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CREATION - The art of Maître Chocolatiers

LINDT CREATION INGENIOUS FILLED BARSLINDT CREATION INGENIOUS FILLED BARS
LINDT CREATION - The sophisticated art of Maître Chocolatier

CREATION - THE SOPHISTICATED ART OF MAITRE CHOCOLATIER

There is virtually no other delicacy that has so many nuances as chocolate does. From creamy milk to dark chocolate, it is the variety of aromas, which continually invite the LINDT Maître Chocolatiers to create new recipes. Whether in the process they give a new interpretation to a classical combination such as milk chocolate with nuts or whether they venture into unprecedented creations - it always stimulates LINDT experts to surprise and entice chocolate lovers with new ingredients or forms of preparation. They find inspiration wherever delight can be found: in the kitchens of star chefs, in the spice markets of the world or in the recipe books of famous patissiers. All these inspirations, coupled with the experience and the curiosity of the Maître Chocolatiers now culminate in a series of filled bars: LINDT CREATION.

With CREATION, fine Lindt milk or dark chocolate coatings are ingeniously interpreted as dessert creations such as crème brûlée or tiramisù as well as in completely novel recipes such as caramel vanilla with almond pieces.

TRADITION MEETS CREATIVITY

The fact that crème brûlée has its origins in France is already given away by the name. However, did you know that variations of this popular dessert are widespread in Portugal and Spain too? But wherever you enjoy it, the basic principle is always the same: egg yolk, sugar, vanilla and cream are mixed and heated together, the whole ensemble then crowned with its caramel crust. This unusual feature was also particularly important to the master chocolatiers and so, in their interpretation, they combined the classic crispy caramel with biscuit. Finally, the enticing cream was coated in fine Lindt milk chocolate, complementing and rounding the flavour.

The LINDT Maître Chocolatiers also took another dessert classic as the basis - one, which should never be missing from a refined menu, tiramisù. Traditionally, the dessert originating from the Veneto region of Italy, sponge fingers dipped in cold espresso are layered with mascarpone cream. Obviously the biscuit and coffee is also a must for the CREATION variation. This delight for the palate is also rounded off here with a coating of delicate LINDT milk chocolate.

The Maître Chocolatier crafting a CREATION tablet
The Maître Chocolatier crafting a CREATION tablet

“With LINDT CREATION the Maître Chocolatiers have passionately achieved a true masterpiece:

indulgent recipes, coated with the finest LINDT chocolate.”

CRUNCHY NUTS & DELICATE CREAMS

CREATION Pistachio
CREATION Pistachio

The Maître Chocolatiers not only find ideas for creamy fillings from the classical desserts, but they also find inspiration through their experience in, and knowledge of, ingenious combinations of ingredients. They are particularly proud of their new creation of caramel vanilla. An elegant vanilla truffle cream under a milk chocolate coat is waiting here to be discovered. Discriminating connoisseurs will also be rewarded with a fine layer of caramel and crunchy almond pieces. This combination works especially well with chocolate and they are also used in the pistachio version. The pistachio belongs to the drupe family and has been cultivated since ancient times. According to legend, it was considered then to be the food of royalty. The combination with LINDT dark chocolate is also exceptional. Anyone who has always been of the opinion that the hazelnut, not the almond, is the ideal companion for chocolate will feel vindicated by the hazelnut deluxe. Finally, here is a successful meeting of hazelnut pieces, a creamy nut filling and Lindt alpine milk chocolate.

STRIVING FOR PERFECTION

CREATION Crème Brûlée
CREATION Crème Brûlée

Ingenious recipes, fine ingredients; was it ever so? No, as important as ingenuity and passion are in the development of new chocolate varieties, a great deal of flair is also necessary. Especially in the case of filled bars, experience and craftsmanship are required so that firm coatings and creamy insides marry well. Traditionally, liquid chocolate is poured into a mould and turned, allowing the excess chocolate to run off. The chocolate distributes itself equally in the mould, like a shell, and is allowed to cool. As soon as the shell is firm, it is filled with one of the ingenious creams. Then a lid of chocolate is laid on top of it, the edges are warmed up very slightly to bond, and the bar is slid back into the cooling section. Naturally, it requires a great deal of effort, but whoever has tried a piece of the LINDT CREATION bar, will appreciate this striving for perfection. It is only through the interplay of different consistencies - the creamy filling, crunchy components such as pieces of nut or biscuit and the delicate chocolate - that one experiences the multiple facets of chocolate. A special treat.

CREATION Mousse au Chocolat White

CREATION Mousse au Chocolat White

"With love and passion, our Maîtres Chocolatiers have created an ultra-light chocolate mousse enrobed in exquisite Lindt white chocolate.