1949: Blissful Beginnings
Shortly after the Second World War, our Master Chocolatiers were tasked with inventing a delicious new way to enchant customers. It was to be unlike anything tasted before. After what seemed like an interminable creative phase, the Lindor recipe was finally born in 1949. This new recipe made chocolate taste like liquid gold. No surprise then that Lindor combines the French word for gold (‘or’) with Lindt.
1949: Bull’s-eye
The first Lindor tablet was created in the autumn of 1949. Advertisements from the time showcased our best-loved chocolate in the centre of a target – we had really hit the mark!
1962: Seal of Approval
1962 saw the introduction of the signature lace pattern on the front of Lindor’s packaging. Inspired by the famous St. Gallen lace, the pattern references a sense of luxury, skill and refinement, whilst staying true to Swiss heritage. Remaining a hallmark to this day, the lace pattern visually demonstrates our promise to maintain the highest quality in everything we create.
For special seasonal occasions, a little sparkle is added to this iconic design – keep an eye out for the stars adorning our Christmas packaging or the tiny hearts that appear for Valentine’s Day.
1969: Then One Christmas...
As a seasonal treat in 1969 – almost 20 years after the recipe was invented – we began selling our renowned chocolate as round truffles in red wrapper to resemble Christmas baubles. Thanks to the new recipe, our chocolate was fine enough to fill moulds and dry quickly, enabling us to fill the perfectly fine chocolate shells with smooth, melting chocolate.
These Lindor truffles quickly became a favourite! Customers felt like Christmas had come early in the weeks leading up to Christmas Day. However, once the festivities had finished, the truffles vanished without a trace. Surprised, customers began asking: where have they gone? The Lindor truffles were so sorely missed that, shortly after taking them off the shelves, we made them a permanent part of our chocolate range. They quickly became a Lindt staple and global chocolate phenomenon.
With their rounded shape, signature red wrapping, smooth hard outer shell and creamy filling, Lindor truffles are an instantly recognisable treat, adored all around the world. Imitators have tried (and failed) to recreate these iconic chocolates, but we guard our secret recipe very closely. Today, Lindt produces over one billion Lindor truffles in almost 100 different countries.
1984: Introducing Fresh Flavours
In 1984, Lindt diversified the Lindor truffle range to include Lindor Dark – a decadent dark chocolate truffle with a bittersweet creamy filling. This was soon followed by Lindor White in 1985 and Lindor Hazelnut in 1994. These three flavours have since become Lindor signatures – alongside our number one: Lindor Milk.
However, our Lindt Master Chocolatiers are always searching for new ways to delight – with a keen eye for seasonal and regional trends and the palate to match.
All our creations are made with you in mind. That is why our Lindor truffles vary from country to country and from season to season. In the US, peanut butter-filled truffles are met with great enthusiasm, whilst peppermint Lindors delight customers around the world every Christmas. In fact, each season brings its own delights.
In spring, Lindor Stracciatella truffles (known as Cookies and Cream in some countries) take centre stage. Autumn is known for our truffles with a crunchy hazelnut filling and in winter, we release Lindor varieties with a warming mix of spices, like cinnamon and coriander. Yet, to this day, the classic Lindor milk chocolate remains the most popular choice worldwide, accounting for more than 50% of Lindor’s overall sales each year. It is not without reason that our Lindor Milk truffle is known as the ‘Queen of Chocolates’.
2009: Your Input Counts
We receive countless letters from customers – like you – every day. From thank you letters to inspiring ideas for new creations – each one is read and deeply appreciated.
The Lindt Master Chocolatiers always take these ideas into consideration and relentlessly try to find new ways to surprise and delight. That is how our XXL-sized Lindor truffle came to be produced in Italy.
In 2009, to make the production even more collaborative, Lindt organised the first Lindor festival in Switzerland. These festivals allow our Master Chocolatiers to get to know you and your palate.
On the subject of taste, did you know that everyone enjoys Lindor truffles in their own specific way? There are the enthusiastic Lindor fans who are so excited that they pop the entire truffle into their mouth straightaway. Next, there are the Lindor lovers who take the time to savour each truffle, letting its full aroma gradually unfold on their palate as it melts away on their tongue. And then, there are those who bite off half the truffle and then lick out the delicately melting filling with gusto...
What tasting type are you? Tell us! We love hearing from you because without you we wouldn’t be where we are today.
So, from all of us at Lindt, we would like to say thank you for making our journey possible.
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