156 Prince Street

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6-story residential building originally completed as two Federal-style row houses in 1844. In 1961 they were joined and given a new uniform facade designed by David Kraus. It has a recent storefront of pre-cast concrete and glass, with the upper floors clad in white-painted brick. There are two outer bays of double-windows, with a triple and single-bay in the center. Air conditioning vents have been cut below the windows, and a white-painted metal fire escape runs down the middle of the facade. The ground floor is occupied by Juice Press, and Palais des Thes tea shop.

The ground floor currently houses the Burdick store, with an outstanding selection of all hand-made artisan chocolates, as well as a small cafe serving hot chocolate available in dark, milk, or white made with their proprietary blend.

Chocolates to try: The Macallan, made with marzipan and a touch of the Macallan scotch; Framboise, a delicious bonbon made with real raspberries in a dark chocolate ganache; Salted caramels, a pairing of two caramels, one enrobed in dark chocolate and sprinkled with sea salt, the other enrobed in milk chocolate with a subtle vanilla flavor.

Drinks to try: Their blended dark chocolate, made with real shaved chocolate (also try the single-source hot chocolates, you will be surprised); Lattes and Cappuccinos in true Italian fashion; Seasonal drinks to die for, like the wintertime egg-nog latte. Pastries to try: Harvard Square, a dense chocolate square with walnuts topped with a layer of delicious dark chocolate ganache; Linzer torte, a cake-like twist on the holiday classic, made with almond flower and raspberry jam; Chocolate croissant, perfectly baked to be crispy on the outside, fluffy and moist on the inside, with their delicious blend of dark chocolate to seal the deal.

www.burdickchocolate.com/chocolateshop-cafe-nyc.aspx