Green Like Me
Mist green and ivory images by Kelly Tunstall adorn Recchiuti Muddled Mint and Hibiscus Strata chocolates. March is your last chance to try the Kelly Tunstall Artisan Collection. Don’t miss out!

Get Messy…S’mores Kits are back
Fresh, vanilla bean marshmallows, crispy grahams and a bittersweet chocolate bar…the makings of a finger-licking, rollicking good mess. This do-it-yourself Recchiuti treat is perfect for sharing.

Upcoming Events: Classes, Tastings & Book Signings

Mar 25: “Wine and Chocolate Obsessions” Tasting at Archipel Wines (Healsdburg, CA)

Apr 8: Hands-on class and book signing at The Chopping Block (Chicago, IL)

Apr 18: Lecture, tasting and book signing at the Commonwealth Club (San Francisco, CA)

Apr 19: Dinner and book signing at Rita Flora Wine Bar (Los Angeles, CA)

Apr 29: Book signing at Kitchen in the Vineyards (Napa, CA)

Ratna’s Confession

What can I say except that, “I love you.”

Those are the very words that come out of my mouth every time my boyfriend surprises me with Michael Recchiuti chocolates.

Whether it’s the precious mountain-shaped structure of the Star Anise & Pink Peppercorn or the smooth distinct aroma of Kona Coffee, my heart literally races when I put these delightful bits of heaven in my mouth. I jump up and down like an excited little girl (except for the fact that I’m 30 years old) after inhaling any one of a number of these unimaginably delicious chocolates.

These chocolates are so intense in their delicate balance of flavors that they have literally helped take our relationship to the next level. Yes, it’s become a bit of a ritual that began nearly 3 years ago when I first presented him with a box of chocolates on his birthday. Now the ritual has evolved and we don’t wait for birthdays or anniversaries. You see, my boyfriend works long hours and travels great distances and there are times when I don’t see him for weeks at a time, but the truly amazing thing is that when we reunite, we do so over 4 flavors of Recchiuti chocolates. We methodically select just a few chocolates to appreciate and meditate on the distinct flavor of each piece of “jewel” as I like to call them.

The other day we met up for lunch at the Ferry Building and after lunch, without saying a word to each other, we got up and walked directly over to Recchiuti Confections. I couldn’t contain my excitement and ecstatically dared him to get one of each flavor behind the glass counter (which is something he generally wouldn’t do because he’s not impulsive by nature). Guess what? He did and exclaimed, “Sometimes in life one has to do crazy things.” These are the moments I cherish.

Crazy in love,
RD

Ratna’s Epilogue
Wow! Thanks for selecting my confession. I can't wait to tell my fiance! Since I wrote this confession, Louis and I have gotten engaged. And guess what? We've decided that we'd like each of our guests at our wedding to share in our love and indulgence of your chocolates! So we've decided that our guests will each receive 2 pieces of MR chocolates as a wedding favor.

Ratna Desai
San Francisco, CA
(Thanks for sharing and congratulations, Ratna. Enjoy!)

Yield: ~ 1/2 full sheet pan: makes one-3 layer pavé (loaf)

9 oz		65% Semi-sweet Chocolate
1-1/2 oz		99% Unsweetened Chocolate
10		Eggs (separated)
1-1/2 C		Granulated Sugar
1/2 tsp		Salt (for egg whites)
1-1/2 oz		Coffee or Espresso (strong brew)
1/8 T		Vanilla (pure extract)

Procedure
Pre-heat oven to 350 ºF.

Melt semi-sweet and unsweetened chocolate, set aside. Warm egg yolks with half of the sugar over a lightly simmering bain marie. Do not boil. Whip yolks to the ribbon stage, pale yellow in color and tripled in volume. Set aside while whipping egg whites. Whip egg whites, salt and remaining sugar until stiff peaks form.

Quickly fold whipped yolks, melted chocolate, coffee and vanilla extract together until incorporated. Fold in whipped whites, just to incorporate. Do not over fold or the batter will deflate and not rise in baking. Pour into sheet pan lined with parchment. Bake for 20-30 minutes. A thin crust will form on the surface; the cake should have a light spring when touched. Once cooled, wrap in cellophane place in freezer while making mousse.

3/4 C		White Chocolate (chopped into 1/4 pieces)
2-1/2 C		Heavy Cream
1-1/4 C		Espresso Beans (coarsely cracked to release oils)

Procedure
Bring cream to boil; add cracked espresso beans. Set aside to cool and steep for 1 hour (for a strong espresso flavor) or shorter (for a milder espresso flavor.) While cream is steeping, place chopped white chocolate into 5 quart mixing bowl. Fit with a whisk attachment, set aside.

Strain espresso-infused cream with cheese cloth (or fine sieve), place cream in pan and re-heat to a scald. Pour scalded cream over the chopped white chocolate in mixing bowl. Allow cream to melt the chocolate by letting it sit for approximately 1-2 minutes. On medium speed, whip until chocolate dissolves, then increase speed to high. Continue whipping until you have a reached mousse-like consistency, still loose enough in consistency to pour. Be careful not to over whip. Place in refrigerator until just firm enough to spread.

Constructing the cake
Remove cake from freezer, unwrap and run a knife around edge on pan and invert cake onto a cutting board; remove parchment. Trim all four edges then cut lengthwise into thirds. Fit first layer of cake onto serving platter, spread one third of mousse over top of cake only, repeat with the next two layers of cake and mousse leaving the side unfinished. Place into refrigerator until mousse has set to firm. Just before serving remove from refrigerator, finish with a dusting of cocoa powder. To serve, cut cake by dipping knife in hot water between slices. Top with a dollop of freshly whipped cream, accompany with fresh fruit, berries or a drizzle of Recchiuti Extra-Bitter Chocolate Sauce.