SEASON

T HE

2 4 D AY S O F H O L I D AY I N S P I R A T I O N W I T H L I N D T

PREMIERE ISSUE
WINTER 2015

 The Lindt Difference

W H AT M A K E S L I N D T C H O C O L AT E S O G O O D ?

STEP 1

IT ALL BEGINS WITH THE FINEST

C O C O A T H E E S S E N C E O F L I N D T
CHOCOLATES
The story of Lindt begins with the Lindt
Matres Chocolatiers selecting the highest
quality cocoa beans from the finest
plantations in Ghana, Latin America,
Madagascar and the Caribbean Islands.
The Lindt Matres Chocolatiers ensure that
the cocoa beans are fermented to perfection
and that they are properly dried to let the
fine cocoa flavours develop. Finally, they
blend cocoa from the various bean origins
to assemble the perfect foundation for
ultimate taste.

STEP 2

THE NEXT STEPS IN CREATING

U L T I M A T E C H O C O L A T E D E L I G H T
ROASTING AND GRINDING
The Lindt Matres Chocolatiers have patented a
proprietary process to prepare and roast the beans
at the perfect roasting temperature and time. The
beans are then ground to extremely fine particles,
invisible to the human eye, but the extraordinary
fineness is recognizable by the palate, creating
the unique Lindt fine melting sensation.

STEP 3

STEP 4

T U R N I N G C O C OA B E A N S I N T O U LT I M AT E
D E L I G H T C O N C H I N G , T H E I N V E N T I O N
OF RODOLPHE LINDT

PERFECTING LINDT CHOCOLATE

CREATIONS THROUGH SELECTING
THE BEST INGREDIENTS

In 1879 there was a revolution in chocolate making

The Lindt Matres Chocolatiers rigorously

when Rodolphe Lindt invented the now famous

select only the most premium ingredients from

conching process; a long process of intense mixing,

special regionslike hazelnuts from Piedmont

stirring and aerating of heated liquid chocolate to

and almonds from California. Additionally, they

eliminate unwanted acidity and bitterness, and to

use a special roller drying method to treat

develop an unmatched chocolate fineness and silky

the milk that contributes to the caramelized

smoothness. This results in the unique fine-melting

signature taste of Lindt milk chocolate.

texture and quality of Lindt chocolate that consumers

love around the world.

STEP 5

STEP 6

MASTERING THE FINISHING STEP

OF LINDT CHOCOLATE CREATIONS

CHOCOLATE CREATIONS
B E YO N D C O M PA R E

The perfect tempering and finishing method

of the Lindt Matres Chocolatiers gives the
chocolate its appetizing shiny gloss and the
distinctive snap of the chocolate when breaking
it. With passion and care, they decorate their
chocolate masterpieces by hand and enrobe
their exquisite fillings with fine Lindt chocolate
until they can proudly package and present
them to delight consumers.

Since 1845, the dedication of the Lindt Matres

Chocolatiers draws from a long standing heritage
of experience and knowledge to refine every stage
of the chocolate creating process. Thats why there
is no other chocolate that can match the unique
quality of Lindt. It is guaranteed that the Lindt
Matres Chocolatiers will continue to create new
Lindt chocolate delights every day.

 DAY

2 4 D AY S
O F H O L I D AY I N S P I R A T I O N
DAY 6

DAY 16

PAG E 11

PAG E 27

Ho lid ay Dess ert

E l eg a nce

A H o l i d ay
C ho co l ate C l a ss i c

DAY 7

DAY 17

PAG E 12

PAG E 2 9

M a l t S ho p
M i l k s ha kes

M o l ten C ho co l ate
E xt rava g a nza

DAY 8

DAY 18

PAG E 12

PAG E 3 0

Re c ip e s

M a g ica l B und l es
o f Joy

M el t I n Yo ur M o ut h
C hri st ma s Trees

PAG E 41

DAY 9

DAY 19

PAG E 17

PAG E 3 1

E m b ra ce t he Co l d
wit h S o met hi ng Wa rm

I nd ul g ent C rowd
P l ea s ers

DAY 10

DAY 20

PAG E 18

PAG E 3 4

Fi nd Yo ur
Pe r fect Tree

Ad d S o me G l i t z
to Yo ur G i f t s

DAY 11

DAY 21

PAG E 19

PAG E 35

P u t a B ow o n
Yo u r H o l i d ays

Li nd o r C hri st ma s Co ne

PAG E 1

Th e L in d t
D iffe re n ce
PAG E 1 3

Ta st in g wit h
t h e 5 S e n se s
PAG E 1 5

S o p h ist ic ate d
Pa ir in g s
DAY

PAG E 39

Wh at ' s N ew
PAG E 42

Flavo u r s o f L in d o r

DAY 1
PAG E 5

A Fe st ive
C ra ft I d e a

DAY

11

DAY 2
PAG E 6

A L it t le Ho lid ay
Ro m a n ce

DAY 3
PAG E 6

R a ise Yo u r S p ir it s
wit h L in d t

DAY 4
PAG E 7

D re ss Yo u r D o o r
wit h L in d o r

DAY

16

DAY 5
PAG E 9

Th e A r t
o f Te m p e r in g

DAY 12
PAG E 2 1

B ui l d Yo ur
D re a m H o us e

DAY 13
PAG E 24

C h r ist ma s Li nd o r
G a rl a nd

DAY 14
PAG E 2 5

DAY 22
PAG E 3 6

Li nd t C ho co l ate C runch

DAY 23
PAG E 37

H ow to Rea l l y
I mp ress S a nt a

DAY 24
PAG E 3 8

Twa s The N i g ht
B efo re C hri st ma s

S e t to I mp ress

DAY 15
PAG E 2 6

Fa n cy Ta b l e F l a i r

The Season Magazine is published by: Lindt & Sprngli (Canada) Inc.
All rights reserved. No part of this publication may be reproduced,
stored, or transmitted in any form or by any means without permission
of the publisher. Lindt & Sprngli (Canada) Inc. disclaims all warranties,
representations and conditions of any kind with respect to the magazine
and its content and is not responsible for any damages or injury that
may occur as a result of the contents of the magazine, or resulting
from the use of, or reliance upon, such content.

If you have any queries or comments

please write or call us at:
Lindt & Sprngli (Canada) Inc.
181 University Ave, Suite 900
Toronto, ON. Canada
M5H 3M7
Attention: Consumer Affairs
Phone: 1-866-374-1914

Welcome to the premiere edition of The Season.

The most wonderful time of year is upon us, and

A Letter
From Our
Matre

we hope to awaken the festive spirit in your home

with 24 Days of Holiday Inspiration. Weve included
delicious holiday recipes, crafts and ideas to help
you create special moments to share with your
children and loved ones.
Everyone associates chocolate with love and we
have lovingly put together this magazine as your
go-to holiday guide. From making a gorgeous
wreath, to spectacular desserts and treats, to
setting the perfect table ... we hope it inspires
and adds a touch of magic into your life during
this merriest of seasons.
Fo r t he o nl i ne exper i ence of th i s mag azi n e, i n c l u d i n g
templates and videos, please visit us at LindtTheSeason.ca

 DAY

A Festive
(and indulgent!) Craft
LINDOR TRUFFLE CHOCOLATE TREE
makes : 1 / di ffi cul t y : me d i u m / ti me : 6 0 mi n u te s

Get yourself in the festive, holiday spirit with this

simple (and delicious) edible centerpiece. With so
many different truffle flavours, the possibilities are
endless. This is a great craft project to try with the
kids, just make sure to have a few extra truffles in
case temptation strikes!
M AT E R I A L S

Lindor Trufflesan 18-inch tree uses about

48 truffles (3 bags)
18 " foam cone
Wrapping paper or fabric (preferably matching
the colour of your Lindor chocolates)
Flat head pins
Cocktail sticks or round toothpicks
Scissors
Tree topper
STEPS

1 Wrap the foam cone completely with wrapping

paper or fabric. Secure the wrapping paper or
fabric with flat head pins, as needed.
2 Starting at the base, insert a cocktail stick into
the cone at a 45-degree angle. Place your Lindor
truffle on the cocktail stick and position so
its secure. Make sure the Lindor logo is upright
for a clean, streamlined look. Repeat until the
entire base is covered.
3 When starting the next row, stagger the cocktail
stick placement so the Lindor wings lie in between
the Lindor truffles on the row below. Pierce
the cone with the cocktail stick and attach
the Lindor truffle. Repeat until the entire cone
is covered in truffles.
4 For the finishing touch, insert a cocktail stick
vertically into the top of the cone and place a
Lindor truffle on top. Experiment with different
tree toppers to add a bit more drama to this
delicious centerpiece.
Watch the vid eo at
L ind tTheS ea son.c a

TH E SE A SO N 5

 DAY

2
A Little Holiday
Romance
CHOCOLATE-DIPPED
S T R AW B E R R I E S
The ultimate chocolate and fruit
pairing. These luscious treats are
the perfect addition to any romantic
(or holiday) celebration.
R E C I PE O N PAG E 39

DAY

3
Raise Your Spirits
with Lindt
CHOCOLATE RASPBERRY
LINDOR LINDTINI
This decadent martini uses the magic
of crme de cacao and replaces the
traditional olive garnish with a
scrumptious Lindor truffle ... an elegant
cocktail for any Christmas gathering.
RE C I P E O N PAG E 4 0
P l e a s e e n j oy re sp o n si b l y.

TH E SE A SO N 6

 DAY

Dress
Your
Door
with
Lindor
LINDOR CHOCOLATE WREATH
TUTORIAL BY LISA GREY OF
SWEET WOODRUFF
m a ke s : 1 / d i ff i c u l t y : h a rd / t i m e: 6 0 m i nutes

Theres no better way to welcome friends and

family during the holidays than with this cheerful
twist on the traditional Christmas wreath.
M AT E R I A L S

Lindor Milk Chocolate Truffles

12-20 " wire wreath frame
Floral wire (or hot glue gun)
Clippers
Seasonal winter foliage (we used spruce,
cedar, juniper and boxwood)
Berries (we used pepper berries,
but holly is nice too!)
Lindor truffles strung together
and tied with red/gold ribbon
Ribbon bow
Watch t h e v i de o at
Li n d t Th e S e a s o n .c a

TH E SE A SO N 7

3
4

Gather all the materials and lay them out on

a large, flat
21
21
1 surface. 1

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5

41

2
5

13

13

24
1

24
1

2
5

2
5

Continue layering pieces in the same direction,

4 get covered
4
tying tightly. Exposed wire will
as 4
you go.

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Cover any visible wire by using small stems.

Add decorative elements.

5
8

KO
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5
8

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Assemble wreath by taking pieces of cut foliage

and tying them with wire to the frame. Follow
2 curve of the
2 branches.
2
2
the natural

41

41

41

41

2
5

2
5

2
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2
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When you have come all the way around, simply

tie wire ends tightly to one another. Cut wire and
do a few extra twists to secure.

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5Lindor truffles
5 through
5 the wreath
5
8
8
8
String the8
and wire or glue gun in place. Add bow and
secure with wire or glue gun. See finished
wreath on previous page.
6
9

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 DAY

5
The Art of Tempering
HOW TO TEMPER CHOCOLATE LIKE A LINDT MATRE
dif f ic u l ty : m e d i u m / t i m e : 2 0 m i n u tes

Chocolate is an incredibly versatile ingredient, and cooking with it is fairly

straightforward and most importantly, delicious. The process gets more
complex, however, when the chocolate is to be used in its purest form.
Tempering is the process of building good, stable cocoa butter. Accurate
tempering ensures a beautiful shine on the chocolates surface and a clean
snap when its broken. The only critical piece of equipment required is
a thermometer, and a digital one works best.
M AT E R I A L S

T H R E E S T E P S T O T E M P E R C H O C O L AT E

3 bars (100g each) Lindt Excellence

70% Cacao Dark chocolate (you can
also use 100g Swiss Classic Milk or
100g Swiss Classic White chocolate
if you prefer)

Step One: Melting the Chocolate

Thermometer
Double Boiler

1 Finely chop 200g (2 bars) of the Excellence 70% Dark Chocolate.

2 Set up a double boiler with one saucepan or bowl that holds the chocolate
fitting snugly into another saucepan that contains about an inch of
simmering water. Make sure the water in the bottom pan never boils.
3 In order to melt all of the crystals in the cocoa butter, gently heat
the finely chopped chocolate to 48C.

Spatula
Saucepan or bowl

Step Two: Cooling the Chocolate

LINDT PRODUCTS IN THIS RECIPE

1 Warm a bowl by running it under hot water and then dry it thoroughly.
Pour the chocolate into the warm bowl.
2 Add 100g (1 bar) of finely chopped or grated Excellence 70%
Dark Chocolate into the melted chocolate.

Excellence 70%
Cacao Dark
Chocolate,
100g

3 Stir the chocolate thoroughly and allow it to stand for a few minutes
Sw iss Class ic
M ilk C ho co late,
100g

MATRE TIPS

Tempering needs to be done in a

cool environment,with temperatures
not exceeding 20C. The humidity

so the temperature of the molten chocolate can slowly melt the finely
chopped bar. Resume stirring until all the chocolate is melted and
the temperature has reduced to approximately 27C.

Step Three: Reheating Chocolate

1 While constantly monitoring the temperature, gently reheat the chocolate
using the double boiler. Dark chocolate should be heated to 32C,

should be below 50%.

milk chocolate to 31C and white chocolate to 30C.

Follow the rule of thirds when

tempering chocolate. Melt of

The chocolate is now tempered. Before working with it, take a small sample
to check how the chocolate is setting. Just dip one corner of a spatula
into the chocolate, place it out of the way on the kitchen counter and allow
it to set. If tempered correctly, it should set within a couple of minutes,

the chocolate needed and reserve

of the chocolate to cool down
the melted chocolate.

with a nice, even shine.

TH E SE A SO N 9

 Chocolate Basics

DARK CHOCOLATE
Including bittersweet, semisweet, and extra dark, these
chocolates have a cocoa liquor content of 35 percent
or higher. There is often no milk or much less milk
than in milk chocolate.

MILK CHOCOLATE
Cocoa liquor combined with cocoa butter, sugar and milk,
makes this chocolate just about every kids favourite.
The minimum cocoa liquor content should be 10 percent
by weight, although Lindts milk chocolate is higher.

WHITE CHOCOLATE
Since white chocolate does not contain cocoa solids,
it is technically not a chocolate. White chocolate
is an ivory-coloured, rich and creamy confection
of cocoa butter, sugar and milk.

 DAY

Holiday Dessert Elegance

WHITE CHOCOLATE MOUSSE
makes: 8-10 servings / difficulty: medium / time: 60 minutes,
re fri g e rate ove r n i g h t

Served in an elegant glass, white chocolate mousse

STEPS

1 Melt the chopped chocolate (see page 9, step 1).

is the epitome of subtle elegance.

2 Once melted, stir in the water, and keep stirring

until smooth. Set aside.

INGREDIENTS

3 In a separate bowl, whip the cream until firm

and fold it into the chocolate ganache.

3 bars (100g each) Lindt Swiss Classic White

Chocolate, chopped
cup water, warm
2 cups heavy cream
4 egg whites (only use fresh eggs)

4 In a clean, dry bowl, whip the egg whites until

stiff, and carefully fold into the chocolate mixture.
5 Pour into a bowl, or individual serving cups,
and cover with plastic wrap.
6 Refrigerate overnight.

LINDT PRODUCTS IN THIS RECIPE

MATRE TIPS

For an adult treat, replace the water with

Sw iss C lass ic
White Cho co late,
100g

white rum. You can also add a tablespoon

of poppy seeds to the ganache for a pop
of colour and texture.
Serve with whipped cream, fresh fruit, chocolate
sauce or fruit coulis.
Ple ase e njoy re sp o nsib l y.

TH E SE A SO N 1 1

 DAY

7
Malt Shop
Milkshakes
L I N D O R C A N DY C A N E W H I T E
CHOCOLATE MILKSHAKE
The smooth white chocolate and
peppermint crunch create a unique
holiday twist on a classic malt shop treat.
R E C I PE O N PAG E 39

DAY

8
Magical
Bundles of Joy
DARK CHOCOLATE BARK
WITH ALMONDS
Rustic chunks of chocolate bark make
a great gift for any holiday occasion.
Theyre easy to customize and always
put a smile on peoples faces.
RE C I P E O N PAG E 3 9

TH E SE A SO N 1 2

Tasting
with the
5 Senses
HOW TO TASTE LINDT
CHOCOLATE

Make Sure You Neutralize Your Palate

If you are trying several varieties of chocolate, neutralize

your palate in between each tasting: use white bread,

weakly brewed rose hip tea or mineral water. Before
tasting, do not smoke or eat any highly spiced foods.

From 0 to 100% Increase the Cocoa Content

SIGHT
1

1 when it 1
First impressions are also important
comes to chocolate tasting. Therefore, you should
first pay attention to the chocolates appearance,
including
its2colour, 2
structure and sheen.
2

Begin the tasting with the chocolate that has the lowest
percentage of cocoa. Start your journey with white
chocolate, then milk chocolate and finally, dark chocolate.

Gradually work up to high-percentage varieties.

Chocolate is best tasted in a calm atmosphere so that you
are able to concentrate on your senses.

TH E SE A SO N 1 3

1
TOUCH
2

Now, you can assess the structure of

2 the surface.
2
How does it feel? Is it smooth, rough or grainy?

1
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SOUND
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many aromas. Inhale its scent by holding a piece

4
4
directly under your nose or let the 10
chocolate 10
melt5 in your 5mouth, breathe
out and then inhale
5
the aromas.

KO
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TASTE
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We now come to the most intense experience of

KO
chocolate tasting. Let a piece slowly melt in your
4.3675
5 tongue
5so
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mouth.
10 Spread the chocolate with your
it makes
contact
with6 all your taste buds. Take note
6
6
of the overall taste, texture and different flavours.

with4 a distinct
4 cracking
4 sound. The edge of the break
is smooth and crumb free.

Hold
2 a piece of chocolate to your ear and break it.
3
Pay attention to the noise it makes:3it may be distinct
or rather dull. High-quality, unfilled chocolate breaks

SMELL
4
4
4
You
KOcan use your nose to perceive the chocolates

.3675

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3
4

Pair Excellence for a Unique Chocolate Journey

Excellence is a gourmet chocolate prepared by selecting the world's
finest cocoa beans and creating the finest textures, lingering tastes
and most elegant flavours chocolate can offer.
Below are some suggestions for pairing Lindt Excellence with wine,
coffee or tea for a heightened taste experience.
F O R M O R E PA I R I N G I D E A S , V I S I T D I S C OV E R E XC E L L E N C E .C A
Watch t h e v i de o at
Li n d t Th eS e a s o n .c a

Sophisticated
Pairings
Wine Pairings

Dark Chocolate

Dark Chocolate

Dark Chocolate

Dark Chocolate

Dark Chocolate

Milk Chocolate

70% Cacao

Sea Salt

85% Cacao

Orange Intense

Caramel and Sea Salt

Extra Creamy

&

&

&

&

&

&

Chilean Merlot

California Zinfandel

Muscat

Rich Madeira

Prosecco

Tawny Port

TH E SE A SO N 1 5

Coffee Pairings

Dark Chocolate

Dark Chocolate

Dark Chocolate

Dark Chocolate

Dark Chocolate

Milk Chocolate

70% Cacao

Sea Salt

85% Cacao

Orange Intense

Caramel and Sea Salt

Extra Creamy

&

&

&

&

&

&

Double Espresso

Ristretto Espresso

Flat White

Dark Roast Coffee

Double Short
Americano

Double Long
Americano

Tea Pairings

Dark Chocolate

Dark Chocolate

Dark Chocolate

Dark Chocolate

Dark Chocolate

Milk Chocolate

70% Cacao

Sea Salt

Orange Intense

Intense Mint

Caramel and Sea Salt

Extra Creamy

&

&

&

&

&

&

Green Tea

Assam Tea

Ceylon Tea

Morroccan Mint Tea

English Breakfast Tea

Earl Grey Tea

 DAY

Embrace the Cold

with Something Warm
SWISS CLASSIC HOT CHOCOLATE
m a ke s : 4 - 6 s e r v i n g s / d i f f i c u l t y : e a sy / t i me: 1 5 mi nutes

STEPS

throughout the season with this Swiss Classic recipe

1 Heat the milk with the spices in a saucepan

over medium heat until it reaches the boiling
point, but do not let the milk boil.

that just might become a new holiday tradition.

2 Add the chopped chocolate and whisk until smooth.

INGREDIENTS

3 Remove from heat and let rest for 25 minutes

to release the aromas.

Make warm holiday memories with your family

2 (100g) Swiss Classic Surfin Dark Chocolate bars,

chopped
1 L milk

4 Strain the liquid and reheat before serving.

MATRE TIPS

1 Madagascar vanilla bean, split

Top with a tablespoon of whipped cream

and sprinkle with chocolate shavings.

1 stick cinnamon
tsp whole black peppercorns (optional)

Use Lindt Excellence 70% Cacao Dark

Chocolate for added intensity.

LINDT PRODUCTS IN THIS RECIPE

Swiss Classic
Surfin Dark
Chocolate,
100g

Excellence 70%
Cacao Dark
Chocolate,
100g

TH E SE A SO N 1 7

 DAY

10
Find Your Perfect Tree
T H E Q U I N T E S S E N T I A L H O L I DAY
DECORATION
Nothing says Christmas like a traditional tree.
The natural beauty and refreshing scent of a real
Christmas tree have a magical way of transporting
you straight into Christmas.
B U Y I N G YO U R T R E E

When you see a tree you like, gently run your

hands over the branches to make sure the needles
dont come off easily. The outer branches of the
tree should bend and have some flexibility.
Walk around the tree and check for discolouration,
bald spots, wrinkled bark or a musty smell. Make
sure there arent too many needles on the ground
beneath it.
And finally, dont forget to bring a tape measure to
ensure the height and width of the tree can fit your
space (and through your door). It doesnt matter
how perfect the tree is, if it doesnt fit in that
perfect spot.
C A R I N G F O R YO U R T R E E

Trim half an inch off the trunk before placing in

the stand. Use about 1 litre of water per inch of
stem diameter and check the water level daily.
Remember to turn off the tree lights before
bedtime, and when Christmas is over, recycle your
tree responsiblyan old, dry tree is a fire hazard.
D E C O R AT I N G YO U R T R E E

Wrap lights around the trees branches for a fuller

look. Add a touch of indulgence by hanging some
Lindor trufflessimply use a regular ornament
hook through the Lindor wings and hang.
LINDT PRODUCTS USED

Lin d o r
Mil k Cho co late
1 5 0 g b ag
See page 42 fo r a full list o f L ind o r t r uffle fl avours.

TH E SE A SO N 1 8

 DAY

11

Put a Bow on
Your Holidays
HOW TO TIE A LINDT BOW
m a ke s : 1 / d i ff i c u l t y : ea sy / t i m e: 1 0 m i nutes

At our Lindt Boutiques, each box is wrapped with

special care and attention. Once youve found that
perfect gift, top it off with a perfect Lindt bow.
M AT E R I A L S

Small Lindt Teddy

Satin Ribbon
Scissors
Gold Thread
Watch t h e v i de o at
Li n d t Th e S e a s o n .c a

TH E SE A SO N 1 9

Start with the ribbon folded unevenly. It should

be 1long enough to1 wrap around
2
1 your 2package
1
twice, with some extra length.

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3
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Create a loop with the shorter piece of ribbon and

5 the long piece around it to create
6 the bow.
6
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5
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10 5

10

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41

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2
5

2
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3
6

Knot again on top of the box. One piece should

still4be longer.

4
71

2
5

Loop the ribbon around the box and knot to the

top2of the box.

Wrap the longer piece of ribbon underneath the

3 Where it overlaps, it should remain
4 flat. 4
box.

3
6

4
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2
5
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2
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5the bow at8

5a diagonal,
5 then loop
5
8
8
Cut the bottom of8
6 gold wire or thread around a Lindt Gold
a thin
Teddy to secure it to the box for an extra special
surprise.
See the final result on the previous page.
10
7

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9

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6
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6
9

 DAY

12

Build Your
Dream
House
GINGERBREAD HOUSE RECIPE
Download the Gingerbread house blueprint at LindtTheSeason.ca
ma ke s : 1 h o u s e / d i f f i c u l t y : h a rd / t i m e : 90 mi nutes act i ve t i me,
re fri g e rate ove r n i g h t

A homemade gingerbread house is always something

to look forward to at Christmas. Its a deliciously fun
holiday activity that everyone can enjoy.

TH E SE A SO N 21

FOR THE DOUGH

GINGERBREAD STEPS

cup water

1 Bring water, golden syrup, honey

and brown sugar to a boil. Whisk in
gingerbread spice and diced butter.

5 tbsp golden syrup

cup honey
1 cup brown sugar
2 tbsp gingerbread spice
1 cups butter
1 tsp baking soda
1 pinch of salt
1 tbsp cocoa powder
3 cups flour
6 tbsp peeled almonds
FOR THE FROSTING

3 egg whites
1 cups icing sugar
2 tbsp sugar
2 tbsp small, edible, decorative
silver pearls

MATRE TIPS

Decorate your gingerbread

house with Lindt Santas.

Stir in baking soda and salt. Let

cool to room temperature.
2 Once cool, add cocoa and flour
and hand knead until combined.
Roll dough into a ball and cover
tightly with saran wrap. Cool in
the refrigerator for at least 6 hours
(preferably overnight).
3 Preheat oven to 375F (190C), or
convection 355F (163C).
4 Knead dough briefly on a floured
surface and then divide into 3 equal
portions. Roll out the dough until
its 6 mm thick, flouring the surface
as needed.
5 Trace and cut out the gingerbread
house parts on baking paper.
You will need:
2 roofs
2 sides
1 front (cut out a front door that
is 8 cm x 5 cm in size)
1 back
4 chimney walls
1 30 cm x 25 cm base plate

6 Cut out gingerbread parts from

the rolled out dough.
7 Brush all parts with water and
decorate with almonds.
8 Place the gingerbread house
parts on a greased baking sheet
and bake for 15-18 minutes. Bake
small parts around 12 minutes.
9 Let the gingerbread parts cool
completely.
10 Icing: Beat the egg whites with
a hand mixer, gradually adding
icing sugar until stiff.
A S S E M B LY S T E P S

1 Using the icing, attach the front,

back and sides of the house to
the base plate. Let it dry for 1 hour.
2 Attach the roof with the icing
glue and let it dry for 1 hour.
3 Build the fireplace and attach
the window shutters with icing
and let dry for 1 hour.
4 Finally, decorate the gingerbread
house with the fir trees, icing and
edible silver pearls. Be creative
and have fun!
L I N DT P R O D U C TS U S E D

4 2.5 cm x 5 cm window shutters

Fir trees (optional)
Li n d t Sa n t a ,
70 g

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 DAY

13

Christmas
Lindor
Garland
FUN CRAFT PROJECT
FROM JORDAN FERNEY
O F O H H A P P Y D A Y. C O M

M AT E R I A L S

Lindor Milk Chocolate and White Chocolate truffles

(1 for every 3.5 cm of ribbon)

m a ke s : 1 / d i f f i c u l t y : ea sy / t i m e: 40 mi nutes

The shiny and colourful Lindor Truffle wrappers

are perfect for this very merry garland. Use it to
add a splash of colour to your tree or holiday decor.
See full blog post at ohhappyday.com

Ribbon cut to desired length of garland

with additional length to spare
Crpe paper (between 5 and 10 pieces, depending
on the length of garland)
Scissors
STEPS

1 Make the garland base by cutting a piece

of ribbon to your desired length and begin tying
the Lindt chocolates to the ribbon.
2 Cut pieces of crpe paper in different colours
that are about 6 cm x 13 cm. Make sure the grain
of the paper is vertical.
3 Stretch the pieces of paper so they get longer.
4 Fold the papers into fans
5 Using a piece of ribbon the same colour as the
base garland, tie a knot in the center of each fan
so that it creates a strand of bows.
6 Tie the strand of bows to the chocolate
garland base.
LINDT PRODUCTS IN THIS CRAFT

L indor
Milk C hocolate
150g bag

TH E SE A SO N 24

TE

DAY

14

Set to Impress
TABLE SETTING 101
Your table setting can add a unique touch of ambiance to any holiday dinner. From informal
to formal, and from rustic to striking, a great host knows their way around a table.

WAT E R
GLASS

B READ
PL ATE

W I NE
G L ASS

informal

B READ
KNI FE

NAPK IN

SAL AD FORK

NAPKI N

SAL AD FORK

S OUP SPOON

PLAT E

DI NNER FORK

T E AS PO ON

D I N NE R FORK

D INNE R K NIFE

Utensils are placed one inch from the edge of the table.

WATER
GLASS

PLAC E
C ARD
WAT E R
G L ASS
WINE
G L ASS

formal

B RE AD
PL AT E

W I NE
G L ASS

DE SS E RT
S POON

B RE A D
K N I FE

* Generally not placed o

W I NE
G L ASS

C AK E
FORK

NAPK IN
CUP &
SAUCER

SOU P SP O O N
T E ASP OON
D I N N E R KN I F E

om the edge of the table.

SA L AD FORK
D I NNE R FORK

SALAD
PLAT E
S E RV IC E
PLAT E

S OUP SPOON
T E AS PO ON
D INNE R K NIFE

* Generally not placed on the table until the dessert course.

TH E SE A SO N 25

 DAY

15

Fancy Table Flair

ADD SOME DRAMA TO YOUR FEAST
m a ke s : 1 / d i f f i c u l t y : e a sy / t i m e: 5 mi nutes

Your guests will be impressed with this personalized

touch that adds a vibrant hint and a bit of drama

STEPS

1 Roll your napkin and wrap the gold wire ribbon around
the centre, securing it into a bow. This will act as your
napkin ring.

to your holiday dinner table.

2 Use the wire to secure a blank name tag to the bow

and lay it flat on top of the napkin.

M AT E R I A L S

3 Slip a piece of boxwood, cedar or other seasonal foliage

under the bow. You can find these items at your closest
flower shop or garden centre.

Lindt Swiss Luxury Selection Praline

White cloth napkins
Paper name tags
20 cm gold wired ribbon
Seasonal greens
Scissors
Pen
LINDT PRODUCTS USED IN THIS CRAFT

4 Wrap the wire ribbon around a pen to create the spirals,

the smaller the pen the tighter the spirals.
5 Set your napkin roll onto the plate. Place the Swiss
Luxury Selection Praline on top of the blank name card
and primp as needed for a beautiful and delicious start
to your Christmas dinner.
MATRE TIPS

Use pinecones as a unique name tag stand to add

a natural and personal touch to your table.
L ind t Sw iss L ux ury
S elec t io n ass o r te d box,
1 95 g

Dont have time for a trip to the flower shop?

Take a look around your yard to see what your
garden has to offer. Sometimes the most
beautiful pieces are closest to home.

TH E SE A SO N 26

 DAY

16

A Holiday
Chocolate
Classic
SWISS CLASSIC CHOCOLATE CAKE

This exquisitely decadent cake is perfect for any celebration. Enjoy it on its own
or dress it up with fresh fruit, ice cream, icing or even a chocolate drizzle.
R ECIPE ON PAG E 4 0

TH E SE A SO N 27

 DAY

17

Molten
Chocolate
Extravaganza
DEEP DISH CHOCOLATE TRUFFLE TREAT
These deep dish chocolate cookies are baked in individual ramekins
to capture all the gooey decadence. Serve warm with ice cream
and you are in for an extra special holiday dessert!
R ECIPE ON PAG E 4 0

TH E SE A SO N 29

 DAY

18

Melt in Your Mouth

Christmas Trees
LINDT CHOCOLATE
CHRISTMAS TREES

STEPS

1 Melt and temper the chocolate (see page 9).

m a ke s : 1 / d i f f i c u l t y : ea sy / t i m e: 40 mi nutes

These delicious trees are a great way to get the

kids in the Christmas spirit. You can also use them
as a festive (and edible!) Christmas decoration.
INGREDIENTS (PER TREE)

2 Using a brush, generously brush the outside

of the waffle cone with the chocolate.
3 Lightly crush the cornflakes and stick onto the
cone. You might have to coax them slightly to
ensure the entire cone is covered for a natural look.
4 Place in the fridge.

50g Lindt Excellence 70% Cacao Dark Chocolate

(about half a bar), tempered
1 waffle cone
cup Cornflakes

5 After around five minutes, take out of the

fridge. Gently and generously brush the outside
with chocolate.
6 Before the chocolate fully sets, place a few
silver sugar pearls as tree decorations or dust
with coconut or icing sugar for a snowstorm.

F O R D E C O R AT I N G

Edible silver sugar pearls (for a tree as pictured)

Coconut or icing sugar (for a snow tree)

LINDT PRODUCTS IN THIS RECIPE

MATRE TIPS

Decorate the serving plate with

your favourite Lindor truffles.

Excellence 70%
Cacao Dark
Chocolate,
100g

TH E SE A SO N 30

Li n d o r
Mi l k C h o co l ate
15 0 g b a g

 DAY

19

Indulgent
Crowd
Pleasers
SWISS CLASSIC
MILK CHOCOLATE TRUFFLES
ma ke s : a p p rox i m atel y 2 0 / d i f f i c u l t y : m e di um /
t i m e : 60 m i n u te s a c t i ve t i m e, cool ove r n i g ht

Luxurious small confections created with

homemade ganache. The superb creaminess
and mild flavour make these truffles
popular with everyone.
Watch t h e v i de o at
Li n d t Th e S e a s o n .c a

TH E SE A SO N 31

3
1

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8
6

8
6

10
8

8
6

INGREDIENTS

10 1 bar10
10
(300g) Swiss
Classic Milk Chocolate, chopped
8
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9

cup8 heavy cream

8

9
7

9
7

1 2

3 2
1

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8 10
6

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1 tbsp butter, softened

C O AT I N G S U G G E S T I O N S

Cocoa powder

10
8

10
8

10 10

Chocolate shavings, chopped chocolate

KO

KO

STEPS

1 Heat the cream until it barely comes to a boil, add

10
10
10
the chopped chocolate and remove pan from heat.
2 Stir or whisk until the chocolate is completely

KO
melted. You have now made ganache. For milk
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or dark truffles only: stir in the butter
and blend
until the ganache is smooth.
3 Put in a bowl and cover with plastic wrap, ensuring
that the plastic makes contact with the entire
surface of the ganache. Refrigerate overnight
or until the ganache is set.

5
3

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7

9
7

FORMING THE TRUFFLES

4 Using a melon baller, small ice cream scoop or

9teaspoon, roll the ganache into a ball and place
10
10
10
7 9
9
8
8
8
on parchment paper.

After hand-rolling the truffles, place KO

them on
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.3675a shallow tray filled with the desired
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10
10 10
10
8Roll the truffle in the coating with either a pair
9
9
9
of spoons or your hands. See the final result
on the previous page.

.3675
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pistachios, almonds
or hazelnuts KO
10 walnuts,
10 Chopped
10
Coconut or toffee

9M A T R E

TIPS

10

10

10

Store truffles in a cool place. You can put them

in the fridge, but they will sweat and potentially
bloom when removed from the cold.KO

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LINDT PRODUCTS USED IN THIS RECIPE

Sw i ss C l a ss i c
Go l d Mi l k C h o co l ate,
300g

10
8

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10

 DAY

20

Add some
glitz to
your gifts
H OW T O D R E S S U P YO U R G I F T B OX E S
makes: 1 / difficulty: medium / time: 30 minutes

STEPS

1 Wrap the package with gold ribbon or string.

2 Fold origami as directed (see reference images on the
opposite page). Repeat 4 times for one flower. Make as
many flowers as desired.
3 Attach the flowers to the ribbon with the gold wire.
4 Place on top of your Lindt boxes or other gifts.
FOLDING INSTRUCTIONS

1 Cut a piece of paper that is 10 cm x 10 cm.

2 Fold the square in half to form a triangle.
3 Fold the outer corner of the triangle to the centre.
4 Repeat with the opposite end to form a diamond.

Dressing up presents with a little extra glitz will

5 Fold the two wings flat so you can see the crease
in the center of the wings.

make loved ones smile wide. As a bonus, these

6 Fold the tips of the triangle down and tuck inside.

presents will look beautiful under the tree.

7 Fold the two wings in half.

8 Roll the two wing edges together and secure with tape.

M AT E R I A L S

9 Repeat 4 times for one complete flower. Tape all 4

segments together at the base. See final decoration below.

White and gold paper, 4 pieces per flower

Ruler
Gold wire (30 cm)
Gold ribbon or string (enough to wrap around
the box twice with some extra length)
Gold or clear tape
Scissors

TH E SE A SO N 34

 DAY

21

Lindor Christmas Cone

J OY F U L PA P E R C O N E S FO R
CHOCOLATE TREATS
m a ke s : 1 / d i f f i c u l t y : e a sy / t i m e: 20 mi nutes

Christmas is the perfect time to get crafty and

this beautiful, multi-use cone is perfect for gifting
chocolate or to hang off your tree for a touch
of Lindt and colour.
Download a template for the cone at LindtTheSeason.ca

M AT E R I A L S

Lindor Milk Chocolate truffles

2 pieces of construction paper in two different colours
Scissors
Single hole punch
Glue
15cm ribbon
2 round head brass fasteners
STEPS

1 Choose the base colour of the cone and trace

the shape of the template from LindtTheSeason.ca.
Cut out the form of the bag and glue the long
sides together. Make sure the tip of the cone
comes together at a point.
2 With the single hole punch, create two holes on
opposite ends of the upper edge of the cone for
suspension.
3 Use scissors to cut notches about five millimetres
deep and a millimetre apart across the top of the
cone to create a decorative fringe.
4 Cut a narrow strip of construction paper for the
handle. Secure it with a round head brass fastener
through the holes made in step 2.

MATRE TIPS

Build cones in different sizes. You can fill

larger cones with cotton or tissue paper so
they arent too heavy.

LINDT PRODUCTS USED IN THIS CRAFT

5 Cut out different shapes from the different

coloured paper and glue them to the cone
for an extra fun design.

L indor
Milk C hocol ate
150g bag

6 Fill the cones with Lindt delicacies.

TH E SE A SO N 35

Li n d t Mi n i Sa n t a ,
10 g

 DAY

22

Lindt Chocolate Crunch

NUTTY CHOCOLATE CLUSTERS

STEPS

m a ke s : a p p rox i m ate l y 1 6 c l u ster s / d i ffi cul t y : easy /

1 Toast the nuts in a skillet over medium heat.

Shake or stir continuously until the nuts start

ti m e : 3 0 m i n u te s a c t i ve t i m e, ref r i g e rate over ni ght

These delicious clusters are the perfect crunchy

treat throughout the holidays. The recipe is simple,
but its a guaranteed winner.

to turn golden brown. Transfer nuts to a bowl.

2 Temper chocolate (see page 9), then cool until
the chocolate begins to set on the side of the bowl.
3 Add the chopped nuts and mix well.

INGREDIENTS

1 bar (100g) Lindt Excellence 70% Cacao

Dark Chocolate
cup hazelnuts or almonds, chopped,
slightly toasted
cup walnuts, chopped, slightly toasted
LINDT PRODUCTS USED IN THIS RECIPE

E xcellence 70 %
C ac a o D ar k
C ho co late,
1 00 g

4 Using a teaspoon, drop clusters of the mix onto

a baking sheet lined with parchment paper.
5 Refrigerate overnight.

MATRE TIPS

Sprinkle with sea salt for the perfect finish.

For added flavour intensity, use Excellence
Dark Chocolate Sea Salt.

Exce lle nce

Dark C hocolate
S e a Salt,
1 0 0g

TH E SE A SO N 36

 DAY

23

How to Really
Impress Santa

STEPS

1 Beat butter and sugar until light and fluffy. Beat

in maple syrup and maple extract. Beat in egg.
2 Whisk together flour, baking powder and salt
in a separate bowl. Stir into butter mixture.

MILK CHOCOLATE MAPLE

MACADAMIA NUT COOKIES

Stir in nuts and chocolate.

m a ke s : 4 0 cook i e s / d i f f i c u l t y : ea sy / t i me: 45 mi nutes

a cti ve ti m e, re f r i g e rate d ou g h over n i g ht

Treat Santa (and your family) to the most exquisite

chocolate chip cookies in town.
INGREDIENTS

1 bar (100g) Lindt Excellence Extra Creamy Milk

chocolate, chopped
cup butter, softened

3 Separate the dough into 2 portions and roll into

2 logs, about 5 cm in diameter. Use a little flour,
if necessary. Wrap each in parchment paper or
plastic wrap and refrigerate for a minimum of
6 hours or overnight.
4 Preheat oven to 350F (177C). Line a baking
sheet with parchment paper. Cut dough into
approximately 6 mm slices, and place on baking
sheet lined with parchment paper.
5 Bake 12 to 15 minutes or until the cookies just
begin to turn golden brown.

cup granulated sugar

2 tbsp maple syrup
2 tbsp maple extract

MATRE TIPS

1 egg, beaten

This dough freezes well. Make a double

2 cups all-purpose flour

batch and freeze one or two logs for last

minute guests.

tsp baking powder

tsp salt
cup macadamia nuts, coarsely chopped
LINDT PRODUCTS USED IN THIS RECIPE

Excellence
M ilk C ho co late
Ext ra Creamy,
100g

Store in an airtight container to preserve

freshness.
Switch up the chocolate: substitute Lindt
Excellence Extra Creamy Milk chocolate for
Lindt Excellence 70% Cacao Dark Chocolate.

Exce lle nce 70%

Cac ao Dark
Chocolate,
1 00g

TH E SE A SO N 37

 DAY

24

Twas
The Night
Before
Christmas
I T S A L M O S T T I M E ...
Tonight is a magical night, full of anticipation and
wonder. Children are beaming with impatience,
while grown-ups are bustling about. We hope that
the myriad of ideas we have shared here, have
somehow added a bit more Christmas spirit to
your yuletide season.
Now its time to let yourself enjoy the warmth that
family brings and embrace this loveliest of eves.

Wishing good tidings to you and yours.

TH E SE A SO N 38

C H O C O L AT E - D I P P E D S T R AW B E R R I E S

L I N D O R C A N DY C A N E W H I T E C H O C O L AT E
MILKSHAKE

From p a g e 6
ser ves : 4 / d i ffi cu l t y : m e d i u m / t i m e: 2 0 m i nutes

Fro m page 1 2 Reci pe by K i mb e rl y A n n of b ake l ove g i ve.com

makes : 1 / di ffi cul t y : easy / ti me : 15 mi n u te s

INGREDIENTS

3 bars (100g each) Lindt Excellence Dark Chocolate

and Sea Salt or Lindt Excellence Milk Chocolate
Extra Creamy, chopped

INGREDIENTS

12-14 medium-sized strawberries

2 Lindor Candy Cane chocolate truffles

2 cups vanilla ice cream
4 tbsp skim milk

Garnish with bar Lindt Swiss Classic White Chocolate,

for contrast, chopped

Whipped cream and crushed candy canes to taste

For an adult version, add 2 oz of white chocolate liqueur
Ple ase e njoy re sp o nsib ly.

STEPS

1 Wipe the strawberries with a damp cloth and pat dry.

Do not wash them.
2 Temper the chocolate (see page 9).
3 Hold the strawberry by its green cap and dip it into
the tempered chocolate.
4 Gently shake off the excess chocolate and place the
strawberry on a tray lined with parchment paper.
Repeat with remaining strawberries.

STEPS

1 Place ice cream, optional white chocolate liqueur,

milk and truffles in blender container.
2 Blend on high for 15-30 seconds.
3 Once smooth, pour into glass and top with whipped
cream and crushed candy canes. Serve immediately.
LINDT PRODUCTS USED IN THIS RECIPE

5 Place the tray in the refrigerator for about 5 minutes

to set the chocolate.
6 Using a piping bag with a small tip, drizzle with the
contrasting chocolate for an elegant, professional look.
Let cool.
LINDT PRODUCTS USED IN THIS RECIPE

L indor
C andy C ane
Truffle s
150g bag

Li n d o r C a n d y
C a n e Tr u f f l e

DARK CHOCOLATE BARK WITH ALMONDS

Fro m page 1 2
makes : 1 to 1 po unds o f b ark / d i f f i c u l ty : e asy / ti me : 40 mi n u te s
INGREDIENTS

E xcellence
Dark Choco late
Sea Salt,
1 00g

Excellence
M ilk C ho colate
Ext ra Creamy,
100g

4 bars (100g each) Lindt Swiss Classic Surfin Dark

Chocolate*, chopped
1 cup whole almonds
*You can also use Swiss Classic White Chocolate or
Swiss Classic Milk Chocolate.
STEPS

1 Temper the chocolate (see page 9).

2 Add the almonds to the tempered chocolate.
Stir to combine.
3 Spread on a baking tray lined with parchment paper.
4 Refrigerate for 5-10 minutes, remove, and let set in a cool place.
5 Store in an airtight container, in a cool place.
MATRE TIPS

Sprinkle with Sea Salt for a perfect finish.

LINDT PRODUCTS USED IN THIS RECIPE

Sw iss C l a ss i c Su r f i n
Dark C h o co l ate,
100g

TH E SE A SO N 39

SWISS CLASSIC CHOCOLATE CAKE

DEEP DISH CHOCOLATE TRUFFLE TREATS

From p a g e 27

Fro m page 29 Reci pe by M ari a an d Josh of twop e asan d th e i rp od .com

makes: 1 / difficulty: medium / time: 30 minutes, refrigerate overnight

makes : 1 8 t reat s / di ffi cul ty : e asy / ti me : 3 0 mi n u te s

INGREDIENTS

INGREDIENTS

1 cups (300g) Lindt Swiss Classic Surfin Dark Chocolate

1 cups butter
cup sugar
cup cream

2 cups chopped Lindor Candy Cane truffles

(about 20 truffles)
2 cups all-purpose flour
cup Dutch process cocoa

5 eggs beaten
1 pinch of salt
STEPS

1 Preheat oven to 355F (180C) and grease a springform

pan (about 20 cm diameter) thoroughly.
2 Melt the butter, cream and the Lindt Swiss Classic Surfin
Dark Chocolate in a double boiler, stirring occasionally.
Then, add the sugar and stir constantly until dissolved.
3 Add the eggs and salt to the melted chocolate mixture
and mix until combined. Fill the springform pan with the
cake mixture.

1 teaspoon baking soda

teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
For serving:
Chopped Lindor Candy Cane truffles
Vanilla ice cream
Crushed candy canes
STEPS

4 Bake in preheated oven for approximately 35-40 minutes.

5 Remove the cake from the oven and leave to cool in the
pan. Then, wrap the cake in plastic wrap and let stand

1 Preheat oven to 350F (177C). Spray 18 ramekins

(175ml each) with cooking spray and set aside.
(If making less, keep extra dough refrigerated
for up to 3 days.)

in the refrigerator overnight.

2 In a medium bowl, whisk flour, cocoa, baking soda

LINDT PRODUCTS USED IN THIS RECIPE

and salt. Set aside.

3 With a mixer, cream butter and sugars together
until smooth, about 3 minutes. Add eggs and vanilla

Sw iss C lass ic S ur fin

D ar k Cho co late,
100g

extract. Mix until combined.

CHOCOLATE RASPBERRY LINDOR LINDTINI

From p a g e 6 P l e a s e e n j oy re sp o n si b l y.
ser ves : 2 / d i ffi cu l t y : e a sy / t i m e: 1 0 m i n u te s
INGREDIENTS

4 With the mixer on low, slowly add in the flour mixture.

Mix until flour disappears. Stir in the chopped Lindor
truffles. Take a cup of cookie dough and press
it into a ramekin. Do this for all the ramekins you
are using.
5 Place the ramekins on a large baking sheet and
bake for 15-17 minutes, or until the cookies are

3 oz raspberry vodka
2 oz white crme de cacao
Garnish:
Lindor Milk or 60% Cacao chocolate truffles

set around the edges, but still soft in the centre.

Don't over bake. Remove from oven and let sit
on baking sheet for 2-3 minutes. Top with a scoop
of vanilla ice cream. Garnish with chopped Lindor
truffles and candy canes. Serve immediately.

Cocktail sticks
Fresh raspberries
STEPS

LINDT PRODUCTS IN THIS RECIPE

1 Chill the vodka and crme de cacao.

2 Chill 2 martini glasses.
3 Put the vodka and crme de cacao into a cocktail shaker
filled with ice. Shake and pour into the chilled martini glasses.
4 Place a Lindor chocolate truffle and a fresh
raspberry on a cocktail stick for garnish.
LINDT PRODUCTS USED IN THIS RECIPE

Lindor
Milk Cho co late
1 5 0g bag

TH E SE A SO N 4 0

L indor
C andy C ane
Truffle s
150g bag

Li n d o r C a n d y
C a n e Tr u f f l e

 Introducing Lindt Creation

A D E S S E R T I N S P I R E D I N D U LG E N C E F R O M L I N DT

L ind t C reat io n
Crm e Br le,
100g

L indt C re ation
Mint C hip,
100g

L i n d t C re at i o n
Lava C a ke,
10 0 g

Whats New

Lindor Candy
Cane Bag,
150g

Lindor Dark Caramel

and Sea Salt Bag,
150g

Lindor Candy Cane

O r n a m e n t Tr e a s u r e ,
60g

Lindt Signature
Selections,
1 1 2g

L i n d t E xc e l l e n c e
Pineapple,
100g

L i n d t E xc e l l e n c e
Va n i l l a ,
100g

L i n d t Sw i s s L u x u r y
S e l e c t i o n A s s o r te d B ox ,
41 5 g o r 1 9 5 g

L i n d o r W i n te r
B l i s s To w e r,
2 2 2g

L i n d o r W i n te r
B l i s s S t a r,
110g

L i n d o r W i n te r B l i s s B ox ,
149g

L i n d o r M i n i P r e s e n t B ox
M i l k , 7 2g

L i n d o r M i n i P r e s e n t B ox
M i l k w i t h W h i te ,
7 2g

L i n d t H o l i d ay M a g i c
C r a c ke r,
60g

L i n d t H o l i d ay M a g i c
J i n g l e B e l l B ox ,
100g

TH E SE A SO N 4 1

This Christmas Season,

find a moment to melt
a little everyday.
Indulge in a moment of bliss with our famous Lindor chocolate
truffles, available in a variety of decadent flavours.

11

10

13

14

12

16

15

19
18

17

21

20

Flavours of Lindor
1 Candy Cane

8 Dark Peppermint

15 Dark Caramel Sea Salt

2 60% Dark Cacao

9 Cappuccino

16 Caramel

3 Milk

10 Vanilla

17 Coffee

4 White

11 Dark

18 Snowman

5 Milk Sea Salt

12 Citrus

19 Irish Cream

6 Raspberry

13 Almond

20 Hazelnut

7 Dark Orange

14 Stracciatella

21 Strawberries & Cream

LINDTTHESEASON.CA