We believe when you introduce people to truly exquisite chocolate and ingredients, they will be won over instantly. That's the Recchiuti philosophy that started in 1997 and one we still live by today.
Did you know Valrhona created our custom-blend chocolates based on Michael Recchiuti's own palate? The custom-blend chocolate we use to craft our confections is exclusive to Recchiuti. You won't find our unique flavor profiles anywhere else.
What does couverture mean? It means we only use the highest quality chocolate with a minimum of 32% cocoa butter to create the smooth, creamy (and never “waxy”) confections you love.
In 1997, after years in the test kitchen, Michael founded Recchiuti Confections in partnership with wife, Jacky. Known for using traditional European techniques and equipment, taste and technique only tell part of Michael and Jacky's story. A life filled with art, music, and lots of friends has influenced the look of their chocolates, which act as a show-and-tell of their favorite things.
Michael, a self-made chocolatier, has been experimenting in the kitchen all his life. A Philadelphia native, he got his start baking Italian wedding cakes alongside his grandmother as a boy, then creating plated desserts as a young man at the renowned restaurant Le Bec Fin, and even training with Alain Tricou (Maxim’s, Déjà Vu) for three years in sugar and chocolate.
In 2005, their book Chocolate Obsession (Stewart, Tabori & Chang), co-authored with renowned pastry expert Fran Gage, was released to wide acclaim. The book was a finalist at the 2006 James Beard Awards and won high honors for photography and design at the 2006 International Association of Culinary Professionals annual conference.
"Recchiuti chocolates are in the gourmet class of chocolatiers, like Neuhaus, deGranvelle, and the small independent shops along the boulevards of Paris and Brussels. And that kind of attention to quality and taste is evident the moment you savor the first piece." - Thomas H.