Ingredients: Ingredients: Sugar, vegetable fat (coconut, palm kernel), cocoa butter, cocoa mass, whole MILK powder, skimmed MILK powder, LACTOSE, anhydrous MILK fat, emulsifier (SOYA lecithin), BARLEY malt extract, flavourings.

Lindt & Sprüngli sources its premium cocoa beans from the world's most exclusive regions of origin, Ghana, Ecuador, Madagascar, Papua New Guinea, the Dominican Republic, and Peru. This not only applies to the main ingredient, cocoa beans, but to all other materials such as hazelnuts, almonds, and vanilla.

Today, quality chocolate products by Lindt & Sprüngli are manufactured at 11 of its own production facilities in Europe (Switzerland, Germany, Italy, France, Austria) and the USA.

These taste amazing. The same Lindor smooth melt with the creamy sweetened almond butter taste. I feel like the sweetness is less so than the regular milk chocolate Lindor and prefer it. Just perfect!

Essentially, Lindor is a chocolate truffle. Made by creating a hollow chocolate shell by placing fine, tempered Lindt chocolate into a mould which is then spun around on its axis to coat the inside. The chocolate cools and sets to create a delicate shell – ready to hold the smooth, melting filling.

The classical recipe of the Homemade Chocolate Truffle includes a ganache which is a mixture of bittersweet chocolate and heavy cream. The classical recipe is experimented with varied ingredients to obtain different flavors.

LINDOR truffle The LINDOR truffle is and remains one of the most successful chocolate creations for Lindt & Sprüngli. Its rustling, glossy wrapper, the anticipation, the hard chocolate shell, and finally the pleasure of the cooling and incredibly smooth-melting filling provides a very special experience for all senses.

Lindt dark chocolate is the OG of healthy supermarket desserts – high in heart-friendly flavonoids and low in sugar. The higher the percentage of cocoa the less sweet stuff you'll find in the fine print, with the 85% cocoa option only containing 2.2 grams of sugar per serve.

Then sped up the conveyor belt and eventually shaped into the truffle ball next they're wrapped and then sorted by flavor.

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.

The Smooth Melting Filling Our secret Lindor filling boasts a low melting point which allows it to melt luxuriously on the tongue. It is this signature smooth melting finish that creates a truly blissful chocolate experience.

Lindt Lindor and other truffles are superb along with Lindt raisins and hazelnut gold bar. Sprungli custom design made to last few days in the Swiss store is expensive but has more chocolate n flavour compared to lindt.