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date: 22 September 2021

Lindt, Rodolphe (1855–1909), 

The Oxford Companion to Sugar and Sweets
Elizabeth FieldElizabeth Field

improved the smoothness and melting quality of Swiss chocolate by devising a revolutionary method called “conching,” whereby extra cocoa butter is kneaded into the chocolate mixture during the manufacturing process. The Lindt brand, over time, has attained almost iconic status: “Whenever I am driving from Switzerland to Austria … a few miles south of the city of Zurich [near the Lindt & Sprüngli factory in Kilchberg], I slow down, lower the car window … and inhale deeply and happily, because the air is always delightfully charged with the fragrance of chocolate.” So wrote ... ...

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