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Home / Doug's Chocolate Republic  /   Review: Lindt Excellence Roasted Almond

     
Lindt Excellence Roasted Almond
Posted: 23 January 2011    7.5 
Lindt Excellence Roasted Almond The chocolate was smooth and the roasted slivered almonds were delicious. I love dark chocolate, I love almonds, and five years ago, this bar would've gotten my taste buds' full attention. But 2006 is a long time ago in Chocolate Republic terms. My taste buds have gone through some advanced educational studies since then.    
Avg price/gram: USD 0.035   Cocoa %: 47  Size: 100g  Swiss chocolate 
       


An anonymous donor recently mailed me a small collection of chocolates and told me that "these will blow your f--king mind, man!"  Each chocolate was designed to blow away a different part of my mind.  He included a graph of the brain and pointed to the sections that would be blown away as I bit into the individual bars.  The Lindt Excellence Roasted Almond was designated to blow away about 35% of my cerebellum as well as tear at about 11% of the pieces of the temporal lobe and anterior commissure.     

I'll repeat here what I said about Lindt in the past.  This is a mainstream widely distributed brand using decent, but not superb, ingredients and combining that with over a century of chocolate know how to create well above average products for its size.  On its web site, Lindt tries to personify itself as some local chocolatier using age-old chocolate-making secrets that just happen to be distributed around the world.   From Lindt's own web site about their Roasted Almond:  "This elegant recipe is the perfect combination of two simple ingredients, smooth dark chocolate with the sophisticated crunch of slivered almonds, for a delightful chocolate experience."  Lindt goes on to describe the color, the aroma, and the taste and offers pairing suggestions.  What Lindt doesn't mention is the emulsifiers and artificial flavors. 

Make no mistake that Lindt is not a premium elite brand.  It's a Swiss version of Hershey or Cadbury, but the Swiss just happen to know how to make better chocolates.  Hershey and Cadbury have no compunction about using artificial flavors or substituting inferior oils for cocoa butter, but we hold those brands to no high standards.  Somehow, Lindt, being Swiss by birth, we've come to expect more.  Certainly, Lindt charges more, and overall, they do deliver more quality more of the time.  But where in the unwritten manufacturer-consumer agreement does it say that Lindt must use only the finest ingredients?  This is Marketing 101.  Lindt has gotten us to believe they use the finest ingredients, as they spill out factoryloads of premium-posing chocolate across various countries.

For the records, this Roasted Almond bar was manufactured in France, not Switzerland.  We've still categorized the bar as Swiss because this manufacturing differentiation seems to be based on the type of bar and not the consumption destination.  It's a different model completely to Hershey or Cadbury, who manufacture in other countries for local tastes and markets.   Lindt knows their reputation depends on the chocolate always being identified as Swiss -- or at the very least, European.  If these bars were made under license in India, Malaysia, Australia, wherever, the Lindt brand name would be tarnished. It's the same reason you don't see real Rolex watches made under license in Vietnam.

The chocolate was smooth and the roasted slivered almonds were delicious.  I love dark chocolate, I love almonds, and five years ago, this bar would've gotten my taste buds' full attention.  But 2006 is a long time ago in Chocolate Republic terms.  My taste buds have gone through some advanced educational studies since then, particularly with Whittaker's Dark Almond bar.   That's really dark chocolate at 62% compared to Lindt's artificially flavored 47%, and Whittaker is asking half the price per gram.  I won't belittle Lindt's achievement of "excellence," of multinational chocolate mass-marketed throughout the world as premium, but if you're looking for real premium in a genuinely dark chocolate bar, go with a specialist. 

 

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Voltaire Brown's Don't Travel Europe

  Lindt from Switzerland manufactures dark chocolate with roasted almond in it. It's a delicious Swiss bar made from Swiss chocolate. And it's got slivers of roasted almond in it, too. The Chocolate Republic reviews it at Doug's Republic with Doug