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How-To

Exacting Chocolatiers

Fine Cooking Issue 43
Photos: Amy Albert
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Michael Recchiuti and his wife, Jacky, are the hands behind Recchiuti Confections, a tiny artisan workshop tucked in a huge industrial warehouse building in San Francisco. Michael attributes his love for the painstaking craft of chocolate-making to his training, “doing work that was all about detail.” He smilingly recalls one French master as “one of the most difficult people I ever worked with—and he taught me everything.”

Recchiuti chocolates are known not just for their exquisite looks but for their exotic infusions, with flavors that Michael insists must provide “a subtle background while letting the chocolate’s character and intensity come through,” like Kona coffee, star anise, fresh ginger, even rose oil. “A lot of chocolate makers flavor with booze,” he says, “but I think it masks true chocolate flavor.”

Michael and Jacky Recchiuti.
Exotic and elegant, yes, but these chocolates are more than just a pretty face. Michael uses prime ingredients like Scharffen Berger chocolate as the base for the candies.
Ganache-filled squares are decorated by transfer-printing. The Recchiutis use acetate sheets imprinted with gold-colored cocoa butter.
White-chocolate ginger hearts get sealed with a bottom coat of extra-bitter chocolate to balance the white chocolate’s sweetness.

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