You joined L.A. Burdick in 2000 and have been making the Honey Caramel Truffles since 2001. Do you still enjoy making them as you first did? I make about 3,000 Honey Caramels a day, three times a week. After 23 years, that’s a lot of Honey Caramels. I like the challenge of cooking the honey. It’s fickle but my special German thermometer never fails me. Then, I pipe it into the chocolate, enjoying the rhythm of piping in perfect lines up and down the rows. It’s also amazing to bite into them. They taste like the sun.
With all your years of experience, what task brings you the most joy? I also love winging the Penguins. I try hard to get just the right angle when putting the wings on them. But the Honey Caramel is still my favorite.
How would you describe our chocolates to someone who has never had them? Made with top-of-the-line ingredients. Small yet completely satisfying.
What is your favorite Burdick product? How can I choose?
Behind the Curtain
When our head chocolatier, Michael Klug, talks about chocolate, he often uses an analogy of music: If savory cooking, with its room for improvisation, is jazz; and pastry, which demands precision, is classical music; then chocolate is opera. His four-decade career has encompassed both savory and pastry at celebrated restaurants in Germany and New York, followed by a long tenure at L.A. Burdick Chocolates. Klug, a music lover, often sees parallels between food and music: the craft, rhythm, lyricism, creativity, and pleasure.
What sets chocolate-making apart from other forms of cooking is its utmost necessity for specificity and exactness. Chocolate is the suspension of cocoa solids and sugar in cocoa butter, and even the smallest deviation in temperature, moisture, or ingredient ratio can disrupt this suspension. We couple this already complex process with technique, craftsmanship, and imagination.
A rarity in the chocolate world, we do not use molds. We hand-pipe, hand-cut, and hand-garnish our bonbons. Some of our chocolate animals even involve hand-sculpting. We still use old-world hand-dipping forks and hand-cutting tools that are no longer manufactured. Many of the crafting steps require specific skills unique to L.A. Burdick, rarely found elsewhere. Every step is guided by human touch. This level of craftsmanship delivers a smooth and delicate mouthfeel and details and nuances in both flavor and presentation. The touch of the hand is also at the core of the Burdick aesthetic. The slight variations, whether in the tilt of the Chocolate Mouse’s ear or in the way a tiny thyme leaf is laid on top of a bonbon, show the hand of the maker and give every piece a unique character. No two are alike.
Our relentless devotion to quality also extends to the selection of ingredients. We use only natural ingredients, only
flavors that nature produces. We never look to artificial colors or flavors – not even extracts or essences. We scrape the seeds out of fresh vanilla beans. We zest, squeeze, and juice fresh oranges and lemon. The fine spirits we use are the same we pour at our own table for family and friends.
In this year’s catalogue, we invite you behind the curtain of the opera that is L.A. Burdick Chocolates. The team pours themselves into delivering a beautiful performance, bonbon after bonbon, slice after slice, cup after cup. They do so with a deep respect for tradition and craft and desire to delight our customers. And what would a performance be without an audience? Thank you as always for your patronage and support. We feel blessed to have so many who are enthusiastic about what we do. We wish you and your loved ones the very best of the holidays, filled with all the pleasures of the season, including chocolate.
Around the World with L.A. Burdick
A tasting tour of cities and countries near and far that have held special meaning to L.A. Burdick throughout its 37-year journey. The stops on the trip are: Boston, MA, Brookline, MA, Cambridge, MA, Chicago, IL, New York, NY, Walpole, NH, Washington, DC, Bolivia, Canada, France, Germany, Madagascar, South Korea, Switzerland, and United Kingdom.
BOSTON
This crispy dark chocolate square, called Copley Square, was created when our Boston store opened in 2012 and is named after the famed landmark just steps away.
NEW YORK
L.A. Burdick began in New York City in 1987 crafting chocolates for highend restaurants. Now based in New Hampshire, we still cherish our New York connection, home to one of our shops and our online shop’s second most-shipped state. This bonbon is our take on the Manhattan cocktail.
BROOKLINE
This bonbon celebrates the opening of our new store with its tea and lemon flavors, paying homage to the drink made famous by a legendary American golfer. Notably, Brookline has hosted the iconic U.S. Open Golf Championship four times.
CAMBRIDGE
A bonbon resembling our Harvard Square Cake, named after our Cambridge store. Since opening 26 years ago, this store has become a cherished favorite among locals and tourists alike.
WALPOLE
A charming town of 3,600 in New Hampshire, Walpole has been home to our chocolate factory, café, and office since 1992. This bonbon is a chocolate miniature of our Mocha cake, the most popular cake at our Walpole store.
BOLIVIA
Our line of Single Source chocolates showcases seven of the world’s finest cocoa-growing countries, with Bolivia being a customer favorite. Our Bolivian chocolate is made from a rare variety of criollo cacao that grows wild in the rainforest, untouched by humans until picked at ripeness.
CHICAGO
Chicago is the location of one of our shops, and this truffle features caramelized honey infused with fresh stovetop-popped popcorn in a nod to one of Illinois’ top crops.
WASHINGTON, DC
This bonbon draws inspiration from the iconic cherry blossoms of DC, where one of our shops is located. It features a two-layered interior that highlights cherries: cherry dark chocolate ganache and kirsch white chocolate ganache.
CANADA
A bonbon inspired by our online shop’s most-shipped country outside the U.S. It features dark chocolate blended with Canadian maple syrup and a touch of Canadian whisky. The peak shape is an homage to the Canadian Rockies.
We define the style of our chocolates as a combination of “Swiss know-how, French gastronomic thoughtfulness, and American imagination.” Our Gallic roosters are hand-piped with a Kir Royale-inspired dark chocolate. The round truffle resembles the famous mushroom truffle and is infused with fresh black truffles.
Dedicated to one of the top destinations for international orders placed on our online shop, this bonbon features aged gochujang made by an artisan recognized as a “Grand Master” of traditional Korean food by Korea’s agriculture department.
GERMANY
Germany is the home country of our head chocolatier, Michael Klug, and this bonbon is our ode to Lübeck, the city renowned for its marzipan. The bonbon is composed of Rote Grütze-inspired marzipan and dark chocolate ganache layers.
Our founder began his career in chocolate in the Swiss cities of Bern, Burgdorf, and Neuchâtel. He returned stateside with expertise in Swiss chocolatiering techniques and established his namesake company in 1987. This bonbon is a chocolate interpretation of the traditional Swiss biscuit, Basler Läckerli.
30 PIECES $78
30 pieces, including 2 Chocolate Roosters.
MADAGASCAR
Madagascar chocolate and vanilla beans are among the most prized in the world and what we often choose for our products. This bonbon features Madagascar chocolate infused with Madagascar vanilla beans.
UNITED KINGDOM
Our interpretation of the Christmas pudding, a rich, fruit-filled dessert that is a beloved tradition in the United Kingdom, one of our online shop’s most-shipped countries.
Bethany, Chocolate-Making
You have been with L.A. Burdick for over 20 years, culminating in your position as the Senior Chocolatier. You have been instrumental in Burdick’s chocolate-making. How has the company changed or stayed the same through the years? I started at Burdick’s when I was 22, so Burdick’s and I really grew up together. The company was a mom-and-pop when I started and has grown tremendously in the years I have been here, opening five stores and moving twice to larger workshops. The dedication to quality and craftsmanship has been a constant. There is great pride to be had in crafting such a beautiful product, as sophisticated as anything one might find in the great cities of the world. I feel blessed to be able to work my craft at this level and still have a home in the woods.
What do you love the most about being a chocolatier? I love to be productive in all kinds of ways
– quilting, knitting, soapmaking, gardening, bread-baking. What makes chocolate the best craft of all is the emotional context. Our chocolates may be part of a celebration or a romantic gesture; they can add an important element of delight or some comfort in trying times.
How have your parents influenced who you are and your journey as a chocolatier? My father took a lot of pride in his work, was conscientious in all aspects of life, and raised us with the same values. I don’t think I ever offered up an excuse that he accepted, and that has served me well. My mother is deeply resilient and strong, yet also kind and warm with an uplifting trust in humanity. Throughout my life, I have been a fortunate recipient of their love and guidance, and my desire to emulate them has influenced who I am in my craft and life.
Signature Assortment
Our iconic Signature Assortment combines exceptional craftsmanship with stunning presentation. Our artisan chocolates, made individually by hand without using molds, are presented in an elegant wooden gift box hand-tied with a ribbon and hand-stamped with a gold wax seal.
Medium and Large include every piece from our 31-piece permanent collection of chocolates. Petite and Small include a smaller selection.
Approx. 11 pieces, including 1 Signature Chocolate Mouse.
SMALL $36
Everyday Assortment
Ideal for both everyday personal enjoyment and gift-giving, this assortment is filled with a wide array of delectable chocolates to suit every taste. Comes in an elegant striped box tied with a ribbon.
½ lb and 1 lb include every piece from our 31-piece permanent collection of chocolates. ¼ lb includes a smaller selection.
Approx. 36 pieces, including 2 Signature Chocolate Mice.
Approx. 18 pieces, including 1 Signature Chocolate Mouse. MEDIUM $58
LARGE $88
Approx. 60 pieces, including 2 Signature Chocolate Mice.
¼ LB
Approx. 21 pieces, including 1 Signature Chocolate Mouse.
½ LB $56
Approx. 41 pieces, including 2 Signature Chocolate Mice.
1 LB $86
Approx. 80 pieces, including 2 Signature Chocolate Mice.
PETITE
What’s in the Box?
Both our Signature Assortment and Everyday Assortment are exquisite tasting menus of our chocolates. You will experience deep and rich chocolate delicately married with fruits, nuts, teas, spirits, spices, and other complementing ingredients.
Paired Bonbons
SAVA
Dark chocolate ganache infused with fresh Madagascar vanilla beans and freshly grated nutmeg.
ORINOCO
Semi-dark chocolate ganache with hints of Caribbean spices and rum and cocoa nibs.
MACALLAN
A layer of dark chocolate ganache and a layer of pistachio marzipan, both blended with 12-year-old Macallan Scotch whisky.
LE JARDIN
White chocolate ganache with ground pistachios and a hint of red currant, enrobed in dark chocolate.
BRAZILIA
Dark chocolate ganache with espresso and a hint of anise seed.
KENYAN
Dark chocolate ganache infused with Kenyan coffee, enrobed in milk chocolate and sprinkled with ground Kenyan coffee.
Caramels
VANILLA
Infused with fresh Tahitian vanilla beans, enrobed in dark chocolate.
MOCHA
Cooked with Kenyan coffee, enrobed in milk chocolate.
APRICOT
Cooked with French apricots, enrobed in white chocolate.
Truffles
HONEY
CARAMEL
Caramelized honey infused with fresh vanilla beans and herbes de Provence.
CARROT
Marzipan made with fresh carrots and spices, enrobed in dark chocolate.
GINGER
Fresh ginger root dark chocolate ganache with a hint of candied ginger.
HONEY WALNUT
Ground walnuts with honey, enrobed in milk chocolate.
SUNFLOWER PAVÉ
Dark chocolate and gianduja infused with extra-virgin olive oil and thyme and studded with caramelized sunflower seeds.
HAZELNUT
Gianduja, dark chocolate, and a touch of orange zest, enrobed in milk chocolate.
PRALINE CROQUANT
Dark chocolate praline with almond croquant, enrobed in dark chocolate.
SALTED CARDAMOM
Caramel with cardamom and salt, enrobed in dark chocolate and sprinkled with Cyprus sea salt.
SALTED VANILLA
Caramel with fresh Tahitian vanilla beans and a touch of salt, enrobed in milk chocolate.
CASSIS
Dark chocolate ganache with black currants and crème de cassis.
COGNAC
Grenadian dark chocolate with cream and Cognac.
Chocolate Mice
DARK CHOCOLATE MOUSE
Dark chocolate ganache with the juice of freshly squeezed oranges, accented with toasted almond ears and enrobed in dark chocolate.
MILK CHOCOLATE MOUSE
Dark chocolate ganache with espresso, accented with toasted almond ears and enrobed in milk chocolate.
WHITE CHOCOLATE MOUSE
Dark chocolate ganache with cinnamon and port wine, accented with toasted almond ears and enrobed in white chocolate.
Single Bonbons
EARL GREY
Dark chocolate ganache infused with Earl Grey tea.
CASHEW SESAME
Ground cashews and gianduja with toasted sesame seeds and a hint of hot pepper.
RICHELIEU
Dark chocolate ganache blended with gianduja and cherries marinated in housemade cherry brandy.
MANGO
Dark chocolate ganache blended with mangoes.
BATON FRAMBOISE
Dark chocolate ganache blended with French raspberries and cut in thin batons.
PORTO BATON
A baton of dark chocolate ganache with cinnamon, cardamom, and chopped hazelnuts.
MINT
Dark chocolate ganache infused with fresh mint leaves.
FIG
Dark chocolate ganache blended with figs and port wine.
MARILLE
A French apricot pâte de fruit layer atop a layer of white chocolate ganache blended with French apricots and Austrian elderflowers.
The Beauty of Our Bonbons
Hand-applied garnish that adds a delicate flourish and often reflects the flavor of the bonbon.
Because our bonbons are handpiped or hand-cut, the coating is thin with a delicate mouthfeel, unlike the thick, hard shell common in molded chocolates.
Small size that is ideal for enjoying the culinary variety and depth of flavor of our chocolates.
Some bonbons have a marzipan, caramel, or pâte de fruit interior.
Silky-smooth chocolate ganache that is rich and complex but not heavy.
Signature Chocolate Mice
Our signature chocolates since our first days. Beyond their whimsical appearance, our Chocolate Mice boast exquisite craftsmanship. We make the Mice individually by hand, never using molds. Each takes 12 steps over three days to create.
The Mice are packaged with the same attention to detail with which they are handcrafted. They are carefully packed by hand into our classic wooden box, hand-tied with a French wired ribbon and hand-stamped with a gold wax seal.
Dark Mouse – Dark chocolate ganache blended with the juice of freshly squeezed oranges. Enrobed in dark chocolate.
Milk Mouse – Dark chocolate ganache blended with espresso. Enrobed in milk chocolate.
White Mouse – Dark chocolate ganache blended with cinnamon and port wine. Enrobed in white chocolate.
All Mice have crisp toasted almond ears and colorful, silky tails.
Shawn, Chocolate-Making
What has been your happiest moment during your 15 years at L.A. Burdick? I’ve been here for quite some time, and I can’t say a single moment stands out. I’ve had many. Besides, I think there are many more to come.
How would you describe our chocolates to someone who has never had them? Comparing our chocolates to others, I would need to use a comparison like being colorblind and then suddenly being able to see in full color.
How would you describe the weeks leading up to Christmas, our busiest time of the year? Hectic yet structured. Hope for the best, prepare for the worst. Be ready for anything.
Rob, Shipping
What is one of the most memorable orders you have shipped? One year, we received a corporate order for 7,000 wood boxes. Each box had a custom wax seal and ribbon, and they were all individually wrapped in tissue paper before being put into the shipping box. We shipped them to 250 different addresses, checking the weather at each destination and finding the best packing method to ensure safe delivery. The utmost care went into every step along the way, from the moment the chocolates were created to the moment they were loaded onto the truck.
What has been your favorite Burdick memory? Trying the bonbons and critters for the first time and gaining an appreciation for what good chocolate should be.
“Comparing our chocolates to others, I would need to use a comparison like being colorblind and then suddenly being able to see in full color.”
No Molds, All Creativity
The first chocolates that L.A. Burdick Chocolates ever sold were the Chocolate Mice: 36 Chocolate Mice in New York City on October 1, 1987. It was the start of what has become a uniquely Burdick tradition of handcrafting whimsical chocolate creatures.
Over the years, we have created many different kinds, small and big, furred, feathered and scaled. What has remained the same is the craftsmanship: Every one of them has been individually handmade without using molds.
The Chocolate Roosters in the Around the World assortment are individually hand-piped without using molds.
Without the help of molds, we hand-pipe chocolate ganache into all kinds of shapes to create the bodies. Our hand-piped creatures are interpretive and imaginative rather than anatomically accurate, and it is this blend of whimsy and craftsmanship that has captivated their fans.
The fast, rhythmic hands of our piping team make the piping of our intricate creatures appear effortless, however it is anything but. It is a time-honed skill achieved through immense effort and practice. Even the smallest change in the hand’s pressure, speed, or angle can lead to a flawed result, discarded as second-quality.
Penguins are some of the most challenging of our animals to pipe. Each body must be piped perfectly straight, and the head and beak piped at just the right small size at the right point on its small body.
Pieces of nuts and fruits become ears, wings, feathers, tails, horns, and other defining features of the animals. Here, roasted cashews serve as the curled tails and hand-cut triangles of candied orange peels as the ears of our cats.
The hand-piped creatures are finished with a thin coating of chocolate and hand-dotted eyes and nose or hand-painted tusks – the final step of bringing them to life.
Chad, Chocolate-Making
What is it like to be the first person at the factory every morning, arriving at 5 a.m.? It’s quite an experience to be the first one in the building, to see the establishment come alive. The lights, enrobers, and the equipment turning on. The aroma of chocolate filling the air. Seeing every step of the product being created just amazes me.
What is the most enjoyable or challenging part of what you do? The infamous apricot caramel. I think it has a mind of its own. No matter the time of day, the humidity or temperature in the room, the apricot caramel randomly scorches at the bottom of the pot. When I think I have finally got it, finally found that sweet spot, the next time I do it exactly the same way, “Not again!” But I enjoy the challenge.
What was the biggest change you experienced when you moved to New Hampshire from Grenada three years ago? The shift in culture and embracing the change of seasons. Growing a variety of fruits and vegetables on our land has been my way of getting to know my new home in New Hampshire while keeping me connected to my roots.
Chocolate Snowmen
Capturing the flavors of the season, each Chocolate Snowman is hand-piped with dark chocolate ganache blended with fresh clementines, topped with a roasted hazelnut for the head, and enrobed in white chocolate.
WOOD BOX OF 9 $45
Chocolate Penguins
Combining whimsical charm with sophisticated flavor, these tuxedoed birds of Antarctica are hand-piped with whipped dark chocolate ganache with a touch of fresh lemon zest and accented with toasted almond wings.
WOOD BOX OF 9 $42
Winter Collection
Our homage to the foods and flavors of winter, from buttery loaves of Stollen to warm and fragrant mulled wine, the rich smell of roasting chestnuts, and more.
58 PIECES $88
CHESTNUT
An homage to roasted chestnuts, one of the most comforting aromas of winter, this bonbon is made with roasted chestnuts and Italian chestnut honey.
ROSEMARY & THYME
This bonbon highlights the hardy, woody herbs that are reminiscent of winter. Extra-virgin olive oil infused with rosemary and thyme is blended with ground hazelnuts and dark chocolate to create this rich, flavorful bonbon.
EGGNOG
An eggnog white chocolate ganache, freshly grated nutmeg, and a touch of Cognac come together in this luscious bonbon.
MULLED WINE
With its aromatic medley of citrus peels, cinnamon, cloves, and vanilla beans, this bonbon is redolent with festive flavors and holiday cheer.
CHAMPAGNE
This bonbon is dedicated to the quintessential celebratory drink of the holiday season. The bright fragrance of Champagne, the velvety whipped ganache, and the sparkle of color against the dark chocolate create a feeling of festivity.
STOLLEN
Inspired by the buttery, fruit-and nut-filled loaf that is a centuries-old Christmas tradition in Germany. This bonbon is full of ingredients that smell like Christmas, from nutmeg and cardamom to rum-soaked raisins and candied bits of citrus peel.
WINTER SPICES
Fragrant with ginger, cinnamon, cloves, and citrus fruits and laced with dark rum, this truffle is a celebration of traditional warming spices and tastes like wintertime.
GRAPEFRUIT
As the cold of winter arrives, citrus fruits come into season, bringing a welcome brightness. The sweet-tart bite of grapefruit shines in this dark chocolate bonbon.
PISTACHIO & FIG
Jams and preserves are a wonderful way to enjoy the summer and fall harvests in the depth of winter. This bonbon features a fig-port jam sandwiched between layers of pistachio white chocolate ganache.
“Cooking ganache is where it all begins. It is the first step and an integral part of making chocolates.”
Kierra, Chocolate-Making
What is the most fulfilling part of your role as the ganache cook? Cooking ganache is where it all begins. It is the first step and an integral part of making chocolates. It decides the taste and mouthfeel of our bonbons and truffles. It’s fulfilling to carry that sense of responsibility, to come to work every day with the mindset, “I am the ganache cook. Everyone relies on what I make. Without the ganache, we don’t have the product we need.”
Which ganache is the most complex to make? The pecan-chestnutbourbon ganache of the Milk Chocolate Turkey. The unique nutty texture, the extreme sensitivity to temperature, and very precise steps make it a complex but also delicious and interesting ganache.
Which ganache creates the most delicious smell in the kitchen while you cook? The Mulled Wine Gingerbread bonbon ganache. The spices steeping in port wine gives the kitchen such a warm, festive smell of Christmas.
What was your first impression of L.A. Burdick on your first day seven years ago, and how has that evolved or stayed the same? My first impression was, “Wow, a chocolate factory! This is very cool.” That’s still how I feel. I’m always amazed that we have seven store locations and ship worldwide, all from one factory in the small town of Walpole, New Hampshire.
Meet the Chocolatier
Michael Klug, Head Chocolatier
A native of Montabaur, Germany, Michael Klug’s career spans 38 years in both savory and pastry positions at some of the finest culinary establishments in Germany and the United States. He has been the head chocolatier of L.A. Burdick Chocolates for 22 years, an experience he describes as “a journey of a lifetime.” Here, he discusses the joys he has encountered throughout this journey and what he looks forward to ahead.
How did the position at L.A. Burdick first come to you? I was the pastry chef of Lespinasse in New York in 1993 when I first got introduced by the late Chef Gray Kunz to Burdick chocolates. We were so fascinated by the chocolates that we purchased them for our petits fours. I always admired Larry Burdick and his chocolates, and in 2002, he offered the head chocolatier position to me. I took it and have never looked back.
What would your younger self that had just arrived in New Hampshire for the head chocolatier position say to the you today? Be prepared for the journey of your lifetime. As a young apprentice, I would never have guessed this would become my life’s work, but when I began at Burdick’s, I had a vision that this opportunity was my calling.
How would you describe the style of L.A. Burdick Chocolates? Our style is creating high-quality chocolates with extraordinary attention to detail, highlighting the natural look of chocolate. A unique kind of elegance that is both modest and luxurious.
How has L.A. Burdick changed your life? It gave me an opportunity to create, grow, and fulfill a dream.
Any moment of unexpected joy at Burdick’s? Not really one moment, but on several occasions, I have received compliments from customers in the form of handwritten notes, emails, and even personal photos of celebrations with Burdick chocolates. These are the moments that I value and give me the confirmation that what I do daily has deep meaning for many people. I always believe that the true reward of my profession is that it gives pleasure. Every day is an opportunity to make people happy. Our chocolate is happiness.
You often say, “Work is work and Schnapps is Schnapps.” It’s a German saying that I live by. With the expression, I mean that I strictly separate work focus from private focus. This motto is important for a performance that is concentrated and not distracted by personal life.
But, also when at home, it is important to leave work at the workplace and focus on the important aspects of private life and pleasures.
What are your “Schnapps”? My personal “Schnapps” are my family, watching Formula 1 races, fine wine, fly fishing, cooking at home, and listening to classical as well as contemporary music.
“We are kind of a dinosaur in the chocolate world. We still hand-dip some products, and we create our whimsicals by hand and not with a mold. This is rare in the industry.”
What is the last great bottle of wine you drank? 1998 Chàteauneuf du Pape, Hommage à Jaques Perrin, Château de Beaucastel. There are layers after layers of flavors like cassis, cherry, herbs, coffee, and black truffle, and a full-bodied texture that lingers. Colossal. If I could save one taste of wine forever, it would be this one.
Handcrafting chocolates at the level that L.A. Burdick does results in an excellent product, but it also presents operational challenges. What is one example? Well, we are kind of a dinosaur in the chocolate world. We still hand-dip some products, and we create our whimsicals by hand and not with a mold. This is rare in the industry because it is much more laborintensive than the typical way of making chocolates. This means, when it comes to hiring, it is difficult
to find candidates for chocolatemaking positions who come with the relevant experience we need. Almost everyone begins as a novice. At the same time, it is also gratifying and exciting to see people grow, develop the knowledge and execution of an expert, and build a sense of pride that they have a hand in the creation of something remarkable.
Decades ago, as a young chef in Germany, you took a holiday trip to New York that inspired you to move to the United States. If you hadn’t taken that trip, what do you think you may be doing now? It’s hard to say, because meeting my wife, Ann-Michele, back then was the main reason I moved to the U.S. I just know that I would be somehow connected to the high-end field of the food world. Since I am also a passionate cook and wine lover, I could see myself as a sommelier,
chef of a quality-focused restaurant, or even a wine maker. And that could be anywhere in the world. But, I’ve built my life here and can’t imagine it anywhere else doing anything else.
What are you most looking forward to in the coming year? When I look at the Fig bonbon, I always get a little sentimental and nostalgic, because it was the first bonbon that I created at Burdick’s in 2003, and I love it dearly. Reflecting on all the wonderful pieces of chocolate that followed, from the Robert Burns Scotch Chocolate Assortment to the Spring Bonbon Assortment, Winter Collection, Snowmen, Turkeys and so on, the creative fulfillment has been one of the greatest joys of what I do. I already have quite a few new ideas for next year. Some of them might even rival my affection for the Fig. But I am keeping the details under my hairnet. A surprise is a wonderful thing.
Ann-Michele, Chocolate-Making
As a pastry chef and chocolatier for many years, what advice do you have for students pursuing a career in the culinary arts? Find working opportunities in establishments with very high standards of quality. Hold yourself to those standards. Choose the positions that will expand your skills, a seemingly lateral move can open new pathways. I graduated from culinary school, realized pastry intrigued me, moved to New York City and worked in three- and four-star restaurants. Needing more, I’ve decorated wedding cakes, consulted, taught, and both formulated and tested recipes for cookbooks, and now, I use all of my skill set here at L.A. Burdick.
“Stick with your training beyond competency; aim for excellence.”
Stick with your training beyond competency; aim for excellence. Familiarity is not expertise. Just because you’ve made something a few times does not mean you have
mastered that technique. Mindful repetition is the key to a thorough understanding of each technique or recipe. Your foundational knowledge is the base to allow you to move in your own creative direction. Forge your path. Teach others. And remember to be kind to yourself, you’ve chosen a demanding profession.
What special food traditions does your family have? In a household of two trained chefs, every occasion becomes an opportunity for a new food tradition! We are fans of Formula 1 racing, and each race weekend we delight in cooking the cuisine of the host countries. For the Belgian Grand Prix, we enjoyed Waterzooi and created a Hungarian feast on the day of the Hungaroring.
Another family favorite is “Dinner and a Movie.” We choose a classic movie and either recreate meals portrayed or build a menu inspired by the film. The mashed potato and chicken mountain from Close Encounters of the Third Kind was followed by a baked alaska in the shape of the alien ship. So much fun. One day, I hope to dive into the complete meal from Babette’s Feast
We can only imagine how exquisite your family’s Christmas dinner must be. We follow the German tradition of celebrating on Christmas Eve. After the hectic pace of holiday production, we gather around the tree with a glass of Champagne and multiple courses of hors d’oeuvres: smoked salmon on dark bread, Ibérico ham, tiny peanut meatballs, or perhaps a raclette.
But in the home of two pastry chefs, the focus is on the cookies. An ever-evolving list of favorite musthaves begins in September. Time constraints winnow it down from a list of 30 or so to a manageable half dozen. Spitzbuben, thumbprints, kifli, terrassen, and Sarah Bernhardts have already made it onto this season’s list! Nibbling cookies with close friends and family, the warmth of the fireplace, and the crinkle of wrapping paper at our feet is the essence of Christmas joy.
Hanukkah Assortment
This unique assortment celebrates ingredients well-loved in Jewish cuisine and imagines what some of the quintessential Jewish foods might taste like as chocolate bonbons. The wooden gift box tied with a blue ribbon and hand-stamped with a silver menorah-design wax seal provides a festive finishing touch to this assortment.
MEDIUM
Approx. 30 pieces, including 1 Signature Chocolate Mouse.
$58
LARGE
Approx. 50 pieces, including 2 Signature Chocolate Mice.
$88
OLIVE OIL & ROSEMARY
Celebrating one of the iconic symbols of Hanukkah, the miraculous oil that kept the menorah lit for eight days, dark chocolate and gianduja blended with extra-virgin olive oil and infused with rosemary.
ORANGE BLOSSOM & FIG
The fig, one of the seven species of Israel named in the Bible, plays a starring role along with orange blossom water, another oft-used ingredient in Jewish cooking.
SUFGANIYAH
Our play on sufganiyah, a traditional Israeli jelly-filled doughnut popular during Hanukkah, two layers of white chocolate ganache are sandwiched with a layer of raspberry pâte de fruit.
APPLESAUCE
Our take on the traditional accompaniment to latkes served during Hanukkah, pâte de fruit made from freshly juiced green apples, enrobed in milk chocolate.
RUGELACH
Prunes, raisins, and walnuts flavor our chocolate interpretation of the traditional Jewish pastry that originated in Eastern Europe and has become a staple of the Jewish dessert repertoire.
LEKACH
Reminiscent of the classic Jewish honey cake, dark chocolate ganache with honey, cinnamon, ginger, and clove, enrobed in dark and milk chocolate.
HALVAH
A nod to the rich Middle Eastern confection that is beloved by Jewish populations around the world, white chocolate ganache with tahini, enrobed in dark chocolate and sprinkled with toasted sesame seeds.
COCONUT MACAROON
Inspired by the classic Jewish dessert associated with Passover but equally delicious all year, dark chocolate ganache with coconut milk and shredded coconut, hand-piped to resemble the namesake treat.
The Essential Burdick Collection
A curated collection of bestsellers perfect for both newcomers to the world of L.A. Burdick and devoted aficionados. 1 lb Everyday Chocolate Assortment (approx. 80 pieces), 16 Chocolate Mice, 4 Chocolate Penguins, and 5 Burdick Cookies are presented in a gift-ready wooden crate hand-tied with a ribbon and hand-stamped with a gold wax seal.
$205
Holiday Crate
Ideal for holiday festivities, a wooden gift crate brimming with both our classic creations and wintertime wonders: 4 Chocolate Mice, 2 Chocolate Penguins, ¼ lb Everyday Chocolate Assortment (approx. 21 pieces), and 9 Chocolate Snowmen.
$105
Allison, Packing
What about L.A. Burdick still surprises you after 12 years? It’s when I am at doctors’ appointments, shopping for a car, or just meet someone new. When they ask where I work and I reply Burdick Chocolates, it is met with a genuine gasp of excitement. It’s a wonderful surprise that always makes me smile. Most people in the area know and love us, but with those who don’t, I am sure to show off our website on my phone. There’s such delight for the outstandings products we make.
Who has greatly influenced who you are today? Both of my grandmothers have taught me what hard work looks like and to take pride in it. For our wedding, we had mouse favors with imprinted ribbon for our guests. I will never forget going through a dresser at my Mom-Mom’s house after she passed and finding the saved favor box and ribbon in a drawer, next to her Canasta cards. I imagine she kept them there to show off to her friends where I work and what I do.
My Grandmom has been a hard worker always. At 91 years, she still plays the piano at her retirement center, keeps busy with other pastimes, and works at the convenience store once a week. When I visit her with my children, I love how she introduces me to all her friends and shares that we come all the way from New Hampshire.
“When they ask where I work and I reply Burdick Chocolates, it is met with a genuine gasp of excitement.”
Emelia, Chocolate-Making
What do you find unique about your experience at L.A. Burdick? Our chocolate has a journey that is much more complex than anything else I’ve had the pleasure of being a part of.
How would you describe our chocolates to someone who has never had them? Once you taste our confections, you won’t view chocolates the same way.
Which Burdick animal has been your favorite to work on, and what makes it special to you? The Chocolate Duck and Duckling were my animal creations for Mother’s Day. I saw that almonds resembled duck wings, tried different ways of piping the body, and soon the duck became a part of our spring collection. What is a mother duck without her babies – thus, a smaller and cuter duckling was born. Creating ducks wasn’t without challenges.
Shawna, Chocolate-Making
What do you find most rewarding about being a chocolate piper? I came with three years of cakedecorating experience, but little did I know, piping ganache into critters was a whole new world. Over the years, I have been working together with a team of people I proudly call my family to create many new critters. I personally created the rhino but have assisted in the creation of many of our other critters. I have learned patience, teaching and leadership abilities, and an amazing art skill that I get to share worldwide. From making the ganache, piping it, adding nut or fruit pieces to make the critters come alive, enrobing them, eyeing them to even packing them – my favorite thing to now say is that beautiful challenges come with beautiful achievements.
Their delicate features required technique and patience. Handcrafting animals at Burdick’s has been a very rewarding way to express my love of art, especially sculpting.
Burdick Blend Drinking Chocolate
Revel in the same celebrated Drinking Chocolate as served in our cafés. Each bag is filled with a unique blend of shaved chocolate made from the finest South American and Caribbean cocoa beans. Dark Drinking Chocolate is robust and full-bodied; Milk, decadent and luscious; White, creamy with vanilla notes; and Spicy Dark, rich with a touch of piquant heat from chile peppers.
Single Source Dark Drinking Chocolate
Each of our Single Source Dark Drinking Chocolates holds distinct flavors and characteristics reflecting the terroir. From the bright, fruity notes of Madagascar to the earthy finish of Ecuador, our Single Source Drinking Chocolates provide a tasting tour of some of the most celebrated cocoa-growing countries in the world.
ECUADOR, GRENADA, MADAGASCAR 12OZ
Single Source Dark Chocolate Bar
An exploration of regional chocolate individuality. Like wine, chocolate expresses terroir. Each Single Source Bar has deep and complex flavors that taste of everything surrounding the cocoa trees. Perfect for both the connoisseur and the curious.
BRAZIL, ECUADOR, GRENADA, MADAGASCAR, PERU, VENEZUELA 70-72%
$11 BOLIVIA, VENEZUELA
Burdick Cookie Assortment
Our immensely popular Burdick Cookie is joined by two new cookies – Banana Croquant Cookie and Stollen Cookie – in this limited-release assortment. Each gift box contains 2 Burdick Cookies, 2 Banana Croquant Cookies, and 1 Stollen Cookie.
Christmas Stollen
We have been baking this classic German Christmas bread every winter for more than 20 years. Each hand-kneaded and hand-shaped loaf is deliciously filled with sunripened almonds, raisins soaked in rum, candied orange and lemon peels, and warm spices.
Hazelnut Orange Cake
We juice and zest oranges and combine with ground hazelnuts to create this moist flourless cake. It is finished with a generous enrobing of hazelnut gianduja and a sprinkling of candied orange peel slices.
Jim, Pastry
“My first impression was, ‘I get to make this quality of pastry where I grew up?!’ I am still excited every day I get to work for this company.”
What was your first impression of L.A. Burdick on your first day? How that has changed or remained the same in the 19 years since? I remember having my interview with Michael in the Walpole Café. We discussed all the things I would be making and doing. My first impression was, “I get to make this quality of pastry where I grew up?!” I am still excited every day I get to work for this company.
What is something you wish more customers knew about L.A. Burdick’s pastries? I wish people knew how much hard work and labor goes into each product. These are old-world techniques that we are using on a large scale. We are well known for our quality and commitment to that quality, but I feel that most people don’t know very much about how hard it is to be this consistent on this high of a level. I am impressed every day by what we accomplish as a team.
How would your daughters describe what you do?
Rosie (age 7) describes me as “the best baker in the whole world.” Scarlett (age 12) calls me a professional pastry chef as she loves cooking and baking shows and knows all the terminology. The other day she wanted to make a cake and asked if we should use “Italian meringue buttercream” – something I’d never heard from her before! We discussed the differences between them all, and she really loves the delicate nature of the Italian version.
Fraser, Retail
Could you share a time when you felt a special connection with our customers? People shouldn’t underestimate the impact of their positive comments. “A wonderful hot chocolate.” “Absolutely fantastic.” “We were treated so well.” These little vignettes about the delight of their experience and appreciation of the teams’ efforts have a resonance the team carries with them.
What aspects of your 12 years at L.A. Burdick and your role as the Director of Retail Operations do you find the most meaningful? If I weren’t working at Burdick’s, I don’t think I would be working in the service industry. It’s such a rarity to find a business that is so very unique as is this one. You are part of something different. Yes, many of the tasks are similar to those in other businesses, but the setting, product, and type of experience created, coupled with the focus and care put into everything done, is something very special.
My managers and the teams mean a great deal to me. Some of my most fulfilling aspects of my role have stemmed from working alongside them. I am forever thankful for the teammates whom I have been privileged to work alongside.
Anne, Customer Care
Who are some of your most memorable customers? After nine years, it is wonderful to be able to still talk to some of the same customers from my first holiday season at Burdick’s. With some longtime customers, you get to share parts of their lives, sending chocolates both in times of celebration and times of hardship. When I see certain names pop up on my caller ID or in my email inbox, it is like hearing from a friend, even though we’ve never met.
What is your favorite Burdick product? For pastry, I love the Engadiner Nusstorte. Filled with honey, walnuts, and cranberries, it is lovely in fall (my favorite season). The Hanukkah Assortment is my top choice among chocolate items. It is so delicious and special that I recommend it even to those who may not celebrate the holiday.
Wedding & Event Favors
Our favors can be customized with your preferred box color and ribbon color, specially printed ribbon, and other decorative elements. Please visit burdickchocolate.com to explore our favor selections.
Corporate Gifts
Celebrate your clients and colleagues with our artisan chocolates, handcrafted with the finest natural ingredients and delivered in an elegant gift box. For an even more memorable presentation, we offer ribbon imprinting, logo wax seal, and many other customization options to make the gifts bespoke to your company.
2 CHOCOLATE MICE $8.50 Ribbon printing is additional.
L.A. BURDICK FOR J.MCLAUGHLIN ASSORTMENT
A custom chocolate assortment featuring specially-created chocolates and custom wax seal and ribbon.
CUSTOM RIBBON For Bulgari.
CUSTOM WAX SEAL For the Greenwich Hotel.
CUSTOM WAX SEAL AND IMPRINTED RIBBON For the Fletcher School at Tufts University.
L.A. Burdick Chocolates 35 Main Street Walpole, NH 03608 burdickchocolate.com
Chocolate Shop & Café Locations
Our cafés are a serene and sophisticated interlude from life’s pace, where time isn’t counted but enjoyed. Welcome to Burdick’s.
