Tastemaker Review: Recchiuti Confections

You can not get more gourmet than Recchiuti.  My friends over at FoodBuzz have outdone themselves once again, providing me with another product that I love more and more every time I indulge.  Hailing from San Francisco, owner, entrepreneur, and true chocolatier, Michael Recchiuti has created a product unlike anything I’ve ever tasted, and I have reason to believe that the incredibly addictive Asphalt Jungle Mix from his Dragee line is only the tip of the iceberg.

An unbelievably satisfying snack of balanced salty sweet nuggets and chewy, melty, and crunchy textures, it meets every demand of the tastebuds with smooth panacea and elegance.  My favorite are the burnt caramel hazelnuts and almonds.  The burnt caramel itself is a signature of Recchiuti.  From the first taste of these nuts, I was intrigued.  I couldn’t quite put my finger on what made them so delightful, but  after a quick visit to Recchiuti.com, it all made sense.  That perfect balance of salty sweetness came from the alluring flavor of delicately burnt caramel mixing with gently roasted nuts.  I couldn’t ask for anything more in a chocolatey treat, but Recchiuti has lots more to offer and for such an upscale, high-quality product, the prices aren’t too bad either.  The Dragees run at only 12 dollars for a 6 ounce box.  In fact, I may even order one of their many other selections.  Who could resist such innovative flavors as Rose Caramel, Bergamot Tea, and Tarragon Grapefruit?  Not me that’s for sure!  And, don’t even get me started on how badly I want to try their brownies!  I’ll be sure to let you know if I do.

Perfectly Simple Hot Cocoa

Like most people, DH and I are super-excited for the holidays this year and we’ve been talking about drinking cocoa while writing Christmas cards, since the weekend.  We didn’t actually get to it until yesterday but, the cocoa was all the better on a cold night, after a long day at work.  Here’s what I did:

Ingredients

Hershey’s Unsweetened Cocoa

Sugar

Cinnamon

Salt

Water

Milk

Heavy Whipping Cream

Process

Combine the first four ingredients in a small saucepan (I used 1/8 cup of cocoa, 1/4 cup of sugar, a dash of cinnamon and a pinch of salt).

Then mix in the water (1/4 cup, here), and stir until mixture is smooth and shiny.

Bring to a boil, stirring occasionally.  Then add the milk (I use the mug I’m serving in to measure the milk, two servings=two mugfuls plus a couple sips).

Stir to combine well and allow to return to a simmer over medium heat.  While the cocoa heats, you can use a small amount of the cream to make some fresh whipped cream.

With your hand mixer on high, whip the cream to form stiff peaks.

Add in just a touch of sugar to lightly sweeten.

Serve up the cocoa with a dollop of whipped cream and a sprinkle of cinnamon.

Lastly, be sure to ENJOY with someone you love.