Lindt to ‘unwrap’ one for the record books
The Swiss chocolatier will attempt to set world record, begin collaboration with Culinary Institute of America
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Foils will be flying for Lindt & Sprungli this week.
The U.S. division of the Swiss confectioner will try to break a Guinness World Record Thursday for the most people simultaneously unwrapping a candy.
For this attempt, more than 500 people will remove the bright foil from Lindt’s signature Lindor truffles at approximately 2:50 p.m., and a Guinness World Records adjudicator will be on hand to judge the endeavor.
Thomas Linemayr, Lindt USA president and ceo, will attend the event, which — in addition to a
a chocolate-themed flash mob meant to surprise guests — will celebrate Chocolate R.S.V.P., Lindt’s program for in-home consultants.
Also this week, the chocolatier announced a new partnership with the Culinary Institute of America (CIA). The duo will work to promote quality education and training for both culinary students and confectionery aficionados.
Students at the CIA’s Hyde Park, N.Y. campus can test their creativity in a dark chocolate recipe contest this summer. Based off of Lindt’s Excellence collection of high percentage dark chocolate bars, students will develop new flavor combinations to be judged by CIA chefs and Lindt representatives.
Additionally, Lindt will donate almost 2,000 pounds of milk, dark and white chocolate to be used in the CIA’s classrooms.
Non-student chocolate fans will not be left out, however. Lindt is sponsoring three Food Enthusiast Dessert Boot Camps to be held at CIA campuses throughout the year. Participants can attend guest lectures and baking demonstrations hosted by Lindt, and each attendee will receive either a 70% Cocoa or Touch of Sea Salt bar from Lindt’s Excellence Line.
“Both Lindt and The Culinary Institute of America continually seek ways to elevate and bring sophistication to our respective fields,” Linemayr says. “Our commitment to quality and craftsmanship blends perfectly with the culinary leadership and innovation of the institute, which is why we are thrilled to kick off this partnership.”
The U.S. division of the Swiss confectioner will try to break a Guinness World Record Thursday for the most people simultaneously unwrapping a candy.
For this attempt, more than 500 people will remove the bright foil from Lindt’s signature Lindor truffles at approximately 2:50 p.m., and a Guinness World Records adjudicator will be on hand to judge the endeavor.
Thomas Linemayr, Lindt USA president and ceo, will attend the event, which — in addition to a
a chocolate-themed flash mob meant to surprise guests — will celebrate Chocolate R.S.V.P., Lindt’s program for in-home consultants.
Also this week, the chocolatier announced a new partnership with the Culinary Institute of America (CIA). The duo will work to promote quality education and training for both culinary students and confectionery aficionados.
Students at the CIA’s Hyde Park, N.Y. campus can test their creativity in a dark chocolate recipe contest this summer. Based off of Lindt’s Excellence collection of high percentage dark chocolate bars, students will develop new flavor combinations to be judged by CIA chefs and Lindt representatives.
Additionally, Lindt will donate almost 2,000 pounds of milk, dark and white chocolate to be used in the CIA’s classrooms.
Non-student chocolate fans will not be left out, however. Lindt is sponsoring three Food Enthusiast Dessert Boot Camps to be held at CIA campuses throughout the year. Participants can attend guest lectures and baking demonstrations hosted by Lindt, and each attendee will receive either a 70% Cocoa or Touch of Sea Salt bar from Lindt’s Excellence Line.
“Both Lindt and The Culinary Institute of America continually seek ways to elevate and bring sophistication to our respective fields,” Linemayr says. “Our commitment to quality and craftsmanship blends perfectly with the culinary leadership and innovation of the institute, which is why we are thrilled to kick off this partnership.”
Based in Zurich, Lindt and Sprungli employs 7,400 people at its eight production facilities in Europe and the U.S. The company has sold chocolate worldwide since 1845.
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