Last week I joined a sweet little workshop hosted by the American Women’s Club of Zurich at the Lindt Factory in Switzerland. Mmmm...Swiss chocolate straight from the source. Thinking back on my life in San Francisco, I used to eat at least one Lindt milk chocolate truffle daily when I was sitting in my cubicle after lunch peaking at the latest posts by Popsugar. I remember thinking to myself, ‘How do they make these so good with the smooth center that it just melts in your mouth?’
Fast forward a few years and now I know the answer. Welcome to a special peak inside the Lindt Factory and my first experience making truffles and decorating pralines after being taught by a Swiss Master Chocolatier…
<About 25 us gathered inside and we were each handed a Lindt chocolatier outfit including an apron and cap. As everyone was chatting, suddenly the doors opened to the candy kitchen in a scene I can only describe like the one in Willy Wonka and the Chocolate Factory>
<We were each given a tray of truffle shells – like the ones they sell in stores, but these were empty. The Lindt master showed us how to fill them and handed over the little plastic bags full of champagne chocolate filling>
<We individually filled each shell with the pure champagne chocolate filling. The ones you buy in stores are filled with a machine which is why they’re perfect and not over or under filled. As they were cooling, it was time to decorate the pralines!>
<We had the chance to decorate our own pralines after dipping them in the vat of Lindt chocolate sauce including milk, dark and my favorite- white chocolate. We used almonds, gold covered Corn Flakes and little chocolate balls so I tried to make a couple bunnies since Easter is approaching>
<The only thing better than making our own chocolate was that we were able to bring them home which means my mom will be getting a nice box of chocolates this weekend when I see her in California>
Do you like Lindt Truffles or does your heart belong to another chocolate brand?