My first taste of a traditional whoopie pie was Amish country in Lancaster County, Pennsylvania outside of Philadelphia where Michael grew up. According to food historians, Amish women would bake these desserts (known as hucklebucks at the time) and put them in farmers’ lunch pails or lunch boxes. When farmers would find the treats in their lunch, they would shout “Whoopie!”.

When we first introduced the Recchiuti version of whoopie pies at our Ferry Building store in 2004, they were made with Michael’s famous devil’s food cake filled with a marshmallow crème center then enrobed with chocolate to keep the cake moist and the filling from oozing out. Needless to say, they took off like a rocket. Before long, as our chocolate business grew, we were unable to keep up with the various baked products we were offering as we had only one tiny convention oven. Since truffle making was our focus we sadly retired the whoopie pies, featuring them periodically when time and space allowed more baking.

Over the years, with Michael’s propensity to transform old recipes, the whoopie’s have taken many forms; traditional style aforementioned, then onto a daring pumpkin spiced cake, which eventually metamorphosed into a gingerbread cake. The whoopies of various flavors stayed true to the classic round pie shape. We reintroduce the devil’s food cake version, adding delectable bits of fresh candied orange peel and replacing the marshmallow crème with burnt caramel buttercream. As if burnt caramel buttercream wasn’t revolutionary enough, the next whoopie morph was to fill them with organic rose oil infused buttercream – sublime! No matter what transpired, our loyal following rolled along with the changes as Michael worked his magic into each version introducing something fresh and exciting in the way of familiar flavors.

This year the whoopie is transformed yet again – this time we created a genteel yet utilitarian appearance. A Whoopie “baton shaped” Cake, reminiscent of a more European-style cut dessert but with the practical American “hand-held” sensibility. As before, they are made with the candied orange peel topped devil’s food cake recipe and burnt caramel buttercream, painstakingly hand-made – each step a labor of love down to the final thin chocolate coating.

So the next time you treat yourself to a Recchiuti Whoopie Cake – feel free to let loose with a huge declaration of “WHOOPIE!”.

Popularity: 1% [?]

Several weeks ago Recchiuti chocolatiers Pat Rebro and Adam Becker set out to create a show-stopping chocolate masterpiece. The Recchiuti arsenal of chocolate egg molds inspired them to experiment with the various textures and spectrum of natural colors that chocolate can take on.

Nearly 90 hours later, the team has composed an almost five foot high chocolate sculpture and taken Recchiuti Confections’ Ferry Building store Easter display to new heights. Literally. “Eggs Akimbo” is a series of stacked handmade chocolate eggs. Pat explained that the top egg represents the color of Recchiuti’s signature Burnt Caramel, the white speckled egg that of the Ginger Heart Truffle and shiny dark egg is reminiscent of the Force Noir truffle. Adam observed that the largest egg looks like a larger than life Burnt Caramel Almond drageé – the group had a good laugh over that.

Assembling a piece of such magnitude comes with, what Michael termed, a series of challenges that are “humorous only after the fact.” Temperature, size and fragility tested years of combined pastry and confection experience. In an incognito expedition Pat, Adam and Michael completed the final stages of the installation in the wee hours of the morning.

“Eggs Akimbo” will be on display at Recchiuti Confections’ Ferry Building Store from March 23 – April 8, 2012.

While you’re at the store enter to win a gigantic splatter-painted semisweet chocolate egg. The winner will be announced on Saturday, April 7^th at 4pm.

Popularity: 6% [?]

We’ve had a longtime affair with our photographer.  It’s been fourteen fun-filled years since we first met Tom Seawell. We work in an amazing community of businesses within Dogpatch – it’s a village really, where its residents sometime work and play together creating an extended family of sorts. That brings me to the subject at hand … the look and feel of Recchiuti photography. Without the intimacy of fraternity the richness of the photography couldn’t subsist. Like the binding nature of tempering chocolate – elevating the temperature to the perfect pitch bringing all together to coagulate, so is the being of our bond with Tom.

Tom and I have developed a dance over the years, unspoken steps to a tango if you will – each understanding the mood and personality of the product we are capturing based on the tone and color palette established by our graphic designer Dave Braden of The Engine Room (also part of our Dogpatch community).  A dance ignites the set in a blaze of inspiration. Music blares in the background elevating the energy  … Pearl Jam … Kings of Leon, espresso flows, with a little nibble of truffles we are primed and ready on set !

With my shot list in hand the styling begins, as I set up a medley of our confections, Tom and photo assistant Sarah Muser adjusts lighting and camera lenses as product and focus change. Spontaneity is potent a paced rhythm inhabits the studio as we all set into motion to attain the right semblance in our shot … Middle Brother plays heart wrenching ballads setting a new tone to the next shot … Chan Marshall atones tearful blues, we prevail and push forward to yet another shot, styling, restyling, lighting, emotions turning raw and almost subdued. The set takes on an illimitable vibe – we are deep into it now.

As our vigor begins to wane nearing the end of the shoot list – the doorbell rings, in strolls Michael with an arm load of Chocolate Art ready to become the featured star! We are rejuvenated … Michael brings lightness to set (you can almost hear Sammy Davis Jr, singing “The Candy Man” when Michael is around). The air shifts to a jovial, circus like air, Michael hams it up with Sarah and Tom, a little pastis is poured stepping up the party atmosphere while the works of art are placed on set. Click, click, click, click – the chocolate art is chronicled in a tic, suddenly it’s time to strike the set, break down the photo shoot.

The heavy drum beats of The Secret Machine brings us back to reality as Sarah and I disentangle the day’s efforts. Tom reviews the photos with Michael. The day is long but with the high jinx at the end it feels like just moment ago that we started the day. Much is emotionally driven, all for one goal – to induce the best possible environment while we work, to actualize the confections so all can visually savor … to entice, share the pleasures of not only the concocting of the truffles but the joy of initiating a picture so perfect you can almost taste it as you lick the melted chocolate off your fingertips.

The reward of our work together is illustrated on our website, in all collateral, even on You Tube. The warmth and care to create are evident in our photos. When you have a moment, stop, take the time to really look at the detail of the photography – this isn’t just pictures of food it’s a passionate dance  around music, food and people who genuinely work well together in capturing the “deliciousness” of what Recchiuti creates just for you.

Popularity: 12% [?]

Drama. Gesture.  Rapture.  Foundation. These are the building blocks of inspiration – not necessarily in that order but definitely capturing the passions Michel and I share.  As craftspeople we like to take something with a simple gesture create a confectionary morsel so rapturous it imbues the drama of chocolate – that is our foundation.

While traveling we are rejuvenated by the stimuli we surround ourselves, we both tend toward visual nuances, it seeps into our pores and etches itself into our minds eye.

I’d like to share Michael and my love for art and architecture in a pictorial of inspiration … from our eyes to yours here are 28 images that you may find influence products or designs yet to come!

Popularity: 14% [?]

We San Franciscans are a charmed lot. We have a longer season for fresh produce & fruits than other parts of the country. We have superior bread makers to accompany sublime local cheeses. We have vast choices of coffee roasters to keep us jumping for more java. Micro brewers to keep going from pub crawl to pub crawl for miles, well, at least 7 by 7 miles. Spirit distillers are a within arm reach to bring us warm cheers on cold foggy evenings. Mostly humbly we make wines that even fooled the French in blind tastings … indeed we are a charmed lot.

Michael and I venerate being in company of talented entrepreneurs and the healthiest appetites in all Bay Area, to have the fortitude to consume the best foods available at our finger tips and still leave room for chocolates;  to be accompanied by winning wines makes it a slice of heaven!

Over the years we’ve had the great honor of incredible partnerships – Verite, Duckhorn, Sterling, Lambert Bridge, Willem Selyem, Schramsberg, J Winery, Hartford, Sutton Cellars, Ferry Plaza Wine Merchant, JC Cellars the list goes on and continues to do so this holiday season.

Chocolate is very much like wine – capturing nuances in the soil and other influences in its surroundings. Fermentation draws sapidity, timing in roasting as with the right moment of the crush reveal layers otherwise unnoticed. Personality, style and mien vary on unique inclination – following through from creation to creativity of the wrap (or bottle) it’s held within. We add idiosyncrasy to each strata just as in wines, we at Recchiuti have a choice for a multitude of preferences. Each calling to a particular palette be it truffles, a baked treat or bars with inclusions we seek partnerships that share the same principles.

Like the partnering wines our truffles capture the very essence, layers of flavor and complexity of the wines that make it the perfect pairing. Engage in a tasting with the Recchiuti Red Wine Pairing box or cavort in a selection of your own.  Like our varied alternatives of food here in the Bay Area the sky’s the limit – we have an ample offering of confections with a generous selection of wine partners.

This season we’ve partnered with Jaqk Wine Cellar, Cameron Hughes Wines and Lot 18 each have chosen diversions that suit the wines they offer. Ideal choices for the oenophile on your holiday gift list…

Popularity: 18% [?]

In November 1997, Michael and Jacky’s dream to open up an artisan chocolate company was realized.  Plans were solidified, licenses granted and Recchiuti Confections officially became a business.

I sat down with Michael and Jacky to talk about what the first days were like.

Michael and Jacky met in the late 1980’s and not long thereafter they began to discuss opening their own chocolate company.  Planning started while they were both working at Twins Farms, an intimate country getaway near Woodstock Vermont.  As they still do to this day, they divided and conquered:  Michael refined recipes and Jacky defined the aesthetic vision for the business.  Nearly thirty years ago, the US had little to offer in the way European-style truffles and confections so they drew lightly on European models for their market research.

Formaggio Kitchen a small specialty food boutique in Cambridge, Massachusetts, became Recchiuti’s first wholesale account.  It didn’t take long for the word to get out and Bon Appetit ran a feature in their magazine!

The time had come.  Michael and Jacky packed up their belongings and their drive to succeed, and moved to San Francisco.  Jacky said neither of them was intimidated by the prospect.  In fact, the potential and all the unknown possibilities were truly exciting.

Michael and Jacky moved into the  American Industrial Center where Recchiuti Confections’ kitchen and offices are still located today.  Back in 1997 they had one small room.  Today, Recchiuti’s production kitchen, fulfillment, packing, warehouse and corporate offices all occupy spaces of their own.

The first years were riddled with trial and error for the new business owners.  Michael recanted the story about the “gurgling and exploding” Ginger Hearts.  The cause of these truffle casualties was a mystery until lab tests revealed that there was an abnormally high level of yeast in the building due to a neighboring bakery that recently opened in the building.  The yeast was getting mixed up in the ganache which subsequently began to ferment.  A new filtration in the production kitchen resolved the challenge.

Fourteen years have passed and one cannot speak of fine chocolates and San Francisco without including Recchiuti Confections.  The two have become synonymous.  Happy Anniversary to Recchiuti Confections!

In the spirit of commemorating Recchiuti Confections’ anniversary, check out this video filmed by photographer/filmmaker Tom Seawell and starring Michael.  Originally, Michael made the video to honor his friend/extended family member Cajeton’s 70th birthday.  Cajeton lives in Australia and Michael and Jacky were unable to attend; instead, they sent their best wishes the Recchiuti-way.

Two traits Michael is known for, his kind heart and endearing sense of humor are apparent from the video’s start to its finish.  When asked, Michael said it fills him with good feelings to have been able to create this unique gift for his dear friend.

Popularity: 20% [?]

On Saturday September 17, 2011 the Ferry Building and CUESA (The Center for Urban Education about Sustainable Agriculture) teamed up for the First Annual Ferry Building Cookbook Festival.  Michael was there to share in the fun, sign his cookbook Chocolate Obsession and demonstrate how to make his Rocky Recchiuti Brownies.  After the cooking demo, Michael popped over to the store to sign additional books, promote his Rocky Recchiuti Brownies (special for the day!) and converse with customers.

Here is a photo gallery of the event.  (Photos taken by Recchiuti enthusiast Barry Jan.)

1) Prior to the event, in typical Michael fashion, he decided to test how close he could get to the speakers with his microphone.  When he was just inches away, ear-piercing feedback screeched throughout the crowd.  Of course, Michael thought it was hilarious and it set the tone for the sort of spontaneous demos he is known for.

2) Sarah Henkin, Market Chef and coordinator of CUESA’s culinary events, introducing Michael’s demo.

3) Michael proudly displays his Forastero Cacao Bean.

4) Chocolate, as we know and love it, is derived from the beans within the pods.

5) Mise en place. Always striving to support local produce and vendors, Michael used walnuts from Alfieri Farms.  Alfieri Farms is a family farm in Ripon, CA that is committed to providing the highest quality nuts and fruits.

6) After the melted chocolate, butter and eggs are mixed together, Michael adds the dry ingredients.

7) The moment everyone has been waiting for!  Note how the marshmallows are nice and toasty brown on top.  This is achieved by adding them to the batter after it is poured into the prepared pan.  This technique creates a great visual, aids in even distribution and decreases the possibility of overworking the batter.

Rocky Recchiuti Brownies have been a hit ever since Michael introduced them at the Farmer’s Market many years ago.  This is an easy recipe for beginner bakers.  Use your favorite nut!

8)  Endnote: This picture brought smiles to the faces of many Recchiuti employees.  Michael’s response: “no comment”.

Popularity: 50% [?]

One of the truly unique characteristics of Michael’s confections is his masterful use of herbs and spices.  Typically used for savory applications, Michael uses lavender, tarragon, and lemon verbena to formulate confections that are all his own.  These three herbs have become essential ingredients in three of Recchiuti Confections’ signature truffles.

Michael’s journey with herbs began in Philadelphia where he was first exposed to savory herbs and spices coupled with fruits (salted grapefruit; black pepper on cantaloupe), and in confections.  Michael described this as a “pivotal” moment in his professional development.

A few years later, and pre-Recchiuti Confections, Michael and Jacky worked at the exclusive country estate and spa Twin Farms.  Michael was the pastry chef and and Jacky, their Jane of all trades; it is no surprise that they stayed as long as they did.  Located in Barnard, VT, Twin Farms sits on three hundred plus acres of wildflower meadows, an ideal setting for Michael to cut his teeth on the exploration of herbs in pastry.  It was there that he would wander in the fields and harvest bundles of lemon verbena and lavender.  Michael “pushed himself to find something new” and incorporated the herbs into his sorbets and cakes.  His reason for it all: to discover appealing combinations.

Herbs and spices can be challenging ingredients and as Michael pointed out to me,“great things come from mistakes and disasters” and, of course, lots of trial and error.  There are many variables to consider: dry or fresh herbs, hot or cold infusions; the recipes should complement, not overwhelm, each truffle’s distinct flavor profile.  With the exception of Rose Geranium, Michael does not use flavored oils or essences.

When Michael and Jacky moved to San Francisco to open Recchiuti Confections, it made perfect sense to source local herbs to use in their truffles.  To this day, Michael procures lavender and lemon verbena from Eatwell Farm in Northern California’s Sacramento Valley.

Lavender’s prominent floral tones make it a suitable match for full bodied 70% chocolate.  Michael has determined that the species of lavender which meets his desired specifications is Lavandula augustifolia. For Recchiuti’s Lavender Vanilla Truffle, Eatwell cuts the plants ‘Grosso’ with the flowers still closed; this is preferred for drying.

Lemon Verbena’s strong citrus and floral aromas make it an ideal herb for perfumes, teas and of course, food.  For Recchiuti’s Lemon Verbena Truffle, the small, tender herb leaves are dried before they are steeped in warm cream. After that, the cream is allowed to cool and sit with the herbs for up to three days.  It is during this long, cold soak that the green, “chlorophyll” and herbaceous flavors are extracted.

Tarragon and grapefruit are two ingredients that, throughout the years, Michael has combined together in many recipes. The combination has found its way into cakes, an intermezzo sorbet and, of course, the revered Tarragon Grapefruit Truffle.  Tarragon’s licorice notes match perfectly with the tangy bite of grapefruit; when paired with dark chocolate a perfect harmony is achieved.  Recchiuti Confections buys tarragon from Mariquita Farm in Watsonville, CA.  Mariquita picks the tarragon to order which ensures the highest degree of freshness.

Recipes for all three of these truffles, and many more, can be found in Michael’s cookbook Chocolate Obsession.

Popularity: 60% [?]

Q: What was the purpose of your trip?

A: Primarily recipe and development.  We were seeking a new, proprietary formulation to be used as a dark chocolate ganache.  The end goal is to find a ratio that leads to a texture that is more “pudding-like” than the other Recchiuti blends and a “more stable emulsion” that does not separate.

[Valrhona, Recchiuti's primary supplier of chocolate, works with Michael to create blends that reflect his exacting preferences.  The process is meticulous and scientific.  Michael takes a sensory test using unlikely aromas like stone, soil, grass and metal. Once the data is captured, the proprietary Recchiuti blend is developed.  Additionally, the trip was an opportunity for Michael and Jacky to look for trends to inspire the upcoming Recchiuti café in Dogpatch.]

Q: Jacky, this was your first visit to the Rhone Valley (Tain L’Hermitage is the village Valrhona in) and to Valrhona.  What were your impressions?

A: It was reassuring to see that Valrhona, a company that is much larger than Recchiuti, uses manufacturing processes akin to ours (Recchiuti’s). There is no need for artificial flavorings and things of the like.

Valrhona has impeccable customer service.  They are always professional and warm.  Their etiquette is akin to the French version of “Southern Hospitality”.  The Rhone Valley is very rural and laid back; it is a tight family.

[This was Michael’s fourth trip to Valrhona and the visit was affirming for him as well.  It took Valrhona a total of six years to complete their panning room.  By choice, Valrhona uses a very old conching machine.   Not by choice, the machine has been known to break down and delay production.  They confront similar challenges that a small business (like Recchiuti) does.]

Q: What was (one of) your favorite meals?

A: Clarke’s in London.  The execution there was perfect and sublime.  The presentation was simple.  The asparagus was tender and perfect.  The experience was cozy, like one of our favorite San Franciscan restaurants, Delfina.  This meal was in contrast to the very formal, orchestrated, heavy and flavor-rich meals in Paris.  Wine was thoroughly enjoyed everywhere throughout the trip.

Q: What was the best smell during the trip?

A: (MR) The aroma of warm butter and yeast emerging from bakeries in the morning.  The drafts onto the streets almost seem deliberate (to lure in customers) and were familiar.

(JR) The clean, fresh smell of the Rhone Valley.

Q: Are there notable differences between the chocolate scenes in Paris, London and San Francisco?

A: Chocolate is a way of life in France.  Parisians seem to be more loyal to their chocolatiers and Americans seem to be more adventurous and shop for what is convenient.  Even in London, chocolate has more of a presence in London than it does San Francisco.

Q: Besides chocolate, what other food inspirations did you find?

A: (JR) At Dayslesford in London you could choose to have your soup either hot or cold; this was impressive.

(MR) The open air markets.  The vendors ask you when you will be eating your selection so they can give it to you at the appropriate ripeness.  Unpasteurized cheese was prevalent.

Q: What did you miss most about San Francisco?

A: The abundance of fresh vegetables greens and produce.

Q: Were there any noteworthy European fashion trends?

A: (JR) Surprisingly not.  It was disappointing to see that many clothing chains (Gap, Zara) have made fashion much more homogenized.  There were lots of Converse, Levis and baseball caps, more so than in previous visits.  Of course, people dress up more, as they do in NY.

Q: Did you come across any innovations in chocolate?

A: A marmite truffle made by Paul A. Young.

Answers are not direct quotes.

Popularity: 62% [?]

Each year Recchiuti Confections selects a Creativity Explored artist whose work will be featured on an exclusive box of our signature Burnt Caramel truffles for an entire year.  To commemorate the launch of our fifth Creativity Explored Box, on July 1^st, we held a celebration at the Ferry Building store.

This day, was particularly special, because we were also honoring the artist’s, Camille Holvoet’s Birthday.

The new Creativity Explored Box is entitled ‘Cakes’ and pictures four variations of Camille’s beloved  pastry.  Camille is an extremely talented artist who depictions of cakes bear resemblance to the American painter Wayne Thiebaud’s treasured works.

We thought a fitting kick off would be to invite our customers and friends down to the store to enjoy white cupcakes with truffle cream topping.  The scrumptious cupcakes were baked in our very own Recchiuti Kitchen and the recipe for them can be found in Michael’s book Chocolate Obsession.

Upon arriving at the event, Camille promptly asked to sample a box of the chocolates that depicted her art and a cupcake.  Michael sat at Camille’s side and throughout the hour they each graciously offered autographs to adoring fans.  Camille drew sketches for some 200 spectators and  looked at photographs in Michael’s cookbook.  In between laughs, Michael and Camille chatted about art and sweets.

Camille has a direct and contagious energy that draws you to her.  She also has a strong affinity for sweets of all kinds.  In one sketch she did that afternoon she wrote with a sharpie and big block letters: “I wish you could give me 200 boxes of candys.  I would like 200 boxes of candys in a big brown bag…Thank you Mikle.”  At one point, the crowd spontaneously sang Happy Birthday to Camille; a truly heartwarming moment for all.

For each ‘Cake’ Box that is sold, $2 goes directly to Creativity Explored so you can feel good about indulging in these Burnt Caramel truffles.  Jacky Recchiuti describes the continued partnership with Creativity Explored to be “fulfilling and inspirational”; we all look forward to sharing celebrations with our community to come.

Popularity: 69% [?]