Today I had the most wonderful time at the Lindt Chocolate Shop, located in the Don Mills/Lawrence Ave. E. area in Toronto, Ontario [Toronto’s Shops at Don Mills]. A small group of lucky people got to meet Ann Czaja, a confectionery and chocolate expert, and a Lindt Maître Chocolatier with Lindt & Sprüngli.
Disclosure: I have been compensated to share this post. The opinions on this blog are my own.
Ann explained how the chocolate making process works, and about all the care that Lindt puts into its chocolate from beginning to end.
I didn’t have to be sold on the quality of Lindt chocolate, as I already have a love for chocolate and am a Lindt lover. Having the opportunity to make my own take-home Lindt chocolate bark is the perfect way to delve deeper into the world of chocolate! We were welcomed by two melting pots of chocolate, dark and milk chocolate and a selection of toppings for our chocolate bark.In my mind, why choose? My chocolate bark was half dark and half milk chocolate, and my toppings were pecans, pistachios, and smoked salt. Yum, glorious yum!
You too can get inspired in a couple of ways:
- Visit http://www.LindtTheSeason .ca for holiday ideas, recipes, tricks, and how-to videos.
- Pick up a printed complimentary magazine (The Season) which is available at Lindt retail shops.
What makes Lindt different? The chocolate is amazing (in my opinion), due to the finest cocoa, unique roasting/grinding, and the use of the best ingredients, followed attention to exquisite finishing touches and packaging. How can anyone ask for more?Since 1845 Lindt has been developing and refining their techniques, focusing on quality ingredients, flavour richness and sustainable sourcing practices.Discover Lindt by visiting: Lindttheseason.ca; although I can’t imagine why you haven’t already!