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Michael Recchiuti
Author Profile
I love chocolate. I always have and I always will. I love the perfect snap of a fine chocolate bar, the tobacco notes of a rare cacao varietal and the sheen of a gorgeously enrobed confection. And because my job is not only to eat these chocolates, but to create them, I know I’m very a lucky man.
Creating with chocolate is a wonderful alchemy of temperature, ingredients, patience and sometimes luck. It’s about inspiration and practice, practice, practice. It has been my work and passion for nearly two decades. Still each time I spread a sheet of tempered chocolate across that cool white marble slab, I learn something new. And every morning when I walk into my small San Francisco kitchen, I’m reminded of just how lucky I am.
