Lindt Unveils Limited-edition Mocha Coconut Dark Chocolate Bar

20 Nov 2012 --- The new Lindt Mocha Coconut dark chocolate bar features rich coffee, delicate coconut flakes and premium Lindt EXCELLENCE bittersweet chocolate in a simply satisfying combination of intense and familiar flavors.

20 Nov 2012 --- Premium chocolatier Lindt USA announces the introduction of Lindt Mocha Coconut, a new limited-edition dark chocolate bar inspired by the acclaimed Lindt EXCELLENCE collection.  The Lindt Mocha Coconut bar was selected as the winner of The Lindt EXCELLENCE Recipe Challenge, a student scholarship contest in conjunction with The Culinary Institute of America (CIA), challenging CIA students to develop a dark chocolate bar recipe.  Celebrity chef, restaurateur and CIA alumnus Michael Symon participated as one of the contest judges. The new dark chocolate bar, which features a unique coffee flavor with toasted coconut pieces,and is available for a limited time only.

Inspired by the Lindt EXCELLENCE collection, the new Lindt Mocha Coconut dark chocolate bar features rich coffee, delicate coconut flakes and premium Lindt EXCELLENCE bittersweet chocolate in a simply satisfying combination of intense and familiar flavors.  Meredith Walter, a CIA Baking and Pastry Arts student from East Northport, N.Y., developed the concept for the dark chocolate bar recipe after pairing mocha and coconut to create a special birthday cake for her mother and her uncle. 

"As a chef, I love cooking with robust flavors, and the new Lindt Mocha Coconut dark chocolate bar exemplifies a great flavor combination and delicious sensory experience," said Michael Symon, celebrity chef and restaurateur.  "I'm proud to be a judge in the contest with Lindt and my alma mater, The Culinary Institute of America, and to taste each of the students' hand-crafted dark chocolate bars."

Earlier this year, Lindt launched The Lindt EXCELLENCE Recipe Challenge: Raising the Bar in Chocolate Creation, in partnership with the CIA.  Students developed an original dark chocolate bar recipe inspired by the Lindt EXCELLENCE collection.  Ten student finalists were selected to create their recipes, which were judged by Symon, Lindt Master Chocolatier Ann Czaja, and CIA Professor of Baking and Pastry Arts, Peter Greweling.  As the grand prize winner, Walter had her winning dark chocolate bar recipe adapted and produced by Lindt and is receiving a $5,000 scholarship. The new bar has a suggested retail price of $3.85 and is now available exclusively at Lindt.com and select Lindt Chocolate Shops, while supplies last. In addition, Lindt is furthering its commitment to culinary education by donating $1 to The Culinary Institute of America for every Lindt Mocha Coconut bar purchased.

"At Lindt, we have an unmatched passion for creating premium chocolate, and it's wonderful to see students from The Culinary Institute of America inspired by chocolate in the same way that we are," says Ann Czaja, Lindt Master Chocolatier.  "The winning Lindt Mocha Coconut bar creation truly embodies the delicious flavors and unique sensory experience that Lindt delivers in each of its Lindt EXCELLENCE bars."

The Lindt EXCELLENCE collection is the world's most exceptionally crafted premium chocolate, boasting a wide range of cocoa percentage bars and innovative flavor combinations.  Among others, the collection includes 70% and 90% Cocoa bars, as well as EXCELLENCE A Touch of Sea Salt, EXCELLENCE Intense Orange, and EXCELLENCE Chili bars.  Made with the finest cocoa beans and highest-quality ingredients, Lindt EXCELLENCE has a thin, refined profile to offer chocolate lovers an unmatched, sophisticated sensory experience.

Related Articles

Food Ingredients News

Tesco To Remove Sugary Soft Drinks From Children’s Aisle

29 Jul 2015 --- Leading British supermarket retailer Tesco has announced that it is to remove all lunch box-sized drinks that contain added sugar from its shelves from September.

Food Ingredients News

Successful Chocolate Fermentation With Beer Yeast

21 Jul 2015 --- For decades, researchers have worked to improve cacao fermentation by controlling the microbes involved. Now, to their surprise, a team of Belgian researchers has discovered that the same species of yeast used in production of beer, bread, and wine works particularly well in chocolate fermentation. 

Business News

Cargill Becomes a Leading Player in Chocolate Following EU Approval of ADM Deal

20 Jul 2015 --- Following an in-depth investigation into competition issues, the European Commission has granted conditional clearance for Cargill to acquire Archer Daniels Midland’s chocolate business in Europe. The deal is said to be worth $440m and puts Cargill up with Barry Callebaut as a leading supplier of industrial chocolate.

Business News

AAK Reports High Operating Profit, Organic Volume Growth and a Strong Cash Flow

20 Jul 2015 --- Again, a high and solid operating profit, excluding non-recurring items, was achieved, reaching SEK 326 million (281), an improvement of 16 percent.

Business News

Mondelez Completes Acquisition of Kinh Do Snacks Business, Vietnam

17 Jul 2015 --- Mondelez International today announced it has completed the acquisition of an 80 percent stake in Kinh Do, Vietnam's leading snacks business. First announced in November 2014, the combination brings together Kinh Do's well-loved local snacks, including Kinh Do mooncakes and biscuits, Cosy biscuits, Solite soft cakes and AFC crackers, with Mondelez International's iconic global brands, such as Oreo cookies, Ritz crackers and Cadbury chocolate.

More Articles