How Gaggia and Lindt can transform a coffee into a super deluxe treat in seconds

This is such an easy-to-do tip yet can turn a cup of already great coffee made with your Gaggia coffee machine into something truly spectacular.

The ingredient is so simple … a Lindt Lindor chocolate ball popped into your coffee – or two if you’re feeling really indulgent.

Gaggia managing director Raj Beadle said: “I’d never heard of it before until someone mentioned in passing they loved Lindt chocolate as much as their coffee so thought they’d combine the two.

“They’ve not looked back and with such a wide range of Lindor to go at, everyone can discover their own favourite flavour.”

Lindors are individually wrapped chocolate balls so the drink can be made in seconds as the chocolate quickly dissolves in hot coffee. Simply make your coffee, leave some room, unwrap your Lindor, pop it in and there you go. You’ve lavished up your latte or expressed yourself magnificently with an expresso that dares to be different.

No doubt millions of boxes of Lindt Lindor will be sold this Christmas so it can be the ultimate festive coffee treat.

Here’s just some of the flavours they do – mint, salted caramel, sea salt, almond, hazelnut, stracciatella (cookies and cream), strawberry, orange, citrus, mango and cream.
And don’t forget the standard milk chocolate, dark chocolate and white chocolate too.
There’s also a coffee one but perhaps coffee on coffee would be a tad too much coffee … but then again.

Lindt and Gaggia’s histories are strikingly similar.

Gaggia coffee machines were first invented in Milan in the late 1930s, revolutionising the way coffee was made and setting new stylish standards worldwide. In 1947 the invention moved to a  lever-piston brewing mechanism after Gaggia’s inventor, Achille Gaggia, saw how an American jeep’s piston engine worked.

Also shortly after the Second World War, Switzerland-based Lindt’s master chocolatiers were tasked with inventing a delicious new recipe unlike anything tasted before and the result was the Lindor in 1949, making chocolate taste like liquid gold.
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That’s where the Lindor name comes from, combining the French word for gold  - or - with Lindt. It began as a small bar but that all changed in 1969 with the round truffles in red wrapper to resemble Christmas baubles and they’re now on sale all year round due to the high demand. 

So it can be Christmas every day thanks to Gaggia and Lindt.

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