The magical world of LINDT

A Chocolate Lover’s Paradise

Ready to satisfy your Winter cravings? Check yourself into the Lindt Chocolate Boutique at Westfield Warringah Mall. Beaches COVERED. popped in for an exclusive chat with Lindt Master Chocolatier, Thomas Schnetzler, to talk about the delicious and delicate art of chocolate.

On the lower west side of Westfield Warringah Mall is Lindt Chocolate Boutique – one of 18 Lindt Chocolate Shops in Australia – and a heavenly haven for chocolate lovers of all ages.

While it’s easy to pick up some Lindt chocolate at the supermarket, here you’ll find an exclusive world of Lindt, including an epic LINDOR Pick & Mix station, elegant hampers, and products from the Lindt Artisan range. And did we mention the Lindt Chocolate Bar? Kids will fall in love with the world-famous Crema Gelata ice cream, delicious milkshakes and delectable hot chocolate.

Thomas Schnetzler is one of only seven Lindt Master Chocolatiers in the world. Having grown up in Switzerland, it’s no surprise he wound up working with chocolate.

“It is somewhat of a dream job,” he smiles, while showing us around the Warringah Mall boutique.

“I grew up in Switzerland where chocolate is a big part of everyday life. Every town has stunning chocolate shops and every day after school, we would have a bit of sourdough with salted butter and a few slices of chocolate.”

Sounds like the perfect afternoon treat. It wasn’t long before Thomas decided he would make a career out of mastering chocolate.

“I got inspired and charmed by chocolate at a young age and decided to embark on an apprenticeship when I was 15,” he says.

“There are no chocolatiers in the family but my Mum was a really good baker. I trained as a Pâtissier Confiseur Chocolatier in a town called Schaffhausen and my

apprenticeship took three years. I travelled and worked in hotels, then joined Lindt 20 years ago.”

Lindt Master Chocolatiers, like Thomas, are known for their attention to detail, innovative recipes and continuous improvements which keep Lindt’s reputation as one of the world’s finest chocolate makers. It’s this passion and dedication that led to the creation of the famous LINDOR truffles.

“LINDOR truffles are basically like a real chocolate truffle,” explains Thomas. “We create the shell by placing chocolate into a mould which then spins around all axes creating the thin shell. Once set, the filling goes inside. That’s what gives you that unique taste experience of smooth melting filling in a delicate shell which is made to melt you.”

The delicate process of refining the chocolate, called the ‘Conche’, was invented by Rodolphe Lindt in 1879.

“This process was revolutionary to the chocolate industry and to this day every chocolate, by all chocolate makers, is conched in one way or another,” says Thomas.

Lindt, however, has added its own secret to the method which explains their flawless and sublime chocolate experience.

“It’s a bit of a secret as to how, and how long we do it for. Every chocolate to this day has a little Lindt know-how.”

The quality of the raw ingredients used to make Lindt chocolate is also incredibly important.

“At Lindt, we are one of the few large companies that make our chocolate from ‘bean to bar’, meaning we complete every step in-house. This allows us to have full control over the quality of the process. That is one of the Lindt Differences.”

Similar to the craftsmanship behind good coffee and fine wine, Thomas

explains that crafting quality chocolate requires a delicate process.

“Almost like a winemaker, we blend together different cocoa varieties from different regions to get different outcomes. Similar to wine, cocoa beans from different origins and varieties have different attributes, so how these are treated and blended to be made into chocolate makes a big difference,” he says.

Lindt works directly with over 80,000 farmers through the Lindt and Sprüngli Farming Program, which ensures they have traceability of all the cocoa and can get the best quality cocoa beans to make their chocolate.

“We purchase all our cocoa beans directly which ensures farmers and their communities are supported,” says Thomas proudly.

On average, Swiss people eat 11kg of chocolate per year, and Thomas is the first to admit he still eats chocolate every day for pleasure.

“As for my favourite, it’s hard to single out one product, but Lindt’s EXCELLENCE 70% Cocoa Dark Chocolate is a stunning classic dark chocolate and our LES GRANDES Milk with whole roasted hazelnuts takes me straight back to my childhood.”

“Chocolate is truly amazing. It brings joy and delights people. It is complex and even after working with it for almost thirty years, you discover more about it.”

As for tips for chocolate connoisseurs, Thomas says, “Be adventurous, explore different cocoa percentages and compare them. To get the best out of it, taste it at room temperature.”

And if you’ve thought about taking up chocolate as a career, “It is a sweet job that enchants people, young and old.” •

LINDT CHOCOLATE BOUTIQUE LOCATED AT WESTFIELD WARRINGAH MALL, MIDWAY BETWEEN WOOLWORTHS AND MYER (02) 9905 5751 // INSTA: @LINDTAUNZ // www.lindt.com.au