Monday, September 07, 2009
Lindt Excellence Toffee Crunch
Lindt is an iconic name in the world of chocolate. Its founder Rodolphe Lindt invented the chocolate conching machine in 1879 and set the standard for “eating chocolate”. Today Lindt & Sprungli chocolate is a behemoth company which makes both solid chocolate bars, their consumer truffle line of Lindor products & their iconic chocolate rabbits but also owns the American chocolate company, Ghirardelli.
They have a multitude of lines of chocolate bars, each with different profiles. The Excellence line is often found at drug stores, grocery chains & even at airport shops. It’s a nice size & excellently designed package. The paperboard sleeve holds a 3.5 ounce chocolate bar - it’s thin but nicely scored into easy to break & eat portions. (Other lines include Classic Recipe, Les Grandes, Creation, Petits Desserts - at least 50 bars.)
Before I started writing Candy Blog I was a pretty died hard Lindt fan. Their darker bars were one of the first on the market that I was exposed to that gave the cacao content. I was pretty happy at 70%.
My experience with Lindt milk chocolate is rather limited, so before vacation I picked up this bar: Lindt Excellence Toffee Crunch.
It is rather thin and I have to preface this review with the fact that I prefer my bars that have inclusions to be a little thicker.
It smells sweet & buttery.
The chocolate has a nice snap, even in the heat we were experiencing in Southern California. Inside each piece it was easy to spot the little toffee bits.
The chocolate is smooth and milky and though the texture isn’t quite as fine as I would have wanted, I’m not sure it would matter because of all the toffee bits.
The toffee was firm & gave a good little bite of salty burnt sugar and butter.
The effect was great, it was filling & satisfying without being too cloyingly sweet. Still, for my personal preference I might want bigger toffee pieces and a darker milk chocolate. But I can see that this would have lasting appeal for some folks and if I ate it with something to offset the sweetness it’d probably be gone by now. Also, I was a bit irritated that there were artificial flavors in there for a product at this price point - good toffee is not that hard to create and it doesn’t need artificial caramel flavor.
POSTED BY Cybele AT 8:46 am
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.