Glamorized Pumpkin Spice Truffles: Lauren of Climbing Grier Mountain tops the truffles with a bit of frosting and gold sprinkles.  Boxes of Lindor truffles are available at retailers nationwide (photo courtesy JunkBanter.com).  For larger sizes, head to LindtUSA.com. This bag contains 75 truffles.  You don’t have to be a professional like Becky Bakes to create a holiday cake with Lindor truffles. Tip: Use a simpler garnish!
Last week was a big chocolate week for us, from the Big Chocolate Show in New York City to a media trip to Lindt’s U.S. headquarters in New Hampshire.
Our favorite discoveries were at Lindt: not just the million-square-foot bean-to-bar plant, thick with chocolate aroma, but the ability to taste just about everything Lindt produces.
We have many favorites, but one in particular is our Top Pick Of The Week: Lindor Pumpkin Spice Truffles.
The milk chocolate shell has a creamy center of “smooth melting pumpkin spice filling.” We can’t get enough of them, and have stocked up on this limited edition (through the season, while supplies last) to get us through Valentine’s Day.
To fill our candy bowl throughout the season.
For dessert and dessert cocktail garnishes.
For sundaes or parfaits (chopped or sliced).
For coffee, hot chocolate and pumpkintinis (recipe below).
For no-bake dessert tarts (see the creation of Lauren at ClimbingGrierMountain.com).
Place settings for Thanksgiving dinner
Holiday gifts (they’re KOF-K, too)
No wonder Lindt packages these truffles in jumbo sizes in addition to the standard 5.1-ounce and 8.5-ounce packages available at retailers nationwide (suggested prices $4.39 and $6.99, respectively).
For larger sizes, we headed to Lindt Outlet Stores and Lindt’s online store at LindtUSA.com. There, you can find:
75-piece gift bag, $28
36-piece gift bag, $16
550-piece case, $145
A BIT OF LINDT HISTORY
Before we move on to drinking the truffles, here’s a quick note on how Lindor Truffles came to be.
In 1845, Zurich store owner David Sprüngli-Schwarz and his son, Rudolf Sprüngli-Ammann, decided to be among the first confectioners in Switzerland to manufacture chocolate in a solid form.
Prior to then, chocolate was a beverage, as it had been since Mesoamericans first began to use it around 1500 B.C.E. (the timeline of chocolate).
Solid chocolate then was nothing like the product we know. It was a gritty, chewy product. That doesn’t mean it wasn’t enjoyable, though. Some companies, like Tazo, still make this old-style chocolate.
But progress marched forward.
In 1879 chocolatier Rodolphe Lindt of Berne, Switzerland, indadvertently developed a technique, conching, that created the smooth, silky chocolate we enjoy today.
Ten years later, older brother Johann Rudolf Sprüngli acquired the Lindt business, and the secret to making smooth, melt-in-your-mouth chocolate. The new company was called Lindt & Sprüngli, but Lindt, the easier name to pronounce in different languages, became the brand name.
Right after World War II, with time to re-focus on life’s pleasures, the creative chocolatiers at Lindt & Sprüngli developed the Lindor truffle, enrobing an even meltier center with its famed chocolate.