Today, there might be more chocolatiers in SF than you can shake a stick at, but Michael Recchiuti—the man who started the movement here with Michael Recchiuti Confections, back in 1997—continues to makes some of the finest chocolates and confections in the US. He preys on weak food editors like myself, sending samples of his delights with every holiday. Right now, on my desk there's a box of his beautiful honeycomb-filled chocolate eggs that I'm trying to ignore. (Though of course I've had one. Or three.)
A box from Recchiuti Confections landed on my desk this morning. You know when it's Recchiuti—who I'd deem one of the best chocolatiers in the country—it's going to be something exciting, something refined, something special. But before I even opened the box, I did a little envisioning: Please don't be truffles! Please don't be some fancy chocolate Easter egg!