This is the Lindt Swiss Luxury Collection, described as an ‘exquisite selection of Swiss masterpieces’. 

Each box contained an assortment of 13 different chocolates, spanning milk, dark, and white chocolate, with fillings and inclusions such as nuts, coffee, caramel, fruit, and alcohol.

Pointe de Nougat

Hazelnut praline with almond nougat in milk chocolate. Softer and more savoury than the family crest chocolate, with the praline crunch balancing the smooth shell.

Rêve de Coco

Milk chocolate praline with caramelised coconut chips, topped with coconut flakes. The desiccated coconut gave chew against the creamy coconut-flavoured white chocolate, while the milk chocolate was muted.

Tourbillon Noir

Chocolate filling with almond nougat and cocoa crisps in dark chocolate. The crisps added a delightful crunch, while the chocolate was smooth, dark, and not bitter.

Cœur aux Amandes

Roasted almond filling with almond slivers in milk chocolate. The fudgy filling contrasted well with the smooth shell and nutty crunch.

Caramel Salé

Runny salted caramel paired with milk chocolate. The caramel’s savoury note offset the sweetness, making it one of the more balanced inclusions.

Trésor à l’Orange

Orange marzipan coated in dark chocolate, topped with orange pieces. The flavour was subtle and juicy rather than zesty, with good textural contrast from the marzipan.

Rocher aux Noisettes

Praline filling with caramelised hazelnut pieces in milk chocolate. A balanced bite, crunchy yet smooth, and less sweet than similar praline cups.

Délice Blanc

White gianduja with almonds and wafer chips, coated in white chocolate. Creamy and crunchy, though the sweetness of the white chocolate dominated.

Panier Framboise

Dark chocolate praline with raspberry filling and cocoa crisps. Subtle berry notes paired well with the smooth chocolate and crisp texture, without alcohol-like sharpness.

Dragon Croquant

Milk and dark chocolate with almonds and caramelised almond crumble, bearing the Lindt crest. Rich and nutty, with an excellent crunch—one of the highlights.

Fruit de Cacao

Dark chocolate praline with cocoa nibs, sealed in fine dark chocolate. Smooth, creamy, and deeply flavoured without bitterness, with nibs adding subtle texture.

Espresso Intense

Dark chocolate praline with coffee filling, topped with coffee crisps. Strong coffee presence with mild astringency, balanced by the smooth chocolate.

Étoile aux Noisettes

Milk chocolate praline with hazelnut cream, topped with hazelnut pieces. Good contrast between crunch and creaminess, though relatively straightforward.

Amande de Luxe

Caramelised almond pieces in almond gianduja cream, topped with a sugared almond. Pleasant texture, but overly sweet due to the white chocolate.

Bâton Kirsch

Dark chocolate filled with Swiss Kirsch, dusted with cocoa. A bold, adult flavour with pronounced fruitiness, though lacking the sponge-like texture that would evoke Black Forest cake.

Overall, this collection showcased Lindt’s polished execution across a wide range of flavour profiles. The standouts leaned on textural contrast and balance—particularly Dragon Croquant, Tourbillon Noir, and Caramel Salé. Others leaned too heavily on sweetness or muted bases, though none were without merit.

This Lindt Swiss Luxury Collection contained 443 g. It was produced in Switzerland and received as a gift in Canberra, Australia in 2025.