Why LINDT chocolate is special скачать в хорошем качестве

Why LINDT chocolate is special

Chocolate, back then The year was 1879. Rodolphe Lindt, the son of a Bernese pharmacist, wanted to produce chocolate. Now you should know that chocolate at the time was hard: hard to process and hard to eat. You really had to chew it. It wasn't really sweet either; it was still pretty bitter. It was hardly what you would now call a pleasurable experience. The adventure begins Rodolphe Lindt was a confectioner and an epicurean1 and made it his goal to create a chocolate that was mild and would melt in the mouth. Something you could enjoy. How he would get there he did not yet know back then. He bought an old factory hall with antiquated machines and began to experiment with the help of his brother, Auguste, a pharmacist like their father. A long journey First the white coating on the chocolate had to be removed - crystallised fat which, although it was harmless, was not particularly appealing. When that was done, they went about refining the chocolate. More cocoa beans? Cocoa butter even? Nobody had tried so many variations up until then! He worked on the recipe, ran some ideas through his head, tinkered around, but no matter what he did, he did not get any closer to his goal. Chocolate, melt-in-the-mouth at last But then came that Friday evening that was to revolutionise the world of chocolate. Lindt, close to giving up, left his factory without having finished his work -- and in particular, without switching off the machine. Did he forget because he was in a hurry? Or was it intentional? Perhaps he had some sort of hunch. We do not know. But the machine kept on working all weekend. When Lindt entered his factory the following Monday morning, his initial reaction was one of shock. But what he found in the stirrer tank was anything but a disaster. The full aroma Instead, it gleamed, and had a seductive aroma. When he tasted it, he was the very first person to experience how chocolate could develop its full aroma. And how it melts in the mouth! He called his achievement "chocolat fondant", melt-in-the-mouth chocolate. The secret Well what exactly is the secret behind LINDT chocolate? One thing is for sure: Conching, the stirring for hours, is part of it. That was probably Rodolphe Lindt's finest discovery. What else was needed? Cocoa butter of course, and the right cocoa beans in the right proportion to one another. We won't reveal any more. After all, a bit of secrecy is allowed.