Lindt’s Easter Treats are the perfect gift

| 29 March , 2010 | Reply

Lindt has Easter covered with a collection of delicious, new, chocolatey treats.

Try a pouch bag of melt in your mouth Lindor Peanut Butter mini-eggs, scrum-diddly-umptious Lindor Stracciatella mini-eggs and a new Lindt whole hazelnut egg pouch bag. At $5.99, these are perfect for sharing or keeping all to yourself!

Real chocolate connoisseurs will also love Lindt\’s gleaming new White Chocolate Egg in Silver, the Excellence 70% Cocoa Egg, and Lindor 60% Cocoa Mini Eggs, complete with irresistible dark chocolate centres.

There\’s also some beautifully packaged Easter gifts like chocolate gift boxes, Gold Bunny porcelain mugs and keep-safe Lindt Easter tins. The littluns will especially love Lindt\’s novelty Easter range, which includes cuddly Lindt Gold Bunny plush toys and fun Easter egg hunt kits. The new Easter Hunt Pack and Easter Hunt Tube are filled with tiny treats, such as mini chocolate carrots, 10g Gold Bunny and luscious soft-centred Lindor mini-eggs.

And who could forget the world\’s most popular Easter chocolate treat – the Lindt Gold Bunny. Around 97 million were sold last year in over 60 countries, so don\’t be the odd one out this Easter! Besides there\’s no excuses when Lindt\’s iconic Gold Bunny now comes in milk, dark and white chocolate. It also comes in a range of sizes from 50g to 1kg, including a new 500g size ($29.99), for serious Gold Bunny lovers.

Chocolate Roulade with Excellence Mint Intense

by THOMAS SCHNETZLER Lindt Master Chocolatier

You can see a video of this being made at Lindt.

Serves 6-8; Preparation and cooking time: approximately 60 minutes

‘I am sure you will understand my reluctance in calling this chocolate treat a Swiss Roll. In Switzerland, we call it a Roulade. This is a feather light sponge rolled up with decadent chocolate cream. Flavoured chocolates suits this recipe particularly well, and even Excellence Ginger or Chilli would taste amazing. In this recipe we celebrate the heavenly combination of dark chocolate and mint. \’


  • 125g eggs
  • 75g castor sugar
  • 45g cake flour
  • 5g good quality cocoa powder
  • Pinch vanilla salt
  • 25g unsalted butter, melted


  • 250ml cream, 35% fat
  • 1tsp vanilla bean paste
  • 200g Lindt Excellence Mint Intense, melted
  • 25ml water


Preheat the oven to 210ºC.

Grease a 15×30 cm rectangular cake tin and line with baking paper.

For the sponge, combine the eggs and the castor sugar in the bowl of your electric mixer. Then gently warm the mixture over a low heat or bain marie until all the sugar has dissolved and the mixture feels slightly warm, but be careful not to cook the egg.

Place bowl onto the mixer, and mix on high speed until light and fluffy – about 5 minutes.

Sift together flour, cocoa and salt into a bowl, then gently fold into the egg mixture to create a smooth batter.

Mix a couple of spoons of the batter into the melted butter, then carefully fold the butter mix back into the remaining batter in the mixer bowl.

Pour batter into the prepared cake tin and smooth with a spatula or palate knife.

Bake for 10 minutes or until just firm to touch. When ready, remove sponge from the oven.

Spread out a clean tea towel and sprinkle with castor sugar. Lift the sponge, still in the baking paper, from the tin, turn upside down and place onto the tea towel. Remove the paper, and while still warm roll the sponge up with the help of the tea towel. Set aside to cool. This will help you to roll the roulade with the filling later.

For the filling, lightly whip the cream with the vanilla bean paste and set aside.

Mix melted chocolate with the water creating a smooth mass.

Fold a small amount of cream into the chocolate mixture and then gently fold chocolate under the remaining cream. Be careful not to over-mix as it can separate or split.

Chill in fridge for approximately 10 minutes.

To assemble the roulade, unroll the sponge from the tea towel and place onto a sheet of cling-film. Evenly spread about half the chilled chocolate filling over it, leaving a gap of 1-2 cm along one long edge. Save the rest of the chocolate cream to cover the roulade later.

Roll the roulade up tightly, leaving the gap edge until last, and wrap the cling-film around it to ensure the roulade stays tight. Chill for 10 minutes.

Unwrap the chilled roulade and use a spatula to mask or cover the roulade with the remaining chocolate cream.

Trim the ends and decorate with chocolate flakes or shavings, then place onto a serving platter with a sprig of mint and other Lindt Easter chocolate treats.

Serve at room temperature.  Bon Appétit.

The Lindt Easter Collection is available at leading supermarkets and other retailers. Product selection may vary between stores. Visit for more information.

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