The magical world of Lindt Home of Chocolate: the world’s no.1 attraction for chocoholics

What’s the first thing you think of when you think of Switzerland? For me, it’s chocolate. The nation is synonymous with the stuff, and everyone knows that if it’s Swiss chocolate, it’s good chocolate. In 2020, Lindt opened the Home of Chocolate in Kilchberg, and success has been ever so sweet. It’s a top draw for lovers of the confectionery of all ages, keen to not only sample but also learn about Swiss chocolate in general. A quick and easy flight from London, I spent a day in cacao heaven.

Lindt Home of Chocolate in Zurich

Getting there

The Lindt Home of Chocolate is right next to the historical factory, where chocolate has been produced since 1899. It’s easy to get to via public transport. Just take the train to Kilchberg station and it’s a 10-minute walk to the entrance along the splendid Lake Zurich.

Photo stop at the chocolate fountain

At over nine metres high, the incredible fountain flows with real melty chocolate. It can be found at the entrance of the building and immediately, will have you drooling for something sweet. Good thing there’s a café also right by the entrance, but there’s no visiting without first getting a tour of the museum.

The multimedia tour

Exhibition time. The museum has seven focal areas covering 1,500 sq-m. Topics covered include: Cocoa Cultivation, History of Chocolate, Swiss Chocolate Pioneers, and Chocolate Production. I joined a tour in English, which was informative, and fun at the same time, mostly because of the tasting areas – we got to help ourselves to a variety of Lindt chocolates, spanning dripping fountains to bar dispensers. The best section is at the end, where Lindor balls can be plucked from displays to eat then and there, or to savour later on.

Praline & truffle class at the Chocolateria

Giving guests a chance to become Lindt Master Chocolatiers, there are a variety of courses available to sign up for at the Chocolateria. We joined a praline and truffle class. Complete with chef’s gear, students are talked through the making of Lindt chocolate, and given demonstration and guidance on filling and coating truffles, decorating pralines, and more. The alternating between the two is seamless: while waiting for one set to harden, you’re working on the next. There is plenty of time for photography, including at the counter in front of the display, and you even get to seal the finished product. Gift boxing is provided.

Lunch at the Lindt Café

With more to explore, we stayed on the property for lunch in the first Lindt Café in Switzerland. To balance out the sweet treats, I first opted for a chicken salad, then went hard on all things cacao. That’s hot chocolate covered with marshmallows and whipped cream, a chocolate-strewn black forest cake, and of course, some soft-serve ice cream (served with a Lindt square). Before arriving, I said I wanted to eat so much chocolate that I’d be sick of chocolate. By now, I was still not done, despite the mountains of tastings available.

Shopping for souvenirs

When in Zurich…shop for chocolate. This is officially the world’s largest Lindt chocolate shop (500 sq-m) and seriously, it had absolutely everything. Lindt blocks, Lindor balls, fancy gift packs, and even a station where you can get a personalised slab. I picked up some chocolate-covered blueberries and a mini pralines section for the family back home. Ok, maybe they never reached them. The flight back didn’t serve dessert, so I had no choice…

Find out more about Lindt Home of Chocolate 

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