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This confession relays a remarkable story of restraint and deprivation for my dear girlfriend Grace who, due to previous adverse health reactions, had not eaten chocolate in seven and one half years. However, upon meeting me, an unapologetic, confirmed, die-hard chocoholic who could not comprehend another human being foregoing chocolate, she was inspired to re-evaluate and re-visit the possibility that her system had overcome its previous aversion to chocolate.
Upon making this momentous decision, she was eager to plunge in and taste her first piece of chocolate. I, however, felt compelled to stop her in her tracks and persuade her to hold out until I could procure the perfect and most worthy chocolate for her reintroduction to this food of the gods. Without hesitation, I ordered a Green Box containing many of her favorite herbal and tea flavors.
When it arrived, she carefully opened it to admire the eight perfect chocolates within and to read the mouth-watering descriptions in order to decide which one would win the first choice position. After much thoughtful consideration and discussion, she chose the Burnt Caramel and after that first tentative bite, never regretted her decision. After waiting 24 hours to see if previous adverse symptoms would surface and realizing that they had not, she ecstatically rejoiced in her good fortune in discovering the ability to eat chocolate again.
Over the course of the next two weeks, Grace patiently paced her newly restored consumption of chocolate, putting just as much consideration into which selection to choose next as she did with the first. By the time the final morsel of Sur del Lago was swallowed, she was not only perfectly satisfied with her introductory Green Box but, more importantly, thrilled at the realization that chocolate once again had a place in her life.
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Yield: 1 quart
This is real vanilla ice cream, flavored by the seeds of floral Tahitian beans, not by extract. The seeds are small enough to pass through the sieve and are dispersed throughout the ice cream, heralding its authenticity.
Although it means starting to make the ice cream 2 days ahead of serving, steeping the vanilla in the milk overnight intensifies the final flavor.
This is a variation on a recipe in Chocolate Obsession: Confections and Treats to Create and Savor, by Michael Recchiuti and Fran Gage. |
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Ingredients:
1 1/4 cups whole milk
2/3 cup granulated sugar, divided into halves
1/2 Tahitian vanilla bean, split horizontally
6 extra-large egg yolks
1 1/2 cups heavy whipping cream
1/2 cup Recchiuti Extra-Bitter Chocolate Sauce
Method
- Stir the milk and 1/3 cup of the sugar together in a small saucepan. Scrape the vanilla seeds from the bean into the pan and then add the bean. Bring the milk to a boil over medium heat. Remove from the heat, cover the top of the pan with plastic wrap, and let steep at least 1 hour at room temperature, or preferably overnight in the refrigerator.
- Strain the milk through a fine-mesh sieve and return to the saucepan. Bring to a simmer over medium heat.
- While the milk is reheating, combine the egg yolks and remaining 1/3 cup sugar in the bowl of a stand mixer fitted with a whip attachment. Beat on medium-high speed until the mixture is pale and thick and forms a ribbon when the whip is lifted from the bowl, 3 to 5 minutes.
- Switch the mixer to low speed. Slowly pour the hot milk mixture into the bowl and beat just until combined. Do not beat to froth.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard coats a spoon and registers 160º F on an instant-read thermometer, about 5 minutes.
- Pour through the fine-mesh sieve into a bowl and stir in cream. Cover bowl and refrigerate the custard overnight.
- The next day, churn the custard in an ice-cream maker according to the manufacturer’s instructions. Fold the Extra-Bitter Chocolate Sauce into the ice cream by hand. |
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| September is your last chance to sample the chocolate art gallery of cartoonist Paul Madonna. His illustrations decorate eight pieces of our most popular chocolates, Burnt Caramel and Mocha, and are specially priced this month. Don’t miss out! |
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| (8 pieces; 3.5 oz; Now $15…regularly $18) |
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| Personalized chocolates are a unique way to announce a product launch, company milestone or send an event invitation. And with the holiday season just around the corner, it’s not too soon to start planning a message of heartfelt thanks to clients and customers. Whatever the occasion, Recchiuti can help you make a lasting impression. |
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| Check out our online portfolio today! |
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September 7, 14, 21 and 28: Thursday Night Markets at the Ferry Building Store! Drop by to check out our weekly special. 4-8pm. (San Francisco, CA) More Info > |
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September 29: Spirits and Chocolate at Hangar One.
Join Michael Recchiuti in an old airplane hangar for an evening of St. George Spirits paired with Recchiuti chocolates. A $35 fee per person includes 7 pairings of chocolate and spirits from America’s first and foremost craft distiller. Space is limited so call 510-864-0635 to make your reservation ASAP! 7:30-9:30pm. (Alameda, CA) More Info > |
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September 30: Archipel Wine & Chocolate Obsessions. A library tasting of Archipel wines paired with Recchiuti chocolates. 11am-4pm. $10 fee (Healdsburg, CA) More info > |
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October 5 and 12: Intro to Chocolate and Wine Pairing. Join Michael Recchiuti and Peter Granoff for an evening of discovery. Mr. Granoff (Master Sommelier) is a wine educator with 30 years of experience and a knack for explaining wine plain English. His classes are engaging, humorous and you don’t want to miss this opportunity to see him and Michael in action. The Oct 5th class will be held at the Recchiuti kitchens and the Oct 12th class will be held at the Ferry Building. There is $85 fee per person. This class will sell out so make your online reservation today! 6:30-8:30pm. (San Francisco, CA) More info > |
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November 10-12: New York Chocolate Show. Mark your calendars! Visit our new location at Booth 31 to say “hi” to Michael, get your copy of Chocolate Obsession signed and check out our NY Chocolate Show specials. (New York, NY) More info > |
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