Nominated by residents North of Boston, fans of The Chocolate Truffle feel they have the best chocolate truffle recipe!
Craig and Jennifer Burkinshaw purchased The Chocolate Truffle in August of 2015. They purchased the company to fulfill their dream of having an old fashioned candy store with the finest quality confections combined with the help of a warm and friendly staff.
Following in the footsteps of the previous owners, they continue to make decadent truffles and gourmet chocolates that the company has been so well known for since its inception in 1989. Excited to continue making artisanal items and the prospect of adding more to an already fantastic line, the couple continually adds many other confections from recipes handed down from the Cooper family, formerly of Priscilla’s Candies of Lawrence Massachusetts, after they retired. They have already added such traditional items as, Cream and Butter Fudges, Caramels, Hard Candies, Buttercrunch & Peanut Brittle, just to name a few.
Craig is a 4th generation candy maker with over 30 years of confectionery experience. Candy is in his DNA. His Great Grandfather began making candy back in the early 1900’s. Craig has worked and consulted for many candy companies in northern New England. Throughout those years his goal always remained the same: to one day open his very own, small scale, artisan candy shop. His true passion: making candy the way it used to be made back in the days of his Great Grandfather. His goal: to produce the highest quality confections, crafting handmade candies in small batches, using only the finest ingredients.
Jennifer grew up working on a Dairy Farm and has spent the last 20 years working in Accounting and Marketing in the private sector. She has built a successful career in business and enjoys the challenges of small business operations. The couple has two daughters Meagan and Allie. “Being a Mom is my first job and the most important. Finding the balance between work and home is my greatest challenge.” Both girls help out at the Candy Shop and of course sample the treats. “They are also our toughest critics.”