• Chocolate Descriptions
    Our guide to identifying the various chocolate bonbons and truffles found in L.A. Burdick assortments.

  • Cocoa Journey
    Our photo essay describing L.A. Burdick's commitment from bean to bonbon

  • Chocolate FAQs
    The most frequently asked questions about Chocolate.

  • Chocolate Glossary
    The particular language of chocolate: couverture, ganache, gianduja, tempering, winnowing - we've complied a brief but inclusive glossary of the most widely used terms.


Cocoa Journey


In winemaking, there’s a concept called “terroir,” which refers to a region, like Bordeaux or Burgundy, with a special set of soil and weather conditions that gives its wine a distinct flavor and personality. Chocolate making is no different.

L.A. Burdick Chocolates presents the best chocolate flavors from the premier cocoa growing regions in the world.

Something to keep in mind: the higher the cocoa content of the chocolate, the lower the sugar content. But higher cocoa content does not necessarily mean higher quality or better flavor. In a chocolate made from inferior beans, higher cocoa content means more of something inferior. Likewise, to a certain degree the discussion on criollo content can be misleading. I have tasted chocolates made from beans higher in criollo content that were mediocre and some without any criollo content that were the most complex and interesting I have ever tasted.

As might be expected the discussion is often too simplistic. Many things added together decide what the quality of the chocolate will be: terroir, harvesting, fermenting, drying, storage, roasting, how it is ground, how it is mixed and how it is conched. Like many other beautiful and distinct food products, keep an open mind, taste with curiosity and enjoy.

Larry Burdick


Our continuous search for superlative quality, full-flavored chocolate has led us to Grenada. The quality of the beans and the country’s rich history of cocoa production have inspired L.A. Burdick Chocolates to partner with Grenada’s knowledgeable independent cocoa farmers in building a cocoa processing facility on this jewel of an island.

Long known as the “Spice Isle”, the nation of Grenada is one of the world’s largest mace and nutmeg exporters. The lush mountain terrain and volcanic soil host a bounty of heady tropical flowers, fruit and nut trees and scattered amongst them – cocoa trees. Grenadian cocoa portrays unique characteristics unlike cocoa from any other growing region. A robust chocolate, it has an uncommon, bright forefront acidity with long-lasting finishing notes of nutmeg, banana, and molasses.



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