The real San Francisco treat

When a friend of mine mentioned that she would be going to San Francisco for a few days, an alarm went off in my head. I immediately asked if she would bring me back a chocolatey care package, rattling off a list of chocolatiers and bean-to-bar producers.

Well, she did not disappoint. She brought me, among other things, a box of Michael Recchuiti confections. Specifically, she brought me a green box, with an intoxicating assortment of gorgeous chocolates: star anise and pink peppercorn, lemon verbena, and tarragon grapefruit, among others. And, of course, Recchuiti’s signature burnt caramel.

Egads, I love my friends.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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