Recchiuti Confections - Press Mentions


		Eye on the Bay, October 2008 Very nice clip from Eye on the Bay! Enjoy!



		Forbes Traveler, April 2007 "At this Ferry Building favorite, Michael Recchiuti practices the true art of chocolate, even inviting local artists to design collections… “Be sure to try the champagne truffles,” said Joan Steuer. She also recommends the key lime apples and key lime pears, which are paper-thin fruit slices that have been soaked in key lime juice, dried, and then dipped in dark bittersweet chocolate."



		The Mercury News, February 11, 2008 Recchiuti Key Lime Apples (12 pieces for $20): Take paper-thin dried apple slices, squeeze on a little Key lime juice, then dip them in deep, dark chocolate. What’s not to like? These are crispy-chewy, and lull you into thinking they’re good for you as you reach for another and another. Rating: 10 lip-smackers (only our second such supreme ranking ever).



		BusinessWeek, November 30, 2007 "Aside from covering personal finance here at BusinessWeek, my other beat at BusinessWeek is chocolate. Seriously. I get to sample many great kinds, but my latest favorite is Recchiuti. For the holidays, I highly recommend the burnt caramel almonds or this holiday assortment, which I’ve been munching on all week. This is the perfect gift for the chocoholics in your life."



		SF Weekly May 17 2007 “Best of San Francisco 2007--Best Chocolates” Some of the finest chocolates in the country are crafted here in San Francisco, but when it comes to the whole package — culinary ingenuity, artistic presentation, the endorphic bliss state that occurs when cacao meets corpus — Recchiuti is in a class by itself. Each beautifully realized bonbon is an aesthetic as well as gustatory triumph. Mood-altering milk, semisweet, bittersweet, or extra-bitter ganache is infused with a unique array of flavors — rose, jasmine, green tea, lavender, bergamot, tarragon, pink peppercorn — then dipped in a blanket of complementary yumminess (the Venezuelan white chocolate is a popular choice) and accented with a sliver of candied grapefruit peel, a bit of gold leaf, a Japanese block print, even a specially commissioned etching by a local artist. Biting into one of these stellar creations is a multilayered, omnisensational experience.



		Martha Stewart Radio, February 5, 2007 Listen to an interview with Michael Recchiuti recently aired on the Martha Stewart Radio Network.



		Bon Appétit, February 2007 “This Valentine’s Day, spice up your hot chocolate with Michael Recchiuti’s cocoa, made from hand-blended nubbins of his best dark stuff. It’s instant , all right, but it’s also deep, rich and a world away from powdered.”



		LA Daily News, January 29, 2007 “Unlike some flavored chocolates we've sampled, these flavored creations are subtle and smooth — and the flavors don't overpower the wonderful, rich chocolate.”



		The View From the Bay, January 24, 2007 "For all those gals who might to have a date on Valentine’s Day, you don’t need a date if you have one of these. A box of these…that’s a date for me " –Blanche Shaheen (7x7 City Guide)



		New York Times Magazine, December 3, 2006 “Michael Recchiuti is an Italian guy from Philly, a self-taught chocolate master and the king of the world, as far as I know. He makes big, bold, seditiously decadent chocolates. Get the 32-piece Burgundy Box and experience nirvana.”



		Ready Made, December 2006 "I do not know which I prefer, the beauty of looking at chocolate or the beauty of eating it. The blackbird whistling or jus after." Features Michael’s recipe for Chocolate Bark.



		The Today Show, December 4, 2006 "That's a good brownie." --Al Roker (The Today Show)



		Via, November 2006 "Like eating art," says Debbie Kaplan of Foster City, Calif. "The Piedmont Hazelnut looks like a cut diamond. The Ginger Heart is dark chocolate with fresh ginger covered in white chocolate and a touch of gold leaf. They're almost --but not quite--too pretty to eat."



		Philadelphia Inquirer, November 20, 2006 “Classy chocolate is hot. We've moved on from watery kids' stuff to a brew so rich that it's like drinking molten candy. Dark nibs of chocolate that make a rich drink, especially good with sugary, handcrafted marshmallows.”



		InStyle, September 2006 Forget about death by chocolate. For those who desire sweets, sensuous, full-bodied caramel is the way to go ... preferably Fleur de Sel sweets by Recchiuti popped in quick succession.



		Sunset, May 2006 "The richest and most darkly caramelized of any candy we tasted - complex, smoky, and elegant."



		Golf Connoisseur, May 2006 "Michael Recchiuti's collection looks imperial, and the flavors are regal, as well. His signature is a dark, smoky caramel, but don't overlook the crunchy, nutty offerings, or the rose-geranium oil swirled into a caramel, capped with bittersweet chocolate, or the spring jasmine tea truffle infused in extra-bitter chocolate ganache."



		Saveur, March 2006 "Michael Recchiuti ... makes chocolates that are stylishly restrained, but disguise poetic flavors within, like star anise, pink peppercorn, Piedmont hazelnut, spring jasmine tea, and a sublime burnt caramel."



		California Style, February 2006 "Avant-garde chocolatier Michael Recchiuti's mission is to "introduce people to real chocolate." Recchiuti Confections in San Francisco offers his signature Burnt Caramel, a dark, smoky chew blended with extra-bitter chocolate ganache."



		Sunset, February 2006 "Our top pick. They're the future of chocolate"



		Cottage Living, January/February 2006 "Editor's pick. Best overall from packaging to taste. Try the Burgundy Box."



		Food & Wine, December 2005 Chocolate Obsession: "Year's best cookbooks ... Despite its lush and dreamy photography, this book by Michael Recchiuti, owner of Recchiuti Confections in San Francisco, is as much a cookbook as a coffee-table book. Recchiuti is a master, adroitly working with infusions and caramelized sugar to add flavors and textures to his chocolates. Although techniques like these may sound intimidating (this is a book for more experienced cooks), with the help of co-author Fran Gage, Recchiuti gives numerous tips to demystify them. 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-creme.



		Panache, November 2005 "Confection Obsession - Ask any chocolate connoisseur who makes the best chocolate in the country and the list always includes San Francisco-based Recchiuti Confections..."



		7x7 Magazine, November 2005 "10 Things You Need to Know About Michael Recchiuti. The City's Highly Worshipped Chocolatier Refuses to Sell Out..."