Recchiuti Confections
San Francisco
In 1997, after years in the test kitchen, Michael was ready to bring his
creations to a larger audience and to introduce Americans to real
chocolate. With his wife, Jacky, he 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. He’d 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. But taste and
technique only tell part of the story. Michael’s life is filled with
art, music and lots of friends, so the look of his chocolates act as a
show and tell of his favorite things. Some feature drawings, etchings
and paintings from his favorite San Francisco artists, while others are
adorned with Japanese block prints.
