The company wants to preserve the environment and ensure the future of cocoa.
NORC at the University of Chicago provides data on child labor in Côte d’Ivoire and Ghana.
The Olssøn Barbieri studio connects geology and chocolate in this elegant packaging.
Bread is the absolute protagonist of this remarkable place designed by I IN studio.
Professional and amateur pastry chefs from around the world have the opportunity to learn how to make desserts like a Michelin star chef in the center’s new virtual demos.
This cake is offered exclusively to order from September 24 to October 18.
In order to get the perfect chocolate chip, chef Lisa Vega and industrial designer Remy Labesque have worked together.
The 1,500 m2 facility features the world’s largest chocolate fountain and Lindt store, an interactive museum, a research and development center, a chocolate workshop where courses will be held, and the first Lindt café in this country.
This is an ideal course for improving baking skills, which counts on a prestigious teaching staff and more than 100 recipes.