Recchiuti Confections - Press Mentions


		New York Times, February 6, 2013 "Intense and Bittersweet. Mildly salted on the inside and not on top, these buttery confections are for lovers of high-cacao-percentage chocolates. 'Elegant, bitter,' as Julia Moskin succinctly put it."



		Orange Coast Magazine, February 2013 "Chocolatier Michael Recchiuti draws fans to his Ferry Building retail store, but true cacao devotees venture to his Dogpatch cafe, Chocolate Lab. ... A few doors down, his Little Nib sells the 16-piece Black Box of signature chocolate truffles, including the burnt caramel."



		Sunset Magazine, January 2013 Master chocolatier Michael Recchiuti brings the same burnt caramel and grapefruit-tarragon truffles he sells at the Ferry Building to his Little Nib shop, located just three blocks from the factory where they're made.



		Travel + Leisure, November 2012 Cult Brand Recchiuti Confections' long-awaited cafe serves rich desserts such as mandarin-chocolate-mousse cake and lime meringue tartlets. A few doors down is Little Nib, their new retail shop.



		The Blue Bottle Craft of Coffee "The most important thing when making this cookie is to use a high-quality chocolate. At Bay Area Blue Bottle cafes, we use large chips made for us by Michael Recchiuti, a San Francisco chocolatier who creates legendarily beautiful chocolates and candies."



		Tecumseh, Summer 2012 "Michael's decadent confections are charmingly elegant outside, decadent and divine inside."



		Bon Appetit, June 2012 "If your cocoa curiosity begs for an assortment, hotfoot it over to master chocolatier Michael Recchiuti’s wee lab, Little Nib."



		Epicurious.com, April 2012 Epicurious Senior Editor Lauren Salkeld "can't seem to stop shoveling" Recchiuti's Malted Dark Milk Revolutions into her mouth!



		Chow, April 2012 "Top Stories: Easter Chocolates for Grownups"



		SFChronicle - Inside Scoop, March 2012 "San Francisco Chronicle's Inside Scoop features Michael Recchiuti in their Pastry Chef Profile series highlighting pretigious Bay Area chefs, including an interview with Michael."



		Cambria Style, Winter 2012 "When paired correctly, wine and chocolate are truly a match made in heaven."



		The San Francisco Chronicle, February, 2012 The Style section's "Hot Spot" column features Recchiuti's new retail store in Dogpatch: "Big chocolate fun at new Little Nib pop-up".



		7x7, February 2012 "Michael's Recchiuti is featured as a local chocolatier who is bring old-fashioned candy back into fashion using artisan ingredients."



		The Mercury News, January 2012 "Michael and Jacky Recchiuti are the trim, stylish duo behind San Francisco's luxuriously rich truffles and decadent chocolate bars. They are surrounded by temptation every day, yet are proof positive that a balanced lifestyle doesn't have to involve deprivation. Their recipe for Hot Chocolate is a perfect way to indulge Recchiuti-style."



		The MarthaStewart.com 2011 Holiday Gift Guide Most Popular: Champagne Truffles



		Sunset Magazine, October 2011 The West at its Best. "Hotel Amenity We Love - Recchiuti Confections' Smores Kit."



		Bespoke Magazine, Fall 2011 "The City by the Bay...includes some of the nation's best artisan chocolatiers."



		Good Morning America, June 2011 Key Lime Apples are featured in Sara Moulton's Fancy Food Show round up.



		Delicious Magazine (Australia), June 2011 Bay Watch. "[Recchiuti's] Asphalt Jungle Mix, made of nuts and dried cherries coated in burnt caramel chocolate, brings a new level of sophistication to 'moreish.'"



		Bleu & Blanc (Mexico), May 2011 "Recchiuti confesses some of his secrets that are good to share. Many of the machines he uses he restored after finding them abandoned in old chocolate factories. For the love of the art, he still produces Burnt Caramel Almonds and Candied Hazelnuts."



		Potrero View, May 2011 Chocolatier Expands in Dogpatch. "On the A list of San Francisco chocolatiers almost since it was founded in 1997, Recchiuti Confections is part of the fabric of Southside San Francisco's new economy, which is being shaped by enterprises dedicated to innovation. While many traditional confectioners can boast that they've pleased customers with the same mixtures of popular ingredients for generations, Recchiuiti continually searches for new combinations of flavors and textures, offering an ever-changing, sometimes surprising, line-up of treats."



		O Magazine, February 2011 O, Etc. "These chocolates (in flavors like honeycomb and coffee) are designed to go with specific varieties of whiskey - but they're also perfect on their own."



		Beer Connoisseur, Winter 2010-2011 Sweet Rewards. "With the fast-rising popularity of craft beer, fine chocolatiers all around are taking note and not only experimenting with but flat-out celebrating this new and flavorful frontier."



		Travel and Leisure, December 2010 America's Best Hot Chocolate. "Chocolatier Michael Recchiuti lets his acclaimed dark chocolate take center stage in this simple but decadent hot cocoa."



		Felissimo (Japan), December 2010 Specializing in combination chocolates of fresh fruits, nuts and herbs that leave an impression, Recchiuti is SF's stylish hip shop. "Everything from their stylish shop decor to their packaging is brimming with their delicate taste. Their "Peanut Butter Pucks" are to cry over!"



		Wine Spectator, December 2010 New Confections for Discerning Palates. "Probably my favorite chocolate candy of the year - and I do not like picking one, but this is a dilly - came in the Michael Recchiuti Spirits Pairing Box."



		San Francisco Chronicle (SFiS Gift Guide), December 2010 The iS List. "Another sweet treat worth considering: Chocolatier Michael Recchiuti's sinfully decadent Caramels to the Third Power - 24 squares of confection perfection."



		Bon Appétit, December 2010 Our Top Picks: Chocolates for the Season. "Chocolate-and-mint aficionados, don't say we didn't warn you: Here are the best peppermint patties."



		Madame Figaro, December 2010 Curiosity and A Love for Challenges; the Recipe for New Chocolates. Italy-born chocolate artisan Michael Recchiuti is very particular about the design, ingredients and production method of his chocolates. He creates adventurous new recipes, all while preserving traditional European methods.



		Los Angeles Times, October 2010 Top 10 Travel Sensations. "You'll leave your heart in the Ferry Building Marketplace once you've savored Michael Recchiuti's masterworks."



		Interiors Magazine, October-November 2010 In Pursuit Of Hot Chocolate. "Their dark hot chocolate pistoles melt into silken swells, and get an exotic makeover via adventurous suggestions by chef Michael Recchiuti, a James Beard-nominated chocolatier, to infuse either ground cardamom, ground pasilla chiles or fresh basil into the rich blend."



		7x7 Magazine, August 2010 The Eat + Drink Issue. The Big Sweet – 50 Treats to Eat Before You Die. #20: Any truffle from Michael Recchiuti.



		Gourmet Magazine, February 2009 “Good Living Obsessions” S'mores Kits... As a child, I loved the campfire version. But dark chocolate makes this a very grown-up treat, perfect for those long winter nights when summer camping trips seem a lifetime away.



		Food & Wine, February 2009 “F&W's Top 10 Chocolates: Recchiuti S'mores Bites” Ultrafresh marshmallows are fabulous.



		Philadelphia Inquirer, February 5, 2009 “Nuts about her?” Burnt Caramel Almonds... Philly homeboy Michael Recchiuti is a big-time San Francisco chocolatier nowadays. But you can still mail-order his exquisite stuff in time for Valentine's Day. A new winner in his lineup? These burnt caramel almonds - crunchy, whole, organic almonds cloaked in dark chocolate with a curious backbeat of burnt caramel, dusted trufflelike in a soft fluff of cocoa. The first one tastes mysterious. After that, it's BFF.



		Gourmet Magazine, January 2009 “Good Living Obsessions” Key Lime Pears... The wafer-thin pears are enrobed in smooth dark chocolate to create a beautiful piece of tart, sweet edicble art.



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



		The Mercury News, February 11, 2008 Recchiuti Key Lime Apples...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 "For the holidays, I highly recommend the burnt caramel almonds...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.



		Forbes Traveler, April 2007 "At this Ferry Building favorite, Michael Recchiuti practices the true art of chocolate..."



		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..."