Signature Truffles… Introductory Price
These unique hand-rolled truffles are a lovely collision of new world flavor combinations and old world technique. Soft, chocolate ganache infused with French lavender, whole vanilla bean and loose leaf tea…some of Michael’s flavors. $33; 9oz (Reg $42)

Chocolate Obsession: Confections and Treats to Create and Savor
The reviews are in. From the New York Times and Food & Wine Magazine to a smattering of foodie blogs, all agree that Chocolate Obsession is the must-have, must-give chocolate cookbook this season

“Lush and dreamy photography…this book is as much a cookbook as a coffee-table book. The range of recipes is vast, from truffles and barks to drinks, but the go-to pages are in the snacks chapter, with recipes for fluffy Whoopie Pies and sultry burnt-caramel pot-au-crème.” –Food & Wine Magazine (Dec 2005)
Special Price $30 (Reg $35)

Dorothy’s Confession

I certainly love Recchiuti Confections, but I was dubious about Chocolate Obsession. After all, I do own plenty of chocolate cookbooks, and I'm running out of space for them. When I visited San Francisco earlier this month, I made my pilgrimage to the shop at the Ferry Plaza Building. As soon as I picked up the autographed book, I knew I had to have it.

My carry-on bag was too full for the book, and I regretted having packed it in checked luggage as I waited for my delayed flight. During my layover in Dallas, the thought of smooth chocolate and smoky caramel made my mouth water, but there was no relief in sight. Upon my return home, I devoured the book with my eyes, as hungrily as the bag of candies I had purchased just a couple of days before. But alas, another short trip kept me away from my kitchen, and my attempt at replicating chocolate bliss had to wait. My mind constantly drifted back to the book. I kept telling people about it, fanning the flames of my desire. Finally I was home again, breaking out the canister of Fleur de Sel and splitting open a vanilla bean. The soon caramel-ly spoon offered a glimpse of heaven as I licked it clean. It wasn't long before the delicacies were covered in rich chocolate, and even less time passed before they were gobbled up. The air was full of praise for the exquisite little candies, and I directed the credit to the man who made it possible through his incredible book.

The Fleur de Sel caramels I finished this afternoon were amazing! I thoroughly appreciate the secrets that Michael's book imparts. I first met him at Noe Valley Bakery a few years ago. I worked at the Shafter Ave. facility on the swing shift, and Michael used the bakery's big mixer to make marshmallows during the busy season. Ever since, I have sought out his handiwork and enjoyed every bite.

Thanks!
Dorothy Morgan

Thanks for sharing, Dorothy! Your free Black Box is on the way.

Dec 15: 5-7pm. Recchiuti Confections Store (Ferry Building Marketplace in San Francisco, CA) with the music of Ferrabe from 5-7pm.

Feb 8: 6:30-8:30 pm. Sur la Table (Berkeley, CA) Class & Signing

Feb 9: 6:30-8:30 pm. Sur la Table (Los Gatos, CA) Class & Signing

Yield: 2 dozen

There are many brownies in the world, but none quite like this one. With a blend of dark, milk, white and unsweetened chocolate this fudgy treat is a divinity greater than the sum of its parts. Lofty talk, indeed, but this brownie can hang like that. This recipe can easily be doubled to accommodate both your gift giving and self indulgent urges.

2-1/2 sticks		Unsalted Butter (softened)
8 oz		Unsweetened Chocolate (chopped)
2-3/4 C		Sugar
8		Large Eggs
1 Tbl		Pure Vanilla Extract
3/4 tsp		Kosher Salt
1-3/4 C + 2 Tbl		All-Purpose Flour
5 oz		Bittersweet Chocolate (chopped into 1/2-inch pieces
5 oz		Milk Chocolate (chopped into 1/2-inch pieces
5 oz		White Chocolate (chopped into 1/2-inch pieces

Method
Pre-heat oven to 300ºF. Line a 9x13” baking dish with parchment paper.

Over a low heat, melt the butter and unsweetened chocolate in a saucepan, stirring constantly until completely melted. In a large bowl, whisk together the sugar, eggs, vanilla extract and salt. Slowly add the melted chocolate to this mixture, whisking constantly until smooth. Gradually whisk in the flour until just incorporated. Stir in 3 ounces each of the bittersweet, milk and white chocolate. Pour the batter into the baking dish. Sprinkle the remaining chopped chocolate evenly over the top. Bake the brownies for ~35 minutes, rotating the pan halfway through the baking time. Once the brownies are set, remove the pan from the oven and let cool completely before cutting.