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At Lindt we do not declare our products are gluten free, as we produce many items on the same equipment. Some of our products contain wheat and barley therefore we cannot rule out that cross contamination does not occur, despite the most thorough of cleaning processes.
Some of our products are not manufactured using ingredients containing gluten like our Lindt Dark and White solid chocolate. However, our soft centre praline or Lindor Chocolate range will vary from product to product. Please read the ingredients list and the ‘may contain’ advice on the back of the pack to ensure that there is no ingredient or ‘may contain’ risk of presence of a substance that will be harmful for you.
We are aware of the growing prevalence of restricted diets due to gluten allergies and are sensitive to the fact that there are consumers who are unable to enjoy all of our chocolate at this time. We hope that in the future we will be able to extend more product offerings to accommodate our consumers with varying dietary requirements.
Unfortunately, no Lindt product is 100% guaranteed nut allergen safe.
The "may contain tree nuts or peanuts" warning informs you that the product may contain minute traces of tree nuts or peanuts because they are produced on the same production lines. All Lindt manufacturing facilities process nut products, so there is a potential for cross contamination. Though Lindt incorporates the most thorough cleaning process, minute traces may cross contact with other products within the factory. According to allergen experts, a simple nut protein trace can cause an allergic reaction and we advise you to consult your physician for a consumption recommendation.
Lindt is aware of the growing prevalence of restricted diets due to nut allergies, and we are sensitive to the fact that these consumers may not be able to enjoy our chocolate at this time.
Soy lecithin can be found in our regular dark chocolate products, as well as milk and white chocolate. The Excellence 70%, 85%, 90%, and 99% Cocoa blocks are our only products that do not contain soy lecithin. We have a comprehensive allergen control program in place and we adhere to strict Good Manufacturing Practices in order to reduce the risk of cross contamination.
Lindt uses skim milk, whole milk powder, and other dairy ingredients in many of our chocolate products. While our white and milk chocolate products contain the most, the Excellence 70%, 85%, 90% and 99% Cocoa blocks do not have milk products in them.
However, all Lindt manufacturing facilities process milk, dark, and white chocolate products. We have an allergen control program in place and adhere to strict Good Manufacturing Practices in order to reduce the risk of cross contamination, however, we do label all of our chocolate products that do not contain milk as an ingredient with the statement "may contain traces of milk" as a precaution for those that are most sensitive to milk and milk ingredients / whey. For those reasons, Lindt does not have products suitable for people with severe lactose intolerance.
We do have a facility that produces products containing sesame. As such, we take precautions to safe-guard our consumers’ health by including the sesame allergen warning on the packaging.
We also sell Excellence blocks that are manufactured in a different facility which do not carry a sesame warning. Please, check the ingredient list each time to verify if a product contains sesame as an ingredient or to ensure traces as cross contamination.
Poultry is not used in any Lindt products. While eggs can be an ingredient in some of our filled chocolates and pralines, all egg and egg by-products are listed in the ingredient statement.
Please always refer to the packaging for a definitive ingredient listing.
The Lindt No Sugar Added chocolate range which is sweetened with Maltitol would be most suitable. You may also try the Excellence 85% Cocoa block which has 5g of sugar per serving, or the Excellence 90% Cocoa block which has 1.3g of sugar per serving. We also have a 99% Cocoa chocolate bar. The Excellence 99% Cocoa chocolate is exclusively available at our Lindt Chocolate Cafés and Shops. Please visit our store locator for your nearest store.
We are delighted to inform you that our chocolates are suitable for vegetarians. The only ingredients of animal origin used in the manufacture of our chocolates are milk (some dark, all milk and white chocolates), egg and anhydrous milk fat/butterfat (some filled chocolates and pralines). Please always refer to the packaging for a definitive ingredient listing. Some of our products are made without any animal products, such as our Lindt Excellence range with 70% Smooth Blend, 70% , 85%, 90%, 95% and 99% Cacao chocolate blocks, that are also suitable for a vegan diet.
Some of our products in the Café however do contain gelatine (such as mousse cakes).
Check with the staff in store for details.
All the details are on the back of the packaging of each product and are listed in the product details on this website. For any further queries, feel free to get in touch with us here.
There are flavanols in Lindt chocolate. We do, however, not publish proprietary information on the flavanol levels in our chocolate.
Caffeine is a natural compound derived from plant sources like kola nut and naturally found in substances like coffee and tea. However, very little caffeine is found in chocolate in comparison to the amount found in the other commonly consumed sources. Generally, 30g of dark chocolate contains about 20mg of caffeine, 30g of milk chocolate contains about 6mg of caffeine, and 30g of white chocolate contains less than 2mg of caffeine. By comparison the average cup of coffee contains approximately 80mg - 155mg. The caffeine content will always vary, depending on the product and even in some cases depending on the specific cocoa bean and origin.
Only a very few Lindt chocolate products contain alcohol or alcoholic liqueurs as an ingredient. If alcohol is used as an added ingredient, it will be listed in the product's ingredient list on the packaging.
For the production of our solid chocolates, the only vegetable fat Lindt & Sprüngli uses is pure cocoa butter.
Fillings may contain other vegetable fats. Milk fat is used in milk chocolate recipes or selected filling masses. In this context, we would point out that none of our products contains trans-fats or hydrogenated fats. It is always best to consult the specific nutritional labelling of the individual product you are interested in.
Find out some information on Lindt and the use of Palm Oil here
What is Lindt No Sugar Added?
Lindt No Sugar Added is a brand new Lindt chocolate with no added sugar. It has the great Lindt taste but without the sugar.
Its says no sugar added. Is there still some sugar in it?
Low levels of naturally occurring sugars are present which are part of ingredients in the chocolate such as natural sugars in cocoa and milk powder.
There is no refined or table sugar in Lindt No Sugar Added.
How is it possible to make chocolate without adding sugar?
Chocolate with no or very little sugar is something Lindt does very well with Lindt Excellence 85%, 90% and even 99% Cocoa.
These however are very intense and prominent in cocoa and bitterness.
For chocolate with no added sugar but with similar sweetness to a standard chocolate, the sweetener is replaced by an alternative to table sugar.
What is used instead of sugar?
The sweetener used in Lindt No Sugar Added is called Maltitol and is the closest to sugar in sweetness level and volume but with not as many calories.
What is Maltitol? Does it have side effects?
Maltitol is a sugar alcohol (it doesn’t contain alcohol but refers to the molecular structure) and is made from starch.
The benefits of Maltitol is that it is very close to sugar in sweetness.
A side effect of Maltitol when consumed in too large quantities, it can have laxative effects.
Why does Lindt No Sugar Added taste better than other 'no added sugar' chocolates?
Lindt No Sugar Added does taste better as the Maltitol used has no bitter aftertaste unlike most other 'sugar-free' chocolate brand.
Many other chocolates are sweetened with other artificial sweeteners that leave a distinctive aftertaste which can distract from the true flavour of chocolate.
Is it suitable for people on diet?
This chocolate is suitable for those who are trying to minimise refined or table sugar intake.
Is it suitable for diabetics?
Diabetics are recommended to contact their health care professional for advice if this product is appropriate for them.
The heart of the LINDT chocolate is the finest cocoa. Knowing which of the many different origins of cocoa beans will best contribute to the distinctive LINDT taste is a skill that the LINDT Maîtres Chocolatiers have perfected over time. They select the finest high quality beans from the most renowned cocoa origins around the world: Ghana, Latin America (mainly Ecuador), Madagascar and the Caribbean Islands.
Learn more here
Find out about our exciting farming program here
The percentage (%) quantifies the amount of cocoa solids contained in the chocolate. This includes cocoa liquor, cocoa butter and in some recipes cocoa powder.
For example:
Lindt chocolates are very sensitive to any excessive condition, whether too hot or too cold. Chocolates can be adversely affected if exposed to unfavourable conditions after manufacture which results in bloom.
Bloom is a greyish coating on the surface of chocolates and is more visible on dark chocolate. There are two kinds of bloom, fat bloom, which is caused by fat migration and sugar bloom caused by humidity.
Both these types of blooms happen during improper storage of chocolates.
Lindor especially, being a chocolate shell with a smooth melting filling are incredibly heat sensitive and need great care.
Chocolates should ideally be stored at around 14°-20°C and the relative humidity should not exceed 65%. We take every care in the handling of our products within our own distribution system, however once the product leaves our care we have little control over such things as the storage conditions for example, the temperature and humidity the chocolate is kept in.
Fat bloom is recognized as a greyish-white sheen on the surface and is predominantly triggered by the exposure of chocolates to excessive temperatures for prolonged periods. The optimum temperature for chocolate to be stored at is between 14°-20°C. If chocolate is exposed to high temperatures, the delicate and low melting point of the cocoa butter in the chocolate can melt and rise to the surface and then re-solidifies where it sets as grey streaks, which we refer to as fat bloom. While visually undesirable, products are still edible but the flavour and texture is compromised. It is perfectly fine to use for baking.
See ‘How should I best store my chocolate’ to ensure the chocolate remains in the best condition.
Looking similar to fat bloom, chocolate can develop sugar bloom when exposed to moisture, at humidity above 68% RH. Although sugar bloom is most often the result of overly humid storage, it can happen when the chocolate has been stored at a relatively cool temperature, for example in the fridge, and is then moved too quickly into much warmer surroundings, such as room temperature. This creates condensation, where moisture collects on the surface of the chocolate and dissolves some of the sugar. The water vapour evaporates, the sugar crystals remain on the surface, thus giving the premium chocolate a dull, tannish-white colour and a gritty taste profile. While visually undesirable, products with slight bloom are safe to eat.
See ‘How should I best store chocolate’ to ensure the chocolate remains in the best condition.
Store your chocolate tightly wrapped and away from strong odours in a cool, dark and dry place at temperature between 14° and 20° Celsius and 40 – 65 % Relative Humidity. If stored under proper conditions, our products will retain their freshness for many months.
Many areas in Australia are very warm for delicate Lindt chocolate for much of the year so we recommend to transport chocolate in a cooler bag and never leave Lindt chocolate in a parked car.
At home, store Lindt chocolate at the above temperatures.
The optimum temperature for chocolate to be stored at is between 14°-20°C.
Fridges are very high humidity environments, which is not suitable for chocolate due to the high moisture, which can result in sugar bloom. As Australia does get really warm, only store chocolate in the fridge in these warm weather conditions.
When you do, it is best to place the chocolate in an airtight container or double wrap in plastic and place in the bottom section of the fridge. Bring the chocolate to room temperature slowly before unpacking, several hours before consuming.
Please refer to the “Best Before” date printed on the packaging. The “Best Before” date on our chocolate products is a quality tool. It assures that the quality of a product consumed at the end of the shelf life still lives up to the Lindt quality expectation when stored at the right conditions. Best Before dating is designed as a consumer friendly method to help the customer understand the freshness of the item. Lindt products typically have a shelf life of 9-12 months, and some high cocoa content products can have a shelf life up to 15 or 18 months.
Melting fine chocolate such as Lindt requires a little bit of patience. Chocolate doesn’t like excessive heat and shouldn’t get in contact with water or steam.
For tips on the best ways to melt chocolate click here.
If you would like your chocolate to set with a nice shine and firm snap when broken, it will need to be re-tempered once molten.
You will not need to temper chocolate when adding into recipes such as cakes or mousses.
Of course, our chocolate is perfectly tempered in the packaging.
You can find a step by step guide on how to temper Lindt Chocolate here.
We have a large selection of delectable chocolates, drinks and dessert in our Cafés and an extensive range of retail items including some exclusive products to our stores.
You can find out much more about our offering here.
You can find all the store details including opening hours here
Our Cafés do not take bookings but we are always happy to welcome you during our opening hours.
All our Cafés and Shops are able to offer vouchers.
Find your nearest store here
You can find out about our promotions in our Chocolate Cafés and Shops here
All of our Lindt Cafés and Shops are fully company owned and operated, therefore at this time, we do not offer any franchise of joint venture opportunities.
100g of Lindor is around 7 individual chocolates.
Please contact us with all the details of your request on the 'Contact us' page and select 'Donation Requests'.
Lindt & Sprüngli (Australia) Pty Ltd is an active supporter of programs serving our local
communities, a policy we are committed to continuing in the future. To ensure we manage
our charitable contributions in an equitable way, all requests must be submitted in writing
according to the following guidelines:
• Your letter must be on official letterhead from your organisation
• It must contain contact information, event date, approximate number of
attendees/participants, and an explanation of the use/purpose for the donation
Donation requests will be considered only if your organisation is a Registered Charity, and
there is a one donation per year limit. All requests are reviewed and may be subject to a
verification check.
Due to increased requests for in-kind donations, Lindt & Sprüngli Australia cannot support
the following:
• Political, religious or ethnic groups and programs
• Lobbying or advocacy groups
• Schools, public or private
• Day care/child-minding centres
• Foundations or clubs
• Labour organizations
• Third-party fundraising organisations
• Individuals or for-profit businesses
• Sporting events
• Solicitations to advertise
Please e-mail your request to our Corporate Office at: reception-au@lindt.com
Unfortunately, due to the overwhelming number of requests for samples, Lindt & Sprüngli (Australia) Ltd is unable to fulfill free sample requests. However, please visit a local Lindt Café or one of Shops.
You may also like to like us on Facebook to find out about giveaways and promotions.
We have a variety of job opportunities that provide dynamic individuals the opportunity to work in a professional environment and realize their career growth potential. Please visit the 'Working for Lindt' page for information on employment opportunities and the application process for starting your career at Lindt & Sprüngli.
Unfortunately, due to company policies and for liability and hygiene reasons, we do not offer any factory tours to the public.
There is a lot of information related available to Lindt & Sprüngli that can be found in the 'World of Lindt' section of the Lindt & Sprüngli website.
We are sorry to hear that you are disappointed with one of our products.
In order for our Consumer Service Team to look after you, please get in touch with us through the ‘Contact us’ form and we will look into the matter and reply.
Get in touch with us here
Please retain the affected product in a dry and cool place until we are in contact with you. We would appreciate any photographs of the affected product to be uploaded and sent to us via our contact us page.
All suggestions to complement our Lindt product range are greatly appreciated. Suggestions can be submitted via our ‘Contact us’ page on our website where we will pass your suggestion onto our Marketing Team for consideration at the next range review and to include in future product surveys.
Lindt Chocolate ensures that our products reach our consumers in excellent condition. Lindt also has systems in place for our chocolate to be handled correctly, from the time it lands in Australia to the time it is delivered to our stores. Therefore, unfortunately we don't have systems implemented through an online shop.
Lindt does not produce any Halal certified products.
There are no Kosher certified products distributed in Australia.
For detailed ingredients of our products please refer to the product page on the website.
Melt into a moment of bliss with our irresistibly smooth Lindor range, available in a variety of packs and delicious flavours.
You can find the instructions for our delectable Lava Cakes and Chocolate Mousse here
Bon Appétit.
Chocolate Budino with Mango Coulis
Rich chocolate pudding finished with some mango coulis and just a hint of thyme.
A true chocolate delight.
Reviews
Double Chocolate Cake
Moist, rich and with amazing chocolate flavour.
Our Master Chocolatiers absolute ‘Go to’ Chocolate Cake.
Reviews
Baked Zeppole- Italian Doughnuts with Excellence Touch of Sea Salt Crème
This version of an Italian doughnut is baked rather than fried, are soft in the center with a lovely crust. The rich chocolate crème with the hint of finest sea salt completes this Zeppole majestically. Buon Appetito!
Reviews
