#lindt excellence

[yummies-tummy-food-blog]

[theloveinc]

this is a fucking bomb ass recipe yall

[onedigital]

Lindt & Sprüngli, marca suiza de chocolates premium, abre su primera tienda en México

La tienda ubicada en Perisur tiene una oferta exclusiva, en donde la atracción principal es la variedad de sabores de LINDOR, las barras y estuches nuevos. Esta apertura convierte a México en el tercer país de América Latina con tiendas propias, detrás de Brasil y Chile. Continue reading Lindt & Sprüngli, marca suiza de chocolates premium, abre su primera tienda en México

[chinamarketingblog]

Lindt veranstaltet Maître Chocolatier Meisterkurs in Shanghai

Lindt China hat in Shanghai einen perfekt organisierten und durchgeführten Maître Chocolatier Meisterkurs veranstaltet! Der allererste in China und – nach dem höchst positiven Feedback der wissbegierigen und engagierten Influencer – wahrscheinlich nicht der letzte! Vom Füllen einer köstlichen Ganache in einen Lindor-Trüffel über die kreative Verzierung einer Excellence-Tafel bis hin zur…

[bluepoodle7]

#Lindt #LindtExcellenceATouchOfSeaSaltDarkChocolate #SeaSaltDarkChocolate #DarkChocolateBarReview

I tried the Lindt Excellence A Touch of Sea Salt Dark Chocolate and it was pretty good. The dark chocolate was smooth and soft. The dark chocolate bar was creamy while sweet and salty. This wasn't overly sweet and salty to me.

I would eat this again.

Got at Kroger Clearance.

[thefloatingstone]

I'm seeing a LOT of Lindt chocolate products on sale for Christmas this year.

Just a reminder Lindt is still facing a court case about dangerous heavy metal levels in their products.

Don't buy the chocolate. the sale ain't worth it.

(some sources under the cut)

[sgiandubh]

'The' Announcement

Some even saw this as an Annunciation of sorts, which - considering the Flaunted Context - is twisted, tasteless and childish mythomania. Blasphemous sugar on top:

[ I just love Fra Angelico and couldn't help myself. Btw, it's in the Prado Museum, but hey - no pressure!]

Those trolls should definitely put away that bong. We're not buying their bullshit anymore.

And then, I found myself looking at this rhetoric eyesore with a very amused eye:

Oh, I don't know, Reader! Maybe I'll dye my mane purple. Maybe I'll start a family. Maybe I'll lose 55 pounds. Maybe I'll start collecting stamps again.

This looks and reads as the sort of candid New Year's Resolutions one is bound to completely send down the drain with the remnants of that Lindt Swiss Luxury Selection box, on January 3rd.

The real BTS side of things was revealed to me by an excellent comment that puts everything in its right context. The missing puzzle piece, so to speak:

Our friend is absolutely right (thank you!):

Oh. Interesting, considering what amounts to an almost desperate sales and marketing move, as far as an MGM+/Amazon Prime bundle goes:

Anyways, for all its credentials, Faber & Bishopp doesn't seem to GAF about the show's fans, given the almost North Korean transparency surrounding the red carpet event:

Also place your Alphabet Bets accordingly in 4...3... 2...1:

Doing this before the Dingbat Troll makes a fool of herself again.

Such a giant eyeroll, seriously.

[saltchipfishshop]

Vegan Passover Pecan-Banoffee Pie: my magnum opus

I set out with a dream. An impossible dream. To create a vegan dessert for my synagogue seder that was also kitniyot-free. Did I have to do this? Not really, my shul allows anything vegan, vegetarian or pescatarian that doesn’t have chametz, and we have a section for kitniyot. Am I vegan? No. Do I even keep kosher for Passover myself? Also no. But, you see, I have an almost pathological need to feed as many people as possible, and I am intractably stubborn, so once I realised how difficult this was going to be it only made me dig my heels in further.

It turns out to be borderline impossible to find vegan substitutes for pretty much anything that don’t contain soy, oats, cornflour, chickpeas, or some sort of forbidden legume. Subsequently this recipe is heavily reliant on coconut milk; luckily for me I live in an area with a large Muslim population and it’s currently Ramadan, so tins of coconut are front and centre of every supermarket display.

It’s taken almost a full month of trial, error and meltdowns in the butter aisle of Sainsbury’s, but I finally did it. I had to cobble bits of the recipe together from half a dozen different sources, so I feel relatively justified in calling this my own invention. The pecan crust is borrowed from a Tori Avey cheesecake recipe, I just swapped pistachios for pecans. I really think the crust is what makes it, to be honest. You could probably skip the ganache layer if you can’t be bothered, I just feel like it helps cut through the sweetness.

Recipe under the cut. Please please tag me if anyone decides to make this! I would be so delighted to see it out there in the world.

Crust

84g (⅔ cup) pecans

84g (⅔ cup) pecans

84g (⅔ cup) pecans

60g (½ cup) matzo meal

66g (⅓ cup) granulated sugar

71g (5 tbsp) Kosher for Passover vegan margarine (Rakusen’s Tomor*), melted, + extra for greasing

Pinch of salt (optional)

Ganache

113g KFP vegan dark chocolate (Lindt Excellence 70%, Green & Black’s 70%, Green & Black’s cooking chocolate are all KFP)

113g coconut cream/full-fat coconut milk

A few drops of vanilla extract (optional)

Caramel

200g caster sugar

100g KFP vegan margarine (Tomor)

200g coconut cream/full-fat coconut milk

Whipped cream

200g coconut cream/full fat coconut milk, kept in the fridge overnight

15-45g KFP icing sugar (check it doesn’t contain maize starch. You could probably omit the sugar and leave the cream unsweetened if you can’t find it, or grind your own- there are recipes for Passover powdered sugar online.)

¼ tsp vanilla extract

3-4 bananas

cocoa powder or grated chocolate to serve (optional)

chopped pecans to serve (optional)

Method

Make the caramel. Place the sugar into a medium / large saucepan. Place the pan on the hob over a low heat. Allow the sugar to melt, this will take around 5-8 minutes. Don’t burn the sugar! Make sure to stir constantly to prevent burning. You can use a wooden spoon or heat proof spatula.

When all of the sugar has melted and is a golden / amber colour, add in the margarine. Be careful, as the sugar is very hot. Remove the pan from the heat and stir to combine. Allow the margarine to melt into the sugar. It might bubble but that's fine. Once it’s combined, it might have a thick consistency. It might look like the margarine isn’t mixing with the sugar, but it should combine once you add the cream. Now add in 200g coconut cream. It will steam and bubble again so be careful.

Add the pan on the heat and allow to simmer for 3-5 minutes to help thicken it up.

Remove the pan from the heat. Set aside to cool for 30 minutes, then transfer / pour the caramel into a heat proof jar. Place the jar into the fridge. Allow to chill overnight. The coconut cream for the whipped cream should also be kept in the fridge overnight, to encourage it to separate and firm up.

If the caramel separates overnight, use an electric whisk to combine into a smooth consistency until there are no remaining lumps. It’ll be a more custard-like texture but still delicious. Keep caramel in the fridge until needed.

Make the crust. Preheat oven to 180˚C. Grease a loose-bottomed tin with margarine and line with greaseproof paper.

Blitz the pecans in the food processor until finely processed. Add matzo meal, salt and sugar and pulse until the entire crust is uniform in colour. With the processor on, drizzle the melted butter into the machine.

Once all the butter has been added, turn the processor off and dump the wet crumbs into the bottom of the lined pan. Using the back of a spoon, press the crumbs evenly into the bottom and up the sides of the pan (it doesn’t have to go all the way up, just as much as you can).

Place the crust in the oven for 8-10 minutes, or until the edges of the crust start to brown a bit and smells fragrant. Leave crust to cool for about ten minutes and then transfer to the fridge to finish cooling.

Make the ganache. Finely chop the chocolate and put in a medium-sized bowl. Put 200g coconut cream in a microwave-safe bowl and heat in the microwave for about 1 minute, watching to make sure it doesn’t bubble over.

Pour the warm cream over the chocolate chips and let sit for 2-3 minutes. Don't stir yet.

After 2-3 minutes, whisk the chocolate/melted coconut milk until smooth. Add vanilla if desired. Let cool in the fridge for around 30 minutes.

Make the whipped coconut cream. Chill a mixing bowl in the fridge for ten minutes (you can do this while the ganache is cooling to save time). Put 200g coconut cream (the thick white part, not the clear liquid) in the chilled bowl. Beat for 30 seconds with an electric whisk until creamy. Add vanilla and icing sugar and mix until creamy and smooth – about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.

Carefully run a knife around the edge of the crust tin and remove the crust from the tin.

Spread a layer of the cooled ganache over the bottom of the crust. Top with a layer of sliced banana and return to the fridge to set for ten minutes.

Add a layer of the caramel, another layer of sliced banana, and return to the fridge for ten minutes again.

Top with the whipped cream (I like to leave the edge of the bananas visible around the edge). Dust with cocoa powder or grated chocolate and add chopped pecans if desired.

*Tomor contains sunflower oil, but sunflower oil is not considered kitniyot in England: https://www.kosher.org.uk/article/sunflower-oil-kitniyot

[indizombie]

A controversy erupted in 2023 when a US consumer organisation, Consumer Reports, tested 28 dark chocolate bars for lead and cadmium. Eight of the offending chocolate bars were found to have “high” levels of cadmium, including one Lindt bar. A second Lindt bar was among a further 10 chocolate bars to contain lead. All 28 dark chocolate bars contained some degree of lead and cadmium… Cadmium is a chemical element that can lead to health problems with the kidney, liver and heart. Lead intake can cause problems with the nervous system, immune system suppression, kidney damage, and reproductive issues. However, a study published in June 2024 in Food Research International found that most dark chocolate products are safe for adults, while a small minority of those tested “may pose a slight risk” for younger children “who consume more than two bars a week”.

Tony Jackman, ‘Little Chocolate Lies — how Lindt undermined its own claims of excellence’, Daily Maverick

[juniper-simblr]

Households of Litchfeld: The Elite Forces

Keith Wilkinson, Loundres Lindt & Malcolm Perry.

The Elite Forces are selected from the best of the recruits who have demonstrated exceptional skill, discipline, and leadership potential. These soldiers undergo specialized training that goes beyond the standard regimen, focusing on advanced combat techniques, tactical operations, and survival skills in extreme conditions. As a result, members of this unit are highly respected within the camp and are often looked up to by those still in training.

Keith: Keith Wilkinson is a seasoned and highly capable commando within the Elite Forces. Known for his strategic mind and calm demeanor under pressure, Keith is often the one others look to for guidance during complex missions. He has a natural ability to assess situations quickly and make decisions that optimize the chances of success.

Loundres: Loundres Lindt is the unit’s expert in close-quarters combat and reconnaissance. Agile and precise, Loundres excels in situations where speed and stealth are critical. Her background includes intensive training in martial arts and urban warfare, making her a formidable opponent in any confrontation.

Malcolm: Malcolm Perry is the tech and communications specialist of the Elite Forces. With a keen understanding of technology and a talent for problem-solving, Malcolm is responsible for ensuring that all communications and electronic systems are operational and secure during missions. He is adept at hacking, encryption, and operating various types of surveillance equipment, making him an invaluable asset when it comes to gathering intelligence and maintaining contact during high-risk operations.

[log6]

Ghirardelli chocolate. Soft. Pathetically malleable. Caramel thick and almost sickeningly flavored. Salt lacking. Lindt. Excellent crack. Dark, appropriately hard chocolate for the temperature. Caramel oozes deliciously. Salt has a pleasant kick. I think it's clear who is winning

[delhidutyfree]

These international chocolatiers contribute to Lindt's pursuit of excellence by constantly testing and developing new recipes. The Lindor truffles are the most recognisable item produced by Lindt. Each lindt lindor chocolate has the perfect amount of chocolate centre and is smooth. There appear to be infinite possible flavour combinations; however, traditional milk chocolate, dark chocolate, and sea salt milk chocolate tend to be crowd-pleasers.

[oeur2023]

Baileys Choc Ripple mousse slice

Baileys cream, Choc Ripple biscuits and chocolate mousse combine in our brand new boozy (and delightfully fluffy) slice.

Ingredients:

250g packet Arnott’s Choc Ripple biscuits

125g butter, melted, cooled

2 x 100g blocks Lindt Excellence Extra Creamy Milk chocolate, coarsely chopped

100g block Lindt Excellence 70% Cocoa Dark chocolate, coarsely chopped

375ml (11/2 cups) thickened cream

Cocoa powder, to dust

Baileys cream:

375ml (11/2 cups) thickened cream

60ml (1/4 cup) Baileys Irish Cream liqueur

1 tbsp icing sugar mixture.

>>> Get FREE EBOOK "The Keto Diet for Beginners" HERE <<<

6 Method Steps:

Step 1; Line the base and sides of a 20cm (base measurement) square cake pan with baking paper, extending paper over sides of the pan.

Step 2; Process the biscuits in a food processor until finely crushed. Add the butter and process briefly until combined. Spoon into prepared pan. Use a flat-bottomed glass to press and evenly spread mixture over base. Place in the fridge for 30 minutes to chill.

Step 3: Place the milk and dark chocolate in a microwave-safe bowl. Microwave on Medium, stirring every minute, until melted and smooth. Set aside to cool slightly.

Step 4; Use electric beaters or a stand mixer with a whisk attachment to beat the cream in a bowl until soft peaks form. Fold a quarter of the cream into the chocolate mixture. Repeat in 3 more batches until cream and chocolate are well combined. Spoon mousse over the biscuit base. Tap pan on the bench to remove any air pockets. Smooth the surface. Place in the fridge for 6 hours or overnight to set.

Step 5: To make the Baileys cream, use electric beaters to beat the cream, Baileys and icing sugar in a bowl until firm peaks form. Spoon into a piping bag fitted with a 1.5cm fluted nozzle.

Step 6: Pipe the Baileys cream on top of the slice to decorate. Place in fridge for 30 minutes to chill. Dust with cocoa to serve.

................................... Keep Reading ..................................

[luanarbilo]

Lindt Excellence Milk Chocolate

📅 2012-11-20

🗒️ Treats from either my Mom or Relatives

[laughtrackonatvsh0w]

monday 1/13/2015

sorry for not logging for the past 3 daysss a lot of bullshit happened with my parents! but as an update: i basically i bp'ed for a few hours on friday and saturday and my overall intake was generally a bit above maintenance. which probably means i gained like a ton asdsjjdj

what i ate today:

B - fried rice - 200 L - monster & salad with edamame/grapes - 100 S - lindt truffle, and more edamame - 160 D - shrimp/chicken & veggies - 300

exercise: walking & running

tdee: 2246 - deficit: 1486

i upped my intake quite a bit, so i wasnt hungry at all today. deffo worth it. during class, i listened to nightcore, carved some song references into my knuckles, and played tetris and i was in a good mood >w< but when i got home everything turned to shit. on a brighter note tho, i had an excellent run in the park!! it was so cold and sunny and pretty outside i wish i took a pic of the frozen lake