What better way to warm up from a foggy San Francisco day than to enjoy a seasonal cup of liquid chocolate?
In 1997, chocolatier Michael Recchiuti founded Recchiuti Confections with his wife, Jacky, to introduce exquisite chocolates to the Bay Area. With inspiration from fresh lavender, tarragon, and lemon verbena at San Francisco farmers’ markets, he used his classic French technique to create unique chocolates with perfect texture, color, and acidity.
The hot chocolate from Recchiuti’s Confections was named one of the best hot chocolates by Travel + Leisure. The hot chocolate is made from melted rich dark chocolate "pistoles," or disks, topped with handmade vanilla bean marshmallows. Also sold are packaged pistoles to bring home for your next chocolate craving. On Saturdays, hot chocolate is sold from the Parisian-inspired shop in the Ferry Buildig Marketplace, which also offers a full selection of fine artisan chocolates. The hot chocolate usually sells out by 1 p.m., so if you're a late riser, head over to the Chocolate Lab, a sweet and savory café by Recchiuti to get your fix.
It’s definitely a drink for dark chocolate lovers; the strong and decadent richness won’t taste like sweet cocoa you can make out of a pouch. If you can get your hands on one of the signature small Heath Ceramic cups, this thick, rich hot chocolate will warm you from the inside out.