Lindor truffles melt the hearts of chocolate lovers all over the world. Its global success is mainly due to the wide range of variations, which are geared to the preferences in flavors of the different nations.
Lindt is known for its top-quality chocolate, which is produced to the highest Swiss quality standards. The same is true for Lindor. With the hard shell, fine chocolate covering and irresistibly smooth, melting center, every bite into a Lindor creation reveals a magical moment.
Manufacture
By the time a new Lindor praline creation is ready to go into production, it has already covered a considerable distance on its way to market launch. At the very beginning, the Lindt Master Chocolatiers develop the recipe and determine the shape. The masters of their craft thoroughly refine and experiment until the praline prototype meets their high standards in every aspect. This stage of the product cycle takes up about a third of the development time, which can last between two and three years in total. At this point, however, the work of the Lindt Master Chocolatiers is far from complete. When it comes to transferring the new creation to the large production line, craftsmanship meets technology. The in-house process technologists work together closely with the product developers in this phase. What unites them are their high quality standards and their precision – the masterful craftsmanship is implemented in the production process such that the handcrafted appearance of the end product is guaranteed right down to the smallest decorative element. The matching packaging design is created at the same time.
Wrapping
Unwrapping a Lindor truffle is a treat that chocolate lovers enjoy taking the time
to do. At this point, almost nobody would imagine that the truffle has been
wrapped at what feels like the speed of light.
Gripper arms attached to turntables bring the individual truffles into position
while the wrapping paper is unrolled from large rollers. The paper is cut, the
truffle is wrapped in it and the two ends of the paper are twisted. The
characteristic Lindor truffle is finished.
This technique is impressive when examined in slow motion, but it is even
more remarkable when the wrapping machine is operating at full speed and
wrapping all the Lindor truffles. A sensor then checks that the wrapping is
correct before the Lindor truffles finally leave the manufacturing process and
take the next step on their way to chocolate lovers all over the world.
Cooling
The chocolate dab is the only little bump on the otherwise completely smooth
surface of the Lindor truffle and is thus a characteristic feature. The truffles
remain in the molds during the subsequent cooling process in a large cooling
chamber. The cooling process serves to cool the filling and prepares the
finished truffles for the packaging process, which follows.
After this, the process accelerates exponentially. As soon as the truffles leave
the cooling system on the transport belt, they are gently lifted out of the molds
by suction heads and placed on a narrow conveyor belt, where they are fed
individually to the wrapping machine. This all happens at high speed.