How do the lindt chocolate people make inside soft?

The secret to Lindt's melt-in-your-mouth chocolate lies in a few key factors:

1. Conching: This is a crucial step in chocolate making. Lindt uses a conching machine to grind and mix the chocolate for an extended period, which helps to:

* Develop the flavor: Conching removes bitterness and acidity while releasing complex chocolate aromas.

* Create a smooth texture: The prolonged grinding creates a very fine particle size, resulting in a silky smooth texture.

2. Temperature Control: Throughout the conching process, Lindt maintains precise temperatures. This ensures that the cocoa butter, the fat in chocolate, stays in a liquid form, allowing it to coat the cocoa particles evenly.

3. Adding Cocoa Butter: Depending on the desired consistency, Lindt carefully adds extra cocoa butter during conching. This further increases the amount of fat in the chocolate, leading to a more luxurious melt-in-your-mouth sensation.

4. Tempering: After conching, the chocolate undergoes tempering. This controlled heating and cooling process aligns the cocoa butter crystals, giving the chocolate its characteristic snap when broken and a smooth, glossy finish.

5. Molding: Finally, the tempered chocolate is poured into molds to set. Lindt uses different shapes and sizes of molds to create its various products.

In short, Lindt's "inside soft" chocolate is achieved through a combination of precise techniques, including extended conching, careful temperature control, cocoa butter addition, and tempering. These processes create a chocolate with a fine, smooth texture, a rich flavor, and a melt-in-your-mouth sensation.