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

     
Lindt Lindor Hazelnut 
Posted: 23 July 2012   8.0 
Lindt Lindor Hazelnut from Switzerland Lindt's Lindor Hazelnut is everything their Lindor Milk is and more. The hazelnut taste isn't overbearing. It lingered on the tongue after each bite, as if to say, "Eat another bite, please." And I did. The one more. Then another. The eighteen squares were gone in under a half hour.     
Avg price/gram: USD 0.033   Cocoa %: 31  Size: 100g  Swiss chocolate 
       


Lindt's Lindor range defines smoothness in chocolate.   Without exception, Lindt's Lindor Milk, Lindor Dark, and Lindor White melted elegantly upon my tongue.        

I went into great depth in my review of Lindor Milk just how cheap the ingredients are in this seemingly elegant creation.  I then concluded: who cares?  Lindt isn't asking a king's (or executive vice president's) ransom to buy one of these bars.  They're not actually that much costlier per gram than many an inferior brand and in some instances, cheaper.  A brand Lindt owns in the U.S., Ghirardelli, is worse in flavor and quality and costs more.         

Lindt's Lindor Hazelnut is everything their Lindor Milk is and more.  The ingredient list is nearly identical except for the addition of 5% hazelnuts.  And those creamy hazelnuts boost the overall flavor profile up a few notches.  To me, it's like adding almonds or cashews to an already tasty milk chocolate bar.  You can't go wrong.   The hazelnut taste isn't overbearing.  It lingered on the tongue after each bite, as if to say, "Eat another bite, please." And I did.  The one more.  Then another.  The eighteen squares were gone in under a half hour.       

Forget calling Lindt a chocolatier.  Call them an expert food science company.  They know how to combine chemicals expertly to delude the taster that magnificence is coating one's mouth.  That in itself is an art.      

I was at a holiday party in December at my wife's company.  On the dessert table were two luscious chocolate cakes made by the hotel's pastry chef using Cacao Barry premium chocolate.   On the bar was another cake, made by the executive administrative manager's wife using Oreo cookies.  By the end of the night, the Oreo cookie cake was gone, but both Cacao Barry cakes remained.  Sometimes, cheapness creating the illusion of wholesomeness is the best policy for your mouth.         

If you liked reading this, consider savoring these reviews:
 Whittakers Milk Caramel from New Zealand -- 33% cocoa solids
 Haigh Dark Chocolate with Cardamom from Australia -- 52% cocoa solids
 The Complete Chocolate Republic Index


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  Lindt offers up Lindor 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