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Short Orders

The essence of high-end chocolate

(L.A. Burdick)
By Andrea Pyenson
Globe Correspondent / September 21, 2011

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It’s not unusual to see a line snaking out the door at L.A. Burdick Handmade Chocolates in Harvard Square. People can’t get enough of the signature chocolate mice, assorted handmade bon bons, and, once the temperature dips a bit, cups of irresistible, thick hot chocolate. The Walpole, N.H.-based company uses the finest ingredients from around the world for its treats, including couverture from the Felchlin chocolate company in Switzerland. Tomorrow, founder and chocolatier Larry Burdick and Felchlin’s Sepp Schoenbaechler will hold a tasting and discussion. A variety of single-source chocolates will be offered in bar form and as drinks, as the two explain the essence of high-end chocolate making, from bean to bon bon. Chocolate tasting, 5-8 p.m., no charge, L.A. Burdick Handmade Chocolates, 52 Brattle St., Cambridge, 617-491-4340.