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.

Milk Chocolate (Sugar, Milk, Cocoa Butter, Chocolate, Soy Lecithin (Emulsifier), Barley Malt Powder, Vanillin (Artificial Flavoring)], Vegetable Oil (Coconut, Palm Kernel), Sugar, Chocolate, Cocoa Butter, Milk, Cookie Pieces [Tapioca Starch, Rice Flour, Sugar, Cocoa Powder Processed with Alkali, Palm Oil, Salt, ...

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.

Ingredients: Ingredients: Sugar, cocoa butter, whole milk powder, cocoa mass, skim milk powder, emulsifier (soy lecithin), barley malt extract, flavouring.

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.

9 Fabulous Facts about the Lindt & Sprüngli Chocolate Sustainability Plan

• An additional CHF 2 million each year spent on Education.
• All countries delivering cocoa beans are a part of the farming program.
• Over 72'500 Farmers worldwide profit from the Lindt & Sprüngli farming program.
• Going beyond Chocolate.

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.

Ingredients. Sugar, Cocoa Butter, Milk, Skim Milk, Peppermint Pieces (Sugar, Beet Juice Concentrate, Peppermint Oil, Turmeric Color), Soya Lecithin (Emulsifier), Peppermint Oil, Artificial Flavor.