In 1997, with his wife, Jacky, Micheal founded Recchiuti Confections. Their idea: when you introduce people to truly exquisite chocolates they will be won over instantly and forever. Then, as now, he achieved those exquisite chocolates by painstakingly selecting each ingredient that would go into the final confection. Hed visit the San Francisco farmers’ market for bundles of fresh lavender, tarragon and lemon verbena, which he’d carefully dry for use in his signature infusions. He made frequent trips to local chocolate manufacturers, trying their latest offerings and deciding if it had the right texture, color and acidity for a new blend he was working on. And he’d meticulously see to each step that turned those fine ingredients into finer confections, using traditional European techniques and equipment.
Semisweet Artisan Chocolate Bar- This smooth and complex dark chocolate blend represents Micheal Recchiut's ideal flavor profile. Succulent red fruit notes, slight hints of smoky tobacco and subtle tannins complement each other with a perfect earthy balance.
Fève 85% with cacao nibs- In this unique bar, there is a combination of cacao's most raw form with its most refined. Roasted cacao nibs ("fève" in French) impart earthy flavor and crunch to the smooth richness of finished, bittersweet chocolate perfection.
Dark Milk Chocolate 55% cacao- In this dark velvety bar, milk is used as a medium to discover new flavor profiles in chocolate. This alchemy of milk with chocolate draws out mild cherry notes in the cacao, a creamy texture and a smooth, lingering finish.
Bittersweet Artisan Chocolate Bar- In this subtly sweetened bar, there are a variety of blended chocolates to achieve a balance of complexity and highlight the flavor of perfectly roasted Criollo Cacao. While it may be used in baking, it's meant to be eaten and enjoyed on its own.
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