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Baking and creating with Lindt

Without a doubt that chocolate is one of the most popular and adored ingredients.

Lindt has all your baking needs covered with our stunning chocolate, recipe mixes and Couverture chocolates.

You will be your own Lindt Master Chocolatier. 


The Professionals Chocolate

Couverture gets its name from the French word ‘couvert’ which means ‘covering’.
It is specifically made with a slightly better flowing quality than other chocolate which enables Chocolatiers to ‘enrobe’ or coat Truffles, Pralinés or Patisserie with a thin layer of chocolate.
Couverture also is the chocolate the professionals use to coat moulds with a thin layer to create chocolate delicacies.
Reach out to us for your nearest stockist.

Pro Tip

Tempering Lindt Chocolate

All of our chocolate at Lindt requires tempering once melted if you would like to have the chocolate set again.
Tempering is the crystallisation of the cocoa butter which ensures that the chocolate sets with a firm snap, gloss and melts again on your palate as soon as it hits your tongue.
Discover how to temper chocolate at home.

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