Confectioner David Sprüngli-Schwarz began producing chocolate in 1845. Rodolphe Lindt developed a new refining process with his conche in 1879, which still holds the key to the secret of the delicate melting texture today. In 1899, Sprüngli purchased Lindt and took over the production site in Bern along with the secret of the chocolate that melts in your mouth. Today Lindt & Sprüngli AG produces chocolate in Switzerland, Germany, France, Italy, Austria and the USA.
As a manufacturer of quality chocolate, the company benefits from the general trend towards high-end fine chocolate. 23 March 2006 saw the start of the cooperation between the Swiss chocolate makers Lindt & Sprüngli and the internationally unique Chocolate Museum in the fields of production and marketing. Chocolate production comes under the direction of Lindt.