The shelf life of Lindt chocolate can be found on the back of the package. European foods only indicate the shelf life and expiration date, not the production date. Lindt chocolate basically has a shelf life of twelve months.

The advantage of Lindt chocolate is that it is smooth and delicate and melts in your mouth. This mainly relies on the unique and innovative "chocolate mixing process" invented by Rodolphe Lindt in 1879. Its main principle: A grinder is a container containing wooden or metal beads that perform a grinding effect. While the materials inside are ground and mixed, friction generates heat at the same time.

This grinding process is used to make chocolate, and the ingredients are mixed for up to 78 hours. After such a long time of grinding, the cocoa and raw materials are mixed into a smooth, delicate and silky milky shape, exuding a rich fragrance, thus maintaining its unique taste and flavor.

Extended information:

Taboos of chocolate:

1. Chocolate cannot be eaten with milk. It is not advisable to eat milk and chocolate together, because milk is rich in protein and calcium, and chocolate contains oxalic acid. If the two are mixed together, the calcium in the milk will combine with the oxalic acid in the chocolate to form a form of calcium oxalate that is insoluble in water. Not only will it not be absorbed, but symptoms such as diarrhea and dry hair will also occur, which will affect growth and development, so they should not be eaten together.

2. Chocolate cannot be eaten with bread. Eating bread and chocolate together will increase blood sugar. Both bread and chocolate contain sugar, especially for diabetics. If they are eaten together, blood sugar will rise rapidly after a meal.

3. Chocolate cannot be eaten with sesame seeds. Eating sesame seeds and chocolate together affects digestion. The oxalic acid contained in chocolate and the calcium contained in sesame seeds can easily form calcium oxalate, which affects the digestion and absorption of nutrients.

Lindt official website - chocolate

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