Michael's recipes...from the famed San Francisco chocolatier.

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Product Description

Known as the "Picasso of chocolatiers," Michael Recchiuti creates confections that are every bit as daring and original as any of his namesake's artworks. But unlike the painter, the chocolate maker has made it possible for even the amateur to achieve his artistry. In Chocolate Obsession Recchiuti, owner of the famed artisanal chocolate company in San Francisco, divulges his professional secrets and techniques, allowing home cooks to reproduce his exquisite confections in their own kitchens.

Opening with a complete discussion of chocolate from bean to bar, the book goes on to offer detailed instructions for dipped chocolates, truffles, and molded chocolates, including Recchiuti's signature ganache flavors: Earl Grey tea, burnt caramel, tarragon with grapefruit. Also featured are recipes for such sinfully delicious treats as Chocolate Shortbread Cookies with Truffle Cream Filling, Double Dark Chocolate Soufflés, and Rocky Recchiuti Brownies. With more than 60 recipes in all, this book will satisfy even the most obsessive chocolate lovers among us.

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Product Details

• Amazon Sales Rank: #188035 in Books
• Published on: 2005-09-01
• Number of items: 1
• Binding: Hardcover
• 200 pages

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Customer Reviews

Great Stuff
I always wanted to make some kind if chocolates and this is the book that inspired me! His directions connected with me instantly. Giving me the confidence I needed. The tarragon with candied grapefruit was my first attempt. And they came out exquisit. Lemon verbena and the anise with pink peppercorn were also got rave reviews. The tahitan marshmallows were also a first. Wonderful just wonderful! The malt ice cream ,roasted banana ice cream. And i can go on and on. I'm a middle aged guy who likes to cook and bake and now i do chocolates. Get the book, you'll be very happy you did.

beyond obsession...
Anyone who loves chocolate beyond healthy amounts (hehe) needs this book! The best brownie recipe - EVER - should be the selling point here! The recipes are not for the "semi-homemade people" if you know what I mean - set aside time to love and enjoy the process of making delicious confections!

Professional recipes, must have for serious chocolatier
Contents of book: About 25 chocolate candy recipes (1/2 the book), Snacks (brownies, cookies, cupcakes, souflees), chocolate drinks, and ice creams.

The best part of this book is that Recchiuti gives you the recipes of the real chocolates that he sells on his website and stores. Tea, Burnt Caramel, tarragon/grapefruit, cardamonom, malt with honeycomb, fleur de sel, rose caramel, kona, ginger, and so on - they are all there. Given that Recchiuti is known as one of the top chocolatiers in the country, this is really incredible. If you are a serious chocolate candy maker, this book is a must-have.

The difficulty level of this book is hard for chocolates, easy for other parts. Most of the chocolate recipes use invert sugar (not a common ingredient). Some of the spices are specialized (verbena, or rose water). Molding technique is obviously difficult. On the other hand, the other sections are at a much lower level of difficulty.

This book is not heavy on technique pictures or descriptions of techniques. You almost have to know the techniques before you do them.


If you are looking for chocolate techniques, "chocolate confections" by Greweling is a better book, as is "Making Artisan Chocolates" by Shotts.
To me, this is more of a ganache recipe book.


For me, the bottom line is that Recchiuti shares his recipes for his *entire line* of top end chocolates. He's giving away all his trade secrets in this book. You gotta have it for that reason.