Sprüngli-Lindt is a Swiss chocolatier that has been in the family for six generations.

The company experienced a period of extreme turmoil, but miraculously survived, becoming the only surviving family-controlled Swiss chocolate manufacturer among the many innovators of fine chocolate in the 19th century.

Spinner and Lotus has been profitable for more than 100 years. Its current global sales volume is 1.7 billion Swiss francs (equivalent to approximately 10.1 billion yuan), and it has more than 6,000 employees in Europe, Asia and the United States.

Its chocolate brands include Caffarel, Fioretto, Chirardelli, Lindor, Lindt, Nouvelle Confiserie and Swiss Tradition, covering all chocolate-related products, such as marzipan, bonbons, chocolate bars, chocolate shortbread, Easter chocolate eggs and

Chocolate bunnies and more.

The company started in Zurich as a handmade confectionery shop in 1845, catering to local sweet tooth lovers.

Transformed into an innovative chocolate manufacturer in 1892.

In the 1920s, the products were sold in France, Germany and Italy.

In the 1960s, activities located in Europe were consolidated.

Since 1992, when the three main markets - Switzerland, Germany and France - still account for 80% of the total turnover, the company has begun to expand to become a truly global enterprise.

Now, its sales outside its core markets have grown to 55% of the market, with the United States and Canada alone accounting for 24%. Among them, the local unique store (Lindt Fine Chocolate Shop) has grown by double digits.

Civil war and unrest in C?te d'Ivoire, the main cocoa supplier, have resulted in high cocoa prices, which has hit the chocolate market hard.

What's more, chocolate manufacturers have also begun to destroy the Great Wall in a devastating price war, thereby endangering their brands.

However, Lindt has adopted a premium chocolate brand strategy, using only top-quality raw materials and paying great attention to purity, freshness and taste. This strategy has actually created miracles in the sluggish chocolate market around the world.

As Switzerland's most important newspaper "Neue Zürcher Zeitung" described: "It's refreshing to get rid of the same." This positive development did not fall from the sky. Starting from a small shop, Spinnerlien

We often encounter severe challenges.

However, in a capitalist society where the fittest prevail and the fittest survive, the company eventually survived and continued to expand and prosper.

The story of Sprüngli begins like this: In 1819, David Sprüngli (David Sprüngli), who was originally a very poor bakery temporary employee, went to work in a very large local Zurich confectionery and pastry shop.

When the owner of the shop died in 1836, the 60-year-old Spinley bought all the shares of his widow and became a famous local candy shop owner, and he himself became a member of the local bourgeoisie in Zurich.

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If his son Rudolf hadn't started experimenting with improved chocolate making in 1845, the story might have stopped there.

At that time, northern Italians had a trade secret for making "Ciocolattieri". However, because the quantity produced was too small and the quality was unstable, it could not satisfy the popular craze among women sipping hot chocolate.

For a lady with a higher social status, drinking hot chocolate is the only socially acceptable thing for her to do when she is alone in a cafe or without a male friend.

The challenge of this experiment was to mechanize the production process: how to crush and grind roasted cocoa beans, mix them with sugar and spices (mainly vanilla), and finally make a brown chocolate paste.

Rudolf Spinley is just one of many people in Switzerland who are passionate about innovative chocolate production.

At that time, there were Cailler in Vevey on the shores of Lake Geneva; Suchard in Neuchatel. He established an overseas production base in 1879, located in Los Angeles in southwest Germany.

L?rrach, who registered the trademark and started modern marketing, that is, adding a picture for collection to the chocolate packaging; and Henri Nestlé, who invented milk powder in 1867, allowing the shelf life of milk to be extended

There is also a man named Daniel Peter who managed to mix milk and chocolate, two things that are incompatible with fat. His secret is to take out the fat from the cocoa, heat it, add milk powder and sugar, and finally

Then put the cocoa butter back, so in 1825, "Chocolateaulait" was born. Most of these great chocolate inventors lived in the French-speaking part of Switzerland - "Swiss Romande".

Some of the pioneers of chocolate making, influenced by the Calvinistic work ethic and being workaholics themselves, devoted themselves to the production of indulgent luxuries that the extremely morally rigid Calvinists would not frown upon.

One of the few sins of brows.