In 1984, Larry Burdick began making chocolates in New York City for a small number of fine restaurants and caterers. L.A. Burdick Chocolate uses only the best couverture from Switzerland, France, and Venezuela, made from primarily South American, Central American, and Caribbean beans. From this beginning, L. A. Burdick Chocolate has grown into a thriving direct mail and web business located in Walpole, New Hampshire. We cook in small batches and cut and shape all our bonbons by hand. There are no molds. We also run a French-inspired restaurant, as well as three cafés to showcase our chocolate, located in Walpole, NH, Cambridge, MA and our newest in New York City.

In chocolate-making as in cooking, if you use the best ingredients to start with, you've won half the battle. We import chocolate from France, Switzerland, and Venezuela, mostly dark with rich complex flavors. They are minimally sugared and use real vanilla in their preparations.

We don't use extracts, concentrates or flavorings. Our complementing flavors come directly from their sources. We brew coffees and teas, cook fruits, squeeze and zest oranges and lemons. Herbs and spices are used as needed. No two batches of the same recipe are exactly the same. We use local honey, Mexican vanilla beans and a variety of nuts and dried fruits from California and Turkey; the best we can find! The fine alcohols we use are the same we pour for our friends and family at a good meal. Lastly, but not least of all, we use only butter and fresh local milk and cream to cook with, no other fats or oils are used!

A LITTLE ABOUT OUR PEOPLE...
Stop by and meet our people, dedicated to making our best Burdick chocolates anywhere for you!