Recchiuti Confections

If Halloween can’t come early enough for you, then look to sate your sweet tooth with Recchiuti Confections. Michael Recchiuti, the Philly-born confectioner, earned his chops at the haute French icon Le Bec-Fin (not to mention his grandmother’s kitchen), before heading west to seek his fortune. Long before Madagascar cardamom–dillweed infusions became as common as candy bars, Recchiuti was rustling up lavender, tarragon and lemon verbena at San Francisco’s Ferry Plaza farmers market, all in the service of chocolate. Today, he turns out a S’mores Kit that updates the campfire classic with ultra-dark chocolate, snappy graham crackers and supple, homemade marshmallows, as well as signature confections like crunchy, cocoa-dusted burnt-caramel almonds, and Key lime pears—razor-thin fruit slices kissed with citrus juice and enrobed in silky-smooth chocolate. And if that’s too dainty for you, try the Beer Pairing Box—bergamot tea, cardamom nougat and burnt-caramel truffle chocolates—complete with pairing notes for recommended brewskies.

Cocoa Loco

Think you can stand with this candy man? Try your luck with the ultra-gooey Rocky Recchiuti Brownies from Michael Recchiuti’s James Beard Award–nominated cookbook, Chocolate Obsession: Confections and Treats to Create and Savor.
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