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 Mother’s Day is May 14th Mom wants Fleur de Sel Caramels. Gramma wants the big (Burgundy) Box. Aunt Ruth isn’t a mother officially, but she wants Burnt Caramel sauce and one of those collectors spoons with the Golden Gate Bridge etched into the bowl to eat it with. Lots of special ladies and plenty of time to get something for each of them. Give the ladies in your life some treats from Recchiuti and you’ll be golden all year. Be sure to order by May 10th (noon PST) for Mother’s Day delivery.
2006 James Beard Foundation Awards: The Oscars of the culinary world For more info on the James Beard Award and Foundation visit www.jamesbeard.org
Upcoming Events: Classes, Tastings & Book Signings May 4, 11, 18, and 25: Thursday Night Markets at the Ferry Building Store are back! Drop by to check out our weekly special. (San Francisco, CA) May 8: James Beard Awards Ceremony and Reception (New York, NY) May 14: Mother’s Day. Make sure to place your orders by May 10 (noon PST.) |
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“Look, there’s no metaphysics on earth like chocolates." Fernando Pessoa, Portuguese poet (1888-1935) There is no other substance on earth that evokes such a wide range of curiosity, sensations and ultimately obsessions in people across the world, particularly me. As I write this, I am savoring a morsel of Recchiuti chocolate that I brought back from San Francisco, carefully stored in my carry-on. This seemingly innocent piece of Force Noir encompasses a story, a mystery, and a complex set of chemical and neurological reactions. As a neuroscience major at Princeton, I am fascinated by the effect that chocolate has on the human brain. I feel these effects, and as each sensation washes over me, I wonder what is making my body and mind react the way that it does. With each bite, I am taking in a piece of history that has developed over thousands of years. What I am enjoying was once worshipped as the “food of the gods”. The underlying bitterness represents the ultimate demise of Montezuma’s empire as the conquistadors killed for chocolate (Montezuma’s palace held not gold but cocoa beans). The smoothness of texture is the evolution of the chocolate making process, a feat of engineering. There is more to it, though, a study that is far from history but through chocolate inextricably linked science. The science of chocolate ranges from chemistry to neuroscience to biology. Before I had even set foot in the famed Recchiuti store, a great deal of science had already gone into the creation of the chocolate. Reactions of the lipids, the heating and cooling as the molecules separate then come together to form this delicious creation. Bite after bite, I am conscious of the changes taking place in my body and my brain. I am experiencing the neuroscience of chocolate as endorphins are released and the biology as it is broken down into its original compounds. For me, chocolate inspires a kind of desire, a deep-rooted hunger to learn more of its subtleties and secrets. In taking this bite of Recchiuti, like the Mayans, Aztecs and conquistadors, I am seizing the opportunity to delve into the mystery, history and sciences of chocolate. Emery Whalen
The recipe alone for these buttery pastries will make mouths water. The addition of lavender is inspired by the daintiest of our chocolate confections, Lavender Vanilla, and Michael treats Team Recchiuti to these fresh baked goodies now and then. They’re best served slightly warm with sweet butter or with a smudge of fruit preserves. Ingredients
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Emery’s Confession