[My SF Past] The Three Chocolatiers

[Gloria Lenhart]

First, let’s define some terms.  A chocolate maker sources the cacao (pronounced kaCOW) fruit and ferments it to extract the beans.  The beans are are then roasted and ground to cocoa powder and chocolate.  A chocolatier uses that chocolate as the primary ingredient in a variety of distinctive creations like molded bonbons, specialty drinks, baked goods, and other custom-made confections.  The San Francisco Bay area is lucky to have several  fine chocolatiers.  Here are three of my favorites

Charles Chocolates was launched by Chuck Siegal  in 2004, when he started making chocolate creations in the kitchen of San Francisco’s Jewish Community Center.  This was actually Siegal’s second venture into the chocolate world; he started his first chocolate company at age 25 with the help of Joseph Schmidt, but later sold it. 

Charles Chocolates soon moved to larger space in Emeryville using Guittard chocolate to make their hand-decorated bon bons and signature bars embedded with organic fruits and nuts.  Now the company is back in San Francisco, where their selection includes edible boxes made of solid chocolate, triple chocolate covered nuts and other treats.  They also create custom designs for weddings, special events and corporate clients.

Top sellers in the Charles line include Toffee Coffee and Tres Cojones (three nuts)

.

Visitors to their retail shop can view the chocolate artisans at work behind glass walls.  Tours are offered weekdays at 11 a.m. and include a tasting of their most popular bonbons and a sip of hot chocolate.  On Sundays and Mondays, they offer a prix-fixe tea service with chocolates, pastries and tea sandwiches served on their dog-friendly patio.  For information and reservations, go to http://www.charleschocolates.com/tours-and-events/

Recchiuti Chocolate (pronounced ree-KYOO- tee, as in cutie pie) is headquartered on Third Street in San Francisco’s Dogpatch neighborhood, but most know them from their flagship store in the Ferry Building. Started in 1997 by Michael and Jackie Recchiuti, they are known for gourmet treats like a s’mores kit, a red wine chocolate pairing and their decadent chocolate sauces. They also run Chocolate Lab cafe on 22nd St. at Tennessee St. which offers lunch, dinner and weekend brunches with a selection of fabulous desserts. Little Nib retail shop is next door.

Jean Marc Gorce greets customers at XOX Truffles on Columbus Avenue in North Beach.

No tour of San Francisco’s chocolate treats would be complete without a visit to XOX Truffles on Columbus Ave. in North Beach.  Owner Jean Marc Gorce was an executive chef at leading SF restaurants before focusing his talents on producing authentic, handmade French truffles.  Hailed by Chocolatier magazine as one of the ten best chocolate artisans in the country, Jean Marc produces his rustic confections by hand in over 20 different flavors ranging from Champagne to Honey Vodka, from Lemon Ginger to Cashmira’s Favorite, named for his wife.  There are also vegan selections made with soy milk.

Either custom-select an assortment and  they’ll nestle them in a beautifully hand-painted box. Or order online and ship to family and friends.  Details at: http://www.xoxtruffles.com

Jean Marc Gorce greets customers at XOX Truffles.

--
Posted By Gloria Lenhart to My SF Past at 1/01/2014 01:21:00 PM