Brian Barneclo: Artisan Collection V
“F” to the “I” to the “V” to the “E”…that’s right, baby. Artisan Collection V is now available. Muralist Brian Barneclo brings the art and Michael Recchiuti brings the flava. Like a lot of Brian’s work, this collection is inspired by the city of San Francisco and images of the Mission District are matched with two of Michael’s most popular flavors, Cinnamon Malt and Wild Raspberry. Try our newest collection today (8 pieces; $18)

Check Out more of Brian’s work.

Upcoming Events: Classes, Tastings & Book Signings

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

Apr 9: 12:30-2:30p. Class and book signing at Fox & Obel Market (Chicago, IL)

Apr 18: 2-4pm. 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)

Liz’s Confession

Dear Diary,

Overwhelmed by pleasure and guilt that I have never known, I sit, looking at the half-filled paper cups. I wonder to myself if he will believe me. When I tell him that each of the six cups was only filled with one half of each exquisite Oeuf de Pâques, instead of the actual two - the two halves which together make a perfectly shaped chocolate egg of such divine smoothness - the mere memory of it almost makes me forget my guiltiness completely.

It all started so innocently. I picked up the sweet, small lavender colored box and left with good intentions, to lovingly transport this generous gift – given to BOTH of us - home to unwrap and enjoy TOGETHER. I walked to the bus, the shiny gold and black bag in hand, and had a seat at the bus stop. As I sat, I saw that little purple box peering up at me, but resisted the urge to see just what was inside. “I can wait,” I told myself.

The first bus came and passed me by. I waited some more. Then I saw it. In tiny letters, written on the inside of the bag: “INDULGENCE ON THE VERGE OF OBSESSION.” And I remembered. That chocolate. That smell. That velvety smooth heaven that graced my lips the first time just weeks before. I knew nothing would ever compare and that it wouldn’t be long before I would need it again.

I began to get warm, there in the sun at that busy city bus stop. My heart raced a little and I began to wonder why the bus was taking so long. “I’ll just have a peek to see what they look like,” I told myself. I eyed up the street, no bus yet. “Just a peek,” I reminded myself.

I took the box from its bag and carefully removed the label. The ribbon came off so easily, it was almost meant to be. Then I removed the lid and found inside, six neatly preserved little paper cups, each with a smooth, flawless dark chocolate egg, split into two delightful pieces. Each little egg had a splash of pink and yellow, just to remind the bearer that is, in fact, spring. The box felt cool, compared to the sun growing hotter with each passing minute. I leaned down to smell them, a gentle scent of pure cocoa.

Before I knew what was happening, I had one of the halves in hand and it was moving toward my mouth. Just then, I noticed the other people at the bus stop making their way to the curb. The bus was approaching. I quickly put the lid on the box, dropped the box into the bag and popped the egg into my mouth so that I had my hands free to get myself onto the bus. Then it happened. The intoxication took hold so quickly that I was unable to respond with more than a bat of my eyes when the bus driver asked me how I was today. I quickly made my way to a seat in the back, dropped my bags at my feet, closed my eyes, and as my head dropped back to the headrest, all sound and sensation other than the sheer pleasure that was overtaking me disappeared into the background.

How can I describe this sensation? The aroma of pure cocoa filled my nose, the way cocoa smells when you are transferring from-scratch brownie batter into a baking pan. But then, the cool, smooth chocolate was melting on my tongue, the perfect combination of sweet and rich. And the texture, the glorious texture that defies all logic. How could a shell so thin hold such a thick, smooth center? I don’t know whether it dissolved into me, or I into it, but I do know that it was the most heavenly bus ride I have ever experienced.

Why, then, was I unable to hold off just a few more hours until he got home? I suppose it made perfect sense at the time. If one cup only holds an egg half, then all six cups should, too. Right? I carefully returned the delicate, sheer pastel ribbon in its original place, reapplied the label, and vowed then and there to take this crime of passion to the grave!

Liz Muschinski
San Francisco, CA
(Thanks for sharing and congratulations, Liz. A Black Box assortment is on the way!)

Yield: 2 Dozen

This flourless cookie is often associated with the Passover holiday, though any time is the right time for something this delicate and chewy. Michael varies this easy recipe by adding the zest of one lemon or 1/2 cup of finely chopped chocolate. These’ll go fast, so plan on making a double batch.

1 C		Egg Whites (room temperature—VERY important!)
1 C		Granulated Sugar
2 T		Honey
1 tsp		Pure Vanilla Extract
Pinch of		Salt
3-1/2 C		Finely Shredded Coconut (unsweetened, desiccated)
1 T		All-Purpose Flour

Procedure
In Bain-Marie (double-boiler), combine egg whites, sugar, honey, vanilla and salt. Whisk over heat until frothy and warm (120-130°F.) Fold in coconut and flour until incorporated, being careful not to over mix. Spoon rounded tablespoons onto non-stick (or parchment paper-lined) cookie sheet. Bake at 325°F for 20 minutes, or until golden brown.