Luxurious Chocolate Bar The Lindt Swiss Classic milk chocolate bar with Hazelnuts is a perfect blend of smooth and creamy milk chocolate with crunchy hazelnuts for added bite. Great for entertaining, giving away as a chocolate gift or just indulging in yourself!

Ingredients: Sugar, HAZELNUTS 34%, cocoa butter, cocoa mass, whole MILK powder, LACTOSE, skimmed MILK powder, anhydrous MILK fat, emulsifier (SOYA lecithin), BARLEY malt extract, flavourings, ALMONDS.

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.

Ingredients: cocoa mass, sugar, cocoa butter, emulsifier (SOYA lecithin), vanilla. Allergens: SOYA.

In our recipes, we use special blends of cocoa bean varieties from different regions. These bean combinations are a closely guarded secret and are what give our Lindt chocolates their exquisite taste.

Discover Lindt EXCELLENCE. Dark and aromatic, each Excellence bar is created from the finest cocoa and the highest quality ingredients. With rich flavour profiles, a smooth, even texture and silky sheen, these delicately thin bars excite and entice the senses.

Hazelnuts are used in baking and desserts, confectionery to make praline, and also used in combination with chocolate for chocolate truffles and products such as chocolate bars, hazelnut cocoa spread such as Nutella, CROPINO Chocolate Hazelnut Spread and Frangelico liqueur.

Ferrero Rocher offers a unique taste experience of contrasting layers: a whole crunchy hazelnut in the heart, a delicious creamy hazelnut filling, a crisp wafer shell covered with chocolate and gently roasted pieces.

With this invention, Rodolphe Lindt was the first chocolatier ever to taste and then produce chocolate as we know it today - chocolate with a smooth, velvety, creamy, melt-in-your-mouth feel. Lindt's melting chocolate contributed significantly to the woldwide reputation of high-quality Swiss chocolate.

The Lindt Invention 1879 was a revolutionary year for chocolate. It was the year that Rodolphe Lindt invented conching. This new process produced the most flavoursome chocolate with a silky smooth, velvety texture that has since become synonymous with Lindt.

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.