|Larry Burdick was a pastry chef in New York City when he chose to focus on making chocolate. Then, he decided to focus on making it in quieter, gentler New Hampshire—in the old “mail order” days, before the Internet, when those in the know might get a holiday catalog. Today, it’s easy for chocolate connoisseurs everywhere to visually feast on his wares. Order online or by phone and beautiful catalogs will be mailed to you as well. If you happen to be in Walpole, New Hampshire or Cambridge, Massachusetts, you can feast in person at Burdick’s restaurant and café, destination spots for many fans.Burdick is one of the senior statesman of great American chocolate. Even if your palate doesn’t covet his sophisticated bonbons, marvelous marzipan and pert pâtes de fruit, his famous, ganache-filled chocolate mice and penguins (and seasonal bunnies and ghosts) are irresistible. His hot chocolate was our winner in a field of 60, and is a prior Top Pick Of The Week. Read the full review, and separately, check out the hot chocolate. Your Valentine will appreciate both.||Chocolates are only part of Larry Burdick’s extensive repertoire.|
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