Lindt’s newly expanded bean-to-bar processing facility is the ultimate in modern Swiss efficiency, automation, and control.  Chocolate has been produced in New Hampshire, at Swiss company Lindt & Sprungli’s sole manufacturing facility in the United States, since 1989. But the plant didn’t have the capability to roast and grind beans to make what’s called chocolate liquor, a thick, brown paste of cocoa solids and cocoa butter from ground cacao beans.
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