FAQS

Have a question?

We hope this list of frequently asked questions will be helpful to you. If you still need assistance, please feel free to contact us or call 877-MY-LINDT.

Allergies & Dietary Restrictions:

Ingredients:

Miscellaneous Product Questions:

Information & Other Requests:

Allergies & Dietary Restrictions:

Is there gluten or barley malt in Lindt chocolate?: Unfortunately, at this time we cannot guarantee that Lindt chocolate is gluten free. Our white and extra dark (70% cocoa and above) chocolate products by nature do not contain barley malt. However, because they run on the same production lines as other products there is a chance of cross contamination. Lindt is aware of the growing prevalence of Celiac's Disease and other conditions. We are sensitive to the fact that these large groups of consumers are unable to enjoy our chocolate at this time. We hope in the future to be able to accommodate the needs of all our consumers and offer options to satisfy varying dietary requirements.

Nuts in Lindt Products: Unfortunately, no Lindt Product is 100% guaranteed nut allergen safe. The "may contain tree nuts or peanuts" warning informs you that the product may contain minute traces of tree nuts or peanuts because they are produced on the same production lines. All Lindt Manufacturing facilities process nut products, so there is a potential for cross contamination. Though Lindt incorporates the most thorough cleaning process, trace amounts may cross contact with other products within the factory. According to allergen experts, a simple nut protein trace can cause an allergic reaction and you should consult your physician for a consumption recommendation. Lindt is aware of the growing prevalence of restricted diets due to nut allergies. We are sensitive to the fact that these large groups of consumers may not be able to enjoy our chocolate at this time. We hope in the future to be able to accommodate the needs of all our consumers and offer options to satisfy varying dietary requirements.

Soy Lecithin in Lindt Products: This ingredient can be found in our regular dark chocolate products, as well as milk and white chocolate. The Excellence 70%, 85% and 99% bars are our only products that do not contain soya lecithin. Unfortunately, no Lindt Product is 100% guaranteed soy allergen safe. The product may contain minute traces of soy because they do run on the same lines as products which do have this ingredient. All Lindt manufacturing facilities process milk dark, and white chocolate products, so there is a potential for cross contamination. Though Lindt incorporates the most thorough cleaning process, trace amounts may cross contact with other products within the factory. We recommend consulting your physician for a consumption recommendation.

Milk and Whey in Lindt Products: Lindt uses both skim and whole milk powder in most of our products, both containing whey. Our white chocolate products contain the most. Our 70%, 85%, 99% and semisweet (bittersweet) bars do not have milk powder in them. All Lindt manufacturing facilities process milk dark, and white chocolate products, so there is a potential for cross contamination. We recommend consulting your physician for a consumption recommendation. Lindt is aware of the growing prevalence of restricted diets due to allergies. We are sensitive to the fact that these large groups of consumers may not be able to enjoy our chocolate at this time. We hope in the future to be able to accommodate the needs of all our consumers and offer options to satisfy varying dietary requirements.

Do you sell sugar-free/reduced-sugar chocolate products?: Unfortunately, Lindt does not make any sugar-free products. You may try the 85% bar which has 5g of sugar per serving, or the 70% bar which has 11g of sugar per serving. Please keep in mind these bars have a bitter taste, which is unpleasant for people with a sensitive palate. Lindt is aware of Diabetes and other conditions. We are sensitive to the fact that large groups of consumers are unable to enjoy our chocolate at this time. We hope in the future to be able to accommodate the needs of all our consumers and offer options to satisfy varying dietary requirements.

Questions Regarding Other Ingredients in Lindt Products:

Do any Lindt products contain peanut butter affected by the recent peanut butter recall from Peanut Corporation of America?: This is to certify that all products manufactured and stored in the Lindt & Sprungli (USA) Inc. facility, located in Stratham, New Hampshire, are done so in strict accordance with all applicable F.D.A. and New Hampshire State rules and regulations.Due to the recent peanut butter recall, it is important for our customers to know that the peanut butter supplier used by Lindt & Sprungli (USA) Inc, does not have any business affiliations with the Peanut Corporation of America; nor do they outsource any manufacturing of any peanut products.

Do any Lindt products contain pistachios affected by the recent pistachio recall from Setton Farms, Terra Bella, California?: The pistachio nuts found in the imported finished products sold by Lindt & Sprungli (USA) Inc, are not purchased from Setton Farms, Terra Bella, California; but are in fact sourced from European suppliers. As a precautionary measure, however; in Lindt owned Retail stores, the white chocolate bark sold in the open chocolate cases has been removed. The pistachios used in this product had been tested prior to use and were found negative for salmonella. There are no reported illnesses associated with this product.Customers can feel free to return any unused portion of the white chocolate bark.

Does Lindt use alkali or Dutch Processing in their products?: We use the highest quality ingredients and best manufacturing practices to produce our chocolate. The only product we carry containing alkali is the cocoa hot chocolate mix.

Are there flavanols in Lindt chocolate?: We use the 'conching' process to create our chocolate. This is a high-quality manufacturing processes which maintains the highest level of flavanols and polyphenons possible. The higher the cocoa content on the chocolate, the higher the flavanol level will be. For comparison reasons, our milk truffles have 30% cocoa, dark truffles contain approximately 39% cocoa, and semisweet contain approximately 49% cocoa. Our 70% and 85% bars have some of the highest percentages of cocoa and minimal amount of sugar sold in the US. Because we do not test for these compounds, we cannot give you the exact percentage contained in each of our products. Our response is based upon articles and studies performed by independent testing laboratories and universities, coupled with our knowledge and expertise on the ingredients and process used to manufacture our products here at Lindt.

Are there trans fats or hydrogenated oils in Lindt chocolate?: None of our products contain trans fats or hydrogenated oils.

Does Lindt use GMO products in their chocolate?: Traditionally, our sugar has come from both beet and cane sugar sources. However, because Lindt USA is a division of Lindt & Sprungli, a Swiss company, we must adhere to Swiss standards regarding GMO products and will no longer be using beet sugar as of 2008.

How much caffeine is in chocolate?

Caffeine is a natural compound derived from plant sources like kola nut and naturally found in substances like coffee and tea. However, very little caffeine is found in chocolate in comparison to the amount found in the other commonly consumed sources.
How much caffeine is really in chocolate?

1 oz of Dark Chocolate contains about 20 mg of caffeine
1 oz of Milk Chocolate contains about 6 mg of caffeine
1 oz of White Chocolate contains less than 2 mg of caffeine

Dark chocolate has a higher caffeine content than milk or white chocolate because of the cocoa content. In comparison, an average can of soda contains about 50 mg of caffeine and the average cup of coffee approximately 80 - 155 mg.

Miscellaneous Product Questions:

What is the cocoa content of Lindt chocolate?

30% Cocoa Content

Milk truffles and bars
Milk macadamia, walnut, and toffee
Excellence Milk Extra Creamy
Other milk-based products

43% Cocoa Content

Dark truffles and dark truffle bars

47% Cocoa Content

Intense Orange Bar

49% Cocoa Content

Surfin Bittersweet Bar (also called semi-sweet)

60% Cocoa Content

Extra dark truffles in the black wrapper (Note: Shell is 60% cocoa, however, the chocolate filling is only 35% cocoa. We cannot produce a 60% filling for manufacturing reasons.)

What is the difference between bittersweet and semi-sweet, or edelbitter vs. zartbitter?: The terms bittersweet and semisweet are the same, as are zartbitter and edelbitter, which are synonyms for dark chocolate with a high content of cocoa. Zartbitter and edelbitter are expressions used mostly by Germans and Austrians to describe dark chocolate.

Where do our cocoa beans come from?: Our cocoa beans are mainly from West African Countries. A small amount of beans are from Central and South America, and are used in our Excellence Origins bars.

Are Lindt products Kosher?: Currently our products are not Kosher certified.

Why can't I find any liqueur-filled Lindt products in the USA?: Lindt, as a company does not import liqueur-filled products to the U.S. due to current federal and state regulations.

What is the shelf life of Lindt products?

The average shelf lives of our products are as follows:

9 month Shelf Life: Boxed Assortments
12 month Shelf Life: Filled Product / Nut Based Products / White Chocolate:
Truffles (all flavors), Nut Bars (almonds or hazelnut), Truffle Bars, Fruit Filled Bars, White Chocolate Bars
15 month Shelf Life: Solid Bars with out Additions (exception white chocolate):
Milk, Dark, Surfin, Excellence Series (exception: white with coconut), 70% and 85% Bars

How should I store my chocolate?

If stored under proper conditions our products will retain their freshness for many months. The most favorable storage temperature for our chocolate products is between 60° and 68° Fahrenheit.

Refrigerating Chocolate:
Place the entire package into a sealed plastic bag to protect from moisture and flavor loss. When ready to consume, while in the plastic bag, slowly warm up the chocolate to room temperature to prevent condensation, (2 hours at 65F). Never re-refrigerate chocolate once it has reached room temperature. Refrigerating chocolate can increase its shelf-life by 25%.

Can chocolate be frozen?
It is not recommended to freeze center-filled product, Lindor truffles, and liquid-filled bars. However, other varieties can be frozen up to several months. Place the entire package into a sealed freezer bag. When ready to consume, allow the chocolate to slowly thaw by placing the bag in the refrigerator (6 hours). Once thawed in the refrigerator, slowly bring the product up to room temperature (2 hours, 65 F). Never re-freeze chocolate once it has thawed. Freezing chocolate can increase its shelf-life by 50%.

Which wrapper colors go with which truffle flavors?

Gold = white chocolate
Red = milk chocolate
Dark/Royal Blue = 39% cocoa dark chocolate
Black = 60% cocoa dark chocolate
Light/Sky Blue = stracciatella
Light Green = mint
Dark Green = peppermint
Light Orange = peanut butter
Hot Pink = raspberry
Brown = hazelnut

Does Lindt offer wedding and event favors?: We offer both favor boxes and personalized ribbon through our Lindt Chocolate Shops. Please use the store locator to find the shop nearest you and call them directly for details.

Baking Tips and Recipe Conversions

Baking Tips

Small quantities should always be measured more carefully than large quantities.
Do not pack the dry ingredients when measuring, just pour into the measuring cup/spoon to the desired measurement. Level off the ingredients.
To measure liquids, put the measuring cup on a flat surface and pour to the desired level.
A pinch is obviously a subjective measurement, you should definitely use your instinct and taste buds here.

What is the best way to melt chocolate?

Always melt chocolate under low heat. Overheated chocolate will scorch, loose flavor and turn coarse or grainy. Because of the sensitivity of milk solids to heat, white and milk chocolate should be stirred constantly while dark chocolate needs only be stirred frequently during melting. Remember to stir the chocolate as it begins to melt. The chocolate will melt well to mix with the marshmallows and nuts. Slowly melt it in a double boiler to about 110 degrees. If you boil it any hotter, it will separate and the fats will come out.

Methods for melting chocolate:

The double boiler (water bath or bain-marie) method
Place coarsely chopped chocolate in the top of the double boiler over warm, not simmering water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler from the bottom. Great care must be taken that no water (steam) gets in contact with the chocolate or the chocolate will turn grainy.

Microwave method

Place in a microwave- safe container coarsely chopped chocolate and microwave a 50% heat or medium setting, heat until the chocolate turns shiny, then remove the container and stir until completely melted.

Dark Chocolate: 2 to 4 minutes under medium heat.
Milk Chocolate: 1 to 2 minutes under medium heat.
White Chocolate: 1 to 2 minutes under medium heat.

Check the chocolate at frequent interval to avoid over heating. If more heat is required to melt the chocolate, heat for 20 to 30 seconds per interval.

How to keep the shine on chocolate used as icing:

Chocolate must be tempered to achieve a stable and shiny gloss. Tempering is the process of gently heating and cooling the chocolate to ensure that the fat in the chocolate is in the correct crystalline state to obtain a good quality finished product. To temper chocolate, the use of a thermometer is recommended as it guarantees the best results.

The tempering procedure is a follows:

Warm chocolate to 113F/45C
Cool slowly to 82F (28C) stir slowly and constantly.

To complete the tempering, the chocolate has to be warmed up again:

Dark Chocolate to 88F (31C)
Milk Chocolate to 85F (29C)
White Chocolate to 83F (28C)

*Untempered chocolate does not solidify, remains soft has a gray dull appearance and tends to become streaky.

What is the best chocolate for baking?

For a recipe requiring dark chocolate, Lindt Baking Chunks and the Lindt Surfin bar are ideal, but for an enhanced cocoa flavor, an addition of Lindt Excellent 70% or even 85% is recommended. Depending upon the recipe milk and white chocolate may be used.

Can I use any bars for cooking?

All chocolate bars are suitable for cooking. Lindt's Chocolate offerings provide an interesting array of flavors for all kinds of cookies and baked products.

Can I use bars for melting and pouring into molds?

All solid chocolate bars are the best quality and ideal for molding purposes. For molding chocolate, the tempering guidelines must be exactly followed or the chocolate, on cooling will not properly harden and come out of the mold.

TIP: To get a shiny product, ensure that the mold is absolutely clean and shiny.

What is the difference between baking chocolate and dark chocolate?

Baking Chocolate usually contains less fat, has a thicker consistency, has low sugar content and is more suitable for baking purposes. Dark Chocolate intended for your eating enjoyment is made from specific cocoa beans, which are higher cocoa butter content and provides greater smoothness.

Is Excellence 70% suitable for cooking?

Yes, the 70% is suitable for cooking. This chocolate gives a superb chocolate flavor. 70% can also be used to enhance the chocolate flavor of a recipe by replacing some part of a milder dark chocolate.

Recipe Conversions:

Temperatures

Celsius to Fahrenheit [°F = (1.8 x °C) + 32]
Fahrenheit to Celsius [°C = (°F - 32)/1.8]
Low temperature: Aprox. 150 °C (302 °F)
Medium temperature: Aprox. 250 °C (482 °F)
High temperature: Aprox. 350 °C (632 °F)
100 °C = 212 °F
0 °C = 32 °F

**Melting should be done in a double boiler to about 110 degrees. If you boil it any hotter, it will separate.

Weight and volume

1 kg = 2.2 lbs
1 lb = 0.45 kg
1 lb = 16 oz
1 cup = 8 fl oz
1 teaspoon = 1/3 tablespoon
To convert kilograms into pounds multiply by 2.2046
To convert pounds into kilograms multiply by 0.4536
To convert gallons into liters multiply by 0.7854
To convert liters into gallons multiply by 0.2642

Easy conversion

1 cup of soft butter = 1/2 lb. = 227 gr.
1 stick of butter = 1/4 lb. = 1/2 cup
1 lb. of butter = 2 cups
1 lb. of granulated sugar = 3 1/2 cups = 454 gr.
1 cup of granulated sugar = 0.29 lbs.
1 lb. of brown sugar = 2 1/2 cups = 454 gr.
1 cup of brown sugar = 0.4 lbs.
1 lb. of flour = 4 cups = 454 gr.
1 cup of brown sugar = 0.25 lbs.
A dl is as deciliter which is equivalent to 3.33 fluid oz or 0.45 cups.
A cl is a centiliter which is equivalent to 0.3382 ounce fluid (US) (ex. 10 cl = 3.38 ounce fluid oz)

Information & Other Requests:

Donations and Sponsorships: Please reference our Sponsorship page for our policy regarding donations and sponsorships.

Sample Requests: Unfortunately, due to the overwhelming number of requests for samples, Lindt & Sprüngli USA is unable to fulfill free sample requests. However, please visit a local Lindt Chocolate Shop to sample a truffle flavor and for information on coupons, promotions, special offers, or to sign up for our mailing list.

Do you have a catalog or mailing list?: At this time, we do not offer a catalog. Please visit a local Lindt Chocolate Shop for promotions and special offers and to sign up for our mailing list. You can also become a member of our Chocolate Connoisseur's Club, which provides you with free chocolate after certain spending milestones and makes you eligible for special coupons, mailings and promotions.

Bulk Product and Wholesale Program Information

Our volume discounts start at orders of $500 or more. This program is available through our Chocolate Concierge or at one of our Retail stores.

Our wholesale program starts at 500 lbs of product. Please call our corporate office at 603-778-8100 and ask for a customer service representative in the wholesale department.

International Orders and Shipping: At this time we are unable to process orders using international billing addresses or for delivery outside the United States. We apologize for any inconvenience or disappointment this may cause.

Shipping to APO/FPO and PO Boxes: At this time we are unable to process orders shipping to PO Boxes, and APO/FPO addresses. We apologize for any inconvenience this may cause.

Can I use my gift card for orders placed online?: Yes, Lindt Chocolate Gift cards are redeemable as forms of payment both online at www.lindtusa.com and in Lindt Chocolate Shops.

Can I use my web gift certificate online?: Unfortunately, online gift certificates from Lindtusa.com are no longer redeemable online. Please contact our Consumer Affairs team at 800-338-0839 so we may provide alternative solutions for you. We apologize for any inconvenience this may cause.

How are sales taxes calculated for my order?: Lindt charges sales tax on internet purchases in most states where we have a store location. Please note that we collect sales tax on all merchandise shipping to the following states: CT, FL, GA, IL, MD, ME, MN, NC, NJ, NY, PA, RI, VA, VT.

Employment Opportunities: We have a variety of job opportunities that provide dynamic individuals the opportunity to work in a professional environment and realize their career growth potential. Please visit the 'Careers at Lindt' page for information on employment opportunities and the application process for starting your career at Lindt and Sprüngli.

Factory Tours: Unfortunately, due to company policies and for liability reasons, we do not offer tours to the public in the United States.

School Research Information: All available information related to Lindt & Sprüngli can be found in the "Chocology"and "About Us" sections of the Lindt website. Unfortunately, at this time, we are unable to provide supplies or props.

Canadian store listing: For more information about Lindt Outlets and Boutiques located in Canada, please visit their website or call 1-866-805-4638 (1-866-80-LINDT).