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Home / Doug's Chocolate Republic  /   Review: Lindt Dark Hazelnut

     
Lindt Dark Hazelnut 
Posted: 23 July 2012    7.0 
Lindt Dark Hazelnut from Switzerland Lindt's dark chocolate is merely okay, definitely above average, definitely superior to anything Cadbury, Hershey, Marabou, and their ilk could fashion, but nothing to immigrate to Switzerland for. The hazelnut content is adequate, and the combination works sufficiently enough in a darkish nut bar.     
Avg price/gram: USD 0.037   Cocoa %: 49  Size: 100g  Swiss chocolate 
       


I have a love-hate relationship with Lindt after all the Lindt bars I've reviewed on this site.       

Here's what I love.   They're a mainstream chocolate producer making chocolate well above what you'd expect any mainstream chocolate producer to be making.  Despite Frey's claims to be Switzerland's best selling chocolate, remove all of Frey's private label manufacturing from its total sales, and I'd wager Lindt outsells Frey in both foreign and domestic markets.  Lindt is easily the best known Swiss chocolate maker to all non-Swiss chocopiles.  This makes Lindt the Hershey (US), Cadbury (UK/Australia/India), or Marabou (Sweden) of Switzerland, and yet Lindt is orders of magnitude better than any of those other operations.         

And here's what I hate.  Lindt can't just embrace its role as King of the Chocolate Brands of Switzerland.  The company also tries to portray itself as a master chocolatier using age-old European chocolate-fabrication techniques with only the finest ingredients.  That's complete and utter hogwash.    Lindt wants to have its (chocolate) cake and eat it, too.     

If Lindt wants to be judged as the mainstream chocolate producer they really are, they're worth lauding.  If Lindt also wants kudos for employing five-star chocolate methods with the freshest produce, they're worth mocking.       

The Lindt Dark Hazelnut bar is not a risky undertaking.   In the past on this site I've reviewed Lindt's Swiss Gold Milk Hazelnut and the Les Grandes 33% Hazelnut Milk. Those two are essentially the same bar, but the latter has 33% hazelnut content and the former just 20%. The Lindt Dark Hazelnut contains the same typical 20% concentration of hazelnuts but in Lindt's 'dark' chocolate.  This is where Lindt's mainstream tendencies creep in, the part I hate.  A real maestro in chocolate-making would not consider 49% cocoa solids to be dark. This chocolate would be called "Bittersweet Hazelnut."  A dark hazelnut bar would be comprised of 60% or more of cocoa solids.  The mainstreamers are the exaggerators.  To Cadbury, a dark is something with 40% cacao in it.  On the back of the wrapper, in English, Lindt doesn't even admit the percentage of cocoa solids, a sure sign of a non-premium producer.  I had to skim the ingredient listing in Polish to uncover the cocoa content.  It must be required in Poland to list the cocoa solid content on every bar.       

It is not unusual for a mainstream producer's forte to be in the production of cheaper, easier-to-make milk chocolate bars.  Dark chocolate bars use, by definition, more cacao, and for a better taste, more proficient chocolate manufacturing expertise is required.  Lindt is no exception.  Their dark chocolate is merely okay, definitely above average, definitely superior to anything Cadbury, Hershey, Marabou, and their ilk could fashion, but nothing to immigrate to Switzerland for. The hazelnut content is adequate, and the combination works sufficiently enough in a darkish nut bar.       

I wouldn't propose to your girlfriend with this bar, but I might consider having it for dessert on, say, a seventh anniversary dinner or as an amicable parting gift if you're suggesting to your wife you want a divorce.          

If you liked reading this, consider savoring these reviews:
 Haigh Milk Chocolate from Australia -- 32% cocoa solids
 San Churro Milk Chocolate from Australia -- 36% cocoa solids
 The Complete Chocolate Republic Index


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