In 1997, after years in the test kitchen, Michael was ready to bring his creations to a larger audience and to introduce Americans to real chocolate. He founded Recchiuti Confections with his wife Jacky and the idea that once you introduce people to truly exquisite chocolates they will be won over instantly and forever. Then, as now, he achieved those exquisite chocolates by painstakingly selecting each ingredient that would go into the final confection. He’d visit the San Francisco farmers’ market for bundles of fresh lavender, tarragon and lemon verbena, which he’d carefully dry for use in his signature infusions. He made frequent trips to local chocolate manufacturers, trying their latest offerings and deciding if it had the right texture, color and acidity for a new blend he was working on. And he’d meticulously see to each step that turned those fine ingredients into finer confections, using traditional European techniques and equipment. But taste and technique only tell part of the story. Michael’s life is filled with art, music and lots of friends, so the look of his chocolates act as a show and tell of his favorite things. Some feature drawings, etchings and paintings from his favorite San Francisco artists, while others are adorned with Japanese block prints.
A Rechiuti locaiton is in the Ferry Building on the waterfront of downtown San Francisco at the Embarcadero. The Ferry Building is lined with gourmet food shops, best of breed.
If you are visiting, be sure to take a delicious stroll.
The Ghirardelli Chocolate Company is a manufacturer and marketer of premium
chocolate products. Incorporated in 1852, Ghirardelli has the richest heritage of any American chocolate
company. Ghirardelli's product line includes its signature SQUARES chocolate, chocolate bars, other chocolate
confections, baking chocolate and chocolate beverages.
In the 1850's, Etienne Guittard embarked on an arduous journey from France to America. It was during the California Gold Rush, and in just a few short years, while still in his twenties, this adventuresome Frenchman struck gold on the rough and tumble streets of early San Francisco.
An experienced chocolate maker, Etienne had brought delicious French chocolate to trade for mining supplies, but soon discovered that wealthy miners were willing to pay premium prices for this elegant treat. Etienne sailed back to Tournus, France, where he worked in his uncle's chocolate factory until he could afford to buy his own chocolate making equipment. In 1868, he returned to San Francisco and opened Guittard Chocolate on Sansome Street.
In no time, San Francisco became one of the great chocolate manufacturing centers in America, where ships from exotic regions
of the world brought their cacao beans to market. Of the original
family-owned companies that brought commerce and culture to the dusty, often lawless streets of early San Francisco, Guittard Chocolate Company is the only one that remains family-owned.
ROMANTIC GIFTS IDEA - HOT CHOCOLATE Bliss aka Angelina Hot Chocolate Gourmet Gifts
Those of you who have been to Paris have probably tried the incredible,
very rich, decadent hot chocolate called Angelina. It is served in a demi tasse at
the cafe by that same name, Angelina, across the street from the Louvre on Rue Rivoli.
It is finally here in the San Francisco Bay Area. The beautiful black
cannister with antique French posters is filled with the hot chocolate mix...
appropriately renamed Bliss. We're sure you'll agree that this is a chocolate lovers dream come true.
All you do is add hot water and boil. The longer you boil the thicher the hot chocolate becomes, as the
cream is already in the mix. Bliss has very little sugar: it is primarily rich semi sweet cocoa and lots of cream.
The result is the most intense chocolate experience we know. In Paris, it is served hot and so thick, you will need a spoon!
Chocolate Obsession: Confections and Treats to Create and Savor by Michael Recchiuti, Fran Gage, and Maren Caruso (Sep 1, 2005)
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling and The Culinary Institute of America (Mar 6, 2007)
Making Artisan Chocolates
Chocolates and Confections at Home with The Culinary Institute of America
Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by Robert Steinberg and John Scharffenberger (Oct 25, 2006)
Absolutely Chocolate: Irresistible Excuses to Indulge by Fine Cooking Magazine and Editors of Fine Cooking (Oct 20, 2009)
Chocolate: Pathway to the Gods by Meredith L. Dreiss and Sharon Edgar Greenhill
Luscious Chocolate Desserts by Lori Longbotham and William Meppem (photographer)
