Glamorized Pumpkin Spice Truffles: Lauren of Climbing Grier Mountain tops the truffles with a bit of frosting and gold sprinkles.
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.
For larger sizes, we headed to Lindt Outlet Stores and Lindt’s online store at LindtUSA.com. There, you can find:
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, inadvertently 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.
Lindor is a contraction of Lindt d’Or, Golden Lindt. We heartily concur: These truffles are golden.
Here’s the complete company history.
DRINKING THE TRUFFLES
Lindor truffles are not just for eating. You can drink them:
Our recommendation: For a less sweet drink, use two Lindor truffles per 8 ounces of hot milk or coffee. For a sweeter drink, use three truffles. Whisk them in one at a time.
We haven’t stopped drinking Lindt hot chocolate since!
Pizzazzerei set up a party bar, an idea you may want to try for your own fall entertaining.
You can also use Lindt truffles as a cocktail garnish, matching the different Lindor flavors (more than 20) to specific drink recipes.
It’s like an alcoholic milkshake! Have it for dessert.
Ingredients Per Drink
1. COMBINE the cream liqueur and vodka in an ice-filled shaker and shake well. Add the pumpkin liqueur or syrup.
2. SHAKE and strain into a chilled Martini glass. Garnish with the truffle. If you don’t have a cocktail pick, lightly notch the truffle and place it on the rim of the glass.
See our article on pumpkin liqueur, and why you should buy a bottle while you can.