Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.



Recommended Posts

.........coming back to this interesting thread what is the word on your side of the pond about Larry Burdick.........I rarely, if ever see his name mentioned when serious chocolatiers are mentioned in the US  yet some of my Swiss friends rate him very highly and I respect their judgement..........just curious.......an unbiased opinion from anyone please?

L.A. Burdick's chocolates altered my perception of chocolate forever after I had them on a visit to Cambridge MA. Small crisp bursts of serious chocolate flavor, unique fillings. Not sweet or sugary at all. I especially love the cocoa-dusted cognac-flavored truffles. My sis once sent me a special limited Chinese New Year gift box and it was revelatory, flavors like five-spice and green tea, awesome. I highly recommend them, and they're not even that pricey for gourmet chocolate. (check out their website).

I just visited Jacques Torres' new Chocolate Haven factory in Tribeca. A fun place. The frozen wicked chocolate is awesome. Jacques himself was there, playing with somebody's baby.

Link to comment
Share on other sites

  • 5 months later...

In the 8 February 2006 edition of the LA Times Food Section Digest, there's an article, A tasting of California artisan chocolates / by Betty Hallock.

Here's a list of California artisan chocolates included in the article:

Woodhouse Chocolate

Donnelly Chocolates


Michael Mischer Chocolates in Oakland

Jin Patisserie

Recchiuti Confections

XOX Truffles

La Dolce V

L'Artisan du Chocolat

Chuao Chocolatier

Frances in Little Tokyo, downtown Los Angeles

Charles Chocolates


Mind you, I've never tried any of these. Perhaps another "research" project ...

Russell J. Wong aka "rjwong"

Food and I, we go way back ...

Link to comment
Share on other sites

  • 1 month later...

Hi everbody......

I was digging on the internet and I find this small artisan chocolate company in central PA,I ordered a 20 piece box and was very pleased with their product.

so if you would like to try check their website www.chocolatfl.com .

Link to comment
Share on other sites


  • Similar Content

    • By KTM
      Hello friends,
      We recently got our selmi plus ex and have had a handful of successful runs. So far mostly with our enrobing line. 
      Theres been 2 occasions now that I have noticed when tempering the machine is cooling past the target temp. When it does this it goes down into the 28c range and the screw pump has to shut off due to the temp and viscosity. 
      I also noticed the manual is pretty light on operational procedures. 
      The 2 things I can think of that might be causing this other then an equipment error is 
      the chocolate used is to thick or there is a build up of chocolate around the temperature probe near the faucet. 
      Wondering if anyone else has had this issue before. 
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      A quite unusual take on the favorite American chocolate bar: click
    • By ShylahSinger
      Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...