Unique Roasting & Grinding
At Lindt & Sprüngli, we have our own unique process for roasting and grinding our cocoa beans. After meticulously selecting and blending the finest quality cocoa beans, the cocoa nibs are roasted to release their beautiful aroma and flavours. Then we grind them for a fine finish. This whole process is done in house, by us, to ensure we continuously produce perfection.
How we grind our beans
“When we roast our cocoa beans, we're developing character.A gentle roast reveals earthy, fruity tones; a more intenseroast brings out bold, nutty aromas – it’s where eachchocolate’s personality begins."
~ Lindt Mâitre Chocolatier Thomas Schnetzler
How we prepare our cocoa beans for Roasting and Grinding: 5 Key Steps
At the plantation
1. Harvesting the cocoa beans.
2. Fermenting and Drying.
In the factory
3.Cleaning (with fans, brushes, magnets and infrared treatment.)
4. Winnowing - separating the cocoa nibs from the cocoa bean husks.
5. Steam cleaning of the cocoa nibs.
Then it is time to roast and grind...
Winnow
Roasting and Grinding Cocoa Beans - The Numbers
Aroma compounds present in roasted cocoa
Years that Lindt has been roasting and grinding its own unique blend of cocoa beans
Year French inventor Monsieur Dubuisson creates the first table mill for grinding cocoa beans
How We Roast Our Beans
The History of Roasting and Grinding Cocoa Beans
Centuries ago, when they initially arrived in Europe, cocoa beans were roasted over a fire and often ground in converted flour mills. This produced a gritty chocolate with very little flavour. Luckily, the chocolate making process has come a long way since then. At Lindt & Sprüngli, we consider roasting and grinding to be two of our specialties.
We know that successful roasting depends on timing and temperature. We understand our cocoa beans and have found the formula to produce the most flavour from every single bean.
We then grind our chocolate to a uniquely fine finish – which is why our chocolate is so silky and smooth.
