 |
 |
|
Recchiuti Confections |
|
|
|
Michael and Jacky Recchiuti
satisfy San Francisco taste buds from a shop in the Ferry Building,
and the rest of the world's by mail order. Crafting each confection
to be a unique taste experience, they bring fine craftsmanship and
a large dollop of love to the chocolates they make. |
|
|
|
What motivated you to open a chocolate business? |
|
|
|
|
The motivation has always
been driven by sheer passion for the medium and the fact that chocolate
travels well, versus ice cream or pastries. Chocolate has always been
a luxury gift and maintains a high level of cachet. It seemed like
the most logical way to spread out across the country and be able
to maintain quality and freshness along the way. |
|
|
|
 |
|
|
 |
Michael Recchiuti
once told me that he has always loved the flavor of burnt caramel.
His almost smoky caramel is blended with extra-bitter chocolate ganache
and then enrobed with deep, dark chocolate. One taste and I, too,
shared his passion. |
|
|
|
|
|
|
Did you have any formal training in chocolate making? |
|
|
|
|
My formal chocolate experience
was developed through the years, starting in the late seventies up
until now. I was able to work with a lot of European chefs and chocolatiers
during that time who specialized in chocolate techniques of all kinds.
Chocolate has always been a passion for me and, although there was a huge learning curve,
with the proper mentoring from strong chefs, I was able to excel.
|
|
|
|
Where
do you get your inspiration for the different flavors and textures
you include in your chocolates? |
|
|
|
|
My flavors and combinations
came from working with different chefs and pastry chefs who were not
afraid to test the waters with what, at the time, one thought of
as juxtaposing flavor combinations. Try the absurd and something exquisite
will blossom through trial and error. |
|
|
|
If you
had to describe your product line in a couple of sentences, what would
that be? |
|
|
|
|
True cacao flavors that have
very subtle accents, using fresh herbs and teas to compliment the cacao,
not detract from it. Our product is very pure, with a strong focus
on the packaging and flavors coming together for an elegant experience.
|
|
|
|
What
is your personal favorite out of all the products you make and why? |
|
|
|
|
I will have to say the tarragon
grapefruit has always been one of my favorites. I love the tarragon-infused ganache, topped with the piece of candied grapefruit peel,
which has a very satisfying effect on your pallet. The ultimate flavor
combination—that works for me in a big way. I love this confection. |
|
|
|
|
|
|
|
