Lindt & Sprüngli "Fine Bitter" Advent Calendar, 250g

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Quantity Unit price Reference price
To 2 €19.95 * €79.80 * / 1 kg
From 3 €18.95 * €75.80 * / 1 kg
Content: 0.25 kg

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unfortunately currently sold out

  • 461003
  • Contains milk, hazelnuts, almonds, butter, soy, barley.
  • 4000539718724
  • 71873
  • Protected from heat. Store in a cool and dry place.
A noble indulgence For the chocolate lovers who want to dive a little deeper into the... more

Lindt banner teddy bear Christmas

A noble indulgenceLindt_Chocolate bar

For the chocolate lovers who want to dive a little deeper into the intesive aroma of Lindt bars through Advent, we offer the Lindt Edelbitter Advent calendar with exclusively fine creations made of dark chocolate with cocoa contents from 40% up to 85%. An inspiration for dark chocolate lovers to garnish the wait for Christmas with a special treat. Cocoa: 60% minimum in the dark chocolate.

The decorative Advent calendar "Edelbitter" for lovers of traditional Lindt specialties, can be set up or hung up, depending on taste, to celebrate the decorative image of pleasure for 24 days clearly visible.

The Schafi-Shop team wishes you an enjoyable Advent season!

The following pralines and chocolate bars await you in this Advent calendar:

Lindt Maitre Chocolatier

  • 2x Giandujotto dark nougat, 9,9g each
  • 1x Excellence Mini Orange, 5,5g
  • 2x Excellence Mini 85% Cacao, each 5,5g
  • 2x Excellence Mini 70% Cacao, each 5,5g
  • 5x Lindor balls 60% Cacao, each 12,5g
  • 4x Lindor balls 70% Cacao, each 12,5g
  • 5x Lindor balls Feinherb, 12,5g each
  • 4x Lindor Lilliput balls fine, each 4,6g
  • 1x Mini Santa Claus 60% Cacao, 10,7g

 The Schafi-Shop team wishes you an enjoyable Advent season!

Filling quantity (weight): 250g
Filling quantity (piece): 26
Sweets for adults and kids: advent Calendar, bitter chocolate, chocolate, Pralinés, seasonal items
Gifts: Yes
country of origin: EU / non-EU Agriculture
Shipping weight: 0,68 kg
Manufacturer: Lindt & Sprüngli
Dimensions HxWxD (approx.): 480x360x30 mm
Made in: EU (Germany)
product group: advent Calendar, chocolate, pralines, Sweets
brand: Lindt & Sprüngli
further properties: non-alcoholic
Manufacturer address: Chocoladefabriken Lindt & Sprüngli GmbH. Süsterfeldstr. 130. D-52072 Aachen

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

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. 


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.



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:





pioneer projects


cocoa sourcing


Clean drinking water


Training for children


New school

   Nutritional information Ingredients ... mehr
N-hr values  Ingredients_Chocolateo_2

 Nutritional information


Energy 2431 kJ 586 kcal
Fat   46 g
thereof healthy fatty acids   32 g
Carbohydrates   35 g
thereof sugar   32 g
Protein   5,5 g
Salt   0,04 g

Dark chocolates, dark and semi-sweet chocolates with various fillings, semi-sweet chocolate with orange pieces, pralines

Cocoa mass, sugar, vegetable fat (coconut, palm kernel), cocoa butter, low-fat cocoa powder, Butterpure fat, Milksugar, skimmedmilkpowder, wholemilkpowder, Hazelnutsraw cane sugar, emulsifier (Soylecithin), vanilla, orange juice from concentrate, flavors, invert sugar, Barleymalt extract, natural orange flavor, gelling agent (pectin), pineapple, lemon juice from concentrate.

May contain almonds and other nuts.

Cocoa: 60% minimum in the fine dark chocolate, 47% minimum in the fine tart chocolate, 34% minimum in the dark milk chocolate.

Storage information

Store away from heat and in a dry place.

Mulled Wine Chocogugelhupf The smell of gingerbread and mulled wine - a heavenly recipe for... mehr

Mulled Wine Chocogugelhupf

The smell of gingerbread and mulled wine - a heavenly recipe for the most contemplative time of the year with the best selection of dark chocolate from our Maître Chocolatier.

Ingredients for this recipe:

  • 100 g Lindt Excellence 70%Gugelhupf_Lindt
  • 250 g butter at room temperature
  • 250 g sugar
  • fine zest of 1 orange
  • 4 eggs
  • 250 g flour 
  • 1 tablespoon baking powder
  • 2 tablespoons cocoa
  • 150 ml high quality mulled wine, homemade or purchased
  • 1 tablespoon gingerbread spice
  • 2 tablespoons rum
  • approx. 150 g powdered sugar
  • shaved chocolate to taste



Preheat the oven to 180 °C. Grease a medium sized cake pan of about 20 cm diameter evenly with a little butter and dust with flour. Finely grate the chocolate.

Place butter with sugar and orange zest in a large bowl and beat with a hand mixer for about 5 minutes until fluffy. Then gradually beat in the eggs one at a time. Mix flour with baking powder, cocoa and gingerbread spice, fold the mixture into the egg mixture. Then measure out 125 ml of the mulled wine and stir into the batter with the rum and finely grated chocolate.

Pour the batter into the cake pan and bake in the oven for about 60 minutes. Then remove, let cool slightly and turn out onto a cooling rack.

For the coating, mix the remaining mulled wine with powdered sugar to make a thick glaze and pour it over the cooled Gugelhupf from above so that the glaze drips down the sides in thick strands. If desired, sprinkle with shaved chocolate.

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