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Home / Doug's Chocolate Republic  /   Review: Lindt Lindor Extra Dark

     
Lindt Lindor Extra Dark 
Posted: 17 October 2010    9.0 
Lindt Lindo Extra Dark Typical 60%'s require some getting used to for milk chocolate lovers. But since the 60% was only the outer coating, the bittersweet flavors were exquisitely balanced by the much lower creamy cacao content inside.    
Avg price/gram: USD 0.036   Cocoa %: 60  Size: 100g  Swiss chocolate 
       


Aussie Dave sent this specimen in a parcel along with a few more South Australian-made Haigh's bars.  Very apposite.  Current Haigh's Chairman of the Board, John Haigh, did his apprenticeship with Lindt and was in Switzerland at the time the Lindor bars were invented.  The Chocolate Republic doubts John Haigh had much to do with the invention.  Haigh's chocolates don't swing in this league.   

Lindt's Lindor range is its gold standard.  The company's Lindor White remains the best white chocolate I've ever had.  When Aussie Dave told me he was mailing over a few Lindor Extra Darks, with 60% cocoa solids comprising the shells of the creamy chocolate filling within, my eyes watered like a little kid who's just been told that Santa Claus doesn't really exist, but it doesn't matter one iota, because he's still getting all the gifts Santa was supposed to bring him. 

I was not disappointed.   The chocolate melts on your tongue.   Typical 60%'s require some getting used to for milk chocolate lovers.  But since the 60% was only the outer coating, the bittersweet flavors were exquisitely balanced by the much lower creamy cacao content inside, how much I don't know.  It wasn't specified on the label. Offering a guess, I'd say the dark buttery filling couldn't have clocked in at more than 35%, putting it in the range of most higher end milk bars.

Let's call a spade a spade. We have classified this bar as being 60% at the Republic only because Lindt classifies it as such. A taster will find that the bar goes down as smoothly as a regular bittersweet bar in the 45-50% range, which is about the average of the cocoa shell with the filling.  Those not enthralled with the taste of darker chocolate but wishing to explore it further will find that the Lindt Lindor Extra Dark is the most delicious way they're going to find to do that.            

If you liked reading this, consider savoring these reviews:
 Haigh Dark Chocolate from Australia -- 70% cocoa solids
 Scarborough Fair Organic Rapture from New Zealand -- 70% cocoa solids
 The Complete Chocolate Republic Index


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  Lindt offers up Lindor extra dark chocolate from Switzerland. It's a Swiss bar and 100% Swiss chocolate with 60% cocoa. The chocolate republic talks all about it with Doug at Doug's Republic