Product Story

Belgian Couverture Chocolates from the House of Lindberg

Lose yourself to the rich and decadent flavour of Lindberg’s premium chocolates. Their glossy shine, silky texture, and creamy melt-in-the-mouth experience are highly addictively.

There is a reason why these chocolates are a cut above the rest. Here we spill the beans…

The Belgian stamp of approval

Belgium is famous for its mastery over the art of making chocolate. Belgian chocolates are heralded for their strict quality control, well-balanced taste and fine structure. They have a high cocoa content and are made of only pure cocoa butter.

Echoing the same expertise, Lindberg has been crafted by connoisseur chocolatiers using the world’s finest couverture chocolate. Our strict adherence to quality will satisfy your search for the best.

Lindberg chocolates, rich in 30-40% cocoa butter, are made from premium quality cocoa beans sourced from the farms of Ghana. These carefully and responsibly sourced beans are then dried and roasted. The roasting process enhances the flavour and aroma of the beans, giving Lindberg chocolates the perfect melt-in-the-mouth feel. Another key aspect is that we do not resort to using vegetable fats to cheapen the product.

Cream of the cream Couverture chocolate

Known for their quality and superior taste, Couverture Chocolates are coveted around the world. They contain a higher percentage of cocoa butter compared to regular chocolate. Also, the beans are ground to a fine texture during the production phase; which, when combined with appropriate tempering, lends these treats their glossy sheen and enhanced flavour.

Our way to deliciousness

While what we see is only the end product, the journey to achieving this blissful delight is long and complex. There are several steps that need to be executed precisely and with great care to ensure that we create only the best, time after time.

Harvesting Short, ripe, and orange cocoa seed pods are manually harvested.
Fermentation In this initial stage, the flavour of the chocolate is developed. The finest cocoa seed pods are cleaned and left to ferment along with the pulp for an appropriate period of time.
Drying Another important step is naturally drying the fermented beans. They are spread out on a single layer so that each bean gets equal exposure to the sun.
Cleaning and Sorting Once the beans are dried, they are meticulously cleaned and sorted. Only premium beans are selected at this point.
Roasting and shelling These beans are then roasted in the correct manner and cracked open to unfold the cocoa nibs that form the chocolate.
Refining and conching A vital step that lends flavour and aroma to the chocolate is when the beans go through a process of rolling, kneading, heating, and aeration.

 

Mixing and blending, milling/grinding We only use pure cocoa butter to maintain quality and taste. We do not add vegetable oils or other subordinate substances. The beans are finely ground to achieve a glossy finish.
Tempering This process helps to crystallise the cocoa butter in the chocolate, so when it cools, the finished product has the right amount of hardness and glossy texture. Maintaining the optimum temperature and time factor are strictly adhered to for the finest quality output.

Much to offer

 

Lindberg’s premium quality chocolates are the perfect treat for yourself and your loved ones. Made with love, care, and precision, they make an ideal gift for the festive season. So wrap your loved ones in a chocolate hug and see their faces light up as they unwrap their way to deliciousness. Here are some of our favourites:

Chocolate bars

Coated Nuts, Crispies & Stir-it-ups

Bark & Brittle Drops

Chocolate Assortments

Enjoy!

1 comment on “Belgian Couverture Chocolates from the House of Lindberg

  1. S Malhotra

    I want to order

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