Michael Recchiuti had been long testing recipes before he founded Recchiuti Confections, with his wife Jacky, in 1997.

The goal of the company is to craft exquisite chocolates by painstakingly selecting each ingredient so as to create the perfect confection.

Michael would visit the San Francisco farmers’ market for bundles of fresh lavender, tarragon, and lemon verbena which he’d carefully dry for use in his signature infusions.

He made frequent trips to local chocolate manufacturers, trying their latest offerings and deciding if it had the right texture, color, and acidity for a new blend he was working on.

He’d meticulously see to it that each step turned those fine ingredients into finer confections, always using traditional European techniques and equipment.

The sauce is made with Michael's smoky blend of 64% dark chocolate.

It has an extra thick consistency, and is finished with vanilla and cacao powder to enhance the roasted cacao profile.

Warm to serve.