San Fransisco USA

Michael Recchiuti and his wife Jacky created Recchiuti Confections in 1997. Michael, a self-trained chocolatier, founded Recchiuti Confections with the idea that meticulously sourcing ingredients, hand-crafting in small batches and using traditional European techniques would make Recchiuti Confections a necessary indulgence creating an obsession to consumers nationwide.

Michael’s discerning palette cross-pollinates herbs and spices typically used in savory food into truffle infusions – Tarragon Grapefruit, Star-Anise & Pink Peppercorn, Sesame Nougat all have savory roots that have blossomed into distinct Recchiuti truffle profiles. Carbonizing sugar into Burnt Caramel has become part of Michael’s repertoire turning it into more than a chewy, salty caramel but into a truffle and dessert sauce – becoming a signature flavor. His playfulness is showcased in a do- it yourself S’Mores Kit, Peanut Butter Pucks and Peppermint Thins – imprints of childhood treats growing up in Philadelphia.

Influences in design, architecture, music and fine art have marked the details in the packaging and product style, directed by Jacky in collaboration with the graphic design and photography team. Recognizing that like in romantic love, chocolates are also dictated by the experience of unveiling an equally alluring packaging to expose the beauty within.

In 2003, Recchiuti Confections opened its first retail store in San Francisco’s Ferry Building Marketplace; the renovated historic building has become a mecca for the artisan food community and a destination point for food lovers everywhere. Meanwhile, chocolate lovers across the U.S. are able to purchase online at recchiuti.com

In 2005, Michael’s book Chocolate Obsession (Stewart, Tabori & Chang), co-authored with Fran Gage, was released to wide acclaim; the book was a finalist at the 2006 James Beard Awards and won high honors for photography and design at the 2006 International Association of Culinary Professionals annual conference. Recchiuti creations have also received praise from hundreds of upscale consumer publications, critics and the food and wine industries.

In 2007 Michael’s longstanding partnership with Valrhona culminates in an ambassadorship as the first American chocolatier to design a proprietary blended couverture chocolate with the European chocolate maker.

In 2011, Little Nib boutique outlet popped up; curating select truffles, caramel and baked products to service the unique enclave of the Dogpatch neighborhood, becoming a destination second retail shop for Recchiuti.

In 2014, the once “open-daily” café space evolved into a private dinner and event booking space; the taste Project experimental dinner events feature partnerships with fine arts and culinary artisans. The intimate space also lends itself to holding small civil service receptions and celebrations like anniversaries, birthdays and company dinners. Community “Pop-In” events are held several times monthly. The event café space is located in the Dogpatch neighborhood of San Francisco where Michael and Jacky live and where Recchiuti Confections’ production facility is based. As always, Michael is busy finding new ways to make the chocolate consuming-public happy and …. obsessed.