Take Your First Bite

Fresh herbs such as lavender and lemon verbena are sourced from local California farmers' markets to create our signature infusions. We combine single-origin chocolates to produce the exclusive Recchiuti blend. And, of course, Recchiuti wouldn't be complete without Michael's signature smoky, whiskey-inspired burnt caramel.

Loose Truffles

Interested in buying loose truffles by the piece?

For more info or to place an order, email customerservice@recchiuti.com or call (888) 961-4587.
Minimum order: 50 pieces (10 pieces per flavor). Lead time: 2 weeks (excluding transit).

Tarragon_Grapefruit1.png

Tarrogon Grapefruit

Subtle licoricey flavor of the locally farmed organic tarragon herb combined with the tangy citrus of house-made candied grapefruit— an unexpected pairing of flavors.

Lemon_Verbena1.png

Lemon Verbena

Buttery cream steeped with organic lemon verbena, blended into a rich chocolate— herbaceous notes balanced with silky smooth ganache.

Kona_Coffee1.png

Kona Coffee

Luscious & fruity with hints of spice, this 100% Kona coffee bean infusion is blended with milk and dark chocolate— perfect cup-of-joe in a bite full. 

Currant_Cognac1.png

Currant Cognac

Zante currants marinated in cognac, blended into a dark chocolate ganache giving way to a delicious drunkenness before a coating of dark chocolate. 

Honeycomb1.png

Honeycomb

A ganache blend of buttery white chocolate & molasses, topped with crunchy house-made honeycomb (burnt sugar sponge candy), finished with a light coating of milk chocolate.

Triple_Sesame_Praline1.png

Triple Sesame Praline

A French-style praline of golden, white & black sesame seeds from Japan, roasted to a crunchy nuttiness, folded into a chocolate hazelnut praline then finished with our proprietary semisweet chocolate. 

Bergamot_Tea.png

Bergamot Tea

Notes of malt, citrus & honey from this earl grey tea infusion complement the intense, rounded flavor of dark chocolate, finished with a thin coating of milk chocolate– the perfect cuppa.

Coconut_Marzipan1.png

Coconut Marzipan

Tropical, a little nutty and slightly sweet flavor of coconut made into marizpan flecked with zest of lime; a favorite combination thinly coated with Recchiuti proprietary 45% milk chocolate.

Rosemary_Olive.png

Rosemary Olive

The lemony-pine-like flavor of fresh rosemary with a hint of peppery sage finish is thinly layered with Italian olives under a dark chocolate coating— a Mediterranean Salut to this ganache.

Pate_de_Fruits_Pear-Lime.png

Pear-Lime Pâte de Fruits

Fruit gelée, a mildly tangy flavor of French Pears & citrusy puree, dusted with super fine sugar.

Spring_Jasmine_Tea.png

Spring Jasmine Tea

Delicate jasmine blossoms and green tea leaves infused in pure dark chocolate ganache. Enrobed in milk chocolate and marbleized with semisweet chocolate.

Fleur_de_Sel_Caramel1.png

Fleur de Sel Caramel

Sweet-smoke of burnt sugar makes up this chewy caramel dappled with French sea salt crystals, coated in dark chocolate.

Rose_Caramel1.png

Rose Caramel

Buttery white chocolate encasing this liquid caramel scented with rose geranium oil— evoking the essence of a summer garden— any time of the year.

Force_Noir1.png

Force Noir

Luxuriant creamy tone of Madagascar vanilla beans infused into a 70% dark chocolate ganache— a velvety truffle with an elegant nuance of floral vanilla. 

Citrus1.png

Citrus

A citrus blend of kalamansi delicately balanced, combining sweet & tart, harmoniously evoking its delicate freshness in a blended chocolate ganache.

Cassis_Strata1.png

Cassis Strata

Cassis (black currant) fruit gelée layered over a blend of dark chocolate ganache, complementing the balance of fruit and cacao, creating a perfect marriage of equals.

Cardamom_Nougat1.png

Cardamom Nougat

Cardamom infused ganache with flavors evocative of warmth, herbs, citrus, spice— with a slight minty-ness is finished with a coating of 65% semisweet chocolate & topping of caramelized cacao nibs for a bit of crunch.

Peanut_Butter_Puck1.png

Peanut Butter Puck

Sweet, nutty & earthiness of peanut butter praline blended with a creamy balance of milk chocolate, imbued with a sprinkling of fleur de sel (French sea salt)— what could be better than salted peanuts! 

Star_Anise_Pink_Peppercorn.png

Star Anise & Pink Peppercorn

Similar to licorice, fennel seed & clove; whole star anise seeds are steeped in cream, along with pink peppercorn to add a fruity finish to this infusion, coated with the mild flavor of milk chocolate. 

Lavender_Vanilla1.png

Lavender Vanilla

Organic peppery lavender buds & fragrant vanilla are the key notes in this infusion, blended into a deep dark chocolate ganache— evocative scents of the south of France.

Pate_de_Fruits_Passion_Fruit.png

Passion Fruit Pàtes de fruits

French fruit gelée pleasantly tart, with a hint of sweetness of tropically grown Passion Fruit purée thinly coated with super fine sugar.

Maple_Pecan_Praline1.png

Maple Pecan Praline

The sweet caramel-like maple syrup blended into a French-style praline of pecan nuts topped with a toasted pecan adds a flavorful nutty burnt note to this ganache.

Pate_de_Fruits_Blueberry.png

Blueberry Pâtes de fruits

A delicate French fruit gelée made with fresh blueberry puree, finished with a dusting of sugar.

Dark_Milk_Mini_Mendiant.png

Dark Milk Mini Mendiant

Four pieces of miniaturized Mendiants made with our customized blend of Dark Milk Chocolate— robustness of dark chocolate smooth as silk with a tad of milkiness.

Peppermint_Tea.png

Peppermint Tea

Peppermint & organic Spring Greens teas from Steven Smith Teamaker are house-blended lending a cool minty brightness to the earthy undertones of green tea— our YinYang of tea flavors.

Piedmont_Hazelnut1.png

Piedmont Hazelnut

House-made gianduja; a combination of hazelnut paste and milk chocolate, surrounding a whole roasted hazelnut from Piemonte, Italy— a Mediterranean delight! 

Framboise_Strata1.png

Framboise Strata

Bright fruitiness of raspberry gelée atop a creamy dark chocolate ganache— giving je ne sais quoi to this framboise.

Ginger_Heart1.png

Ginger Heart

Infused with peppery-sweet ginger root oil, with a pungent, spicy aroma, incorporated into a semisweet ganache encased with smoothed, mildly floral white chocolate.

Candied_Orange_Peels.png

Candied Orange Peel

Filleted whole oranges are steeped thrice to remove bitter oils, then simmered in sugar until gelée-like before sliced into stripes, then enrobed in semisweet chocolate.

Sesame_Nougat1.png

Sesame Nougat

White sesame seeds are roasted, cooked in cane sugar to caramelization then rolled into a crisp disk, layered with ganache blend of 70% dark & milk chocolate to create a creamy chocolate caramel.

Cappuccino1.png

Cappuccino

San Francisco coffee roaster Linea's unique "Little Wing" blend infused into cream, butter and 45% dark milk chocolate creates a cappuccino-like richness to this mocha truffle. 

Butterscotch_Caramel1.png

Butterscotch Caramel

Cream, butter & vanilla folded into brown sugar makes this chewy caramel reminiscent of childhood treats; we take it a step further with a sprinkling of fleur de sel.

Banana_Caramel1.png

Banana Caramel

The tropical flavor of pureed bananas, folded into deep rich caramel with a touch of French sea salt then finished in milk chocolate— a sophisticated blend of familiar flavors.

Pate_de_Fruits_Morello_Cherry.png

Morello Cherry Pâtes de Fruits

This fruit gelée— Morello Cherry, also known as griotte (its French name); its natural sour-tartness is brightened by the dusting of super fine sugar. 

Burnt_Caramel1.png

Burnt Caramel

Burnt sugar folded into cream, butter & dark chocolate—creating a deep rich caramel ganache of our signature flavor profile; silken chocolate with a hint of piquant.

Dark_Chocolate_Caramel1.png

Dark Chocolate Caramel

Burnt sugar and cream blended with the deep flavors of 70% dark chocolate creating a chewy caramel with a hint of sweetness.

Proud Partners With