It took a dinosaur egg to make me realize that Easter is on the way.
Okay, so it was a dinosaur-sized egg made of the finest chocolate, but nevertheless, it did its job.
A few weeks back when I was at the Ferry Building, I gave myself license to splurge - just a wee bit, mind you, but a splurge is a splurge. I started with a carnitas taco at Mijita, then nabbed a few madeleines at Miette. Ever the strategist and a chocoholic like my mother, I saved the best for last.
Recchiuti Confections was founded by a husband and wife team back in 1997. They produce artisan chocolates and confections, meaning their fleur de sel caramels and lavender vanilla ganache covered in milk chocolate are made in small batches using traditional European candy- and chocolate-making techniques.
Their cute two-chocolate gift boxes, in a blue paler than Tiffany's and wrapped in satiny white ribbon, seduced me and I racked my brain to think of someone - other than myself, natch - deserving of a treat. I thought of my friend E., who'd just started a new job, and asked the Goddess of Chocolate standing behind the counter to select two delectable morsels for me. "The best two," I added. Pressure is powerful motivation.
She didn't even hesitate, just swooped down on the glass-topped case with a gloved hand and nabbed a chocolate hazelnut and a dark chocolate with sesame. For me and Mr. Food Musings, I bought this tiny box of artfully painted dark chocolates filled with smooth chocolate ganache. It's like chocolate to the nth degree - the chocolateness just keeps going and going and going, hitting each tastebud's nooks and crannies, erupting in chocolatey goodness as you swallow and then, the flavor still not subdued, one last flash or two of chocolatishness as you lick your teeth. And fingertips. (And the wrapper, if you are so inclined. Me, I would never be caught doing something so uncouth. So I do it in the bathroom with the door shut.)
For Easter they offer oeufs de Paque (translation: Easter eggs. Isn't it handy that I studied French all through college? It's as though my future food love beckoned me through time and space.) They sell milk and dark chocolates alike, but a word to the wise: if you don't think you like dark chocolate, you just haven't had the good stuff. Anti-dark chocolateers usually swear it's bitter or not sweet enough, but a bite of decadence Recchiuti-style and I guarantee you'll change your mind. They hawk their wares online, so perhaps 'tis the season to see...
(Easter is Sunday, March 27.)
Recchiuti Confections, San Francisco Ferry Building, 415-834-9494
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