Best Chocolates - 2007
Some of the finest chocolates in the country are crafted here in San Francisco, but when it comes to the whole package culinary ingenuity, artistic presentation, the endorphic bliss state that occurs when cacao meets corpus Recchiuti is in a class by itself. Each beautifully realized bonbon is an aesthetic as well as gustatory triumph. Mood-altering milk, semisweet, bittersweet, or extra-bitter ganache is infused with a unique array of flavors rose, jasmine, green tea, lavender, bergamot, tarragon, pink peppercorn then dipped in a blanket of complementary yumminess (the Venezuelan white chocolate is a popular choice) and accented with a sliver of candied grapefruit peel, a bit of gold leaf, a Japanese block print, even a specially commissioned etching by a local artist. Biting into one of these stellar creations is a multilayered, omnisensational experience.