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.)