May 18th, 2012
Piece, Love & Chocolate
Food 3 Stars
Service 3 Stars
Ambience 3 Stars
Price $$
805 Pearl Street, Boulder, 303-449-4804, pieceloveandchocolate.com
Hours 10 a.m.-6 p.m. Mon.-Thu.; 10 a.m.-9 p.m. Fri.-Sat.; 11 a.m.-5 p.m. Sun.
Credit cards accepted
Noise level Low
Recommended dishes Frozen hot chocolate, basil truffles, gluten-free caramel brownies, sea salt torte, sipping chocolate.
A movie I’ve adored since childhood, “Willy Wonka and the Chocolate Factory” always seemed to have a really creepy quality to it. Perhaps the Oompa Loompas? It could have just been that Gene Wilder is inherently strange, or maybe it had something to do with the fact that Charlie’s grandparents, all four of them, shared one bed.
Whatever the reason, in my childhood fantasies, the thought of winning a golden ticket to tour the factory was a bittersweet proposition. Remove all treachery of: being chopped up in little pieces by a giant ceiling fan, turning into a violet-colored human blueberry, or falling into a river of chocolate and sucked through a powerful vacuum and yeah, sure, I’d be down for an everlasting gobstopper, and a turkey dinner jelly bean. It’s just the impending death scenarios I could do without.
Enter, Piece Love and Chocolate, a veritable garden of chocolate eatin’ located at the west end of Pearl Street in Boulder. Owner Sarah Amorese has created a wondrous space full of chocolate delight, where people of all ages can gape at chocolate creations in various incarnations. Walking into this whimsical store you’re greeted with the rich fragrance of quality chocolate.
I imagine this is what chocolate heaven looks like: Upside-down parasols hang from the ceiling. A full-sized cacao tree
blossoms from the heart of the space stretching its branches across the décor. Think Keebler elf tree house, as opposed to the people-eating tree from “Poltergeist.” There are no Oompa Loompas working here, but at the back, the chocolate kitchen is aflutter with activity, as white-coat-clad pastry chefs work diligently to produce scratch made truffles, tantalizing tortes, cookies, cupcakes and brownies.
My companion and I sat at one of the three high-top tables inside and began selecting the smattering of confections and cakes that were to become our decadent dinner. Like any other meal we started with beverages. Frozen hot chocolate with hints of cinnamon and chili powder wowed with each suck on the straw. Half-and-half sipping chocolate, a warmed blend of cream, milk, white and dark chocolate was swirled with nutmeg and vanilla. This thick and rich version of hot chocolate should not be missed.
One of the most popular items at PL&C is their gluten-free salted caramel brownie — and you can taste why, with its impressive fudgey but feather-light consistency. Reminiscent of a chocolate melt-away, the sparkling salt crystals add both a flavor contrast and a textural crunch. Whether your gluten-free or not, you’ll find yourself scouting for the last crumbs of these with your index finger.
Talking with Genny Fetherston, Piece, Love & Chocolate’s “Cocoa Coordinator,” I learned that each handcrafted truffle has a torte created to match. Not wanting to split up a pair, I tried the salted caramel chocolate mousse torte. It begins with moist and flavorful chocolate sponge cake. Caramel sauce is lightly folded into white chocolate mousse to create an uncommon filling. Bejeweled with Valrhona chocolate pearls, and covered in a glossy ganache this torte was as beautiful as it was delicious.
Worth every calorie, the truffle embodiment of this torte has many devotees. Biting in, the outer shell splits and cracks. The oozing caramel sauce at its core pours into your mouth. A hint of salt cuts the sweet as you lick the last remnants from your lips.
Piece, Love & Chocolate experiments with unique and interesting chocolate and flavor combinations. Along with a treasure trove of jewel-like truffles made by artisan chocolatiers from all over Colorado, some homemade selections include lemon pepper, Champagne, Mayan spice and even blood orange. I couldn’t leave without sampling the basil truffle, a square shaped truffle dusted with sparkly green luminescence and an artistically piped “B.” The green vegetal flavor of the basil cut through the sweetness of the chocolate. This acted as a chocolate intermezzo, cleansing my palate effectively enough for me to sample the last selection, German chocolate cake. Although slightly too sweet for my liking, a large hunk of this generously frosted classic would satisfy anyone with a hankering for coconut, caramel and chocolate.
Piece, Love & Chocolate also sells an amazing array of chocolate related novelties. Looking for chocolate tortilla chips? How about a game of chocolateopoly? Yep they have that, too. Of particular interest to those seeking extreme chocolate experiences, PL&C boasts an entire enclave of single-sourced chocolate bars from many different companies and countries. I spent 15 minutes sifting and sorting through the colorful and ornately wrapped options. Whenever I imagine unwrapping a bar like one of these, I’ll admit it crosses my mind to look for a golden ticket, but being at Piece, Love & Chocolate already seemed like a prize. The only death scenario looming: death by chocolate, a fate I’d be willing to accept.
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May 18th, 2012
DUBLIN–(BUSINESS WIRE)–
Research and Markets (http://www.researchandmarkets.com/research/gxl83w/consumer_and_innov)
has announced the addition of the “Consumer
and Innovation Trends in Chocolate” report to their offering.
Sensory and indulgence demands underpin chocolate NPD; however, changing
consumer needs and an growing market competition are creating new
innovation opportunities, which is driving the segmentation of the
chocolate category by style and price.
Despite difficult market conditions, there have been high levels of
innovation in the chocolate category, which has evolved in line with
consumers’ complex and dynamic needs. This brief outlines the most
important consumer and product trends impacting the chocolate category
globally, using Datamonitor’s TrendSights mega-trend framework as a
basis to organize the key themes covered.
Features and benefits
– Each section is introduced with a concise SWOT analysis that outlines
how each TrendSights mega-trend can be applied to the chocolate category
– Consumer insight analysis covering 20 countries globally highlights
the key attitudes and behaviors that drive consumers’ chocolate
preferences
– Draw inspiration from numerous case studies and product examples
throughout the brief that showcase best-in-class innovations in chocolate
Highlights
New product opportunities are spurred by consumer demand for more unique
and novel product flavors. Nearly three-quarters of consumers claim to
experiment by trying new foods “all” or “most of the time”. Chocolate
products can capitalize on consumers’ willingness to experiment through
new product development.
Consumers demonstrate a desire to return to a time when life was simpler
and less demanding. Indeed, nearly half of global consumers said that
they prefer product simplicity to having multiple benefits.
Brands can look to promote the realness and wholesomeness of product
ingredients to convey authenticity and resonate with those seeking
comfort and simplicity.
For more information visit http://www.researchandmarkets.com/research/gxl83w/consumer_and_innov
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May 16th, 2012
MISSION, KS–(Marketwire -05/16/12)-
(Family Features) Every day, more and more health benefits are being associated with chocolate and Americans are in the know — nine in ten Americans are aware of the health benefits associated with cocoa and dark chocolate, according to HealthFocus. But, the truth is, the benefits come from the cocoa flavanols — not from how dark the chocolate is or the percent of cocoa, also known as cacao.
Cocoa flavanols are good-for-you phytonutrients found in nature; no other food on Earth can match its particular blend of flavanols. “As you age, your blood vessels may become less flexible and less able to expand when needed to keep circulation running smoothly. Cocoa flavanols are scientifically proven to help support healthy circulation by helping your blood vessels stay flexible and expand as needed, even as you age,” says Bonnie Taub-Dix, registered dietitian. “Heart, brain and eye health — even exercise performance — depend on a healthy circulatory system, which supports your overall health.”
Although all chocolate is made from cocoa beans, a natural and abundant source of cocoa flavanols, not all chocolate or cocoa-based products contain cocoa flavanols, because most traditional cocoa handling and processing procedures can destroy them. “That’s why the color of the chocolate and the percent of cocoa are not reliable indicators of the level of cocoa flavanols,” continues Taub-Dix. “Gentle handling and processing of the cocoa bean, from harvesting of the bean through delivery of product, are critical in preserving the cocoa flavanols.”
Guaranteed cocoa flavanol levels can be found in CocoaVia, a powdered daily cocoa extract supplement that delivers 250 mg of powerful cocoa flavanols in every serving. It is offered in both chocolate and fruit flavors. The delicious chocolate flavors feature both unsweetened and sweetened options. The refreshing fruit flavored varieties come in Summer Citrus and Cran-Raspberry. CocoaVia supplements are made using a patented process that preserves cocoa flavanols at the highest concentration available and is the only product that offers cocoa extract made from 100 percent pure cocoa.
To learn more and to win daily prizes, connect with the CocoaVia Facebook page and play the “You. Renewed.” instant win game for a chance to collect free samples, discounts and a $5,000 grand prize. Follow CocoaVia on Twitter at @CocoaVia or visit www.CocoaVia.com for more information.
Try this delicious recipe, created by Taub-Dix, which can help you renew and be your inner best.
Chill Smoothie
Makes: 1 smoothie
1/2 cup nonfat vanilla Greek yogurt
1/2 cup skim milk
1/2 ripe banana
1/2 cup frozen raspberries
1 packet dark chocolate unsweetened CocoaVia Cocoa Extract Supplement
1 tablespoon almond butter
3 ice cubes
Combine all ingredents in a blender and mix for one minute.
About Family Features Editorial Syndicate
This and other food and lifestyle content can be found at www.editors.familyfeatures.com. Family Features is a leading provider of free food and lifestyle content for use in print and online publications. Register with no obligation to access a variety of formatted and unformatted features, accompanying photos, and automatically updating Web content solutions.
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May 16th, 2012
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May 14th, 2012
Bangkok (The Nation/ANN) – With his popular Wine I Love You Bar & Bistro bubbling along nicely, chef Win Singaphatanakul decided he wanted a chocolate feel for his new hangout on Ekamai-Ram-Indra Road.
Born into a family of entrepreneurs who have operated a comfort-food joint for decades, Win took a Masters in business administration in New Zealand before returning to Bangkok and enrolling at Le Cordon Bleu Dusit. Armed with money smarts and an inside knowledge of Western cuisine, he then opened his first restaurant, at the Crystal Design Centre.
Fast forward two years and his I Love You 2 has arrived on the scene, targeting chocaholics with an irresistible cocoa-rich menu and some creative beverages.
Influenced by the novel “Chocolat”, Win’s new joint oozes sweet sophistication with wooden tables and comfy chairs to seat 70, along with an open pantry that allows you to watch your desserts being prepared.
Chef Win has sourced top-grade chocolate from Varona and Cocoa Barry of France and Switzerland to guarantee quality and a strong hit. To cut the richness, patrons can take their pick of fresh sauces made from mixed berry, raspberry and blueberry.
“I wanted to create a dessert bar for chocoholics, where especially women and families could come and hang out all day. My desserts are created a la carte menu-style with beautiful presentations. All dishes are made fresh. The main focus is on original and strong chocolate flavour,” Win says. “The crepes are crunchy on the outside, soft on the inside, while the chocolate ‘lava’ contains absolutely no flavouring.”
If “death by chocolate” is what you are after, the menu offers more than 10 ways to cocoa heaven. Sweet tooths will love the “monster” Bt175 plate of hot chocolate lava served with cold chocolate mousse, chocolate fudge and vanilla ice cream.
Other melt-in-the-mouth must-tries include the black and white chocolate on hazelnut crust served with fresh whipped cream and vanilla ice cream for Bt185, and the hazelnut chocolate banana caramel crepe in chocolate sauce for Bt175. For drinks, you can get tipsy with the chocolate cream brulee cocktail (Bt185), or go for a healthy refreshing kiwi sherb sherb smoothie for Bt95.
OVERDOSE HERE
I Love You 2 is on the ground floor of Crystal Design Centre’s Building E on Ekamai Ram-Indra Road. It’s open daily from 4pm to midnight. Call (089) 141 7000 or visit www.ILoveYou2s.com.
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May 14th, 2012
IRVINE, CA–(Marketwire -05/14/12)-
To celebrate its 30th anniversary, Qzina Specialty Foods, the premier importer and distributor of specialty chocolate, pastry and dessert ingredients in North America, has broken a Guinness World Record for building the largest chocolate sculpture. The sculpture models an ancient Mayan temple and weighs 18,239 pounds, far surpassing the previous record set in Italy in 2010 by more than 7,500 pounds.
Qzina chose the Mayan theme because of the crucial role the culture played in the origins of chocolate. The Mayans were one of the first civilizations to cultivate Cacao trees and discover the true potential of the cocoa bean. Realizing the delicious possibilities of this powerful discovery, the Mayans worshipped the Cacao tree and praised its beans as the food of the Gods.
Qzina’s Corporate Pastry Chef, Francois Mellet, was the lead architect on this massive project and MOF Stephane Treand (Meilleur Ouvrier de France or Best Craftsman in France) lent his artistic touch to the sculpture’s intricate design elements. Mellet, together with his team, spent more than 400 hours constructing this magnificent structure of solid chocolate that was created using an assortment of Qzina’s leading chocolate brands.
“Breaking a Guinness World Record for building the largest chocolate sculpture will be Qzina’s greatest masterpiece yet,” said Richard Foley, founder and CEO of Qzina. “We studied Mayan pyramids at great lengths to create an exact replica of the Temple of Kukulkan at Chichen Itza to honor the original chocolatiers. It was important for us to create something memorable in celebration of our 30th anniversary and the grand opening of the Qzina Institute of Chocolate & Pastry.”
Extensive planning and research set the groundwork to accurately capture the details and intricacies of an authentic Mayan temple down to the exact number of steps and panels representing numbers significant to the Mayan calendar. Built proportionally to the ancient temple’s true size, the solid chocolate pyramid is six feet tall and its base measures 10 feet by 10 feet — exactly one-thirtieth the size. The sculpture’s base alone weighs more than 3,000 pounds.
“It’s amazing how far the company has come; from the basement of my family home to a key player in the specialty dessert industry,” said Foley. “From day one, I’ve been as interested in the story behind the chocolate we source as the quality of the chocolate itself. We’ve built a rich 30-year history in the world of chocolate and pastry and I wanted to commemorate this milestone in a big way while showing our appreciation for where it all began.”
The chocolate pyramid will be displayed at the Qzina Institute of Chocolate & Pastry, located in Irvine, California, and will be available to view beginning June 4, 2012 when the institute and product showroom is officially open to the public (Monday – Friday, 10:00 a.m. – 5:00 p.m.). Qzina plans to destroy the chocolate sculpture on December 21, 2012 when the Mayan calendar comes to an end. The method for destruction is yet to be determined.
To see pictures of the world’s largest chocolate sculpture, visit the Qzina image gallery: http://www.flickr.com/photos/qzina.
About Qzina Specialty Foods
Qzina Specialty Foods is the premier importer and distributor of specialty chocolate, pastry and dessert ingredients in North America, catering to the foodservice, hospitality and bakery trade. Founded in 1982 by CEO Richard Foley, Qzina has a rich 30-year history in the world of chocolate and pastry. The company’s broad range of products is supported by a sales team of pastry chefs with an unsurpassed knowledge of product application and a unique level of industry experience. Qzina is headquartered in Pompano Beach, Florida and operates 10 locations across North America, as well as maintains a sourcing office in Belgium. For more information, visit the company’s website at www.qzina.com, call (954) 590-4000, and “Like” them on Facebook.
About Qzina Institute of Chocolate & Pastry
Located in Irvine, California, the Qzina Institute of Chocolate & Pastry is a world-class destination for chocolatiers, pastry chefs and food enthusiasts. The Qzina Institute features a state-of-the-art training center, demonstration auditorium, research and development test kitchen, and a Bean-to-Bar Chocolate Lab. Also at the institute is a showroom displaying Qzina’s industry-leading brands where customers can select and order the best products from America’s largest collection of professional chocolate, dessert and pastry ingredients. The Qzina Institute hosts frequent product demonstrations and presentations led by top pastry chefs and master chocolatiers. Weekly classes and a half-day version of the Bean-to-Bar Experience will also be available for food enthusiasts beginning in early summer 2012. The Qzina Institute is located at 9461 Irvine Center Drive, Irvine, CA 92618. For more information, call (949) 208-8462.
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May 12th, 2012
YAOUNDE (Reuters) – Morocco’s leading chocolate-making company, Compagnie Cherifienne de Chocolaterie, will build a 40,000 tonne-per-year chocolate factory in Cameroon this year, Cameroon’s government said on Friday.
Cameroon is the world’s fifth largest grower of cocoa, the main ingredient in chocolate, with more than 200,000 tonnes of production, and its government has been seeking to boost value-added exports.
“The Compagnie Cherifienne de Chocolaterie is going to set up a major modern chocolate-producing factory here in Cameroon through its subsidiary, the Cameroon Investment Company (CIC),” Trade Minister Luc Magloire Mbarga Atangana told reporters.
He said construction of the factory would start in June with first output before the end of the year. He estimated the project would cost between 30 and 50 billion CFA francs and would employ 500 people.
Cameroon currently has just one local cocoa processing firm Sic-Cacaos, based in the economic capital Douala, with an annual grinding capacity of 30,000 tonnes.
The new project comes on the heels of another investment in the central African country by a Moroccan firm. Morocco’s Addoha Group announced on Wednesday a planned $26 million cement plant project.
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May 12th, 2012
Treat mom this Mother’s Day weekend to a trip to Denver for the Colorado Chocolate Festival. Held at the Denver Merchandise Mart tonight and Saturday, the fifth annual event features some of the best chocolatiers and chocolate vendors from the region sampling and selling chocolates of all types.
Denver’s wackiest food guru and artist Andrew Novick presents his X-Treme Confection Creation tonight at 7 p.m. The event is sponsored by the Denver County Fair where Novick serves as entertainment director. Denver art patron and event organizer Dana Cain is the acting Chocolate Festival hostess.
Kids are invited to enter the Chocolate Pudding Eating Contest on Saturday at noon. Adults get to try to eat the most Hershey Kisses in a minute to win the Chocolate Crown Competition at 3 p.m. Winners get bragging rights and Golden Tickets worth money at any booth in the festival.
Chocolate therapist Julie Pech will offer two chocolate and beer pairing events, serving helpful advice and tasty samples. The pairing demos are at 6 tonight and at 4 p.m. Saturday. Also on Saturday at 1 p.m., Kari Bell of Red Bird Chocolates demonstrates how to make chocolate from the bean.
The prestigious Chocolatier Championships, with a $500 cash prize for the Grand Champion truffle, will be presented onstage Saturday at 2 p.m. Secondary truffle prizes are $100 each, and awards for Best Fudge, Best Toffee, Best Chocolate Design and Best Open Class each come with a $100 prize. Competitions are open to all culinary professionals and will be judged by regional food critics and experts.
More $500 cash prizes will be awarded during tonight’s Chocolate Cake Competitions for Best Wedding Cake and Best Birthday Cake. The Best Cupcake will receive a $100 cash prize. The Chocolate Cake Competition display will be the centerpiece of the event and cakes will be judged on appearance as well as taste. The Chocolate Cake Competitions are open to professional and amateur bakers. Entry forms are online at www.chocolate-festival.org.
The festival also includes a limited number of Mother’s Day gift booths outside the chocolate realm.
Admission is $5 and kids under 12 are free. Taste Tickets for sampling may be purchased online in advance or at the door. Taste Tickets are $10 for 12 tickets, $20 for 25 tickets. The event runs tonight 4 – 9 p.m. and Saturday 10 a.m. – 6 p.m. For more information visit www.chocolate-festival.org or call event organizers at (303) 347-8252.
Colorado Chocolate Festival Event Schedule:
Tonight
4 p.m. – Doors open
5:00 – 8:00 p.m. – Vibes on Velvet, live music on stage
6 p.m. – Chocolate and beer pairing with Chocolate therapist Julie Pech
7 p.m. – Andrew Novick’s X-Treme Confection Creation, sponsored by the Denver County Fair
8 p.m. – Chocolate Cake Awards presented onstage
9 p.m. – Doors close
Saturday, May 12
10 a.m. – Doors open
Noon – Chocolate pudding eating contest (Brian Dowling as Willy Wonka emcees )
1:00 – Making chocolate from the bean with Kari Bell of Red Bird Chocolates
2:00 — Chocolatier Championships
3:00 — Chocolate King is crowned
4:00 – Chocolate and beer pairing with Chocolate therapist Julie Pech
6:00 – Doors close
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May 10th, 2012
With Mother’s Day approaching this Sunday, one of the most popular gifts for mom is a box of chocolates. Conventional wisdom is that chocolate is “junk food” with minimal nutritional benefits. However, contrary to popular opinion, chocolate actually has numerous health benefits. Alex Volzer, the Founder of Sun-Moon Massage in San Diego, advises many of her patients to enjoy and give chocolate in moderation.
San Diego, CA (PRWEB) May 10, 2012
With Mother’s Day approaching this Sunday, one of the most popular gifts for mom is a box of chocolates. Conventional wisdom is that chocolate is “junk food” with minimal nutritional benefits. However, contrary to popular opinion, chocolate actually has numerous health benefits. Alex Volzer, the Founder of the San Diego massage clinic Sun-Moon Massage, advises many of her patients to enjoy and give chocolate in moderation. Volzer comments, “Raw cacao, the main ingredient in chocolate is considered by many nutritionists to be one of the world’s healthiest foods. To truly derive as much nutrition from chocolate as possible, raw chocolate is your best bet because it is minimally processed and normally only has three ingredients: cacao, cocoa butter, and sweetener. For a treat that still passes as a ‘healthy snack’, choose dark chocolate with high percentages of cacao and as few ingredients as possible.”
There are many nutritional benefits of dark chocolate such as flavonoids that increase endurance and reduce fatigue. Volzer discusses less known benefits of dark chocolate, “University of Copenhagen research suggests that chocolate can suppress your appetite and help a person eat less at a meal if they eat it first. The darker the chocolate, the greater the suppression.” Most people would not think of chocolate as an dietary apertif but studies do show that chocolate can help one eat less.
Volzer also discusses chocolate’s effect on cardio-metabolic disorders. “A meta-analysis done by the University of Cambridge in collaboration with a Colombian hospital says that chocolate consumption seems to have a substantial impact on lowering the risk of cardio-metabolic disorders. If only we could eat chocolate instead of exercising.”
As sons and daughters debate between flowers, plants, jewelry etc., Alex Volzer recommends chocolate especially for moms. “Women of all ages can appreciate the benefits of dark chocolate. If a son or daughter can educate their mom on the benefits of chocolate, moms will realize that chocolate can actually help them reach their nutritional goals.”
About Sun-Moon Massage
Sun Moon Massage is a boutique massage clinic located in San Diego, CA. Sun-Moon is part of a suite of healthy living products and services.The Buddhist-themed offices and meditation hall are sure to bring peace. Patients come for a great, feel-good massage, or for a specific goal such as medical or therapeutic reasons.
Alex Volzer
Sun-Moon Massage – San Diego Massage Therapy
619-546-0464
Email Information
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May 10th, 2012
NEW YORK, May 10, 2012 /PRNewswire/ — Premium Swiss chocolatier, Lindt, today celebrates the opening of its new flagship Lindt Chocolate boutique in the landmark Rolex building on Fifth Avenue in New York. The 1,245-square foot store is now open for business and features Lindt’s vast array of delicious premium chocolate offerings, as well as Lindt Chocolate Advisors to educate and guide customers through the full Lindt chocolate experience. The new store represents Lindt’s second Fifth Avenue location and heralds a period of growth and expansion for the company’s direct to consumer business.
“The opportunity to open a Lindt Chocolate boutique in the Rolex building brings two premium worlds together,” said Christine Bullen, vice president of Direct to Consumer at Lindt USA. ”The rich histories and shared Swiss heritage of Rolex and Lindt meet on Fifth Avenue in the most fantastic shopping destination in the world. The opening of our beautiful new store is the perfect way to kick-off the exciting growth planned for the coming year.”
Lindt currently operates nearly 50 retail locations, including Lindt Chocolate Shops, Lindt Outlets and Lindt Factory Outlets, where customers are treated to premium chocolate samples, and tasting tips by expert Lindt Chocolate Advisors. Select locations also feature Lindt Chocolate Bars, offering premium chocolate beverages.
The Swiss chocolatier is expanding into the midwest and west coast regions with new retail locations planned for the coming year. The new stores, as well as existing Lindt Chocolate Shops around the country, will begin to offer an increasingly interactive shopping experience with the addition of “make your own bar” stations and other engaging features. In addition to the retail stores, Lindt USA has further diversified its direct to consumer offerings with the 2011 launch of its premium home party sales program, Lindt Chocolate R.S.V.P., an expanded ecommerce presence, and growing corporate gift program.
About Lindt & Sprungli
Founded in 1845, Lindt & Sprungli is a global leader in the premium chocolate category, offering high-quality products in more than 100 countries. Lindt & Sprungli operates eight production facilities in Europe and the United States and employs 7,500 worldwide. Lindt USA operates nearly 50 retail stores in the U.S. and maintains wide distribution through extensive retail and wholesale channels, and Lindt Chocolate R.S.V.P. the company’s premium direct selling program. For more information on Lindt, visit www.lindt.com.
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