Inspired by his dream, he bought an old factory with antiquated machines. He started experimenting but without any pleasing result. Just on the contrary – a white layer formed on the chocolate mass. His brother Auguste, who was a pharmacist like his father, analysed the white coating and found out it was nothing harmful but crystallised fat.

Rodolphe Lindt kept testing. He tried various combinations, added more cocoa beans, cooked the cocoa butter… Nobody had done this up to then! Nevertheless, he was no closer to achieving his goal.

One Friday evening he left the factory without switching off the machines. Whether he forgot to do so or it was intentional, no one knows. But one thing is clear – the machines continued working through the whole weekend. When Lindt came to the factory on Monday morning, he found a perfect shining chocolate mass with wonderful smell. After tasting it, he knew his dream had come true – chocolate did melt in the mouth! About twenty years later, Rodolphe’s factory became too small. Then, in the spring of 1898, he received an offer by Sprungli which marked the beginning of Lindt & Sprungli.

For almost 150 years, chocolate manufacturers in Switzerland and the rest of the world have been trying to discover the secret behind the family recipe. One thing is for sure - stirring for hours, even days and nights, is part of it. This Rodolphe called “conching”. Lindt’s melt-in-the-mouth chocolate is a symbol not only of world-renowned Swiss chocolate but also of the innovativeness of successful entrepreneurs from this small country in the heart of Europe: the country of LINDT chocolate.

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Learn more about Lindt on www.lindt.bg