When Greek immigrant George Demetrious founded Li-Lac Chocolates in 1923, he brought Old World chocolate artistry to New York’s Greenwich Village. A century and several owners later, the company still crafts each piece by hand using many of George’s original recipes, tools and techniques.
That same respect for tradition shows in every detail. As Chris, Li-Lac owner, explains: “We’re not just in the chocolate business, we’re in the gifting business. Packaging matters just as much as taste.”
Claim to Fame
At 102 years strong, Li-Lac Chocolate is Manhattan’s oldest chocolate house.
Turning Point
Updated gift boxes and a new website, both rolled out on the eve of Hurricane Sandy. The storm passed and sales surged.
Point of Difference
While many favor Peter’s® milk chocolate, Li- Lac stands apart with Peter’s Newport™ semisweet chocolate. It’s been the cornerstone of their confections since 1923.
Words of Wisdom
“If people are afraid to make mistakes, they’re afraid to take initiative. Mistakes are how you grow.”
Why Peter’s® Chocolate?
“Because it works, and it really differentiates us. After 102 years, I can’t imagine ever changing. Its quality is timeless.”
VARIATIONS
Milk, dark, bars, squares, plain, salted, with nuts
Recipe yield: 396 bars/1500 squares
Portion size: 1 oz. (bars), 0.45 oz. (squares)
INGREDIENTS
14 lbs. tapioca syrup
2 cans evaporated milk (97 oz. each)
PROCESS
In the copper kettle, add tapioca syrup and evaporated milk. Turn on fire (medium) and start agitator.
INGREDIENTS
12 lbs. pure cane sugar
3 tablespoons salt
PROCESS
After 1 minute, add sugar and salt. Cook until temperature reaches 220°.
INGREDIENTS
6 quarts heavy cream
PROCESS
Add 2 quarts heavy cream. Wait until temperature rises back up to 220° and then add 2 more quarts. Wait until temperature rises back up to 220° and then add 2 more quarts. Then cook until temperature reaches 240°.
INGREDIENTS
6 oz. vanilla flavor
PROCESS
Shut off fire. Add vanilla flavor while the agitator is still running. Remove kettle and set on marble table.
INGREDIENTS
5 lbs. raw walnuts – light syruper pieces (Caramel Nut Bars only).
BARS: Prepare two trays (26 x 22.5) with parchment paper. Bring tray onto the kettle stand and pour half the mix into each tray. Smooth and set aside.
NUT BARS
Add syrupers while the caramel is still warm, press gently with hand to ensure nuts stick to the caramel.
INGREDIENTS
5 oz. sea salt (salted caramels only)
PROCESS
SQUARES: Prepare 3 large trays with parchment paper. Bring tray onto the kettle stand and pour 1/3 the mix into each tray. Smooth and set aside.
SALTED CARAMELS: For salted caramels, add a pinch line of sea salt on the enrober.
INGREDIENTS
Enrobe in Peter’s® Newport™ chocolate (8 lbs.)
PROCESS
Run through the enrober.
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