Lindt chocolate

Processing cocoa beans into fine chocolate requires expertise, passion and craftsmanship. This begins in the tropical rainforest and ends at the LINDT Chocolate Factory, where passionate maîtres chocolatiers lovingly draw attention to creations such as shiny dark chocolate bars, mild-melting milk chocolate or praline masterpieces and other delicacies.

The process of chocolate production takes place in three stages:

Stage 1: Culture and harvest

Farmers are first cultivating cocoa beans: LINDT uses mostly high-quality fine cocoa - Criollo and Trinitario - from selected regions in South and Central America and West Africa. 

These precious cocoa beans account for less than 5% of the world's harvest, and are therefore more expensive not only for their wonderful aroma, but also because farmers who cultivate cocoa, which is important for LINDT's quality aspirations, receive a higher income in the interests of fair trade. The consumer cocoa also used by LINDT comes mainly from Ghana, where one of the best forasteros grows. 

Cocoa is harvested by hand, fermented and dried. This is a labor-intensive process that takes place locally.

When cocoa trees reach maturity, they produce white or pink five-petalled flowers throughout the year, as well as fruits, the cocoa pods that attach directly to the stem. This phenomenon, called Stammblütigkeit, distinguishes the cacao tree mostly from plants whose flowers and fruits sit on the tips of the outermost branches.

A skilled and brisk worker can open about 500 pods an hour! There are no harvesters for cocoa - farmers use short blades mounted on long poles to reach the highest fruit. The pods of the pods are opened with machetes to peel out the cocoa beans surrounded by pulp. 

In the next step, the beans are stored in large boxes, or piled up and covered with banana leaves. During the next 3-7 days, the beans are fermented. The flesh heats up around the beans, activates enzymes and creates compounds that give the beans their chocolate flavor - losing about 50% of their weight. The fermentation is complete when the beans have become deep dark brown. 

Stage 2: selection and review of the beans

After harvesting and fermentation, the cocoa beans are shipped to their countries of destination where they are further processed. 

Before the cocoa varieties selected by Lindt & Sprüngli are finally processed into noble LINDT chocolate, they must undergo critical quality controls. Numerous in-house laboratory tests are used to check that the goods are in perfect condition and have survived the long journey undamaged.

Stage 3: Processing the chocolate

Upon arrival, the cocoa beans are cleaned and separated from their shells. These so-called cocoa nibs are carefully roasted at LINDT according to in-house procedures. This process is also important for the formation of the first delicate flavors. Then they are broken in special mills and finely ground until liquid cocoa mass is produced. It is the most important ingredient - the basis - for the production of chocolate. After that, the chocolate production can begin by mixing the other three basic ingredients (cocoa butter, sugar, milk) with the cocoa mass.

Thereafter, the mixture is refined by steel rollers which reduce the small cocoa and sugar particles into microscopic particles. The subsequent conching takes several hours depending on the recipe. In the conche, the chocolate is kneaded and stirred, and cocoa butter and lecithin (a soy-based emulsifier) ​​are added. The conching was invented in 1879 by Rodolphe Lindt. That was a revolutionary process for the chocolate world. With the addition of cocoa butter, cocoa mass is stirred for hours in an elongated conche, so that the chocolate is "ventilated" and the bitter-sour aromas gradually escape. 

The constant stirring also has a homogenizing effect: This forms a very thin layer of cocoa butter around each of the smallest particles. The result is velvety soft chocolate with a harmonious taste. For a perfect look, the chocolate must be tempered, ie heated, cooled and reheated. By tempering the chocolate gets a velvety gloss, a matte shimmer and good breaking strength. Finally, the chocolate is formed into sheets or poured into other products and packaged for retail.

Lindt Pralinés

Pralinés are the highest creation in the kitchen of the Maîtres Chocolatiers. When the desirable delicacies emerge, there is a lot of manual skill in the game that expresses love and passion. Thus, the small masterpieces have a magical attraction, which entices the connoisseur again and again.

A truly delicious story

The 17th century is considered the year of birth of pralines. According to legend, the first dessert that combined almonds with liquid sugar was created at the court of the French Sun King Louis XIV. This delicacy was created by the chef of the French Field Marshal Comte du Plessis Praslin.

This decided to call the invention in honor of Field Marshal "Praslines". This eponymous delicacy was used by the field marshal to graciously congratulate the ladies of the royal court and diplomatic envoys.

However, it took some time before the noble chocolate pralinés their present form was awarded. It was not until 1879, when Rodolphe Lindt decisively improved the chocolate production with the conching process, that it was possible to produce the delicate brilliance of today's pralinés.

Like a good menu, a mixture of pralines lives from the variety and the variety as well as the pleasure of tasting. With the help of the imagination and ingenuity of Maîtres Chocolatiers, new chocolate artworks with interesting recipes, shapes and imaginative decors are created at any time. Demanding connoisseurs thank them and in their leisure hours they always like to open a box of Lindt Pralinés to be surprised by them. 

Classic

The mixture "Pralinés Hochfein" is one of Lindt's traditional offerings and offers an exceptional variety of popular specialties such as Gianduja, Marc de Champagne and Nuts-Krokant. Slightly lighter and smaller are the "mini pralines": the smaller, the more often.

 

sustainability

Cocoa is the most important base for premium chocolate and in its wonderful variety the passion of the maîtres chocolatiers. However, best quality is only created where man and nature interact harmoniously. Therefore, Lindt invests in preserving the environment and improving the living standards of cocoa farmers - only in this way can responsibility for the future be taken over.

We are committed by conviction in the following areas in the sense of a sustainable orientation of all our actions:

 

 

engagement

 

pioneer projects

 

cocoa sourcing

 

Clean drinking water

 

Training for children

 

New school

nutritional information ingredients Nutritional... mehr
N-hr values Chocolate ingredients

nutritional information

ingredients


Energy 2403 kJ 577kcal
Grease   38 g
thereof total fatty acids   22 g
Carbohydrates   51g
thereof sugar   46g
Protein   6,5 g
Salt   0,14 g

milk chocolate, pralines filled with different fillings

Sugar, cocoa butter, whole milk powder, cocoa mass, hazelnuts, pure butterfat, vegetable fat (coconut, palm kernel, palm), skimmed milk powder, lactose, invert sugar, glucose syrup, Emulsifier(soya lecithin), low-fat cocoa powder, roasted sugar, barley malt extract, caramelised glucose syrup, humectant (sorbitol), flavourings, wheat flour, salt, vanilla, caramelised sugar syrup.

May containother nuts. Cocoa: 30% minimum in milk chocolate.

 

Storage instructions

Store protected from heat and dry.

The Lindt sustainability initiative Our commitment to sustainability starts with a bean, a... mehr

The Lindt sustainability initiative

Lindt sustainability

Our commitment to sustainability starts with a bean, a tree and a farmer.

The Lindt Promise

For our most important raw materials and especially for our cocoa beans, we take special measures to ensure a sustainable and socially responsible supply chain. This is reflected in our commitment to sustainability along the entire value chain and in our sustainability promise: "All products that leave our company ultimately meet our commitment to sustainability along the entire value chain".

 

The Lindt Approach

Lindt & Sprüngli is one of the few chocolate companies that has every single step of production under its own control ("from bean to bar"). This enables us to promote sustainable action along the entire value chain.

High-quality cocoa beans are the heart of our chocolates. We therefore want to know where the beans come from and under what conditions they are grown and harvested locally. Lindt & Sprüngli has a big advantage in this respect because we are one of the few chocolate companies that takes responsibility for every single step of the production chain itself, from the careful selection of the best cocoa beans to the finished product. This is a central criterion of a sustainable and traceable cocoa bean supply chain - and we don't want to delegate this task. Therefore Lindt & Sprüngli has created its own sustainable procurement model: the Lindt & Sprüngli Farming Program.

Watch the video "from Bean to Bar" now in the tab "Video

The Lindt Farming Program

2008 2012 2016 2020
The Lindt & Sprüngli Farming Program is introduced in Ghana, where we pay a price premium for each ton of cocoa beans to ensure traceability and support the development of village communities. The Lindt & Sprüngli Farming Program develops a verification process. Cocoa farmers are trained and progress is monitored at the same time. The goal of a 100% traceable cocoa bean supply chain in Ghana was achieved. The price premium paid so far for sustainably sourced cocoa beans amounts to over USD 14 million. Around 80,000 farmers participate in the Farming Program and benefit from the contents and initiatives for sustainable cocoa farming and environmentally friendly agriculture.

Our goal: 100% traceable and externally verified global cocoa bean supply chain

 

Lindt & Sprüngli obtains its high-quality cocoa beans from the world's best-known cocoa growing regions such as Ghana, Latin America (mainly Ecuador), the Caribbean, Madagascar and Papua New Guinea. Farming programmes currently exist in the following countries. We are continuously working on introducing the program in other countries.

Watch the video "Farming Program" now in the tab "Video

The Lindt Farming program consists of 4 elements:
 
Lindt Step 1 Lindt step 2 Lindt Step 3 Lindt Step 4

Traceability and organisation of
the farmers

Transfer of expertise
and skills

Support for farmers and
communities

Verification and continuous
progress

 
Lindt video on the topic "from bean to bar" Lindt video on the topic "Farming Program... mehr

Lindt video on the topic "from bean to bar"

Lindt video on the topic "Farming Program

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