How chocolate is made..
The landmark of the Chocolate Museum
The fountain was specially constructed for the museum, an artistic structure filled with 200kg of warm, liquid chocolate. Smooth, warm Lindt chocolate flows from four stainless steel spouts into a fountain bowl.
Our Maîtres Chocolatiers awaits you at the chocolate fount. There you are welcome to feast to your heart's content.
At the three-metre-high chocolate fountain, which is decorated with 40 Golden cocoa fruits, we invite you, to "sample" our fresh Lindt milk chocolate.
In order to make delicious chocolate from bitter cocoa beans, is a long and complicated process that has been continually refined over centuries.
The 5-roller mill of Heinrich Stollwerck and the Conche of Rodolphe Lindt were very important inventions to make the way to producing a tender melting Lindt chocolate. Both machines can be admired in the Chocolate Museum.
In our glass Chocolate Museum our guests can see how this delicious chocolate is made from cocoa beans. The production of chocolate bars to packing, can be traced in detail through the large windows. The production range includes a complete unit for the processing of cocoa bean roasting, crushing and grinding up to the ready mixed, rolled and conchierten chocolate.
A single board system, as well as the truffle production and hollow figure productions can be viewed here. Around 400 kg chocolate are processed daily in this mini-sized production.