Gaining exposure and respect throughout the industry, L.A. Burdick Chocolate has received awards and accolades not only for our delicious products, but for our web environment as well. It means a lot to show our customers and friends that we've been recognized and that we stand out among the rest.
...ALSO, CHECK OUT OUR BLOG PAGE!
AWARDS AND RECOGNITION ...
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The Boston Globe Magazine
Sunday, January 11, 2009
Sweet Spots
Indulge with a Steamy, Creamy Cup of Hot Chocolate
The Best: THE ULTIMATE HOT CHOCOLATE,
L.A. Burdick Chocolate Shop and Cafe
Say farewell to store-bought hot chocolate mix. A new age of hot chocolate has arrived in America, and Burdick -- a sophisticated European-style chocolatier in Harvard Square -- is leading the way. Savoring a cup of its signature dark hot chocolate is an intense experience. Minimally processed chocolate is grated and melted with steamed milk, then garnished with shavings from a cocoa ball cooked down with spices such as cardamom and cinnamon. We can't resist pairing it with a whimsical artisan chocolate mouse with crunchy almond ears. Bottom line Ambrosial hot chocolate that will satisfy even the most discerning chocoholic.
© Copyright 2009 Globe Newspaper Company |
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Burdick Lure Works in New Hampshire, Too
By Christina Tree
"...a journey to Walpole, a two-hour, 90-mile-drive from Cambridge, will bring Burdick fans to the mother ship. ..."
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The Montreal Gazette
FOLLOW THE RIVER
Meander along the Connecticut valley and discover a world where time
moves more slowly and where small towns hold charming surprises
By Laura Pope, freelance May 2, 2009
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 VALENTINE'S CHOCOLATE
FOX25 Special Report
Tuesday, 10 Feb 2009, 6:17 PM EST
Be prepared to be tempted by some wonderfully sweet delights that would make Willy Wonka proud. FOX25's Sharman Sacchetti gives you a sample of some uniquely New England chocolates, just in time for Valentine's Day.
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THE WALL STREET JOURNAL
Thursday, January 22, 2009
Cocoa Beans with Roots
By JOSEPH DE AVILA
Chocolate purists can tailor their tastes based on the genealogy of the cocoa bean. ... "It's a lot like wine," ... "The taste depends on the cocoa beans used and the post-harvest process used to make the chocolate." |
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November/December 2008
When Is a Macaron Really a Macaron?
By CHARLOTTE DRUCKMAN
Based in New Hampshire, this operation does quite a bit of mail-order business, and its carefully packed macarons deserve praise for arriving completely intact. They are more arid than some, perhaps the downside to their being shippable. As compensation, only natural brighteners, like beet juice, are used. Bonus points go to the coffee- and pistachio-perfumed examples.
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 Gift-givers looking to “spoil someone they love” turn to this online arm of a verteran New Hampshire “chocolate heaven”, whose “tiny treasures” are “expensive” but deemed “worth every darn penny” since they’re “handmade in the European style” with “quality” ingredients; among the “ethereal confections” are ganache-filled bonbons, trademark “adorable chocolate mice” (“how can you resist”) and a line of Swiss pastries, available in numerous favor and gift assortments: “very good service” and reliable delivery that has everything “arriving fresh and lovely” are icing on the cake.
Zagat New York City Gourmet Shopping & Entertaining 2008
Online Sources - Page 314 |
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One of our all time favorites ...
The Rosengarten Report
December 2003
L.A. Burdick was declared to "own the competition for the best new wave hot chocolate mix", being referred to as "the cosmic, life-changing hot chocolate"!
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| ELECTION CHOCOLATES PRESS |
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Coastal Living Magazine
May 2008
HAPPY TREAT
Featuring our Chocolate Penguins
as a "Happy Treat" for Mother's Day gift-giving. |
 New England Travel
The Best of New England 2008
In their Guide to the 500 top places to stay, eat and play they write:
The team behind those adorable chocolate mice and the best cup of cocoa on the planet also turn out savory fare - a simple, elegantly executed menu of French-inspired dishes in an upscale bistro setting. And for a little something sweet you need go no further than their flagship chocolate shop next door. |
Grace Ormonde
Wedding Style Magazine
Fall/Winter 2008 Issue
"Top Picks" - Favors |
La Bella Bride Magazine 2009
Inspired Invitations & Favors
Penguins - p.154
Pears - p.155
Hot Chocolate - p.158
Bamboo Assortment - p.162
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inStyle Weddings Magazine
Spring 2008
Planning - Log on and go
"A veritable zoo of treats: lemon ganage-filled penguins, mice with almond ears, honey bees with hazelnut-honey filling. Pick the packaging too." |
 Modern Bride Magazine
August 2007
100 Things We Love
Our Penguin Favors, noted in their "annual list of the best, the beautiful, and the budget friendly!" |
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2007 Best of New England |
 
Named "among the three best city magazines in the country", Boston Magazine's New England Travel & Life, recognize us with a 2007 Best in New England award. They write, "The team behind those adorable chocolate mice and the best cup of cocoa on the planet also turn out savory fare – a small, simple, elegantly executed menu of French-inspired dishes. And you’ll know just where to go afterward for a little something sweet."
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 New Hampshire Magazine
Voted Best in NH 2007 for Best Chicken Salad - they write, "Chef Wes Babbs at The Restaurant at Burdick’s Chocolate in Walpole sticks to the fresh and local mantra for a bevy of tasty dishes for lunch, dinner and Sunday Brunch. A lunchtime favorite is the grilled chicken salad in aioli, topped with threads of fried potato for a bit of salty crunch.
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 Jeffrey Steingarten goes in search of the deep, lasting flavor of flawless chocolate to determine what makes the perfect bonbon. After many taste tests conducted with co-founder of Scharffen Berger, in an article entitled Dark Victory, the author concludes that "...for excellence in fine chocolate bonbons the chocolates with the highest score were probably L.A. Burdick, for their excellent and lasting chocolate flavor and interesting fillings. These are small, nicely formed bonbons, but flavor is not sacrificed to looks."
February 2007 issue of Vogue (U.S. Edition)
The New York Times Style Magazine
Holiday 2006 Issue - Sweet Charity
The Samurai Shopper makes the supreme sacrifice and rates the best chocolates on
the planet. L.A. Burdick Chocolate is rated in the top 10 and the article say
..."Once you've had the fruit of the gods, there's no going back" ...
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Relish Magazine
December 2006
Highlighting Burdick's Chocolate Mice, the article state that " ... they're as adorable as they are delectable and make rapturous stocking stuffers or gifts for coworkers."
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Chocolate Trendsetter - Natural Selection
by Kelly Rehan
... L.A. Burdick Chocolate grew into a company that today prides itself on offereing European elegance and chocolate-making sophistication from its quaint Walpole, N.H. home.
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Presented by NH.com, our web site has been awarded Second Place in the NHIA 2006 Internet Awards for NH's Best Retail Business Site. Criteria for judging include Navigation and Structure, Functionality and Visual Design.
Along with this honor came a citation from Governor John Lynch and the State of New Hampshire extending personal congratulations and commending us on our commitment to the state.
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 O, The OPRAH Magazine
My Dinner with Marion - April 2006
"What Nutritionist Marion Nestle knows about food could fill a book...". Patricia Volk from "O" spent an entire day eating side-by-side Nestle, and when asked what she would consider a treat, Marion replied, "Rosemary potato chips fried in olive oil. Burdick's Chocolate-Covered Ginger."
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 Every Day with Rachel Ray Magazine
Giving us a nod in their February / March 2006 issue, Rachel commented in her 'Shake Your Bonbon' article that "Ron, my stick-with-one-flavor husband, flew through them like a man on a mission."
Yankee Magazine's
New England Driving Tours article
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New Hampshire Magazine |
In their search to find the best food and fun in our state, New Hampshire Magazine chose Burdick Chocolate to be the "Best Chocolate Experience" for 2006.
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Named "Best Chocolate Frappe" for their "Best of New Hampshire 2005" awards. |
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