How we grind our beans
“Roasting the cocoa beans brings out their rich, chocolatey notes."
- Lindt Mâitre Chocolatier
Roasting and Grinding Cocoa Beans - The Numbers
Aromas that are present in a roasted cocoa bean
Years that Lindt has been roasting and grinding its own unique blend of cocoa beans
Year French inventor Monsieur Dubuisson creates the first table mill for grinding cocoa beans
How We Roast Our Beans
The History of Roasting and Grinding Cocoa Beans
Centuries ago, when they initially arrived in Europe, cocoa beans were roasted over a fire and often ground in converted flour mills. This produced a gritty chocolate with very little flavour. Luckily, the chocolate making process has come a long way since then. At Lindt & Sprüngli, we consider roasting and grinding to be two of our specialties.
We know that successful roasting depends on timing and temperature. We understand our cocoa beans and have found the formula to produce the most flavour from every single bean.
We then grind our chocolate to a uniquely fine finish – which is why our chocolate is so silky and smooth.