In 1879, he founded his own chocolate factory in the Mattequartier, a section of the Old City of Bern.

[4] In December 1879, he succeeded in improving the quality of chocolate by the development of the conching machine, a lengthwise stirring device which gives a finer consistency and lets undesired aromas evaporate.

[5][6] These two innovations contributed greatly to the high quality of Swiss chocolate.

[7] In 1899, Lindt sold his factory and the secret of conching to the Chocolat Sprüngli AG, who have traded as Chocoladefabriken Lindt & Sprüngli AG since.

[8] Sprüngli paid 1.5 million Gold francs for the marketing rights and the recipe.