Lindt chocolates have a long and illustrious history: David Sprüngli-Schwarz and his son, Rudolf Sprüngli-Ammann began manufacturing chocolates in Zurich in 1845. Rodolphe Lindt, one of the foremost chocolatiers of the time, in 1879 developed a method of making chocolates with superior texture and aroma. In 1899, Sprüngli was offered the opportunity to acquire Lindt’s factory in Berne. And the rest is history.
Now, I’m pretty much a purist as far as chocolate is concerned — the more cacao the better, and I want it to taste like chocolate. However, there are exceptions to that self-imposed rule, and chocolate with orange, being one of the classic combinations, qualifies.
So here I am with a bar of Lindt’s Intense Orange Dark chocolate, which also includes almond slivers, about to dive in. It’s a thin, flat bar, weighing in at 3.5 oz (100 g), lightly scored so that it can, theoretically, be broken into ten tablets.
As for the eating experience: First off, the texture is rather firm, almost brittle, but, while it’s almost a cliche to say it melts in your mouth, it does. The almond is not at all intrusive, and gives a nice bit of crunch. And the orange and chocolate blend is very nearly perfect: both are present, but neither overwhelms the other. The bar is rated at 47% cacao, which seems about the right amount to handle the orange without losing its identiry. The aftertaste is somewhat sweet and a little fruity.
I don’t know that I’m ready to run out and buy a carload of this one — it’s just a tad sweet for my taste, although it’s a nice, refreshing nibble. It’s one of a wide range in the Excellence line, all the way from Pink Peppercorn (which sounds intriguing and a little scary) to a 99% cacao bar. Go for it.