I bought a box of L.A. Burdick Handmade Chocolates, and then I ate almost all of them (but not all at once). This is my review of every single piece.
I Ate Almost All the L.A. Burdick Chocolates
(And Reviewed Every Single One)
Last year, I reviewed every single chocolate in a box from La Maison du Chocolat.
This year, I took a deep dive into a box of L.A. Burdick Handmade Chocolate. Founder Larry Burdick’s goal was to create chocolates with “Swiss know-how, French gastronomic thoughtfulness, and American imagination.”
He succeeded admirably. These bonbons are made with fresh cream and an array of natural flavorings and ingredients. Plus, certain assortments, like this one, are gluten free, making them a good choice for those who are avoiding gluten. (See also my guide to gluten free chocolate here.)
I bought a 1/2 pound Everyday Assortment online, and had it shipped overnight to preserve its freshness (and avoid any sort of chocolate-melting disaster). After it arrived, I enjoyed a few pieces each day and took notes on my impressions. I was not paid, nor was I given free chocolate—much to my eternal disappointment.
It was all for the love of chocolate.
Combination of gianduja, dark chocolate, and a hint of orange, enrobed in milk chocolate. Just enough of a hint of orange to make it interesting.
12-year-old Macallan whisky is added to this two-layer interior of dark ganache and pistachio marzipan, enrobed with dark chocolate and garnished with a pistachio. I love pistachios, but I’m not usually fond of marzipan. This chocolate, however, was nicely balanced between ganache and marzipan. I enjoyed the light kick of whisky.
Dark chocolate ganache with espresso, a touch of kirsch and anise seed. Wow! The real espresso flavor in this is marvelous. The addition of kirsch and anise adds a warm complexity.
A milk and dark chocolate interior with cherry liqueur, cherries, and cumin seeds. The cumin sneaks in after the cherry bomb blast of the first bite. Don’t worry, the cumin isn’t overwhelming.
White Chocolate Mouse
Dark chocolate ganache with cinnamon and port wine, enrobed with white chocolate, and almond ears. Delicate cinnamon flavor and lightly lingering wine aftertaste.
Dark Chocolate Mouse
Dark chocolate ganache with freshly squeezed orange juice, enrobed with dark chocolate. Bright orange flavor set off by the crunch of the almond ears.
Honey Caramel Truffle
Caramelized honey with herbs and vanilla, dusted in cocoa powder. The cocoa powder coating is almost shockingly drying to the mouth, but makes an intriguing contrast to the honey/herb/vanilla filling.
Dark chocolate ganache with fig and port wine. The sweetness of the fig and chocolate is tempered by the port wine, and the combination tastes almost raisin-like.
Chamomile tea-infused ganache topped with a half almond and enrobed with dark chocolate. The concentrated, almost astrigent flavor of chamomile is an unusual pairing with chocolate, but a harmonious pairing with almond.
Dark and milk chocolate ganache, Caribbean spices, rum, and cocoa nibs, enrobed with dark chocolate and sprinkled with nibs. I knew I would love this one, and I did. The chocolate, spices, rum, and nibs are one of the best combinations I’ve ever had.
Dark chocolate with green Chartreuse, decorated with lime zest. I had never heard of Chartreuse, an herbal liqueur, before tasting this chocolate. I had to look it up after tasting. The sweet, tangy herbal flavor plus lime zest was a refreshing palate cleanser!
French raspberry dark chocolate ganache cut into thin batons. Sprinkled with chopped cocoa nibs. Nice, fresh raspberry flavor, elevated by the tiny crunch of the cocoa nibs.
Dark chocolate ganache infused with Kenyan coffee and kirsch, enrobed with milk chocolate, sprinkled with ground Kenyan coffee. Damn, this chocolatier knows how to do coffee! I loved this combination of Kenyan coffee with kirsch. Perfection.
White chocolate infused with vanilla, Provencal lavender, pistachio, Herbes de Provence, and a touch of kirsch, enrobed with dark chocolate. Whoa! My enjoyment hit the brakes right here, but this may be a case of personal preference. I’ve cooked with lavender before, and it’s very, very hard to use the right amount. Even just a small amount can make anything taste kind of like soap.
Whipped dark chocolate ganache with Poire Williams, enrobed with dark chocolate and garnished with a pear slice. A straight up winner! I adored the whipped ganache and the light flavor of pear. I’d eat a box of these.
French apricot pate de fruit enrobed with dark chocolate, dotted with white chocolate. A pate de fruit is a type of jelly. I’m categorically not a jelly fan, but if you like jellies, you’ll probably like this.
Salted Caramel: Dark/Cardamom
Enrobed with dark chocolate, topped with Cyprus sea salt. A truly exciting example of what a caramel can be. This caramel could teach a masterclass in confectionery.
Salted Caramel: Milk/Vanilla
Lightly salted interior, enrobed with milk chocolate with dark stripes. The tasting guide may say “lightly salted,” but I’d say it’s assertively salted. In a good way! This caramel isn’t shy.
Plus, get my tips on how to always pick really good chocolate.