Australian Lindt Selection

Posted by in Chocolate Reviews on June 6 2008 | Leave A Comment

The other day I appeared on the Amanda Blair afternoon show on radio 5AA Adelaide and had the added pleasure of meeting the lovely lad from Lindt, Matthew Thorpe. Perhaps I need to publicly apologise to him, because when he walked through the studio door with a shopping bag full of Lindor Stracciatella (cookies and cream) balls and their new three blocks of Creation 70% flavours, I might – just might – have hugged him and maybe – just maybe – even jumped on him.

So, sorry, Matt. My Lindt longings had finally come true and I imagine that I wouldn’t be the first person to react to you in that way.

As it happens, I had just purchased a box of the Stracciatella balls to try and was interested to discover that this cookies-n-crème flavour is the most popular type in Italy, where they were imported down here in time for Mothers’ Day. Yes, Aussie chocaphiles, they are a limited edition, sent here to tantalise us and then disappear quicker than a departing superhero: “But we never got the chance to thank him…”

Essentially the Stracciatella are Lindt’s classic white chocolate Lindor balls with the outer coating of slightly firmer white chocolate studded with chocolate biscuit pieces. They add a delightfully crunchy texture, with my only whinge being that I wish they were also inserted into the creamy middle as well. Leave ‘em wanting more, I guess.

Luckily, Matt the Magnificent didn’t disappoint. Lindt have re-branded their white-packaged blocks and revamped some of them into these rather glamorous dark wrappers that celebrate their 70% cocoa content. At 150g per block, they’re also a bit bigger than the standard 100g blocks we find on our store shelves here. I carried this box home with more care than my two university degrees.

After much begging from my daughter, we tried the Intense Orange block first. I hope you appreciate the arty wood-turned bowls my father made, in my attempt to add some artiness and reverence to the photograph.

Ten glossy, rich-smelling slabs-of-heaven greeted us. It looked so luxurious and would definitely pass muster as a gift block or dinner party dessert afterthought. The taste also fulfilled what the appearance promised. The slightly bitter but buttery dark chocolate was plentiful in a thickly generous coat, allowing a full appreciation of the 70% cocoa. Then there’s a hint of the layer of chocolate mousse to melt before finally enjoying the tangy, almost marmalade texture of the orange.

Sapphire’s verdict? “Mmmm hmmm, this is sweet and sour at the same time. The best chocolate I’ve ever had – and you know how much I enjoy Whittakers 72% Dark Ghana!” Fighting words indeed, and I’m not one to disagree. I am so looking forward to trying the next two blocks, but do I have to share them with my one and only child???


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Comments On This Post

  1. Dannielle

    Hi. When was lindt first introduced into Australia? And what is the name of the first chocolate sold in Australia?
    Please reply asap as this is for a science assignment.

  2. Danny

    The chunks in Lindt Stracciatella chocolates are chopped bits of cocoa nibs, not chocolate biscuit. It’s named after an Italian egg soup with a similar visual texture, NOT directly intended to be “cookies and cream”.

  3. bt

    is chocolate chilly lindt good

  4. Of course, what a great site and informative posts, I will add backlink – bookmark this site? Regards, Reader.

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