Packages just waiting to be bought by chocolate lovers.

 

On my desk sits a piece of heaven. A trapezoid-shaped chunk of pure bliss, as thick as an ice cube, but no longer than a tube of lipstick. It is tightly hugged by a layer of gold wrapping, meant to attract the eye and stir the imagination as to how scrumptious its contents are. The shiny exterior of this sweet delight is bound by a blue and gold label, assuring me that I am about to savor a piece of chocolatey paradise, and it is of the finest quality there is to offer.

Lake Champlain Chocolates are just that: quality. For over 20 years, former Vermont restaurant owner Jim Lampman has striven for his company to produce high-quality chocolates, made only with fresh natural ingredients. What began as a personal project to create a delicious chocolate recipe evolved into full-scale chocolate making marathon that pumps out the sweet stuff all year round.

Based in Burlington, Lake Champlain Chocolates began its rise to fame with its signature, and justly titled, Chocolates of Vermont. These boxed beauties, with flavors such as Maple Crunch and Honey Caramel, are made of the finest Belgian chocolate. Soon, the product line expanded into truffles, bon bons, hot chocolate, and several other variations of the pure joy that is chocolate.

I am ecstatic to find out that the home base of Lake Champlain Chocolates extends a hand to those who are curious as to how these delicious creations are made. A tour of a chocolate factory is what some only get to dream about, so how could I pass up this opportunity?

Upon pulling up to the factory, the first thing that catches my eye is the color of the building itself, which is, appropriately enough, chocolate-colored. But like a tasty truffle, it’s what’s on the inside that really counts.

I open the front doors in great anticipation. Beyond the small entryway is a huge pumpkin-colored room, filled with shelves and display cases. To the left is a large mural, colorfully depicting a scene of a cocoa bean harvest. As I glanced at it, a man behind the register, adorned with a white hair net, cheerfully invites me to join in the factory tour, which has begun only a few minutes prior to my arrival. I race to the back of the room where a blonde-haired young woman has already begun speaking the gospel of chocolate to a handful of people.

 

The tour guide is holding up a chocolate Santa as I make my way through a small gathering of onlookers. We are all situated in front of an enormous glass window, where we are able to observe the red and white-dressed factory staff hard at work.

“Each mold is handmade, and the chocolate is hand painted into each mold,” continues our guide. She then passes around a tray of chocolate Santa Claus heads, each firmly attached to a long stick. Unfortunately, we aren't allowed to taste any of them, as they are not a fresh batch. And in this factory, only the freshest will do! To make sure of this, every box of chocolate is hand wrapped, all the way through to the tightly tied white bow on the outside of the box

After a quick overview of the machines used in the chocolate-making process, we are told a very interesting fact. The factory does not waste any of it’s chocolate, and from this philosophy has come a very odd creation. With a smile from ear to ear, our guide holds up a large plastic bag and gleefully tells us its contents: chocolate mulch. Yes, the same mulch that you can use in your flower garden, only this kind is made out of Lake Champlain Chocolate! “Isn’t this neat? I actually use this at home,” the guide tells the now eyebrow-raised visitors. “It especially smells great when it rains.”

“Oh, these are my favorite,” says the guide. “You know how you buy those Double Stuff Oreos just for the extra cream center? Well, these are perfect if you really buy your candy for the sweet fillings. They’re called 5-Star Bars.” With that, she holds up an example of one of these original creations.

Lake Champlain Chocolates offer a variety of recipes that feature their famously delicious chocolate. Here’s one for The Ultimate Chocolate Cake: -1-cup LCC -Unsweetened Cocoa -3 cups flour -2 cups sugar -2 1/3 cups warm water -2 teaspoons baking soda -1 ½ teaspoon salt -1 ¼ cups melted butter -2 tablespoons vinegar -2 teaspoons vanilla Mix dry ingredients in a large bowl. Stir in the wet ingredients. Beat until smooth. Butter a tube cake pan and dust with flour. Bake in oven at 350 degrees for one hour or until toothpick is removed dry. For more mouthwatering recipes, including some yummy Mocha Buttercream Frosting to go on top of that Ultimate Chocolate Cake, check out the LCC recipe section of their website!