The chocolate bonbons in our assortments are cut and shaped by hand. There is no use of molds. They are made fresh daily. The chocolates used in their recipes get center stage. We are careful not to mask their complex flavors with the complimenting ingredients. They are small and elegant (approximately 70 pieces per pound). Available in kraft and gold striped paper boxes or in our classic wood box, tied with wired french ribbon, stamped with a gold wax seal.
Shop: Chocolate Assortments
Dark chocolate and raspberries cut in thin batons. Sprinkled with cocoa nibs.
A milk and dark chocolate interior with cherry liquor, cherries and cumin seeds.
Dark chocolate interior with a balanced flavor of fig and port wine.
Honey Caramel Truffle
Caramelized honey with herbs and vanilla, dusted in cocoa powder.
Dark Grenadian chocolate, rich silky cream and cognac, dusted in cocoa powder.
Lemon Pepper Truffle
Dark chocolate, pepper, lemon, cream and rum, dusted in cocoa.
12-year-old Macallan whisky is added to this two-layer interior of dark ganache and pistachio marzipan. Coated in dark chocolate and garnished with a pistachio.
Dark chocolate with green Chartreuse and decorated with lime zest.
Dark chocolate ganache with a round flavor of tea and bergamot.
Whipped dark chocolate ganache with Poire Williams; coated in dark chocolate and garnished with thin pear slice.
Lemongrass with Peppercorn
White chocolate ganache infused with lemongrass and a hint of vodka. Garnished with pink peppercorn.
White chocolate ganache infused with vanilla, pistachio nuts and a touch of kirsch. Coated with dark chocolate.
Vanilla - enrobed in dark chocolate with white stripes.
Mocha - Enrobed in milk chocolate with dark stripes.
Apricot - Enrobed in white chocolate with dark stripes.
All have almond ears & colorful silky tails.
Dark chocolate ganache with freshly squeezed orange juice, covered with dark chocolate.
Milk and dark chocolate ganache with espresso, covered with milk chocolate.
Dark chocolate ganache with cinnamon, covered with white chocolate.
Our bonbons are a fresh product and should be stored in a cool, dry place. To fully appreciate the complex flavors of our product it is suggested that you eat these chocolates at room temperature within ten days of delivery.
A NOTE TO OUR CUSTOMERS:
Our chocolate bonbon recipes are evolving all the time with a large variety of herbs, spices, nuts, grains and seeds. All of our ingredients are clean, wholesome and of fine quality. Although we do not use peanuts or peanut product, everything is prepared in the same kitchen where other nut products are used. We only use hazelnuts, almonds, cashews, walnuts and pistachios in production, but unintentional transference can occur. People with nut-based sensitivities should consider not eating our chocolates. Burdick Chocolate is committed to high quality, cleanliness and gastronomic thoughtfulness.
Dark chocolate ganache whipped with freshly squeezed orange juice.
Dark chocolate and fresh ginger root ganache with a hint of candied ginger.
Apricot flavored Pâte de Fruit, enrobed in dark chocolate, dotted with white chocolate on center.
Chamomile tea infused ganache topped with a half almond and coated in dark chocolate.
Dark and milk interior, Caribbean spices, rum and cocoa nibs, covered in dark chocolate, sprinkled with nibs.
Dark chocolate ganache with espresso, a touch of kirsch and anise seed.
Kenyan coffee infused ganache, coated in milk chocolate and sprinkled with finely ground coffee.
A baton of dark ganache with cinnamon, cardamom and chopped hazelnuts.
Interior of cashew paste, gianduja and toasted sesame with hints of cayenne.
Combination of dark and milk chocolate and ground hazelnuts. Topped with a hazelnut garnish.
Interior of dark chocolate, cocoa butter, cognac, saffron, coated in milk chocolate with a touch of candied orange.
A decadent cube of ground hazelnuts, saffron, dark chocolate, cocoa butter and butter.
Cardamom - Enrobed with dark chocolate, topped with sea salt.
Vanilla - Salty interior, enrobed in milk chocolate with dark stripes.
Dark whipped lemon ganache, little almond arms, dressed in dark and white chocolate accents.
Piped from a honey ganache and finished with almond wings, dark chocolate and white stripes.
Hazelnut ganache dipped in white chocolate and accented with almond ears.