We had an incredible lunch at Boulettes Larder, where I also picked up honey and vanilla sea salt (amazing sprinkled on a chocolate souffle or on vanilla ice cream). After that I stopped by Recchiuti Confections to pick up a few truffles.
I have tried Michael Recchiuti's chocolates before and today I thought I would write a short review on it. I was a good girl (it took all of my will power) and did not touch them until later when I got home and had finished my dinner.
I started of with the Fleur de Sel, a pleasantly chewy burnt caramel with fleur de sel (French sea salt) coated with dark chocolate. This is a combination I always enjoy immensely and can never resist, and Recchiuti was not an exception.
Lemon Verbena was up next. A dark chocolate ganache with a bright and clear taste of Lemon Verbena, and it's lemon and herb aromas. Coated in dark chocolate with a white beautiful leaf pattern adorning the top surface. Rich and refreshing at the same time.
Ecuador Varietal, 65%, made from plain chocolate with vanilla/caramel and earth notes. Beautiful.
Burnt Caramel, a dark chocolate ganache with burnt caramel. Nicely balanced flavors as you foremost see this as a truffle, and secondarily discover the pleasant caramel.
Force Noir. This was my favorite truffle made with extra bitter chocolate ganache and vanilla bean. The extra bitter chocolate gives a pure, clean, intense chocolate experience and the vanilla bean give that sweetness you need to balance the bitterness. Beautiful and intense.
All truffles had perfectly smooth and dense textured ganache, with intense flavors of high quality chocolate. This is a chocolatier I can highly recommend. Do not miss out if you are in the Ferry Building Market Place, San Francisco. If you can't get here simply online order and enjoy at home. Their Easter boxes are beautiful and I might just treat some friends this year...
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