Harvard or hot chocolate at L.A Burdick's in Cambridge?

L.A. Burdick's hot chocolate, a blend of shaved dark chocolate steamed with milk. Yummy! I like the creative
 use of cocoa pod shells with the customers' order numbers painted on them. When one of the assistants noticed
 that I was taking a photo of my pod, he got several more and arranged them on the table for me. That's service!

While still snuggled under the blankets in bed this morning, I thought that I would either do a blog post about the historical tour of Harvard or about the hot chocolate at L.A. Burdick's in Cambridge. But after getting out of bed - brrr-it's chilly here in Boston! - I decided to write about something chocolaty, rich, indulgent and steamy, if for no other reason than I wish that I was sipping a cup of Burdick's famous hot chocolate right now. The post about Harvard is going to have to wait...

The macarons (Luxembourgers) are temptingly located on the top shelf.

Stepping into Burdick's Chocolate Shop and Cafe felt oddly familiar, so I wasn't too surprised when the shop assistant told me that the chocolatier, Larry Burdick, had trained in Switzerland and in France.   That's why the dainty little delicacies that are known to francophiles as "macarons" are also called "Luxembourgers", which is the Swiss name for them, at Burdick's. He's paying homage to both countries and as a Swiss by marriage, I like it!

Burdick's wide assortment of artisan chocolates are shaped by hand and include such tempting bonbons as a traditional Cognac truffle made from dark Grenadian chocolate and more innovative ones like the Trinidad, which is a baton of dark ganache with cinnamon, cardamom and chopped hazelnuts. When the assistant learned that it was my first visit to Burdick's, he offered me a sample. Confronted by all of the tempting varieties, I finally settled on a dainty Poire Baton that was a little bite of perfection.

Another nod to Larry Burdick's training in Switzerland are the adorable little chocolate mice with colorful silk tails. When I mentioned how cute they were, the assistant told me that Larry learned to make them at a chocolate shop in Bern, where the thrifty Swiss chocolatier shaped the re-cooked and re-worked chocolate into the form of a mouse and sold it as a less-expensive chocolate confection for children. The tails were originally made from the knitting scraps of one of the retired owners who lived above the shop and glued on with chocolate. Having a Swiss husband, I can attest that they aren't inclined to throw something away if they can find a practical use for it! Of course, Larry's chocolate mice are freshly made with the world's finest chocolate.

L.A. Burdick
Harvard Square Chocolate Shop and Cafe
52 Brattle Street
Cambridge, MA

Please visit the L.A. Burdick website for their locations in New York City, Boston and their flagship cafe in Walpole, N.H.


  1. CUTE! Why are mice cute, but if we see them scurry across the floor, then forget it--cuteness gone.

    I love knowing "Luxembourgers" and to know it's not a fancy hamburger. Ha.

  2. Yeah, I'm still worried that I'm going to encounter Maurice scurrying across the floor of the kitchen!

    And speaking of hamburgers, I had a huge one at Mr. Bartley's Gourmet Hamburgers in Cambridge yesterday with all of the toppings that I don't get in Paris! Stuff like jalapenos, American cheese, fried onions, etc. There won't be a post about it because my fingers were dripping with sauce and were in no condition to touch a camera.

  3. Rumor has it that Burdick's will open a new shop on Berkeley street in Boston's Back Bay.

    1. Yes, Back Bay Burdick's is officially open.

  4. Hi Penny! Ever since I arrived in Boston, I've been scouring your website for ideas of things to do and where to eat while I'm here.

    When I picked up the card with the list of addresses from Burdick's, it says that they're also opening a new cafe on Clarendon Street between Newbury and Boylston in Fall 2011.

    Their hot chocolate is heavenly - definitely as good as what I've had in Paris.

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